Alto Apprendistato


Durante il corso di Alto Apprendistato in Mastri Birrai, aula e bottega sono le due anime integrate e armoniche del percorso formativo, in cui i saperi umanistici e tecnologici delle scienze gastronomiche dell’ateneo di Pollenzo si intrecciano con il savoir faire dell’eccellenza artigiana della rete di Slow Food. Dal 2015 sono inoltre previsti laboratori propedeutici al tirocinio in collaborazione con il birrificio Baladin presso lo stabilimento di Farigliano.

Il corso offre concrete opportunità di lavoro a giovani diplomati e neolaureati, ma anche a chi, già inserito nel mondo del lavoro, vuole abbracciare una nuova, appagante professione.

Il corso di Alto Apprendistato rilascia un diploma di Master di primo livello con 60 CFU; un attestato di frequenza ai partecipanti in possesso di licenza media o diploma superiore. A tutti i partecipanti è richiesto di produrre il capolavoro e un elaborato finale.


Numero massimo di partecipanti ammessi: 20
Frequenza: obbligatoria

Apertura preiscrizione online: 15 luglio 2015
Chiusura preiscrizione online: 15 febbraio 2016
Data inizio Master: 7 marzo 2016


Contenuti e metodologia didattica

Le discipline del corso di Alto Apprendistato spaziano dalle materie umanistiche a quelle tecniche e scientifiche, aziendali e multimediali. Prevedono lezioni frontali e laboratori pratici. Sono previsti viaggi didattici sul territorio in modo da fornire agli studenti una visione a 360° sul mestiere e una capacità di lettura critica e interdisciplinare del settore studiato. A completamento del percorso formativo è prevista l’esperienza di apprendistato presso due realtà artigianali diverse, della durata complessiva di otto mesi, per mettere in pratica e sperimentare ciò che gli studenti hanno imparato sui libri e sul territorio.

I corsi in lingua italiana hanno la durata di 14 mesi e prevedono:

• 5 mesi d’aula inclusi gli esami presso l’Università di Scienze Gastronomiche di Pollenzo, per approfondire i processi di trasformazione e le caratteristiche delle materie prime; l’economia e la legislazione delle aziende alimentari; l’arte della degustazione, la cultura e l’antropologia gastronomica. Le lezioni si svolgeranno in aula presso l’ateneo di Pollenzo, ma anche in aziende, attraverso viaggi didattici, laboratori e testimonianze di artigiani.

• 8 mesi di apprendistato presso i laboratori artigianali selezionati da Slow Food e dall’Università di Scienze Gastronomiche sulla base delle competenze e della capacità di reinterpretare in chiave contemporanea le forme e le pratiche dei mestieri della tradizione. Ogni studente avrà la possibilità di conoscere e imparare il mestiere da due realtà artigianali diverse.

• 1 mese per confronti post apprendistato, produzione del capolavoro ed elaborato finale


Piano di studi

Le discipline del corso di Alto Apprendistato spaziano dalle materie umanistiche a quelle tecniche e scientifiche, aziendali e multimediali:

  • Microbiologia
  • Chimica
  • Botanica e agronomia
  • Tecnologie alimentari
  • Analisi sensoriale e degustazione
  • Principi di dietetica e nutrizione
  • Storia dell’alimentazione
  • Antropologia
  • Sociologia
  • Economia aziendale
  • Diritto alimentare
  • Tecniche filmiche e linguaggi multimediali
  • Marketing
  • Didattica integrativa
  • Sicurezza in azienda (d.lgs. 81/08; accordo 21/12/2011):
  • Testimonianze degli artigiani
  • Viaggi didattici
  • Apprendistato

Corsi aggiornati all’a.a. 2016/17. Gli insegnamenti possono essere soggetti a variazioni di orari e contenuti 

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Master in Cucina Slow


Il Master in Cucina Slow: Teoria e Pratiche della Sostenibilità Gastronomica (evoluzione del Master in Cucina Popolare Italiana di Qualità) propone un modo di fare cucina, basato sulla conoscenza dei prodotti e sulla filosofia Slow Food.

