3,200 EURTuition Fee/year
25 Jul, 2026Application Deadline
OctStarting Month
Programme overview
Main Subject
Engineering - Manufacturing and Production
Degree
MSc
Study Level
Masters
Study Mode
On Campus
The Master’s Degree Program in Modern Techniques of Gastronomy and Catering aims to train specialists in the field of Food Products Engineering with the ability to particularize notions regarding the sensory and nutritional characteristics of food and personalized diets, as well as the most suitable gastronomic techniques, to ensure food security and safety and to improve eating behavior. The program is accredited by ARACIS (Decision of the ARACIS Council dated 27.02.2020) and is included in the list of fields and specializations for university master’s studies published in the Nomenclature of University Study Fields (M.O. no. 372bis/08.05.2020). The program offers full-time study places, both state-funded and tuition-based. Students develop competencies in optimizing technological parameters influencing the physico-chemical properties of food products and corresponding gastronomic techniques; selecting the most suitable gastronomic methods; organizing events; understanding the operating principles of laboratory equipment used in gastrotechnics; and implementing a business in the field of gastronomy and catering. Graduates are awarded the professional title Master in Food Products Engineering, with the qualification Modern Techniques of Gastronomy and Catering. Total duration: 2 years (120 ECTS). Career opportunities include food department director, catering department director, business development director in the agro-food field, expert engineer in the food industry, restaurant director, small business owner/manager in hotel and restaurant activity, master in culinary art, and confectionery/pastry director.
Programme overview
Main Subject
Engineering - Manufacturing and Production
Degree
MSc
Study Level
Masters
Study Mode
On Campus
The Master’s Degree Program in Modern Techniques of Gastronomy and Catering aims to train specialists in the field of Food Products Engineering with the ability to particularize notions regarding the sensory and nutritional characteristics of food and personalized diets, as well as the most suitable gastronomic techniques, to ensure food security and safety and to improve eating behavior. The program is accredited by ARACIS (Decision of the ARACIS Council dated 27.02.2020) and is included in the list of fields and specializations for university master’s studies published in the Nomenclature of University Study Fields (M.O. no. 372bis/08.05.2020). The program offers full-time study places, both state-funded and tuition-based. Students develop competencies in optimizing technological parameters influencing the physico-chemical properties of food products and corresponding gastronomic techniques; selecting the most suitable gastronomic methods; organizing events; understanding the operating principles of laboratory equipment used in gastrotechnics; and implementing a business in the field of gastronomy and catering. Graduates are awarded the professional title Master in Food Products Engineering, with the qualification Modern Techniques of Gastronomy and Catering. Total duration: 2 years (120 ECTS). Career opportunities include food department director, catering department director, business development director in the agro-food field, expert engineer in the food industry, restaurant director, small business owner/manager in hotel and restaurant activity, master in culinary art, and confectionery/pastry director.
Admission Requirements
The general admission average is calculated to two decimal places without rounding, as follows:
- 40% – the arithmetic average of the years of study
- 30% – the average of the diploma/bachelor’s exam
- 30% – the grade obtained in the oral exam (interview based on a topic approved by the Faculty Council organizing the master's degree program)
Tuition fees
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Scholarships
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