"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
The Program will include field trips and educational visits to a Rioja vineyard, the Basque Culinary Center in San Sebastian, a weekend trip to an Ebro river delta mussel farm and rice fields (Valencian coast), an organic mill and bakery, a processing and canning plant, an olive oil mill and a cheese factory amongst others. A full program of weekend and leisure activities will be available, such as a visit to a national park in the Pyrenees, the Camino de Santiago, full moon kayaking, as well as free weekends to explore the beauty of Spain.
For further information:
E-mail: mabs@iamz.ciheam.org
Tel: + 34 976 716 000