Grazie ad un approccio che propone sia discipline scientifiche sia umanistiche, il programma fornisce le conoscenze necessarie per praticare una cucina che armonizzi l’esperienza gastronomica con la sostenibilità e la salute.

Lezioni pratiche, discipline scientifiche e umanistiche, incontri con noti chef, seminari con produttori, viaggi didattici e tirocini in osterie Slow Food e ristoranti si alternano durante tutto l’anno.

Gli studenti del corso si formano in un ambiente unico, a stretto contatto con gli studenti dei corsi di laurea e degli altri Master che provengono da tutto il mondo e possono partecipare ai vari incontri, conferenze ed eventi organizzati dall’Università.

Lavazza sostiene il diritto allo studio degli studenti iscritti al “Master in Cucina Slow: Teoria e Pratiche della Sostenibilità Gastronomica” erogando la somma complessiva di 12.500 euro, suddivisa in due contributi. Il primo consiste nell’assegnare a tutti gli studenti iscritti 400 euro caricati sulla tessera mensa delle Tavole Accademiche. Il secondo contributo consiste in 3 premi conferiti ai primi classificati in una prova di cucina, che utilizzi un caffè fornito da Lavazza tra gli ingredienti. Questi premi variano da 3.000€ a 1.000€, in base al numero degli studenti iscritti al Master.


Numero massimo di partecipanti: 20
Frequenza obbligatoria all’80 % delle lezioni teoriche e pratiche

Fine preiscrizioni: 6 luglio 2017
Pubblicazione Graduatoria: 13 luglio 2017
Inizio Master:
 11 settembre 2017

Il master è disponibile anche in ligua inglesemaggiori informazioni >


Contenuti e metodologia didattica

Il corso propone lezioni in diversi ambiti del sapere, sia scientifico sia umanistico, sui prodotti e le loro filiere, oltre che l’acquisizione di tecniche di cucina. La finalità è di aiutare chi vuole intraprendere, o sta iniziando, questa professione, a realizzare una cucina in grado di armonizzare l’esperienza gastronomica con la sostenibilità e la salute.

Principale novità rispetto ai corsi di cucina proposti in passato, è costituita dall’inserimento di due moduli didattici di approfondimento: nel primo si è allargato lo sguardo alle applicazioni della pratica di cucina nel settore della sostenibilità ambientale e sociale; sarà costituito da incontri con docenti provenienti sia dall’Italia che dall’estero che affronteranno i temi dell’educazione alimentare e della ristorazione quali strumenti di promozione sociale, della sostenibilità in ambito ristorativo, del recupero e della riutilizzazione dello scarto di cucina. Nel secondo, il corso di nutrizione si accompagna ad incontri e lezioni pratiche con cuochi professionisti che dedicano particolare attenzione nel mettere a punto una cucina che armonizzi il gusto con le esigenze nutrizionali e le diete speciali.

Il modello didattico è invariato, con alternanza di lezioni teoriche e lezioni pratiche (con lo Chef docente UniSG e con chef ospiti), incontri con i produttori e viaggi didattici durante i due periodi di circa due mesi ciascuno trascorsi a Pollenzo e due esperienze di tirocinio formativo in Osterie e Ristoranti italiani. Al termine del percorso formativo è previsto un terzo breve periodo a Pollenzo per le prove finali.

I viaggi di studio, un elemento essenziale di tutti i corsi UNISG, sono anche una caratteristica del Master in cucina Slow

Gli studenti del corso avranno anche l’opportunità unica di conoscere le Tavole Accademiche, la mensa sostenibile di UNISG, attraverso i pasti e incontri con gli chef ospiti.

Il Master in Cucina Slow: Teoria e pratica della sostenibilità gastronomica rilascia un diploma di Master di primo livello (60 CFU) agli studenti laureati e un attestato di frequenza agli altri partecipanti. Il corso comprenderà oltre 500 ore di lezione, almeno la metà delle quali sarà dedicato alla pratica di cucina.


