Interuniversity degree (UB-UPC) Culinary and Gastronomic sciences with the participation of Alicia Foundation.
This is the first interuniversity degree in Culinary and Gastronomic Sciences led by two public universities in Spain. Born out of the union, the will and the commitment of the University of Barcelona (UB) and the Polytechnic University of Catalonia (UPC), this degree aims at offering the highest standards of education to meet the needs of the culinary and gastronomic sector and to foster study and research within these areas through the University School of Hospitality and Tourism CETT-UB ( affiliated to UB) Food and Nutrition Torribera Campus (UB) whose studies are affiliated to the Faculty of Pharmacy, the School of Agricultural Engineering of Barcelona(UPC) and Alicia Foundation.
Backed by the academic experience and expertise in food, nutrition and dietetics, food processing science, culinary and gastronomic science of the above mentioned benchmark centres in the university sector, the new degree program receives gastronomic advice and collaboration from the renowned Catalan chef Joan Roca along with the participation in its design and development of the most outstanding chefs and professionals as well as the food and culinary industry.
In addition, the degree has been designed in parallel to the interdisciplinary and interuniversity academic works of “rethinking the culinary processes” related to BulliPedia, a project led by Ferran Adrià on behalf of elBulliFoundation and developed through the Unitat UB-Bullipèdia.
The onsite program, mainly taught at CETT-UB and with specific activities based at Food and Nutrition Torribera Campus (UB), the School of Agricultural Engineering of Barcelona (UPC) and the Alicia Foundation premises, is therefore a new and vital educational axis regarding the academic offer related to food processing, health and nutrition, food technology, tourism, hospitality and gastronomy. At the same time it offers a training program that includes a vision from the culinary and gastronomic sciences and that will provide the society, the food industry and restaurant business with the necessary professional profiles to face the new challenges and future opportunities.
The approach of the Culinary and Gastronomic Science degree is vital to strengthen university studies and give them the weight cuisine deserves. The reason for this project, in which many organizations are engaged, is to have better-trained chefs than ourselves who can continue with the work done, attaining new knowledge