Master in Gastronomical Sciences


(In association with ISA) 

Started in the academic year 2010/2011. The minimum number of credits for the degree is 120 (2 years). Course only start with 10 or more confirmed entries as definite by the Executive Council of the FCT NOVA.


The Course in Gastronomical Sciences aims to meet the needs resulting from a profound change in the relationship of consumers with food and in the process of food production on a small scale that occurred in the last decade. The evolution of cuisine in its many forms, as well as that of restoration, requires a change in work processes and level of expertise.

The aim of this Course is to provide a thorough scientific and technical training in the field of food science. It should also give students an overview all issues related with gastronomy, which involve other technical and cultural aspects in order to allow a more comprehensive approach to the issues and / or create a bridge between the world of knowledge and the real world of various economic and cultural activities related with gastronomy.


Career opportunities

Students should acquire skills to respond to the increasing demands for quality, creativity and innovation in food production on a small scale, but also enable them to act in the food industry and tourism. Students will have an interdisciplinary training that will prepare them for a variety of careers.



Tuition fee:

Portuguese students: 1.750 €/year

Foreign students: 6.000 €/year

Entrance requirements for the 2017/2018 academic year

Admission rules:

Place and application way:

Application can be made at the FCT NOVA or in ISA-UTL. The total of the applications will be considered together.


Required documents for the application process:

  1. Academic degree certificate with obtained mark;
  2. Vitae and professional curriculum;
  3. Identification;
  4. Motivation letter.


  • Course classification;
  • Academic and scientific curriculum;
  • Professional curriculum;
  • Motivation letter;
  • Possible interview.

Course coordinator:

Professor Paulina Mata