Piano di studi

Materie di base

  • Chimica degli Alimenti
  • Microbiologia
  • Sostenibilità dei Sistemi Agroalimentari
  • Foraging
  • Analisi Sensoriale
  • Sistemi di Ristorazione
  • Storia della Cucina e dell’Alimentazione
  • Filosofia del Cibo
  • Diritto Alimentare
  • Business Management
  • Comunicazione: guide, blog, web
  • Vino
  • Birra
  • Pratica in Cucina – Tecniche di Base

Didattica dei prodotti Agroalimentari

  • Grassi
  • Uova
  • Latte e Derivati
  • Carne e pesce
  • Vegetali
  • Cereali
  • Spezie
  • Cioccolata
  • Caffè

Cucina Sostenibile

Cucina Strumento di Salute

* Il piano di studi può essere soggetto a modifiche

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Chef Ospiti & Tirocini

Osterie e ristoranti che collaborano con la Scuola, tenendo lezioni pratiche e ospitando gli studenti per i tirocini formativi.

Le osterie sono selezionate confrontandosi con la Redazione della Guida Osterie d’Italia di Slow Food, che ha selezionato quelle più in sintonia con la sua filosofia.

L’osteria offriva in passato vino e qualche piatto di famiglia, ed era un luogo popolare; oggi lo è ancora ma in un’altra accezione: offre piatti e vini di qualità ed una cucina che guarda alla tradizione, utilizza prodotti locali e si cura della sostenibilità. Ha prezzi contenuti ed è solo italiana.

mappa_osterie_ristoranti

elenco_osterie_ristoranti_scuola_cucina_ita


Career Office

Il Career Office UNISG assiste gli studenti nel trovare aziende che abbiano un approccio contemporaneo al mondo del cibo e facilita la transizione dall’Università al contesto lavorativo.

L’ufficio svolge anche un continuo lavoro di monitoraggio e accompagnamento degli studenti dopo il corso, favorendo l’incontro tra i nuovi gastronomi e le realtà lavorative agroalimentari in cerca di figure professionali innovative e altamente competenti.

master_cucina_popolare_testimonials

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Master in Food Culture & Communications


Current and Past Programs

The Master in Food Culture and Communications: High-Quality Products | Start Date: March 9, 2016 (A.Y. 2015-16) | is characterized by an in-depth exploration of themes related to products that characterize gastronomy as well as artisanal foods of excellence. With these products as its focus, the Master provides an ongoing comparison with agro-industrial foods to grasp their characteristics and differences. The products examined during the course will include beverages such as spirits, wines, and beers, and foods such as cheeses, meats, pasta and rice, extra virgin olive oil, vinegar, salt and spices, chocolate, coffee, and tea. High-quality products often have a non-tangible value, are purchased for what they represent, and have roles as status symbols. Many of them, if not all, are profoundly linked to a specific region with which they are closely identified. The objective of this Master is also to understand the cultural appeal of the products, and what constitutes the link between the product and the region. This approach necessitates a change of perspective, that is, starting not from the “region,” but rather from the taste of the product, which will be analyzed, understood, and described, and then working backwards to figure out which factors have created this “taste”: the methods of production, the raw materials, and the “place” and history that led to the product’s origin will also be examined.

The scientific Director of the Master in Food Culture and Communications: High-Quality Products is Mirco Marconi

Master in Food Culture and Communications: Representation, Place, and Identity | Start Date: March 11, 2015 (A.Y. 2014-15)The Master’s program in Food Culture and Communications: Representation, Place, and Identity is a unique introduction to food studies that educates the best food communicators and cultural mediators of the future to work and operate in a global scenario. The program includes three parts: coursework, study trips, and internships. The courses in the program have two major concentrations: “food history, anthropology, and sociology,” which explores the relationships between food and multiple identities and places (body, home, community, city, region, nation, and global); and “communication and media,” which explores the theories of meaning and representation and offers practical classes in food writing, photography, documentary film, and video. Furthermore, tasting classes introduce students to the deep understanding of quality wine, olive oil, cured meats, chocolate, balsamic vinegar, and cheese. Classes are taught by top international scholars. A unique study trip program brings students to experience hands on the world of food production and marketing, with an emphasis on independent, organic, and sustainable farming and fishing. An amazing variety of exciting internships in every part of the world are available to all students. The diversity of our students, coming from the five continents and very different cultural background, incredibly enrich the experience and creates networks of friendship that last for a lifetime. Come join the Master’s program in “Food Culture and Communications: Representation, Place, and Identity” to explore, understand, and love the whole fascinating world of food!

