Sustainable Gastronomy and Meal Design, 7.5 Credits
The course provides tools to understand and critically explore the role of design, space and context in the creation of sustainable gastronomy and green food transformations. It encourages imagining and designing alternative solutions and sustainable meal futures. The course will be highly interactive and provide room for creativity as well as the opportunity to put theory into practice.
ECTS Credits
7.5 Credits
Level of education
Second cycle, has only first-cycle course/s as entry requirements (A1N)
School
School of Hospitality, Culinary Arts and Meal Science
When is the course offered?
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Prerequisites: 90 credits in a main area where a degree project of 15 credits is included. The applicant must also have qualifications corresponding to English 6 or English B.
Selection: Academic points
Application code: X6001