Spanish food culture: the Mediterranean diet and the agro-food industry

"Spanish food culture: the Mediterranean diet and the agro-food industry" is a course aimed at undergraduates, recent graduates and young professionals, who want to learn first-hand from Spanish food and culinary experts about the A to Z of Spanish food and the Spanish food sector. In addition to learning Spanish, this interactive course will help the student build in-depth knowledge on the Spanish food sector through practical hands-on courses, field trips and visits to food producers, lectures and interaction with some of the top food and culinary experts in the region. An optional one month internship in a Spanish food company is also possible.

At the end of the course, students will have a full grounding in:

• The Mediterranean Diet both in terms of cultural heritage and health and nutrition
• An introduction to the consumption of Mediterranean products (consumption patterns, lifestyle, product diversification and market segmentation)
• The EU Food model, safety and quality and its relation to international trade (especially the differences and similarities of the EU and US models)
• Developments and trends in the Spanish Agro Food system
• The positioning and secrets of Spanish gastronomy worldwide
• 30 hours intensive Spanish language course