The scientific Director of the Master in Food Culture and Communications: Representation, Place, and Identity is Simone Cinotto


Master in Food Culture and Communications: High-Quality Products |  Start Date: September 9, 2015 (A.Y. 2015-16) | The Master in Food Culture and Communications: High-Quality Products is characterized by an in-depth exploration of themes related to products that characterize gastronomy as well as artisanal foods of excellence. With these products as its focus, the Master provides an ongoing comparison with agro-industrial foods to grasp their characteristics and differences. The products examined during the course will include beverages such as spirits, wines, and beers, and foods such as cheeses, meats, pasta and rice, extra virgin olive oil, vinegar, salt and spices, chocolate, coffee, and tea. High-quality products often have a non-tangible value, are purchased for what they represent, and have roles as status symbols. Many of them, if not all, are profoundly linked to a specific region with which they are closely identified. The objective of this Master is also to understand the cultural appeal of the products, and what constitutes the link between the product and the region. This approach necessitates a change of perspective, that is, starting not from the “region,” but rather from the taste of the product, which will be analyzed, understood, and described, and then working backwards to figure out which factors have created this “taste”: the methods of production, the raw materials, and the “place” and history that led to the product’s origin will also be examined.
The scientific Director of the Master in Food Culture and Communications: High-Quality Products is Mirco Marconi


Master in Food Culture and Communications: Human Ecology and Sustainability | Start Date: November 3, 2015 (A.Y. 2015-16) |The Master in Food Culture and Communications: Human Ecology and Sustainability will address the importance of social, economic, and environmental sustainability in food production and consumption networks, and especially the relevance of traditional knowledge in understanding small-scale sustainable production of high-quality local food and bio-cultural diversities and heritage as well. The human ecology and sustainability area of the programme will focus on a comprehensive overview of issues related to sustainability, human ecology, environmental studies, and ethnobiology. This area will analyse in particular how traditional knowledge, beliefs and practises related to the natural environment and cuisines are embedded in the socio-ecological systems and how these inextricable links are crucial for implementing community-based and sustainable management of local resources, as well as for fostering good practices of production and consumption of organic and local foods. The Master will address also the role of women in local food systems, the dynamic nature of local ecological knowledge, ethnobotany, agro-ecology, organic agriculture, migrants’ food systems, and the relevance of all these in modern public health and nutritional policies.
The scientific Director of the Master in Food Culture and Communications: Human Ecology and Sustainability is Professor Andrea Pieroni and the faculty of the Master’s program includes some university professors, experts in the field, such as Colin Sage, Rick Stepp, Justin Nolan, Paul Sillitoe and others.

Master in Food Culture and Communications: Food, Place, and Identity
Start Date: March 19, 2014 (A.Y. 2013-14)
Food and food cultures can only be efficiently communicated with reference to place and identity. Whether we talk about urban food systems, zero mile food, traditional local productions, ethnic food, Japanese cuisine, or French wines we are always making reference to the relationship between food and place, and the meanings this bond inflates into food as well as places. As the notion of terroir so effectively conveys, it is the convergence of place, climate, local human knowledge and sensibilities that determines the quality of foods. This section explores the relationships between food, place, and identity from the perspective of food policy, geography, tourism, history and memory, and cultural artifacts that range from film to literature.
Coursework includes an examination of the complexities of food systems and policies, from the local to the global, and a focus on Italian history and culture as relevant to illuminate the socially-constructed bond between food and place.
The didactic Director of the Master in Food Culture and Communications: Food, Place and Identity is Professor Simone Cinotto and the faculty of the Master’s program includes some university professors, experts in the field, such as: Annie Hauck-Lawson, Tim Lang, Peter Scholliers and others


