SCIENCES FOR THE ENHANCEMENT OF GASTRONOMIC HERITAGE

The bachelor’s degree aims to train graduates to become gastronomies. Graduates in “Sciences for the Valorisation of the Gastronomic Heritage” are able to operate in a working environment regarding: the management of food preparation processes, creating sustainable and innovative recipes with enhanced functional and nutritional properties, selecting the ingredients according to sensory perception, while looking at international and multi-cultural gastronomy; promotion, enhancement, protection and divulgation of the gastronomic heritage, typical and traditional products and foods, and their territory; supervision, planning, organization and design of dishes and menus suitable for people with specific physiological conditions or pathologies; identification of resilient supply chains and companies; reduction of food waste as an ethical, social, environmental and economic necessity; consultancy, education and training connected with the restaurant sector and gastronomic science, culture and policies, according to geographic, agroforest, environmental, socio-cultural and consumption characteristics.