Delicious innovations and sustainable flavours
The course deals intensively with various aspects of the culinary world. This includes not only the development of new products and innovations, but also the consideration of sustainability aspects and effective communication around culinary offerings. Students have the opportunity to familiarise themselves with food cultures from all over the world and to explore future trends in the culinary field.
The key to culinary success!
Professor Eva Brucker emphasises that the course is particularly suitable for professionals from the catering, hotel, destination management, retail, production and media sectors. The aim is to deepen theoretical and practical knowledge in culinary product development in order to make their own offerings more attractive. In view of the fact that culinary experiences play a decisive role in holiday planning for more than half of all travellers, this is of great importance.
Rüdiger Niemz, lecturer at the Salzburg University of Applied Sciences, also emphasises that many providers have not yet fully exploited their creative and entrepreneurial potential. This is not just about exclusive fine dining experiences, but about all forms of eating and drinking. Customers today not only expect delicious food, but are also interested in its origin, history and regional traditions.
From hobby to expert
The course offers a broad spectrum of practice-orientated knowledge, ranging from enjoyment and sensory analysis to innovation management, product development and marketing. The teaching staff are made up of scientific experts as well as renowned top chefs, trend researchers and cultural scientists. The course has a modular structure and consists of two semesters, which can be taken individually or in combination. This makes the programme particularly attractive for professionals who want to expand their knowledge in the field of culinary tourism.
#schongenial - We make positive things visible, already ingenious!
Source: fh-salzburg.ac.at