Master in Food Culture and Communications: Human Ecology and Sustainability
Start Date: May 28, 2014 (A.Y. 2013-14)
The Master in Food Culture and Communications: Human Ecology and Sustainability will address the importance of social, economic, and environmental sustainability in food production and consumption networks, and especially the relevance of traditional knowledge in understanding small-scale sustainable production of high-quality local food and bio-cultural diversities and heritage as well. The human ecology area of the programme will focus on environmental studies, ethnobiology, and human ecology.
This area will analyse in particular how knowledge, beliefs and practises related to the natural environment and cuisines are embedded in the social systems and how this inextricable links are crucial for implementing a community-based and sustainable management of local resources as well as fostering good practices of production and consumption of organic local foods.
The Master will address also the role of women in local food systems, the dynamic nature of local ecological knowledge, ethnobotany, agro-ecology, organic agriculture, migrants’ food systems, and the relevance of all these in modern public health and nutritional policies.The scientific Director of the Master in Food Culture and Communications: Human Ecology and Sustainability is Professor Andrea Pieroni and the faculty of the Master’s program includes some university professors, experts in the field, such as Lisa Price, Justin Nolan, Paul Sillitoe and others.


Master in Food Culture and Communications: Representation, Meaning, and Media
Start Date: November 19, 2014 (A.Y. 2014-15)
Food is both a construct and a representation of our culture. Like language, it gives form to meaning, yet it also can alter our sense of the real and elicit new notions of “truth.” In order to effectively portray stories about food and food culture, we must not only integrate diverse perspectives from multiple professions and disciplines, we must also be able understand the ways in which knowledge is both formed and represented. The media—encompassing all modes of representation—literally mediate what we understand to be true, and so studying those forms is as important as learning how to create the content of the stories that are put forward.
While trends and fashions abound in commercial communications channels, the voices of academics, critics, and bloggers can also be subject to such influences. In the realm of gastronomy, social uncertainty and food insecurity are compounded with the divergent needs and pathways of agriculture, distributors, and consumers, all leading to unforeseen challenges and complexity in bringing to light a given story. Communications work holds an enormous responsibility in gastronomy, and requires a subtle and attentive approach to both medium and message.
This stream of the master is intended to build innovative and integrated communications skills, and contribute to improving the quality of food culture overall. Grounded in an ecosystem theory of communication, the program will immerse students in the issues facing professionals today, bringing together the roles of the journalist, theoretician, educator, marketer, and gastronome.The scientific Director of the Master in Food Culture and Communications: Representation, Meaning, and Media is David Szanto


Master in Food Culture and Communications: High-Quality Products
Start Date: September 17, 2014 (A.Y. 2014-15)The Master in Food Culture and Communications: High-Quality Products is characterized by an in-depth exploration of themes related to products that characterize gastronomy as well as artisanal foods of excellence. With these products as its focus, the Master provides an ongoing comparison with agro-industrial foods to grasp their characteristics and differences. The products examined during the course will include beverages such as spirits, wines, and beers, and foods such as cheeses, meats, pasta and rice, extra virgin olive oil, vinegar, salt and spices, chocolate, coffee, and tea. High-quality products often have a non-tangible value, are purchased for what they represent, and have roles as status symbols. Many of them, if not all, are profoundly linked to a specific region with which they are closely identified. The objective of this Master is also to understand the cultural appeal of the products, and what constitutes the link between the product and the region. This approach necessitates a change of perspective, that is, starting not from the “region,” but rather from the taste of the product, which will be analyzed, understood, and described, and then working backwards to figure out which factors have created this “taste”: the methods of production, the raw materials, and the “place” and history that led to the product’s origin will also be examined.

Master in Food Culture and Communications: Food, Place, and Identity | Start Date: March 20, 2013 |
Food and food cultures can only be efficiently communicated with reference to place and identity. Whether we talk about urban food systems, zero mile food, traditional local productions, ethnic food, Japanese cuisine, or French wines we are always making reference to the relationship between food and place, and the meanings this bond inflates into food as well as places. As the notion of terroir so effectively conveys, it is the convergence of place, climate, local human knowledge and sensibilities that determines the quality of foods. This section explores the relationships between food, place, and identity from the perspective of food policy, geography, tourism, history and memory, and cultural artifacts that range from film to literature.

