Master in the direction and innovation of gastronomy




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Syllabus
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Summary
The master's degree in the direction and innovation of gastronomy offers you the opportunity to immerse yourself in a sector in full expansion, where creativity and sustainability mark the pattern. Contemporary gastronomy demands professionals capable of developing modern techniques such as molecular cuisine, Sous-Vide, and the use of liquid nitrogen. This program equips you with the skills to innovate in the choice of ingredients, exploring from alternative proteins to superfoods. Food biotechnology and creative cooking techniques will allow you to lead in a market that values innovation and quality. Opting this master is betting on a future full of possibilities, in a booming environment.
Goals
Professional opportunities
To prepare you
The master's degree in the direction and innovation of gastronomy prepares you to transform the kitchen into a creativity laboratory. You will learn to apply advanced techniques such as vacuum cooking, the use of liquid nitrogen and molecular cuisine, incorporating innovative ingredients. You will develop the ability to design creative dishes, merging tradition and avant -garde, and you will be able to lead sustainable gastronomic projects.
Who is it addressed to?
The master's degree and innovation of gastronomy is aimed at professionals and specialists in the gastronomic sector who seek to expand and update their knowledge in advanced techniques, such as molecular cuisine, the use of liquid nitrogen and food biotechnology. Ideal for those who want to lead culinary innovation and explore new trends.

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Certification

Master's Degree in Direction and Innovation of CEUPE Gastronomy

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