Food Safety and Quality in Gastronomy

This three-year, full-time program equips you with the scientific knowledge and practical skills necessary to ensure food safety and quality throughout the entire culinary chain, from farm to fork.

Ensure Food Safety and Quality: Gain a comprehensive understanding of food science, microbiology, hygiene regulations, and quality control procedures. Learn to identify and mitigate foodborne hazards, ensuring the safety and wholesomeness of food in gastronomic establishments.

Master Culinary Expertise: Develop a strong foundation in culinary principles and techniques. Explore areas like food preparation, menu planning, and food service operations, alongside food safety and quality management.

Laboratory Skills: Gain hands-on experience in well-equipped food science laboratories, learning to perform quality control tests, analyze food samples, and implement hygiene protocols.

Project-Based Learning: Develop your problem-solving skills and apply your knowledge through engaging projects. Analyze real-world food safety and quality challenges in the gastronomy industry, proposing solutions that ensure safe and delicious food experiences for consumers.

Professional Preparation: Become job-ready with practical training and career guidance. Learn about HACCP (Hazard Analysis and Critical Control Points) systems, international food safety standards, and regulations relevant to the gastronomy industry. Develop your communication and collaboration skills to work effectively with chefs, restaurateurs, and other food professionals.

Develop Valuable Skills: Hone your scientific knowledge, critical thinking, problem-solving, analytical, communication, and collaboration skills. Learn to manage food safety risks, implement quality control measures, and adapt to evolving regulations in the food industry.

Graduates emerge as versatile food safety and quality specialists prepared for diverse careers in various gastronomy settings, including:

• Food safety management in restaurants, hotels, and catering companies
• Food quality control and assurance roles within the food industry
• Food hygiene inspection agencies
• Research and development departments of food companies
• Regulatory bodies dealing with food safety