This course, will be based in theoretical and pratical sessions, with field trips included. During the course, the following topics will be addressed: 1.The Mediterranean Diet as an intangible cultural Heritage of Humanity. 2. Sensory analysis as the main tool in food choices made by the consumer and on quality control and product development. 3. Valorization of food products from traditional Mediterranean diet: the health properties and a brief description of technological processing of the most important food products from the Mediterranean diet will be presented (fruits and vegetables, olive oil, wine and dairy products). 4. Forest products, cork and cork products, as complementary products from Mediterranean agroforest systems. 5. Agro-residues valorization, efficient use of resources, and water-energy nexus. There