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 

+ Maggiori informazioni

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Master in Italian Wine Culture


The Master in Italian Wine Culture, designed by the University of Gastronomic Sciences in collaboration with Slow Food and the Wine Bank, has the ambitious objective of training “wine tellers.” These new enological ambassadors play a leading role in Italian wine marketing and communication.

The Master follows the unique formula developed at Pollenzo, with classroom teaching complemented by trips to vineyards and wineries and meetings with leading figures from Italian and international enology, culture and agronomy. Wine is examined from a historical, cultural and environmental perspective, as well as technical and agricultural. 


Groups: 25 students maximum
80% attendance is required

Application Deadline: January 16, 2017
Late applications with written excuse will be subject to evaluation by Faculty Council

Start Date: April 3, 2017
Language of programEnglish


PROGRAM

Economists, sociologists, legal experts, historians, anthropologists, philosophers, agronomists, ampelographers, enologists, geologists and entomologists make up the course’s faculty, which consists of resident professors and visiting lecturers from many different backgrounds who come to Pollenzo from around Italy, Europe and the rest of the world.

In line with the traditions of the University of Gastronomic Sciences, theory will be regularly combined with practice. Classroom activities will be complemented by regular outings to see the work in the vineyard and winery as it happens. Destinations include many of Piedmont’s greatest producers, including Ceretto, Fontanafredda, Cantine Borgogno, Conterno Fantino, Contratto and La Spinetta.

The program also includes three study trips, each lasting a week, so that students can visit and learn more about some of the most important terroirs in northern, central and southern Italy.

The course year begins during winter pruning and concludes after vinification with a final educational internship.

Throughout the course, students will also hear from diverse professionals from the wine world, including agronomists who have spent years developing original vineyard management methods, botanists and ecologists, art historians and philosophers, geographers and sociologists, anthropologists and legal experts. Examples include Maurizio Gily, Jacky Rigaux, Claude e Lydia Bourguignon, Richard Baudains, Jeremy Parzen, Marco Baccaglio.

The packed program of supplementary teaching will also feature big names from the Italian and international winemaking scene, at the level of Anselme Selosse, Giuseppe Mazzacollin, Enzo Ercolino, Alessio Planeta, Guido Fantino and Pierluigi Zamò.

Lastly, thanks to a collaboration with Slow Food and the Wine Bank, the course will include tasting sessions organized by the Slow Wine editors, taking advantage of the huge selection of great Italian wines stored in the Wine Bank cellars.


WHAT ARE WINE TELLERS AND WHAT DO THEY DO?

This new professional figure has been identified by UNISG as a result of feedback from many wine producers, who have highlighted the need for this type of expert for the effective promotion of Italian wine.

Wine tellers have expert knowledge of vine cultivation and wine production, and know how to communicate years of enological and viticultural tradition, placing it within a framework of Italian art, history, anthropology and esthetics.

Wine tellers know how to narrate and market Italian wine, which they see as the product of a unique land. They know that in order to best appreciate a wine, one must get to know that land, along with and thanks to the wine.


SUBJECT AREAS

The multifaceted curriculum of the Masters in Italian Wine Culture integrates technology, craft and culture in a way that has never been done before in Italy.

  • Study trips: Three 5-6 day trips ( in the north, centre and south of Italy)
  • Experience in the field: A few days each month will be dedicated to the cycle of the vine, with hands on lessons held in various Piedmontese vineyards and wineries such as: Aziende Vitivinicole Ceretto, Fontanafredda, Cantine Borgogno, Azienda Agricola Conterno e Fantino, ecc…
  • Internship: 3 months internship in January and March

Main subject areas:
Viticulture, Ampelography and Soil Management
Enology and Tasting Techniques
Botany and Entomology
Geography of Terroirs
Sensory Analysis
Terroir Tasting
History of Wine
“Epistenology”: Knowledge About Wine, Knowledge With Wine
History of Italy and Italian Art
Anthropology of Wine
Principles of Holistic Gastronomy
Experiences of Sommellerie
Wine and Winery Economics
Law and Legislation
Wine Writing and Communication
Sociology of Consumption

Course updated in the academic year 2015/2016Class hours and contents may vary.


STUDY TRIPS

Within the Masters in Italian Wine Culture, student’s classroom lectures will be complemented with a variety of formative experiences in the wine world: the study trips.

