Objectives and competences

This course focuses on the nutritional and gastronomic characteristics of the Mediterranean diet as a set of cultural practices and also explores its role as part of UNESCO's intangible cultural heritage. Practical aspects of this course include a cooking workshop in the teaching kitchen of the Boqueria market, an olive oil tasting session, expert guest speakers and a research project in which students design their own Mediterranean-style diet for application abroad, among other activities. The course is particularly suitable for students with backgrounds in health studies, nutrition, culinary and gastronomic sciences, communication and psychology.

Basic information

TypePostgraduate courses
CertificateAdvanced university course
Faculty or schoolFacultat de Farmàcia i Ciències de l'Alimentació
Branch of knowledge
  • Physiotherapy, podiatry, nutrition and dietetics, occupational therapy, optics and optometry, and speech therapy
  • Agricultural sciences and food technology
Mode of deliveryFace-to-face
Credits6
Length of course1 academic year
Language(s) of instructionCatalan
Enrolment fee:First year: 850,00 €
An increase of 10% is applied to the price, up to a maximum of € 70, as administration fee
In-company placement(s):No
Classes begin:15/01/2024
E-mailsecretaria.campusalimentacio@ub.edu
Master's degree course homepage www.ub.edu/campusalimentacio
ManagmentLAMUELA RAVENTOS, ROSA
Open pre-enrolmentNo
Lead to doctoral studiesNo
Admission for applicants not holding a degree qualification:Yes

Objectives and competences

Objectives

- To determine the nutritional characteristics of the Mediterranean diet.
- To develop meal plans based on the principles of the Mediterranean diet and lifestyle.
- To appreciate the importance of food as a vehicle for diverse cultural manifestations.
- To acquire a critical view of fad diets and evaluate their proven effects on health.
- To be able to establish connections and analyse the relationships between food, history, culture and identities.
- To assess sustainability issues in local food practices.
-To be able to formulate comparative assessments of food-related practices between the culture of origin and the local culture.

Access and admission

Applicant profile and access requirements

Recommended applicant profile

- Students from educational institutions in the United States with an international agreement with specialized entities.
- In exceptional circumstances, places may be filled by national and international students who have proof of a high level of English.

Access requirements and conditions

The course is also open to students with no prior university education, who will acquire the same knowledge and skills and receive a specific qualification for their learner group. Information on the access requirements and other conditions can be obtained from the course directors.

Pre-enrolment

Calendar

10/01/2024 10/02/2024

Contact us

Faculty or school where the course is taught


Address:FACULTAT DE FILOLOGIA I COMUNICACIÓ
Gran Via de les Corts Catalanes 585

08007 - BARCELONA
ESPANYA
Email address:fil-secretaria@ub.edu
Webpage:www.ub.edu/filologia
Telephone:93 2556000
Observations:Tuesday and Thursday, from 9:00 to 10:30 a.m., Josep Carner lecture halls (Faculty of Philology and Communication), ROOM 03.

For further enquiries


Address:FACULTAT DE FARMÀCIA I CIÈNCIES DE L'ALIMENTACIÓ
Campus de l'Alimentació de Torribera
Av. Prat de la Riba 171 (Recinte Torribera)
08921 - BARCELONA
ESPANYA
Email address:secretaria.campusalimentacio@ub.edu
Webpage:www.ub.edu/campusalimentacio
Telephone:93 4031966
Observations:Monday to Friday, from 9:30 a.m. to 1:30 p.m.

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