Throughout human evolution, gastronomy has marked humankind, its characteristics, its very evolution, its physical attributes and its mind. To evaluate the degree to which local gastronomy affects the development of the inhabitants of a specific area, the aim is to link the different engines (profiles studied in the MOTORES HUMANOS project) with the consumption of local products.
Through its departments that study food and the nutritional components of local products, the University of Burgos (UBU) will be able to establish the dishes that are most appropriate for each human engine according to the energy they need in each case.
Degree in Food Science and Technology
There is growing social concern over food quality and safety. People are becoming increasingly demanding with regard to food that has a longer lifespan, is easily prepared, enjoyable and healthy. In addition, products with certain health benefits, which are not always proven, are appearing in markets.
The relationship between food and health has been recognised for a long time and that is why it is essential to have professionals specialised in food research, the development of new products, the improvement of technological processes, control and monitoring of food quality and safety, traceability and dietary advice.
It was in Burgos in 1991 where the first Food Science and Technology Faculty was established with the first syllabus approved in Spain for the Master’s degree in Food Science and Technology. Being a Master’s degree, access to such was via the undergraduate degrees in other university qualifications but since the 2009-2010 academic year, the Science Faculty has been offering the DEGREE IN FOOD SCIENCE AND TECHNOLOGY which has 4 courses geared specifically towards training in the topic of food without having to join the degree from other undergraduate degrees.
Moreover, at the UNIVERSITY OF BURGOS, it is possible to broaden your training in topics related to food and gastronomy with the following Master’s degrees:
