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Launching of the 2018 edition of the MABS summer program

12 March 2018 - 12 April 2018

"Spanish food culture: the Mediterranean diet and the agro-food industry" is a course aimed at undergraduates, recent graduates and young professionals, who want to learn first-hand from Spanish food and culinary experts about the A to Z of Spanish food and the Spanish food sector. In addition to learning Spanish, this interactive course will help the student build in-depth knowledge on the Spanish food sector through practical hands-on courses, field trips and visits to food producers, lectures and interaction with some of the top food and culinary experts in the region. An optional one month internship in a Spanish food company is also possible.

At the end of the course, students will have a full grounding in:

  • The Mediterranean Diet both in terms of cultural heritage and health and nutrition
  • An introduction to the consumption of Mediterranean products (consumption patterns, lifestyle, product diversification and market segmentation)
  • The EU Food model, safety and quality and its relation to international trade (especially the differences and similarities of the EU and US models)
  • Developments and trends in the Spanish Agro Food system
  • The positioning and secrets of Spanish gastronomy worldwide
  • 30 hours intensive Spanish language course

The Program will include field trips and educational visits to a Rioja vineyard, the Basque Culinary Center in San Sebastian, a weekend trip to an Ebro river delta mussel farm and rice fields (Valencian coast), an organic mill and bakery, a processing and canning plant, an olive oil mill and a cheese factory amongst others. A full program of weekend and leisure activities will be available, such as a visit to a national park in the Pyrenees, the Camino de Santiago, full moon kayaking, as well as free weekends to explore the beauty of Spain.


For further information:


Tel: + 34 976 716 000



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