Interest in food culture and food has grown in recent years as it has become clear that it is a cross-cutting, multidisciplinary phenomenon affecting all stages of life and all people.

Indeed, the UOC’s Food Systems, Culture and Society Department has taken exactly this cross-disciplinary approach from the start – addressing food policy, intangible cultural heritage, social change, and social and gender roles, to name just a few areas – developing programmes, signing important international agreements and ensuring a significant presence in different countries throughout Europe, Africa, the Americas and Asia.