Quality and Health in Gastronomy

Course Coordination

Professor José Pestana Assunção – jose.assuncao@eshte.pt
Professor Tânia Albuquerque – tania.albuquerque@eshte.pt

The Postgraduate Programme in Quality and Health in Gastronomy offers an integrated and interdisciplinary approach to the food system, focused on the relationship between quality, food safety, public health, and sustainability within the context of gastronomy.

In a context where food-related challenges demand greater scientific rigour, social responsibility, and the ability to adapt to regulatory and technological requirements, the programme is designed to provide an in-depth understanding of the processes influencing food production, processing, and consumption. Through the integration of theoretical, practical-theoretical, and analytical course units, students develop skills that enable them to critically analyse the food system, interpret regulatory frameworks, understand risks, and propose technically grounded solutions.

The programme promotes a systemic vision of gastronomy as a space where science, health, management, and innovation converge, contributing to the development of safer, healthier, and more sustainable food practices.

OBJECTIVES

Develop an integrated understanding of the food system and its implications for quality and health in gastronomy;
Consolidate scientific and technical knowledge in the fields of food safety and public health;
Interpret and apply legal and regulatory frameworks relevant to the food sector;
Promote sustainable and responsible practices in the context of food production and consumption;
Develop critical analysis and continuous improvement skills in food sector and gastronomy processes.

SKILLS AND COMPETENCIES TO BE DEVELOPED

The programme enables the development of competencies that combine scientific knowledge, analytical capacity, and technical application, namely:

Understanding microbiological, chemical, and physical factors related to food safety;
Assessing food risks and applying control and monitoring methodologies;
Integrating public health and healthy eating principles into gastronomic practice;
Interpreting and implementing quality and certification standards in the food sector;
Critically analysing the environmental and social impacts associated with food systems;
Applying research methodologies and data analysis within the context of gastronomy.

The development of these competencies is ensured through the integration of course units related to management, food safety, public health, auditing, sustainability, and food innovation.

TARGET AUDIENCE

The programme is intended for graduates and professionals in the fields of Food Sciences, Nutrition, Health, Hospitality, Tourism, Agricultural Sciences, Engineering, or related areas, as well as technicians and professionals in the food sector who wish to deepen their scientific and technical skills in the field of quality and health in gastronomy.

CAREER OPPORTUNITIES

The programme prepares graduates for technical and specialised roles in contexts such as:

Quality and food safety management in organisations within the food and gastronomy sector;
Implementation and monitoring of control and certification systems;
Internal auditing and food risk monitoring;
Integration of health promotion and sustainability practices in food-related contexts;
Specialised technical consultancy in quality, safety, and regulatory compliance.

ASSESSMENT SYSTEM

Assessment in each course unit of the taught component is individual and may include written assignments (individual or group), oral presentations, or other assessment methods considered appropriate to the topics studied.

Results in each course unit are expressed on an integer scale from 0 to 20, with approval requiring a final grade of at least 10 out of 20.

The final course classification is calculated as the weighted average of the grades obtained in the course units, according to the respective ECTS credits.

TEACHING SCHEDULE

Evening schedule – Monday, Tuesday, Wednesday, and Thursday | 6:00 p.m. to 10:00 p.m.

APPLICATIONS | RANKING CRITERIA

1st Application Phase | 16 February to 22 March 2026 – NOTICE
2nd Application Phase | 30 March to 1 May 2026 – NOTICE
3rd Application Phase | 14 May to 19 June 2026 – NOTICE

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Application results will be published according to the deadlines established in the respective notices, on the ESHTE website, in the section dedicated to the course for which the candidate is applying.

Office Hours

Application Submission: applications, admission requirements, and payments

To complete the application process, which is carried out exclusively online, candidates must access the Application Portal. Candidates must consult the Applicant Guide and follow exactly the examples provided (documents must not exceed 1 MB).

Application fee | €75

The application fee will only be refunded if the course does not open. Candidates should therefore keep the respective receipt. Applications will only be considered valid if payment is made within the application deadline.

Errors or omissions made when completing the online application form or submitting the application documentation are the sole responsibility of the candidate.

Required Documentation:

Citizen Card or Birth Certificate
Tax Identification Card
Academic qualification certificate
Curriculum Vitae with supporting documentation
Motivation letter with a maximum of 500 words (mandatory)

Holders of foreign higher education degrees must submit the certificate/diploma with the Hague Apostille.

Places Available (Numerus Clausus)

30 places*
*Minimum number of enrolled students required for the course to open: 15

Ranking Criteria

Ranking criteria will only be applied if the number of applicants exceeds the established numerus clausus.

Applications will be assessed by the Course Coordination, which will decide on each candidate’s situation, defining the corresponding credit recognition and study plans.

Candidates will be selected by the Course Coordination based on the successive application of the following criteria:

i) Classification obtained in the bachelor’s degree or postgraduate, advanced training, or equivalent courses;
ii) Candidate’s curriculum vitae, namely academic, scientific, and technical background;
iii) Statement of objectives and motivation for the application;
iv) Individual interview result, whenever considered necessary by the Course Coordination.

Preference will be given to former ESHTE students from undergraduate and postgraduate/advanced training programmes (or equivalent), as well as professionals from companies or public institutions with more than two years of professional experience, up to a limit of 30% of the available places.