Coursework includes an examination of the complexities of food systems and policies, from the local to the global, and a focus on Italian history and culture as relevant to illuminate the socially-constructed bond between food and place.
The didactic Director of the Master in Food Culture and Communications: Food, Place and Identity is Professor Simone Cinotto and the faculty of the Master’s Program includes some university professors, experts in the field, such as: Annie Hauck-Lawson, Tim Lang, Peter Scholliers and others


Master in Food Culture and Communications: Human Ecology and Sustainability | Start Date: May 29, 2013

The Master in Food Culture and Communications: Human Ecology and Sustainability will address the importance of social, economic, and environmental sustainability in food production and consumption networks, and especially the relevance of traditional knowledge in understanding small-scale sustainable production of high-quality local food and bio-cultural diversities and heritage as well.

The human ecology area of the programme will focus on environmental studies, ethnobiology, and human ecology.
This area will analyse in particular how knowledge, beliefs and practises related to the natural environment and cuisines are embedded in the social systems and how this inextricable links are crucial for implementing a community-based and sustainable management of local resources as well as fostering good practices of production and consumption of organic local foods.
The Master will address also the role of women in local food systems, the dynamic nature of local ecological knowledge, ethnobotany, agro-ecology, organic agriculture, migrants’ food systems, and the relevance of all these in modern public health and nutritional policies.
The scientific Director of the Master in Food Culture and Communications: Human Ecology and Sustainability is Professor Andrea Pieroni and the faculty of the Master’s program includes some university professors, experts in the field, such as Lisa Price, Justin Nolan, Paul Sillitoe and others.


Master in Food Culture and Communications: High-Quality Products | Start Date: September 18, 2013 | The Master in Food Culture and Communications: High-Quality Products is characterized by an in-depth exploration of themes related to products that characterize gastronomy as well as artisanal foods of excellence. With these products as its focus, the Master provides an ongoing comparison with agro-industrial foods to grasp their characteristics and differences. The products examined during the course will include beverages such as spirits, wines, and beers, and foods such as cheeses, meats, pasta and rice, extra virgin olive oil, vinegar, salt and spices, chocolate, coffee, and tea. High-quality products often have a non-tangible value, are purchased for what they represent, and have roles as status symbols. Many of them, if not all, are profoundly linked to a specific region with which they are closely identified. The objective of this Master is also to understand the cultural appeal of the products, and what constitutes the link between the product and the region. This approach necessitates a change of perspective, that is, starting not from the “region,” but rather from the taste of the product, which will be analyzed, understood, and described, and then working backwards to figure out which factors have created this “taste”: the methods of production, the raw materials, and the “place” and history that led to the product’s origin will also be examined.


Master in Food Culture and Communications: Representation, Meaning, and Media |Start Date: November 20, 2013 | Food is both a construct and a representation of our culture. Like language, it gives form to meaning, yet it also can alter our sense of the real and elicit new notions of “truth.” In order to effectively portray stories about food and food culture, we must not only integrate diverse perspectives from multiple professions and disciplines, we must also be able understand the ways in which knowledge is both formed and represented. The media—encompassing all modes of representation—literally mediate what we understand to be true, and so studying those forms is as important as learning how to create the content of the stories that are put forward.

While trends and fashions abound in commercial communications channels, the voices of academics, critics, and bloggers can also be subject to such influences. In the realm of gastronomy, social uncertainty and food insecurity are compounded with the divergent needs and pathways of agriculture, distributors, and consumers, all leading to unforeseen challenges and complexity in bringing to light a given story. Communications work holds an enormous responsibility in gastronomy, and requires a subtle and attentive approach to both medium and message.
This stream of the master is intended to build innovative and integrated communications skills, and contribute to improving the quality of food culture overall. Grounded in an ecosystem theory of communication, the program will immerse students in the issues facing professionals today, bringing together the roles of the journalist, theoretician, educator, marketer, and gastronome.