The beauty of experiential and innovative teaching methods used at UNISG and the three study trips allow the students to discover the most significant terroirs of our country.

The 2015 study trips were held in: Sicily, Tuscany and Venice.


FEES

The university fee for the Master in Italian Wine Culture 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)
  • private insurance policy covering urgent healthcare 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

Note: Fees do not include the accomodation service in Pollenzo and the cost of obtaining an Italianpermesso di soggiorno (residency permit, around €180). 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.

Meal service: More information about the meal service

REQUIREMENTS

> an undergraduate or first-level degree
> proficiency in written and spoken English

Important Information
Students from all countries are eligible to apply. Note that for all educational documents (diplomas, degrees, certificates, transcripts) issued outside of Italy, official translations and an Italian consular accreditation (the “Dichiarazione di Valore”) must be obtained by the student and submitted to the Registrar Office. The original document must be handed in to the Student Registrar Office no later than the first day of the program and will be kept by the university for the duration of the program. (The consulate may choose to send the document directly to UNISG.) The application to UNISG must be completed through an Italian consular representative. Applicants should contact their local Italian consulate as early as possible to ensure adequate time for all consular processes.


ADMISSIONS

The University of Gastronomic Sciences organizes a one-year Master program in Italian Wine Culture. In order to apply to the Master in Italian Wine Culture, candidates must:

  • register online
  • complete a motivational test
  • upload the documents for the application dossier

All the aforementioned application steps are free and non-binding.

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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

+ Maggiori informazioni


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

+ Maggiori informazioni

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Master in Food Culture & Communications


The Master in Food Culture and Communications: Marketing and Sustainability of High-Quality Products

This program is designed to prepare future food industry professionals though a combination of in-class theory and on-site visits, featuring the biggest names in the Italian and International food sector. Four macro themes will be explored during the program: communication, marketing, sustainability, and the concept of high- quality. Over the course of their study, students will develop a keen understanding of business strategy and corporate social responsibility, as well as the marketing and development of high-quality products.

Subject areas

Communication

  • Food Writing Workshop
  • Wine Journalism
  • Food Journalism
  • Food Reportage
  • Communication Skills – Food, Culture and Society
  • Visual Communications
  • Visual Thinking Strategy
  • Intercultural Communication – Focus on Foods

Management & Marketing

  • Competitve Strategy
  • Entrepreneurship
  • Marketing & Product Innovation
  • Trade Marketing

Sustainability

  • Designing Sustainability
  • Defining Sustainability
  • Food Geography
  • Sustainability Cases from the South of the World
  • Case Studies in the Field

High-Quality

  • Aesthetics of Perception, Skills, and Environment
  • Ethnobotany
  • Creation and Development of a High-Quality Product
  • History of Quality
  • Quality Legislation
  • Case Studies on the Field

Tasting Sessions

  • Cured Meat
  • Cheese
  • Olive Oil
  • Natural Wines
  • New World High-Quality Wines
  • Vinegar
  • Italian and International Artisanal Beer
  • Bread and Pizza
  • Coffee
  • Chocolate

Study trips

As part of UNISG’s educational design, Master students will participate in a series of 3 study trips, in which they will explore a range of food products in 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 will take place in Italy, Europe and extra-European countries, and provide students with hands-on experiences in production and promotion. Particular attention will be given to the entire production chain, including distribution and communications, at both industrial as well as traditional, food companies. Academic and logistical planning will be managed by staff tutors, who also accompany the students in their travels.

Career Center

The Career Center supports UNISG students as they transition into the professional food sector, by connecting them with relevant companies leading up to their final internship; upon graduation, the Office continues to reach out to alumni, providing ongoing professional guidance as they develop in their new careers.

The scientific Director of the Master in Food Culture and Communications: Marketing and Sustainability of High-Quality Products is Michele Fino

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
Official Announcement FC8
Official Announcement FC9
Official Announcement FC10

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.

***

Master of Gastronomy: Food in the World (Food Cultures and Mobility)


A program that explores the political, economic, social, cultural, ecological, and nutritional dimensions of food, featuring a wide range of opportunities for employment and career-advancement. Program graduates have secured positions in food and agricultural organizations dealing with issues of food education, marketing, communication, and catering, as well as organisations that implement social platforms focused on food sovereignty.

