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Food Design Master – ESHTE

Estoril Higher Institute for Tourism and Hotel Studies

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Master
Academic Staff
Program
Food Talks
Workshops
Seminars
Students
EFOOD
Partners
News
Tuition Fees
Contact

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Academic Staff

Ricardo Bonacho (Coordinator)

Chef Nelson Félix (Coordinator)

Maria José Pires (Coordinator)

Alexandra Prado Coelho (Journalist O Público)

Ana Gonçalves (ESHTE)

Raquel Moreira (ESHTE)

Cândida Cadavez (ESHTE)

Alexandra Costa (ESHTE)

Carmen Soares (FL.UC)

Charles Spence (Oxford University)

Cláudia Azevedo (ESHTE)

Fábio Abreu (ESHTE – Chef)

Dulce Freire (FE.UC)

Fabio Parasecoli (New York University)

Gilberto Costa (ESHTE)

Heloise Vilaseca (El Celler de Can Roca)

João Paulo Martins (FA.UL)

Chef André Gerardo

Lurdes Calisto (ESHTE)

Mariana Sanchez Salvador

Marije Vogelzang (Food Non Food)

Marta Vacas de Carvalho (ESHTE)

Rita Peres (ESHTE)

Rodolfo Tristão (ESHTE)

Chef Rui Mota

Sonia Massari (GustoLab)

Sonja Stummerer & Martin Hablesreiter (Honey & Bunny)

Vera Barradas (IPP)

Vitor Espiríto Santo
(Director of Cellular Agriculture at Eat JUST)

Mariana Eidler (ELISAVA)

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Our Master's programme has a holistic approach to food. From the field to the plate and food waste. We want our students to have a 360º view of the food system. The professional future of these students must entail an approach that focuses on solving transdisciplinary problems in food; an approach where global knowledge is essential for creating new experiences and new synergies between several stakeholders through methodologies, processes and tools from design.

Our Master's programme has a holistic approach to food. From the field to the plate and food waste. We want our students to have a 360º view of the food system. The professional future of these students must entail an approach that focuses on solving transdisciplinary problems in food; an approach where global knowledge is essential for creating new experiences and new synergies between several stakeholders through methodologies, processes and tools from design.

Our Master's programme has a holistic approach to food. From the field to the plate and food waste. We want our students to have a 360º view of the food system. The professional future of these students must entail an approach that focuses on solving transdisciplinary problems in food; an approach where global knowledge is essential for creating new experiences and new synergies between several stakeholders through methodologies, processes and tools from design.

Our Master's programme has a holistic approach to food. From the field to the plate and food waste. We want our students to have a 360º view of the food system. The professional future of these students must entail an approach that focuses on solving transdisciplinary problems in food; an approach where global knowledge is essential for creating new experiences and new synergies between several stakeholders through methodologies, processes and tools from design.

Our Master's programme has a holistic approach to food. From the field to the plate and food waste. We want our students to have a 360º view of the food system. The professional future of these students must entail an approach that focuses on solving transdisciplinary problems in food; an approach where global knowledge is essential for creating new experiences and new synergies between several stakeholders through methodologies, processes and tools from design.

Our Master's programme has a holistic approach to food. From the field to the plate and food waste. We want our students to have a 360º view of the food system. The professional future of these students must entail an approach that focuses on solving transdisciplinary problems in food; an approach where global knowledge is essential for creating new experiences and new synergies between several stakeholders through methodologies, processes and tools from design.

Master
Academic Staff
Program
Food Talks
Workshops
Seminars
Students
EFOOD
Partners
News
Tuition Fees
Contact

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