Master in Food Culture and Communications: Human Ecology and Sustainability
Start Date: March 21, 2012

The Master in Master in Food Culture and Communications: Human Ecology and Sustainability will address the importance of social, economic, and environmental sustainability in food production and consumption networks, and especially the relevance of the human ecological approach for understanding how traditional knowledge shapes both small-scale production of high-quality local food and bio-cultural diversities and heritage as well.
The human ecology area of the programme will focus on environmental studies, ethnobiology, and food polices.
This area will analyse in particular how a deep understanding of traditional knowledge, beliefs and practises related to the natural environment is crucial for implementing a community-based and sustainable management of local resources as well as fostering good practices of production and consumption of organic local foods.
The master will address also the role of women in local food systems, the concept of food sovereignty, the dynamic nature of local ecological knowledge, ethnobotany, agro-ecology, organic agriculture, migrants’ food systems, and the relevance of all these in modern public health and nutritional policies.
The scientific Director of the Master in Food Culture and Communications: Human Ecology and Sustainability is Professor Andrea Pieroni and the faculty of the Master’s program includes some university professors, experts in the field, such as: Lisa Price, Rick Stepp, Ina Vandebroek and others.


Master in Food Culture and Communications: Food, Place, and Identity
Start Date: May 30, 2012
Food and food cultures can only be efficiently communicated with reference to place and identity. Whether we talk about urban food systems, zero mile food, traditional local productions, ethnic food, Japanese cuisine, or French wines we are always making reference to the relationship between food and place, and the meanings this bond inflates into food as well as places. As the notion of terroir so effectively conveys, it is the convergence of place, climate, local human knowledge and sensibilities that determines the quality of foods. This section explores the relationships between food, place, and identity from the perspective of food policy, geography, tourism, history and memory, and cultural artifacts that range from film to literature.
Coursework includes an examination of the complexities of food systems and policies, from the local to the global, and a focus on Italian history and culture as relevant to illuminate the socially-constructed bond between food and place.
The didactic Director of the Master in Food Culture and Communications: Food, Place and Identity is Professor Simone Cinotto and the faculty of the Master’s program includes some university professors, experts in the field, such as: Annie Hauck-Lawson, Tim Lang, Peter Scholliers and others.


Master in Food Culture and Communications: Media, Representation, and High-Quality Food
Start Date: November 21, 2012
Food is both a construct and a representation of our culture. Like language, it gives form to meaning, yet it also can alter our sense of the real and elicit new notions of “truth.” In order to effectively portray stories about food and food culture, we must not only integrate diverse perspectives from multiple professions and disciplines, we must also be able understand the ways in which knowledge is both formed and represented. The media—encompassing all modes of representation—literally mediate what we understand to be true, and so studying those forms is as important as learning how to create the content of the stories that are put forward.
While trends and fashions abound in commercial communications channels, the voices of academics, critics, and bloggers can also be subject to such influences. In the realm of gastronomy, social uncertainty and food insecurity are compounded with the divergent needs and pathways of agriculture, distributors, and consumers, all leading to unforeseen challenges and complexity in bringing to light a given story. Communications work holds an enormous responsibility in gastronomy, and requires a subtle and attentive approach to both medium and message.
This stream of the master is intended to build innovative and integrated communications skills, and contribute to improving the quality of food culture overall. Grounded in an ecosystem theory of communication, the program will immerse students in the issues facing professionals today, bringing together the roles of the journalist, theoretician, educator, marketer, and gastronome.
The academic Coordinator of the Master in Food Culture and Communications: Media, Representation, and High-Quality Food is David Szanto, and the teaching faculty includes a number of professors from within UNISG and from abroad, as well as professionals from a variety of related fields.


Subject Areas

Both humanities and sciences are taught within the master. Practical learning, lab work, and study travel to discover products and their regions of origin complement in-class lessons in order to provide students with an interdisciplinary approach to the world of gastronomy.
The first section of the following list of disciplines and course modules comprise the core coursework common to all three streams of the master. The second section shows the specialized material unique to each stream.
Coursework includes seminars dedicated to a variety of specific issues, and course content may vary from year to year. The master also includes events and presentations related to Slow Food programs, coordinated in collaboration with the organization itself.

