Degree in Gastronomic Sciences

Know and know how to evaluate and prevent biological risks in food.
Characterise food preparations according to their composition, production and service.
Know and know how to apply the cooking techniques to optimise the organoleptic and nutritional characteristics of foodstuffs, with respect to traditional and current gastronomy.
Deal with the management tasks associated with sommeliery.
Know, critically analyse and forecast the socio-economic situation and trends in all the gastronomic private productive sectors as scenarios for professional and business development.
Understand the management of quality systems and processes.
Know about nutrients, their function in the organism, bioavailability, needs and recommendations, and the basis of energy and nutritional balance.
Understand cell function in general terms.
Know the structure and properties of biological macromolecules and their relationship with the function that they perform.
Recognise the plurality of points of view that make up the reality of food and nutrition through different social agents and discourses.