Master’s degree in Food - Sources, Culture and Society

General Objectives of the Course

The program addresses the need felt by many professionals working in the food industry regarding the lack of specialized academic training in the vast field of Food Studies. It is also designed for holders of bachelor’s degrees interested in a specialized master’s program in this field.
Students who complete this study cycle will have a deeper understanding of the general field of food, not only by studying its evolution throughout history, but especially by viewing it from the multiple perspectives that make us aware of the role it plays in our cultural heritage in today's world.
The program gives a strong emphasis to trans- and interdisciplinary approaches, addressing the topics of food, eating, gastronomy, tastes, culinary practices and table customs in the light of history, literature, geography and tourism.

Admission Requirements

Applicants must meet one of the following requirements: a) Hold a bachelor's degree or its equivalent; b) Hold a higher education degree by a foreign institution awarded after a 1st study cycle structured according to the principles of the Bologna Process by a participating country; c) Hold a higher education degree by a foreign institution recognized by the Academic Board of the Faculty as fulfilling the objectives of a bachelor’s degree; d) Have a relevant academic or professional CV recognized by the Academic Board of the Faculty as attesting to the applicant’s ability to undertake master’s level studies.

Candidates should check the admission requirements available on this site, in addition to the information provided here.

Professional Goals

The training provided allows professionals working in the food sector and/or holders of a bachelor’s degree in any field to obtain a specialization in the field of Food Studies.

Mode of Study


Teaching / Evaluation language(s)

Portuguese Language

Examination Regulations, Assessment and Grading

As assessment is a pedagogical activity inseparable from the teaching process, its aim is to establish the students' competencies and knowledge, their critical sense, ability to recognize and resolve problems, as well as their written and oral presentation skills. Students may only register for exams for classes they are currently registered for under the terms of number 6 of article 4 of the University of Coimbra Pedagogical Policy. The following are examples of assessment items: Oral or written exams, written or practical work, individual and group projects that may require an oral defense, as well as class participation. Assessment for each class may include one or more of the above mentioned items. Grading is based on a scale of 0 to 20 and a grade of 10 is required to pass. Whenever assessment includes more than one item, the final grade is calculated by taking into account the relative weight of each item according to a formula published in the course outline under the terms of number 2 of article 7 of the UC Pedagogical Policy.

Learning Objectives and Intended Skills

Students will understand the theme of food through the study of the history of its development and the different perspectives that make us aware of the role it plays in our cultural heritage in today's world.
Students will take courses in the history of food from antiquity to the present, in literature, geography and tourism.
The bibliography and sources will enable students to acquire solid knowledge and analyze critically the topics of this field. Introductory research work during the 1st year will give them the necessary skills to undertake more demanding work in the 2nd year of the program, as required to earn a master’s degree.
The program will provide students with academic, methodological and cultural instruments that will foster their ability to innovate and renovate, participating in the social and cultural promotion of the country’s businesses and social and cultural organizations.

Course Coordinator(s)

Irene Maria de Montezuma de Carvalho Mendes Vaquinhas

Paula Cristina Barata Dias

ECTS Departmental Coordinator(s)

Luís Manuel Duarte Antunes Figueiredo Trindade

Recognition of Prior Learning

According to the Credits for Previous Learning and Work Experience Policy of the University of Coimbra.

Qualification Requirements and Regulations

The legal framework for the qualification is established by the Decree-Law nr 74/2006, 24th March, in its current wording; and Ordinance nr 782/2009, 23rd July.

Graduation Requirements

Successful completion of all program requirements, including the presentation and public defense of a thesis, a project or an internship report, obtaining a total of 120 ECTS.

Access to Further Studies

PhD degree studies.

Study Programme

Food-Sources, Culture and Society

Academic year

Course Type
2nd Cycle Studies - Advanced Specialisation Master Programme

DGES Code: 6479

Qualification Awarded: Mestre

Duration: 2 Year(s)

ECTS Credits: 120.0

Category: Advanced specialization second cycle


Call for Applications


1st Semester
Start date: 11-09-2023
End date: 16-12-2023
2nd Semester
Start date: 05-02-2024
End date: 23-05-2024


Agência de Avaliação e Acreditação do Ensino Superior
2015-07-15 a 2021-07-14
Direcção Geral de Ensino Superior

Nº Registo: R/A-Cr 202/2015