  • Communication, Media, and Journalism: Semiotics of Gastronomy; Professional Food Writing; Food Documentary; Video Editing Techniques; Travel and Food Photography; Techniques of Food Photography; Enogastronomical Communication.
  • History and Cultures: Introduction to the Study Trips in Italy; Food in Consumer Culture; Ethics and Aesthetics of Food; History of Food and Locality; Medieval Food History; Social History of Food: Networking; Hierarchies and Identities
  • Food Policy and Sustainability: Food, Environment, and Sustainability; Sustainable Gastronomy; Food Justice; Food Economics
  • Sociology and Anthropology: Theory and Method in the Anthropology of Food; Food in Popular Culture
  • Productions, Technologies, and Sensory Analysis: Elements of Food Technology; Wine Technology; Molecular Basis of Taste; Food Sensory Analysis; Wine Sensory Analysis; Nutrition and Public Health.
  • Tasting Lectures: Sense of Smell; Beer; Cheese; Chocolate; Cured Meat; Olive Oil;Wine.
  • Specialized Coursework for Human Ecology and Sustainability
    Approximately 170 Hours
    Environmental Studies: Ethnobiology; Landscape Ecology; Biodiversity Conservation; Strategies of Nature Conservation
    Human Ecology: Women’s Role in Sustainable Food Systems; Environmental Anthropology; Indigenous Perspectives in the Management of; Natural Resources; Migrants’ Diet and Health
    Sustainability and Food Policy: Sustainable Agriculture; Public Health, Nutrition and Food Policies; The Slow Food Approach to Food Systems; Systemic Design Applied to Gastronomy; Economic Sustainability; Food, Enviroment and Sustainability
  • Specialized Coursework for Food, Place, and Identity
    Approximately 170 hours
    Food, Place and Identity: Food, Place and Identity; Producing and Consuming Food and Place: Italian Regions (Discussion of Study Trips); Cultural Economy of Wine and Terroir; Culinary Tourism; Oral History: Theory and Techniques of Interviewing; Food, Gender and Race in Local Food Systems; Ethnoecology
    Food Policies and Sustainability from Local to Global: Food Policies, Public Health, and Nutrition; Urban Food Systems; Traditional Organic Food Productions; Food Design and Place
    Food and Place in Italian History and Culture: History of Italian Cuisine and the Mediterranean Diet; The Food of Tuscany; The Food of Sicily; Food, Consumer Culture, and Gender in Postwar Italy; Food and Landscape in Italian Cinema; Food in Italian Literature
  • Specialized Coursework for Media, Representation, and High-Quality Food
    Approximately 170 hours
    Meaning and Representation: Semiotics: Signifiers and Signified; History of Food Representation; Ontology/Epistemology: Knowing and Showing Food; Methodologies: Analyzing and Representing Food
    Media and Marketing: Marketing, PR, and Branding; Advertising, Promotion, and Placement; Food TV; Book and Magazine Publishing; Food and Fashion; Blogs, Critics, Guides, and Trends (these courses will serve to complement the Communications, Media, and Journalism courses noted above)
    Assembling Quality: Food Safety; Food Packaging; Security and Sovereignty; Safety, Risk, and Media; Quality, Material, and Discourse

Official Announcements
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The one-year Master in Food Culture and Communications is designed for international students seeking an innovative approach to the study of food and the ways in which it is discussed.

The program offers a wide mix of in-class lessons, exercises, guided tastings, and study trips in Italy and abroad to provide a multiexperiential understanding of both high-quality artisanal and industrial food products, as well as the necessary knowledge and expertise for work in the food communications field. Instructors include university professors and scholars working in the sector at both national and international levels, journalists, and other visiting gastronomy experts.

Through an approach that merges the anthropology, history, and economics of food consumption, students acquire the tools for developing new communications, promotional, and sales strategies within the realm of high-quality gastronomy. Graduates emerge ready for careers in marketing and public relations, education and project management.

The language of instruction is English. The program lasts 12 months and a minimum of 75% attendance is required. The Master will end in November 2012.