Saltar para o conteúdo

Food Design Master – ESHTE

Estoril Higher Institute for Tourism and Hotel Studies

Menu + × expanded collapsed

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

Facebook
Instagram
WordPress

Students

1st Edition 2020/2021

Ana Novais (Food Stylist and Content Creator)

Andrea Soares (Pastry Chef)

Andreia Barbosa (Designer & Cook)

Anna Lins (Chef & Food Consultant)

Ayesha Mukadam (Storyteller)

Conceição Barbosa (Graphic Producer)

Hemayet Hossain (Cook)

Maria João Leite (Designer)

Sofia Monteiro

Partilhar isto:

Twitter
Facebook

Gostar disto:

Gosto Carregando...

Instagram

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

Food Design Master – ESHTE, Site no WordPress.com.

Junte as suas notas aqui... (opcional) Publicar em

Cancelar

Email (Required)

Nome (Required)

Site

A carregar comentários...

Comentário

×

%d bloggers like this: