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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 can access 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


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.


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, its historical social and ecological dynamics, and the complexity of food issues.


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 with the support of the Career Center


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.

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

Food Systems and Sustainability
Urban Food Systems
Food and Climate Change: Impacts, Adaptation and Mitigation Strategies
Agroecology and Sustainable Farming
Ethnobotany and Foraging

The Cultural Politics of Food
The Global Food System: Capital, Politics, and Mobility
Food and Popular Culture
Food and Ethics in Contemporary Consumer Culture
Food, Gender, and Sexuality in Traditional and Contemporary Societies

Food Trade and Exchange
Mobility and Logistics in the Global Food Commodity Market
The Columbian Exchange
The Sociology and Cultural Economy of the Ethnic Restaurant

Food, Migration, and Diasporas
Migrant Workers in the Global Food Chain, Food Movements and Farmers’ Coalitions
Culinary Traditions of Africa, African America and the African Diaspora
Food in the Jewish Diaspora: From Biblical Religious Norms to the Kosherization of Jewish Food

Food Cultures and Emerging Trends in the Cuisines of the World I
Chinese Cuisine and the Globalization of Chinese Food
Japanese Cuisine and the Globalization of Japanese Food
History and Anthropology of South East Asian Cuisines
Middle Eastern Cuisine and the Globalization of Middle Eastern Food

Food Cultures and Emerging Trends in the Cuisines of the World II
Food, Empire, and Post-Colonialism
New Nordic Cuisine
New Latin American Cuisines
Native American Cuisines

National Cuisines, Globalization, and European identities
History and Culture of Food in Modern Italy and the Globalization of Italian Cuisine
Geographical Indications and Food Quality in the European Union
National Cuisine Books: A Way to Present a Country Culinary Culture

Food Technology, Sensory Analysis, and Tastings of Food and Beverage Products (see “Tastings: Food & Wine” below)

* Course and module titles subject to change

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

+ More info about the study trips

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.

+ More info about the Career Center

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

The university fee for the Master of Gastronomy 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
  • 4000 credits on your lunch cards to be used at UNISG Academic Tables (corresponds to €400)
  • access to Career Office services (food sector job placement)

Note: Fees do not include the cost (around €90) of obtaining an Italian “permesso di soggiorno” (residency permit). Non-EU citizens must apply for a permesso di soggiorno at the post office, or at the Al Elka Foreigners’ Service, within 8 working days after arriving in Italy.

Meal service: More information about the meal service

> 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.

In order to apply to the Master of Gastronomy, candidates must:

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

+ Learn more


For more information: [email protected]