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Food Design Master – ESHTE

Estoril Higher Institute for Tourism and Hotel Studies

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Master
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Food Talks
Workshops
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EFOOD
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Workshops

The practical workshops were postponed until new conditions to be in person at school due to COVID-19 situation in Portugal.

Fermentation – Chef Fábio Abreu. 10 & 24 May, and 21 June 2021.

Wood Carving – Ricardo Jerónimo. 11 May 2021.

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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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