Groups: 25 students maximum for each program
80% attendance is required
Application Deadline: 5 July 2017
Rankings Available Online: 12 July 2017
Start date: 25 October 2017
Language of program: English

Methodology

A holistic, cross-disciplinary, and multi-thematic section covering the most salient current trends in the worldwide discourses on Sustainable Gastronomy, taught by leading international scholars, who provide an advanced introduction to food Food Studies and to the most cutting-edge and inspiring thoughts concerning food addressed from different academic fields:

Food History; Food Geography; Food Anthropology; Food Sociology and Multiculturalism; Food Philosophy; Food Politics and Economics; Food and Social Movements; Food, Nutrition, and Public Health; Sustainable Agriculture; Cultural Ecology.

Specialized courses taught by academics, chefs, food activists, or other stakeholders.

Teaching about worldwide geographies of food and food systems – understood as the results of a continuous co-evolution between societies and their given socio-ecological spaces – human ecologies, and food sovereignty.

 

Diners and case studies

Students will participate and co-organize 8 dinner events enlightening specific gastronomic case studies from all over the world.

 

Sensory analysis and tasting courses and workshops

Sensory analysis and tasting courses and workshops taught by professionals, who will offer an advanced introduction to the history, qualities, and evaluation of products like wine, beer, bread, pasta, cheese, cured meats, chocolate, coffee, tea, olive oil, and others.

 

Study trips

3 study trips to destinations in Italy, Europe, and the extra-European world, offering students a unique first-hand experience of food producers and their work, the structure and flavors of the local gastronomy, and the complexity of food issues.

 

Research project or Internship

A final 3-month research project or internship in a food business company, farm, restaurant, agency, NGOs, or another site of student’s choice, to be selected in an extensive catalogue of placement opportunities.

 

Thesis

A research thesis to be completed under the guidance of a faculty advisor on a topic coherent to the research project or internship, the entire program’s contents and expected to illuminate new knowledge in the field of Sustainable Gastronomy and Food Studies

An international program for a global network

Eighty percent of the students enrolled in the Master’s programs at the University of Gastronomic Sciences taught in English international students coming from every angle of the globe. This allows the students to acquire valuable cross-cultural  skills and develop an international network resulting from:

  • International community  of the University coming from 87  different countries;
  • Interaction with the master’s international visiting professors;
  • Meetings with the protagonists of the food world during the different on-campus activities and study trips;
  • Companies that encompasses the University network;
  • Direct relationship with Slow Food’s projects and its network

Subject Areas

Contemporary Trajectories of the Worldwide Foodscape
  • Food History
  • Food Justice
  • Food and Sustainability
  • Food Writing
  • Cultural Ecology
  • Sustainable Agriculture and Agroecology
  • Food Aesthetics and Art
  • Food and Public Health
  • Food Policy
  • Food Anthropology
Food Cultures and Mobility
  • The Global Food System: Capital, Politics, and Mobility
  • Urban Food Systems
  • Mobility and Logistics in the Global Food Commodity Market
  • The Sociology and Cultural Economy of the Ethnic Restaurant
  • Food and Climate Change: Carbon Footprint Production and Reduction in Farming, Food Processing, and Transports
  • Migrant Workers in the Global Food Chain
  • The Columbian Exchange
  • Food, Empire, and Post-Colonialism
  • Food, Gender, and Sexuality in Traditional and Contemporary Societies
  • Food and Popular Culture
  • Food and Ethics in Contemporary Consumer Culture
  • Agroecology and Sustainable Farming
  • Ethnobotany and Foraging
  • Geographical Indications and Food Quality in the European Union
  • History and Culture of Food in Modern Italy and the Globalization of Italian Cuisine
  • The Nordic Food Lab
  • Middle Eastern Cuisine and the Globalization of Middle Eastern Food
  • Food in the Jewish Diaspora: From Biblical Religious Norms to the Kosherization of Jewish Food
  • Chinese Cuisine and the Globalization of Chinese Food
  • Japanese Cuisine and the Globalization of Japanese Food
  • History and Anthropology of South East Asian Cuisines
  • Culinary Traditions of Africa, African America and the African Diaspora
  • Native American Cuisines
  • New Latin American Cuisines

 

