Sustainable Gastronomy and Meal Design, Second Cycle

Education facts

Code: MÅ609A

The course provides tools to understand and critically explore the role of design, space and context in the creation of sustainable gastronomy and green food transformations. It encourages imagining and designing alternative solutions and sustainable meal futures. The course will be highly interactive and provide room for creativity as well as the opportunity to put theory into practice.

Entry requirements

90 credits in a main area where a degree project of 15 credits is included. The applicant must also have qualifications corresponding to English 6/English level 2.

Education offerings

Each offering has its own dates and conditions. Closed offerings are retained as history and do not mean that a new application is open.

• Sustainable Gastronomy and Meal Design, Second Cycle

  Örebro University

  Ortsoberoende

  Start date: 9 November 2026

  End date: 17 January 2027

  Pace of study: 50 %