Postgraduate course Food Heritage and Territory Development

General Objectives of the Course

To promote and deepen the knowledge and study of food, gastronomy and agro-food production as determining factors of culture, heritage, health and well-being of people and sustainability of territories. Recognize the close relationship between the geographic characteristics of the territory, food heritage, authenticity and identity. To assess, in an era of global consumption, the importance of food heritage for local development, for the experience economy, for tourism and for territorial branding. To diversify strategies for the valorisation of food and gastronomic products based on a more consolidated knowledge of their presence in the Portuguese tangible and intangible cultural heritage and their cultural, artistic and literary history. To explore the importance of investment in the quality of food heritage, creativity, innovation, partnerships and networks for territorial competitiveness. To provide operative instruments for increasing the competitiveness of businesses, products, brands and the notoriety of destinations linked to food heritage. To promote innovation, entrepreneurship and marketing strategies linked to the production and commercialization of Portuguese food and gastronomy.

Admission Requirements

Hold a bachelor's degree or, in the absence of such academic degree, have an academic, scientific or professional curriculum considered relevant for the attendance of this course by the respective course coordination.

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

Mode of Study

B-learning

Teaching / Evaluation language(s)

Portuguese language

Examination Regulations, Assessment and Grading

Qualitative, 0-20 values.

Learning Objectives and Intended Skills

To develop skills in: critical analysis of sources (oral, written and iconographic) on food heritage; recognition and inventorying of intangible food heritage; reflection on the representation of Portuguese food and gastronomy in history, religiosity, literary culture and imagery; benchmarking in gastronomic tourism and wine tourism; organization and management of gastronomic and wine events.

Course Coordinator(s)

Carmen Isabel Leal Soares
csoares@fl.uc.pt

Qualification Requirements and Regulations

Rules of creation and operation of non-degree courses at the University of Coimbra.

Study Programme

Património Alimentar e Desenvolvimento do Território

Academic year
2023-2024

Course Type
Non Degree Course

Qualification Awarded: Diploma/Certificate

Duration: 1 Year(s)

ECTS Credits: 60.0

Applications

Call for Applications

Postgraduate Course /Course not awarding degree