Tastings
  • Taste Science
  • Sense of Smell
  • The Theory and Practice of Food Education
  • Food & Wine Parings

Wine

  • Wine Tasting
  • Wine Technology
  • International wine geography

Chocolate & Coffee

  • History, Processing, Cocoa Cultivation and Diversity
  • The Taste of Coffee and Different Ways to Brew it

Cheese

  • Cheese Technology and tasting
  • British & Spanish Cheese Tradition
  • French cheese tradition

Cured Meat

  • Cured Meat Technology and Tasting

Olive Oil

  • Olive Oil Technology and tasting

Spirits

 

* Program listing subject to change

Study Trips

3 study trips to destinations in Italy, Europe, and the extra-European world, offering students a unique first-hand experience of food producers and their work, the structure and flavors of the local gastronomy, and the complexity of food issues.

Particular attention will be paid to concepts of terroir, food ecologies, and differences between industrial and more traditional settings, as well as first-hand experience along the entire food chain, including distribution and communications. Academic and logistical planning will be managed by university tutors, who also accompany the students during this phase of the program.

UNISG Study Trip Learning Cornerstones
Lessons lead by historians and experts in the field of eno-gastronomy
Cooking demonstrations lead by chefs and restaurateurs
Visits to working in the context of traditional markets, Slow Food projects (Ark of Taste, Slow Food Presidia, Food Community, etc) and local restaurants
Cultural tours to discover the region

Tastings: Food & Wine

Our contemporary tastings approach primarily looks to provide students with the competences to understand:

  • How to taste food using different senses
  • How to use tasting glossaries to describe a product
  • How to distinguish a homemade product from an industrial one

This sensorial skill set is complemented by covering the following product’s aspects:

  • Historical.
  • Cultural.
  • Technological.

Tasting lessons cover products such as: wine, olive oil, cheese, cured meat, chocolate, beer and honey; plus some Slow Food Presidia products.

Tastings during Study Trips

During the study trips students will have the opportunity to taste different products in their specific area of production and meet its producers; in some seminars they will observe as well, how a product can be used in cuisine by chefs.

***

Master of Gastronomy: Food in the World (Food Ecologies and Sovereignty)


A program that explores the political, economic, social, cultural, ecological, and nutritional dimensions of food, featuring a wide range of opportunities for employment and career-advancement. Program graduates have secured positions in food and agricultural institutions and companies dealing with issues of food education, marketing, communication, and catering, as well as organisations that implement social platforms focused on food sovereignty.

Groups: 25 students maximum for each program
80% attendance is required
Application Deadline: 5 July 2017
Rankings Available Online: 12 July 2017
Start date: 25 October 2017
Language of program: English

Methodology

A holistic, cross-disciplinary, and multi-thematic section covering the most salient current trends in the worldwide discourses on Sustainable Gastronomy, taught by leading international scholars, who provide an advanced introduction to food Food Studies and to the most cutting-edge and inspiring thoughts concerning food addressed from different academic fields:

Food History; Food Geography; Food Anthropology; Food Sociology and Multiculturalism; Food Philosophy; Food Politics and Economics; Food and Social Movements; Food, Nutrition, and Public Health; Sustainable Agriculture; Cultural Ecology.

Specialized courses taught by academics, chefs, food activists, or other stakeholders.

Teaching about emerging trends and global change in worldwide food systems and cultures, as a result of mobilities of people, goods, capitals, ideas, and imaginaries.

Diners and case studies

Students will participate and co-organize at least 5 dinner events enlightening specific gastronomic case studies from all over the world.

Sensory analysis and tasting courses and workshops

Sensory analysis and tasting courses and workshops taught by professionals, who will offer an advanced introduction to the history, qualities, and evaluation of products like wine, beer, bread, pasta, cheese, cured meats, chocolate, coffee, tea, olive oil, and others.

Research project or Internship

A final 3-month mentored research project or individual internship in a food business company, farm, restaurant, agency, NGOs, institution, or another site of student’s choice, to be selected in an extensive catalogue of placement opportunities.

Thesis

A research thesis to be completed under the guidance of a faculty member on a topic coherent to the research project or internship, the entire program’s contents and expected to enlighten new knowledge, reflections, and pathbreaking intuitions in the field of Sustainable Gastronomy and Food Studies.

