The Course has Begun Gastronomic and Nutritional Journalism

In the presentation of I Course Expert's in Gastronomic and Nutritional Journalism of the Complutense University of Madrid

The Spanish Royal Academy of Gastronomy claims that the means are provided with specific gastronomy sections Organized by the UCM and the Spanish Royal Academy of Gastronomy

In Madrid, on January 21 of 2010.-

The president of the Spanish Royal Academy of Gastronomy, Rafael Ansón,

He protested this evening, during the presentation of I Course Expert's in Gastronomic and Nutritional Journalism of the Complutense University of Madrid, which all the mass media count with a specific gastronomy section.

Rafael Ansón, who presented this Course together with the professor Javier Fernández of the Mulberry tree and the dean of Information sciences, Carmen Pérez de Armiñán, demanded as well as these sections are stable and with formed journalists.

He thought that the gastronomy and the health are two matters of vital importance for the society and that they must be treated by responsibility on the part of journalists formed and linked to the way.

Also, Rafael Ansón aimed at the interest of the Spanish Royal Academy of Gastronomy in the creation of a “Colegio of journalists specializing in gastronomy ” and showed his satisfaction for the starting of this course that will bring to the Bachelors of Journalism the formation necessary it to be.

For his part, Javier Fernández of the Mulberry tree, thought that this Course, which will count with 250 school hours, will be of international reference and added that he is born with vocation of be consolidating in the education of gastronomic journalists.

In the Course, which has begun today and which will spread until May, 2010, there will be tackled the panorama of the current gastronomy, the history of the gastronomy in Spain and in the world and the importance of the agricultural and cattle production in the evolution of the kitchen.

Also, he will form on the basic aspects of nutrition, the diets and the restoration, as well as on the possibilities of the gastronomic tourism and of the links between art and kitchen.

The professorship is composed by university teachers, journalists specializing in gastronomy and representatives of public and private institutions, as well as cooks, oenologists, sumilleres, tasters, nutricionistas and specialists in gastronomic marketing.

I Course Expert's in Gastronomic and Nutritional Journalism there is organized by the Department of Journalism II of the faculty of Information sciences of the Complutense University of Madrid (UCM), together with the Spanish Royal Academy of Gastronomy.