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The Course in “Communication and Innovation in Gastronomy” has a model based on the CTIC course, and is essentially aimed at professionals linked to all areas of Gastronomy who wish to have more information on current topics and that allow them a vision of Gastronomy more based on transversal scientific knowledge that will form the basis for the development of innovative projects in the Value Chain. The involvement of several Gastronomy professionals (chefs, communications professionals and gastronomic marketing professionals, those responsible for restaurants, food techs, among others) will guarantee a close connection with the business world in the area.

Goals

  • Acquisition of technical, scientific, historical and cultural knowledge for the creation of projects, new products, recipes, development of new processes.
  • Acquisition of knowledge about market trends and new needs in terms of communication.

  • Contents

    The course will consist of 10 modules 1 extra module.

Recipients

Professionals linked to all areas of Gastronomy/general public.

Requirements

Not applicable.

Applications

Opening - August 1, 2023

Closing date - June 30, 2024


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Coordination and Trainers

- Gabrielle Muniz (Meleve - coordinator)

- Catarina Prista (co-coordinator)

- Anabela Raymundo

- Christian Nunes

- Mayla Araujo

- Carla Santos

- Flavi Andrade

- Mayara Avila

- Arthur Gomes



curso-cig@meleve.me

 

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