Innovation in Culinary Arts

Coordinator

Professor Nélson Félix: nelson.felix@eshte.pt

Associate Program Coordinator

Professora Maria José Pires: maria.pires@eshte.pt

Professor José Pestana: jose.assuncao@eshte.pt

Accreditation of the study cycle
The course is accredited by the Agency for Assessment and Accreditation of Higher Education (A3ES) for one year.
Process Nr: ACEF/2324/1101611- A3ES
Initial registration with DGES: R/A-Cr 169/2012 de 06-09-2012 - Registo DGES
2.nd registration with DGES: R/A-Cr 169/2012/AL01 de 05-11-2020 - Registo DGES

3.rd registration with DGES (last change):  R/A-Cr 169/2012/AL02 de 01-04-2026 - Registo DGES

MAIN OBJECTIVE OF THE COURSE

The Master's Degree in Innovation in Culinary Arts and Sciences (MIACC) offers the possibility of continuing studies in the area of ​​Culinary Arts and Sciences and Food Innovation, prioritizing the integration between a strong practical component and a multidisciplinary scientific component, through working methods that promote creativity and autonomy. Specifically, it seeks to: explore advanced culinary techniques; integrate and apply concepts of technology, food design, nutrition and food safety; develop new products, concepts and environments applied to cooking; encourage professionals in the food sector to maintain a constant pursuit of technical and scientific rigor in their activities.

Target Population

• Holders of a 1st Cycle Degree diploma, preferably in Cookery and Food Production or in a similar area, that has provided the prospective candidate with previous training in culinary arts;

• Holders of a 1st Cycle Degree diploma, or an equivalent degree awarded by a foreign higher education institution according to the principles of the Bologna Declaration, that has provided the prospective candidate with previous training in culinary arts;

• Holders of an academic degree diploma awarded by a foreign higher education institution that is recognised as equivalent to a 1st Cycle Degree by ESHTE’s Scientific and Technical Council and that has provided the prospective candidate with previous training in culinary arts

• Food production and culinary arts professionals whose CV is recognised as relevant by the coordinating and executive committee may be admitted to the 1st year of the degree (awarded with a certificate).

Presentation
The Master's Degree in Innovation in Culinary Arts brings together a strong hands-on approach with a multidisciplinary component, relying on working methods that privilege creativity and autonomy. It aims at: exploring advanced culinary techniques; integrating and applying concepts of technology, food design, nutrition and food safety; developing new products, concepts and environments applied to the culinary field; and stimulating food professionals to maintain technical and scientific rigour in their activities/performance.
 

General Skills
To create and develop new and innovative products in different food service contexts.

Specific Skills

• To master food techniques and technologies, namely in cooking, pastry and bakery;

• To be able to use advanced and innovative techniques in culinary arts that respond to new food trends (food technology; packaging; molecular cooking; vacuum cooking; cook chill; techniques used in producing ice-cream/sorbets, chocolates and new textures, among others);

• To apply different types of ingredients and food products to culinary arts, according to new food trends;

• To understand food safety from the point of view of culinary arts;

• To create environments adapted to specific menus;

• To develop and pair wine menus with food menus;

• To create and develop culinary products from/in different contexts

• To transfer knowledge related to the areas of management, marketing and interpersonal relations to entrepreneurial business development.
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CURRICULUM STRUCTURE
Considering the defined objectives and the competencies to be stimulated, the course is structured through a set of mandatory curricular units.

The MIACC is organized by a credit unit system (totaling 120 ECTS) and comprises attendance (with passing grades) in a taught component and the preparation and discussion, with approval, of an original dissertation, a project work, or a professional internship, with a final report.

The successful completion (of the taught component) of the master's degree (60 ECTS) confers a specialization course diploma (postgraduate degree).

ASSESSMENT SYSTEM

The assessment in each of the subjects of the taught component of the course is individual, consisting of written work (individual or group), oral presentations and/or other forms of assessment considered appropriate to the topics under study.

The result of the assessment in each subject will be expressed on a scale of whole numbers from 0 to 20.

Passing each subject depends on obtaining a final grade equal to or higher than 10.

The grade for the taught component of the course is calculated by the weighted average, based on ECTS credits, of the grades obtained in the curricular units that constitute it. The final grade for the master's degree is expressed in accordance with the provisions of Article 24 of Decreto-Lei N. 74/2006, of March 24.th, that is, within the range 10-20 of the whole number scale from 0 to 20, as well as its equivalent on the European scale of comparability of grades. The final grade will correspond to the average of the grade obtained in the taught part of the course and the dissertation, weighted by the corresponding credits (ECTS) obtained in each of these blocks.

SCHEDULE
Mondays, Tuesdays, and Wednesdays from 4 pm to 10 pm

Saturdays from 10 am to 2 pm

Occasional field trips on Thursdays

Despite the defined base schedule, classes will be held on Saturdays or other days of the week, namely experimental classes, visits, and events within the scope of the class projects.

With a growing concern for society, MIAC has undertaken several projects in partnership with other academic and business institutions. Some examples resulting from increasingly innovative research are presented here. To learn more about these practical activities, please consult:

MIACC – Atividades e Dinâmicas
www.miac20152016.wordpress.com

www.facebook.com/mestradoartesculinarias

CURRICULAR UNITS

APPLICATIONS

• 1.st season | from 3.rd February to 15.th March 2026 - NOTICE
• 2.nd season | from 30.th March to 1.st May 2026 - NOTICE
• 3.rd season | from 14.th May to 19.th June 2026 - NOTICE​

ADMITTED CANDIDATES

• 1.st season - NOTICE
• 2nd season - NOTICE