Gastronomy & Oenology

This is a presential course taught at the UAB campus, where the university guarantees compliance with the sanitary measures and the development of the courses in a safe environment.

We need to eat and drink to survive but we don't settle for anything. Why do we spend hours cooking dishes that we eat in minutes? Why do we keep wine bottles for years before opening them?

Not only do we eat food and liquids, but we enjoy and share them. In fact, there are those who more than eat to live, live to eat. Gastronomy and enology are the disciplines that study an activity that has been part of human culture since time immemorial. In this course we will explain the ancestral relationship that exists between the human species and food and drink. And we will do so from a privileged place: Barcelona, a creative, innovative and, above all, Mediterranean city.

These qualities have made it the epicentre of today's world gastronomy thanks to its ability to combine its culinary tradition with the modernity of the present.

Course leader

Xavier Carmaiu-Mainadé
Universitat Autònoma de Barcelona/ Autonomous University of Barcelona (UAB)

Target group

It is oriented to students of any degree (maths, physics, engineering, chemistry, etc.; not necessarily computer science) who have already started programming and want to improve their knowledge and skills.

Course aim

We need to eat and drink to survive but we don't settle for anything. Why do we spend hours cooking dishes that we eat in minutes? Why do we keep wine bottles for years before opening them?

Not only do we eat food and liquids, but we enjoy and share them. In fact, there are those who more than eat to live, live to eat. Gastronomy and enology are the disciplines that study an activity that has been part of human culture since time immemorial. In this course we will explain the ancestral relationship that exists between the human species and food and drink. And we will do so from a privileged place: Barcelona, a creative, innovative and, above all, Mediterranean city.

These qualities have made it the epicentre of today's world gastronomy thanks to its ability to combine its culinary tradition with the modernity of the present.

Credits info

6 EC
All subjects are accredited with 6 ECTS (European Credit Transfer and Accumulation System) that your university might transfer to you own degree programme (depending on your home university’s regulations), especially if it has a mobility programme in place with the UAB.

Fee info

EUR 850: The course fee for international and national students (non-UAB students) is € 850 but those who register before April 30 will get 20% discount.

Scholarships

No but there is 20% discount on the tuition fee if prospective students register before April 30th.

Register for this course
on course website