Master in Vegetarian Cooking and Plant Based Food

Bloque 1

Plant Based Nutrition and Food

Nutrition, Wellness and Vegetables

In this Block, plant-based nutrition will be addressed from a nutritional and general well-being perspective, both individually and collectively. Key nutritional concepts to take into account in plant-based nutrition will be introduced; The nutritional value of different types of foods of plant origin will be examined; The health benefits associated with this type of diet will be explored, as well as the environmental impact of our food choices.

Plant-Based Diets

In this Block we will explore plant-based diets in different food cultures and we will delve into all aspects related to plant-based diets: planning, combination of foods to cover protein requirements, adaptation of diets to different types of groups (children, adolescents, pregnant women, the elderly, athletes, etc.). We will also address the challenges and myths surrounding this dietary model.

Bloque 2

Kitchen and seasonal products

This Block focuses on the importance of the consumption of seasonal vegetables, since not only at the ecosystem level should we go down that path of food sustainability (carbon footprint reduction) and economic factors, but also, that intake Of those vegetables that the earth offers us in each season of the year, it offers us products with the optimal point in terms of flavor, organoleptic characteristics and nutritional properties.

Seasonal products at the time of harvest are at their best point of ripeness and provide us with a greater amount of vitamins, minerals and other nutrients. In addition, they offer a much higher intensity of flavor than those that have been artificially matured. The same goes for its color, aroma, texture, etc. They are fresher products, since the final consumer enjoys them freshly harvested.
Plant classification and taxonomy according to the different seasons, as well as a coherent cooking practice always linked to the nature and seasonality of the product in its environment with cutting-edge techniques.

Bloque 3

Techniques and Flavor for Plant Based Menus

Natural Flavorings and Conservation Techniques

In this Block we will address the science of spices that exists behind flavors and that helps to choose, with greater confidence and intuition, spices and herbs that perfectly complement each other. We will create a periodic table of spices that connects the different flavor components and explains how the spices we have in our kitchen can be grouped within different flavor families. We will address the main spice regions of the world, including Southeast Asia, the Middle East, America and India, identifying the main spices in each of the cuisines and providing recipes to create your own mixtures. With this knowledge, we will immerse ourselves in the world of conservation techniques that have been used since ancient times, such as fermentation and pickling.

Gastronomic Cultures of the World: Mediterranean

In this Block we will address the different vegetable products that are used in the large kitchens located in the Mediterranean. Preparations such as Andalusian gazpacho or Catalan escalivada, or other traditional ones such as Arab hummus or muhammara are examples of this style of eating. We will address the techniques and recipes of renowned Chefs such as Yotam Ottolenghi (Israeli Chef), Xavier Pellicer (Spanish Chef), Najat Kaanache (Spanish-Moroccan Chef), Teresa Carles (Spanish Chef), or Rodrigo de la Calle (Spanish Chef).

Gastronomic Culture: Asia | America

In this Block, the culinary techniques applied to vegetables from the gastronomic cultures of Asia and America will be addressed. From traditional Chinese wok stir-frying that enhances the freshness and texture of vegetables, to the delicate art of Japanese tempura that envelops them in a light, crunchy coating, each technique reflects unique mastery. At the same time, in the American context, nixtamalization transforms corn into dough for the creation of tortillas, while the Texan grill highlights the intensity of flavors in smoked vegetables. The diversity of vegetable culinary techniques that define the identity of these two gastronomic cultures is shown.

Avant-garde Technique in the Plant World

In this Block we will address the cutting-edge techniques used in this type of cuisine and how to get the most out of gastro botany: vacuum cooking technique, impregnation, gelation, smoothies, dehydration, vegetable papers, among others. In addition, we will work on how to generate minimal waste and get the most out of products that we would normally throw away, innovating and creating new versions.

Plant-Based Pastry: Technique and Science

In this Block we will address pastry using ingredients of plant origin and techniques that allow us to obtain results of such high gastronomic value as those used using ingredients of animal origin. We have abused too much sugar and refined products of all kinds: synthetic dyes, stabilizers, improvers and other strange chemicals without any consideration; going to the detriment of both our health and that of our ecosystem. We will review and reconstruct classic pastry recipes, we will include superfoods, plant-based butters with high nutritional power, alternative flours, low glycemic index sweetener options, fruits and composition of raw cakes.

Bloque 4

Plant Based Menu Design

With everything learned in the previous Blocks, students will learn to develop a complete menu including nutritional and aesthetic aspects in the preparation that allow them to create appetizing gastronomic offers.

Bloque 5

Innovation and Food Science

Alternative proteins and trends in the future of food
In this Block we will delve into the alternative proteins that are currently booming, as well as the new technological tools for obtaining them. The food industry, distribution and catering are working to not lose the business opportunities offered by vegetable protein, which has already modified even the most traditional menus. The development of these alternative proteins seeks to achieve superior performance, reduction in production costs, a considerable reduction in environmental impact (when compared to animals) and access to healthy, safe and environmentally friendly foods for the world's population.

The 4 alternative protein sources that we will address will be: plant-based proteins, algae/microalgae, dairy analogues from plant sources, insects and cultured meat.

Bloque 6

Trabajo Fin De Máster

Students will have to develop a proposal that incorporates theoretical knowledge learned throughout the Master's degree and apply it in a practical context, thus contributing to the advancement of the field of vegetarian and plant-based nutrition from an academic and professional perspective.

Titulación Del Máster en Formación Permanente

Las personas que superen la evaluación del programa y cumplan los requisitos académicos establecidos por la UB obtendrán doble titulación: El título propio de la UB (Universitat de Barcelona) y la titulación del Barcelona Culinary HUB.

Para obtener la titulación propia de la UB es necesario disponer de Titulación Universitaria de Grado (Ingeniería, Licenciatura o Diplomatura). En caso de no disponer de una Titulación Universitaria de Grado, una vez superadas las diferentes evaluaciones, se obtendrá un diploma de extensión universitaria de la UB.