Touristic Management of the Culinary and Gastronomic Heritage Specialization within Official Master of Tourism Innovation Management

Modality: Presencial
Lasting: 1 course (60 ECTS)
Languages: Spanish


60 European Credits


Tourism Innovation (3 ECTS)

  • Concept and evolution
  • Tourism innovation models
  • Innovation as a key for tourism development
  • Organization and management of tourism projects

Strategic and Operational Marketing (3 ECTS)

  • Gastronomy as a product, service and experience
  • The gastronomic event as a tool to promote tourism
  • Gastronomy and territorial branding
  • Marketing Plan for gastronomic destinations

Commercialization and Communication in Tourism (3 ECTS)

  • The new channels of gastronomic opinion and communication
  • Definition of models and development strategies
  • Commercialization and communication of gastronomy tourism projects
  • Creativity and innovation as an element for gastronomic communication

Tools for the Management and Organization of Tourism (6 ECTS)

  • Management and organization of gastronomic projects
  • Models and types of gastronomic events
  • National and international experiences for enhancing the culinary heritage
  • Techniques and tools for creating the gastronomic experience


Anthropology and the history of food (6 ECTS)

  • Geography and evolution of food systems
  • Symbols and meanings of food. Food as a strategy for social identification
  • Evolution of culinary practices. Cooking, tradition and cultural diversity
  • Gastronomy, commensalism and social celebration.
  • Formation of taste and psychology of food consumption
  • Concept and interpretative keys of the culinary heritage

Knowledge and transformation of the gastronomic product (6 ECTS)

  • Main families of products, varieties and characteristics
  • Heritage, territory and gastronomic product
  • Sensory assessment and organoleptic product tasting.
  • Protection and food quality trademark
  • Food processes and transformation techniques
  • Techniques, new technologies and innovative culinary applications

Nutrition and dietetics (3 ECTS)

  • Principles of dietetics and nutrition
  • Food and health. Correct practice and nutritional balance
  • Psychological and social influences in eating disorders
  • Food and body image

Food and territory: gastronomic tourism (6 ECTS)

  • Geography and economics of the gastronomic production
  • Geography of the gastronomic tourism
  • Product, territory and sustainability
  • Heritage, resource and gastronomic products
  • New models of local development related to gastronomy: gastronomic cities and non- urban territories.
  • Ecotourism


Application and Transfer of Innovation (12 ECTS) – professional guidance -

  • Subject related to the carrying out of trainings in institutions, companies and tourism or catering organizations, for the development of the professional skills of the master and their application in a real environment.

Methodology and Research Techniques (12 ECTS) – research guidance -

  • Basics of research and its design
  • Basics of qualitative and quantitative research
  • Programs and resources for data analysis and their treatment
  • Sources, tools and methodology for the gastronomic and tourism research


This course aims to enable our students to analyze issues and tourism events through research methods and techniques appropriate in each case. It seeks to initiate the student in research methodology so that he/she can successfully plan and develop research in some aspect of the gastronomic heritage or in the innovation in project management, and/or develop implementation and transfer plans in real companies.