The Master in Food Heritage would be the first to offer this degree in Spain.
Faced with the social demand for specialists in food (beyond gastronomy), we propose a degree that offers theoretical and practical knowledge to join the new job niches related to this field of knowledge.
There are many people occupying innovative positions, many of them lacking the necessary training, who could reinforce their competence with studies such as the one proposed. It is not only the kitchen, although this will be part of the knowledge that the student must achieve. The reality of intangible heritage requires a more complete observation, multidisciplinary, structured and with the ability to integrate into the professional world. The student will have to know subjects such as the history of food, dietetics and nutrition or geography, even the operation of gastronomic guides or institutions. From the MPA we will help you so that the flexibility of this knowledge constitutes a strength, and so that the tools provided help you to focus your work well to obtain the best results.
It is therefore necessary to broaden the horizons of the future professional, providing the specialist with tools, resources, techniques and essential knowledge to interpret the Food Heritage and put it in value, in order to provide opportunities to occupy and create a space in the current world of work, in which the comprehensive management of this knowledge is essential.
The firm conviction that multidisciplinary knowledge will provide the best results in this field leads us to develop the main lines of this Master.
Basic or general skillsBasic skillsPossess and understand the keys to Food Heritage.
Ability to apply the knowledge acquired in the MPA.
That the student is able to communicate his conclusions to specialized and non-specialized public.General competitionsLearn to assume decision-making in different organizations with respect to Food Heritage.
Being able to apply the theoretical and methodological knowledge acquired to professional activity.Specific competencesCross-disciplinary competencesLearn autonomously.
Use research resources with solvency.
Apply the acquired knowledge to the field.
Apply ethical and sustainability criteria.Specific competencesAbility to visualize and select the resources and tools to analyze the Food Heritage.
Ability to design strategies for the analysis of Food Heritage.
Capacity for analysis and strategic management in different national and international organizations.Access requirements and admission criteriaNumber of places offered: maximum 40, minimum 20
To access the title, the student must be in possession of an official university degree and valid throughout the national territory. Access for graduates according to educational systems outside the EHEA may be carried out without the need to homologate their degrees, only a recognition is produced for the sole purposes of taking their own teachings - after verification by the university that they accredit a level of training equivalent to the corresponding official Spanish university degrees and which empower the country that issues the degree to access postgraduate education. Access by this means will not imply in any case, the homologation of the previous degree in possession of the interested party or its recognition for other purposes than that of taking the teachings for which the admission is requested.
Admission will be done in chronological order of receipt of applications, after verification of the requirement to be in possession of an official university degree.Academic programModule I. Food Sciences (8 ECTS).
Module II. Heritage and meanings (8 ECTS).
Module III. History of food (9 ECTS).
Module IV. Heritage kitchens (8 ECTS).
Module V. Heritage as a resource to promote professional niches (8 ECTS).
Module VI. Tools (9 ECTS).
Final Master's Thesis (10 credits).