The Master in Food Culture and Communications: Marketing and Sustainability of High-Quality Products launches a challenge to the market by educating and proposing the entirely new figure of an F&B manager and buyer with training in the field, thanks to a curriculum packed with visits to food-producing businesses and tastings led by the biggest names in Italian and international food criticism.

In the classroom, students will investigate issues relating to four key areas during lessons from prestigious professors:

  • In the Communication area, students will learn about the contemporary techniques of commercial communication, specialized journalism and food blogging, through trend analysis, meetings with professionals and hearing about campaigns and investigations directly from the key figures behind them.
  • The Marketing area is dedicated to studying successful strategies in high-quality food promotion and sales, through the examination of Italian and international case studies, the development and querying of databases like that of the Food Industry Monitor and learning directly from key figures working in food marketing.
  • In the Sustainability area, students will first and foremost be able to develop their own solid understanding of the concept of sustainability, through a comparison of different approaches to the issue around the world, in Europe, North America, Africa and Asia. An in-depth knowledge of Slow Food’s Ark of Taste project and the opportunity to hear the stories of heroes of sustainability from around the planet will provide them with a fully rounded overview of the authentic meaning of an often-abused word.
  • The High-Quality area aims to develop a concept of high-quality that is in line with the times. Quality must be based on what history has passed down to us and protects as an idea of quality, but it must necessarily also derive from an interaction with the needs of contemporary society, which go beyond sensory qualities and simple healthiness, and with the needs of the planet, because true quality cannot exist without an ecological approach.

Through the classroom lectures and three study trips to explore the gastronomic systems that produce our food, students who complete the Master will be ready to be employed wherever an F&B manager is required, with a specific aptitude for product selection and events. They will also be prepared for any positions where it is important to take into consideration all the implications of choices made regarding food during decision-making processes, including for Corporate Social Responsibility purposes, as part of a business’s development strategy.

Main Subject Areas

  • Communications
  • Management & Marketing
  • Sustainability
  • High-Quality
  • Tastings

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As part of UNISG’s educational design, students within the master program participate in a series of 3 study trips in order to learn about a variety of food products within their environmental, economic, and social contexts. The purpose of these visits is to ensure a 360-degree understanding of gastronomy, from taste, nutritional value, and molecular composition, to the cultural and social knowledge that comes from direct experience within a production setting. Study trips take place both in Italy, in Europe and extra-European countries, and provide students with hands-on experiences in production and promotion. Particular attention is given to the differences between industrial and traditional realities along the entire production chain, including distribution and communications. Academic and logistical planning is managed by staff tutors, who also accompany the students during this phase of the program.

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The Career Office helps UNISG’s students and graduates enter the working world, making the transition from university to employment as smooth as possible. It serves as a constant point of reference during the gastronome’s career, from their first internship experience to entering the working world and beyond. Services for UNISG students and graduates include the activation and monitoring of curricular and extra-curricular internships, individual support and advice and the organization of career orientation events.

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The university fee for the master programs in Food Culture & Communications is €16,500.
The fee includes:

  • all academic activities, including conferences, tastings, and seminars
  • study material (in digital format)
  • all study trip expenses as programmed, including travel, food and lodging
  • participation in all UNISG and Slow Food events as included in the Master program
  • civil insurance coverage (during academic activities)
  • health coverage for non-European students
  • wifi internet access on campus
  • all Registar Office certificates
  • 4000 credits on your lunch cards to be used at UNISG Academic Tables (corresponds to €400)

Note: Fees do not include the cost (around €180) of obtaining an Italian “permesso di soggiorno” (residency permit). Non-EU citizens must apply for a permesso di soggiorno at the post office, or at the Al Elka Foreigners’ Service, within 8 working days after arriving in Italy.

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• at least an undergraduate university degree (equivalent to a Bachelor degree), comprising at least three years of full-time study
• proficiency in written and spoken English

In order to apply to the Master in Food Culture & Communications, candidates must:

  • register online
  • complete a motivational test
  • upload the documents for the application dossier (for detailed information please read the announcement below)

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For further information: [email protected]