With the desire to contribute to the improvement of the human potential in every field of action, and convinced of the importance of scientific progress, research and creativity for the development of society, every year Alícia Foundation runs three editions of the 'APPLIED CULINARY R+D+i COURSE. ALÍCIA METHOD'.

The course is a training action aimed at contributing to improving the professional and academic qualifications of professionals and students from all over the world who have completed or are studying higher and university courses related to cooking, health and food and the gastronomy and food heritage of regions.

Method in culinary research is provided to help everyone eat better; to allow students and professionals to learn what best suits their skills and potential, to get the most out of it. It enables participation in research applied to culinary products and processes, in theoretical and practical projects related to food and health, as well as works related to the gastronomy heritage of regions.

The course allows interaction in the areas of knowledge associated with cooking and the related disciplines, from the point of view of science, technology, health, food production, food dissemination and food consumption. The course will feature interaction with food technologists, chemists, biologists, engineers, nutritionists, agronomists, anthropologists and professionals from other disciplines who work with the chefs to develop optimum food solutions to the needs of the population.

Each course lasts 3 to 4 months and, due to their applied nature, places are limited.

For further information:



JAN - APRIL 10/01/20-03/04/20

Opening: 04/10/2019
Closing: 04/11/2019
Resolution: 18/11/2019

APRIL - JULY 15/04/20-24/07/20

Opening: 10/01/2020
Closing: 10/02/2020
Resolution: 28/02/2020