Saltar apartados

Cultura alimentària mediterrània, gastronomia i salut

General information

This course will analyse the role of the food culture in the creation of a healthy gastronomy within a production and consumption model of ecologically sustainable products. Besides taking a look at what history, anthropology, sociology, human nutrition, public health and cooking have to offer, we will also share business experiences in the field of nutrition committed to social, cultural and environmental values in the mediterranean area. 

  • Management: Josep Bernabeu Mestre / Eva Mª Trescastro López
  • Credits: 15 hours / 1,5 credits LRU / ECTS
  • Date: From 20 July to 21 July
  • Price: students and unemployed: 50€. General: 80€
  • Place: Sede Ciudad de Alicante, Av. Ramón y Cajal, 4
  • Sign-up requirements: students and health professionals, professionals in contact with the restaurant industry (specifically those who work in school diners and catering companies) and the world of nutrition (specifically the bio-ecological one) or any person interested
  • Diploma or certificate requirements: 80% attendance and hand-in of a report
  • Lingua Franca: Valencian

Program -Brochure

Monday 20 July 2015

9:30-10:00 Introduction to the course

10:00-11:00 “Un repte i una oportunitat: gastronomia, nutrició i salut en el marc de la cultura alimentaria mediterrània”, by Josep Bernabeu-Mestre (University of Alicante)

11:00-11:30 Break

11:30-13:30 “El model mediterrani com a patró d’alimentació saludable: el projecte de l’Associació d’Amics de la Dieta Mediterrània d’Alacant”, by the nurse and cook Antoni Pérez Vergara. This will include the preparation and tasting of a ‘pericana’

16:00-18:00 “Etnobotànica i cultura alimentaria mediterrània: les plantes d’ús alimentari”, by Segundo Rios Ruíz (Estació Biològica de Torretes-Font Roja, University of Alicante)

18:00-20:00 “Cultura alimentària mediterrània i eco-sostenibilitat: el projecte empresarial d’Herbes del Molí”, by the person in charge of the Department of Innovation of Herbes del Molí. This will include a sample tasting of aromatic and medicinal ecological infusions 

Tuesday 21 July 2015

9:30-11:30 “La gastronomia tradicional valenciana en el context de l’I+D+I”, by Xavier Martínez Monzó (Department of Food technology of the technical college of Valencia)

11:30-12:00 Break

12:00-14:00 “La innovació culinària en el context de la cultura alimentària mediterrània”, by Evarist Miralles (gastronomy Director of the course on Technological Cooking -INVATTUR/Instituto de Investigaciones Turísticas of the University of Alicante, best cook in Spain in 2011)

16:00-18:00 “Cultures alimentàries mediterrànies: tradicions i modernitats”, by Jesús Contreras Hernández (Observatory of diet of the University of Barcelona)

18:00-20:00 “La recuperació de la cultura agrària minifundista: el projecte microvinyes” by Joan Cascant, coordinator of the project. This will include a wine tasting prepared by 'Celler de la Muntanya'



  • Pre-enrolment and registration information. Cancelled

Any assisting or collaborating student of the course must contact with summer courses Rafael Altamira @ 965903979 before formalising their pre-registration / registration

If the number of registered students does not exceed the minimum established, the University of Alicante can decide not to carry it through








University of Alicante 'Rafael Altamira' Summer Courses

Cursos de Verano de la Universidad de Alicante "Rafael Altamira"
Edificio Germán Bernácer - Universidad de Alicante
Carretera de San Vicente del Raspeig s/n
03690 San Vicente del Raspeig
Alicante (Spain)

Tel: (+34) 96 590 9827

Fax: (+34) 96 590 3839



For further information:, and for enquiries on this web server:

Carretera San Vicente del Raspeig s/n - 03690 San Vicente del Raspeig - Alicante - Tel. 96 590 3400 - Fax 96 590 3464