Program
The one-year Master in Italian Gastronomy and Tourism is designed for those seeking professional skills in the fields of regional promotion, biodiversity, and environmentally sustainable food production.
The program offers in-depth knowledge of the various aspects of Italian gastronomy, paying specific attention to such issues as ethics and sustainability in food tourism.
Instructors include university professors and scholars working in the sector at both national and international levels, journalists, and other visiting gastronomy experts. Food products such as wine, cheese, cured meats, olive oil, and balsamic vinegar are studied from both a technical as well as humanistic perspective, offering multiple angles for analysis.
Through exercises, tastings, and study trips to artisanal and industrial food producers in Italy and Europe, students acquire the tools for promoting and enchancing the value of high-quality food products.
Graduates emerge ready for careers in food and wine tourism, sensitive to those concerns around environmental, social, and cultural sustainability, and with an approach keyed to ethical production and consumption.
The language of instruction is English and the next edition starts on November 17, 2010. The program duration is 12 months and a minimum attendance of 75% is required.
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