Atlantic Technological University

Overview

Gastronomy Science and Food Innovation is a three-year Bachelor of Science degree that integrates food science, nutrition, sensory analysis, and culinary practice. The program focuses on developing and enhancing food products, covering everything from raw material selection and processing to flavor, quality, and food safety.

What You'll Study

The first two years of the program lay a solid foundation in practical culinary skills alongside essential scientific modules. In the final year, students delve into advanced food science and product development through hands-on learning experiences.

Indicative modules include:

• The Art of Pastry, Baking and Desserts
• Culinary Skills and Service
• Sustainable Food Practices
• Food Science and Nutrition
• Essentials of Business
• Food Safety Management Systems

Applied Learning:

• Laboratory practicals and applied sessions that bridge theory with real-world production and testing.
• A focus on advanced food science and sensory/flavor studies in the final year.
• Food product development projects that leverage scientific and sensory evaluations to enhance products.

Note: For a comprehensive semester-by-semester curriculum and module list, please refer to the program's official website.

Entry Requirements

There are currently no specific GRE, GMAT, or GPA requirements outlined for this program. However, prospective students should check the program's website for any updates or additional criteria.

Career Prospects

Graduates of the Gastronomy Science and Food Innovation program can pursue various career paths in the food industry, focusing on product development, quality assurance, food safety management, and culinary innovation. The blend of scientific knowledge and culinary skills prepares students for opportunities in both commercial and research settings.