 

Subject Areas

Contemporary Trajectories in Food Studies:

  • Food History
  • Food and Sustainability
  • Food Writing
  • Cultural Ecology
  • Sustainable Agriculture and Agroecology
  • Food Aesthetics and Art
  • Food and Public Health
  • Food Anthropology
  • Food Design

Italian Foodscapes

  • A Modern History of Italian Cuisine and Its Globalization
  • Contemporary Trends of the Italian Food Industry (seminar)
  • Agroecology in Italy (seminar)

European Foodscapes

  • Traditional Food Fermentations in Eastern Europe (seminar)
  • Food Traditions in Legal Perspective in Europe and Beyond (seminar)
  • Ethnobiology and Food Scouting in Europe and among Diasporas
  • Geographical Indications and Trademarks: Quality Protection and Competition in Europe (seminar)

Middle Eastern Foodscapes

  • Food and Power in Israel and the Middle East
  • Post-Colonialism and Food in the Maghreb (seminar)
  • Sustainable Rural Development in Iran (seminar)

African Foodscapes

  • The Human Ecology of African Pastoralisms (seminar)
  • Beyond Lucy: An Ape’s Perspective on the Origin of Food and Medicines (seminar)
  • Food Policies and Institutions in Sub-Saharan Africa
  • Food Activism in Egypt (seminar)
  • Food Anthropology in Africa (seminar)

American Foodscapes

  • Traditional Knowledge and Agro-Biodiversity in the Caribbean
  • Food Power and Resistance in the Andes (seminar)
  • The Food-Medicine Continuum in the Andes (seminar)
  • Contemporary Cuisines in Latin America (seminar)

Asian and Oceanian Foodscapes

  • Food Ecology and Gender in South-Eastern Asia
  • Food Insects and Invertebrates in Asian and Austronesian Cuisines  (seminar)
  • Food Ecologies and Plant Foraging in Western Himalaya (seminar)

Gastronomy, Sustainability and Global Issues: an Holistic Approach (seminar)

  • Food Justice (seminar)
  • National Cuisine Books (seminar)
  • Molecules and Their Taste

Food Technology, Sensory Analysis, and Tastings of Food and Beverage

  • Products (see Tastings Food and Wine)

* Course and module titles subject to change

Study Trips

3 study trips to destinations in Italy, Europe, and the extra-European world, offering students a unique first-hand experience of food producers and their work, the structure and flavors of the local gastronomy, and the complexity of food issues.

Particular attention will be paid to concepts of terroir, food ecologies, and differences between industrial and more traditional settings, as well as first-hand experience along the entire food chain, including distribution and communications. Academic and logistical planning will be managed by university tutors, who also accompany the students during this phase of the program.

  • UNISG Study Trip Learning Cornerstones
  • Lessons lead by historians and experts in the field of eno-gastronomy
  • Cooking demonstrations lead by chefs and restaurateurs
  • Visits to working in the context of traditional markets, Slow Food projects (Ark of Taste, Slow Food Presidia, Food Community, etc) and local restaurants
  • Cultural tours to discover the region

Tastings: Food & Wine

Our contemporary tastings approach primarily looks to provide students with the competences to understand:

  • How to taste food using different senses
  • How to use tasting glossaries to describe a product
  • How to distinguish a homemade product from an industrial one

This sensorial skill set is complemented by covering the following product’s aspects:

  • Historical.
  • Cultural.
  • Technological.

Tasting lessons cover products such as: wine, olive oil, cheese, cured meat, chocolate, beer and honey; plus some Slow Food Presidia products.

Tastings during Study Trips

During the study trips students will have the opportunity to taste different products in their specific area of production and meet its producers; in some seminars they will observe as well, how a product can be used in cuisine by chefs.

Taste Science
  • The Sense of Smell
  • The Theory and Practice of Food Education
  • Food & Wine Parings
Wine
  • Wine Tasting
  • Wine Technology
  • International Wine Geography
Chocolate & Coffee
  • History, Processing, Cocoa Cultivation and Diversity
  • The Taste of Coffee and Different Ways to Brew it
Cheese
  • Cheese Technology and Tasting
  • British & Spanish Cheese Tradition
  • French cheese tradition
Cured Meat
  • Cured Meat Technology and Tasting
Olive Oil
  • Olive Oil Technology and Tasting
Spirits