Designed to examine and explore the multiple values of food and the possibilities of gastronomy under the lens of creativity, following the “thinking in practice” model to unfold various creative strategic fields along with the students.

This program focuses on experimental practices of teaching and learning and envisions gastronomy as a powerful tool  to open up ideas for contemporary artistic projects, new social platforms and novel paths in food education;  equipping the students with ecological sensibility and care for food.

The three conceptual knots (creativity, ecology and education) are analysed in depth throughout the program according to food production, food transformation and food consumption considering that creative thinking in gastronomy constantly faces environmental and ecological issues.

Didactic method

This program is structured with an interdisciplinary and experiential study of gastronomic sciences and it’s divided into:

1. Frontal learning: Introduction to food and gastronomy through creativity, ecology and education.

2. Interactive learning: Common workshops, work-cafes with scholars, seminars with professors, round tables,  and individual projects with the following focus:

    • Making The world of skills: agriculture, culinary practices, gastronomic settings, art and food.
    • Tasting -The world of food perception, quality, appreciation and consumption.
    • Being – Nutrition – Dietetics and well-being.
    • Communing –  Writing, communication, marketing, promotion, policy and gastro-diplomacy.

3. Study trips: 3 one-week study trips (one in Italy, one in Europe and another outside Europe)  provide the students with a profound understanding of global food systems, both artisanal and industrial, by visiting far-flung places and going behind the scenes of food production. Study trips allow students to meet the real protagonists of contemporary food systems, such as farmers, producers, chefs and other food professionals, while tasting typical products in their areas of origin.

4. Internship: The internship aims to give students the opportunity to explore, through work experience, some of the topics studied during the previous months of classes and study trips.  Alternatively, students can choose to pursue an individual research project.

5. Final thesis and presentation: Structured as a regular academic and well referenced paper, consisting in an original elaboration, ideally starting from the experience during the internship or the personal research.

The activities related to the second part of the program are carefully planned so every student creates a personal project portfolio intended as an extra tool for them to enter the professional world in terms of creative innovation, education and research.

Building a global network with an international program

The english taught master programs at the University of Gastronomic Sciences have a high ratio of international students —up to 80% come from countries around the globe.  This aspect allows the students to acquire valuable cross-cultural skills and develop an international network resulting from:

  • the international student 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 various on-campus activities and study trips;
  • companies that make up the University network;
  • direct relationship with Slow Food projects and network.

Employment opportunities

The Master of Gastronomy: Creativity, Ecology and Education prepares future food professionals to be key figures in food-related companies.

Some sectors where our graduates work:

  • Education
  • Creative Design
  • Food Consultancy
  • Food Activism
  • R&D
  • NGO
  • Marketing & Communications
  • Art World
  • Journalism
  • Food Services & Catering
  • Management
  • Product

Inside these sectors our graduates take advantage of their unique profiles and knowledge within some of the following areas: Food and wine journalists and/or editors, PR consultants, brand managers/developers, wine and food educators, product developers, gastronomic consultants, food and arts, event designers,  etc.

Program director: Prof. Nicola Perullo

Group: 25 students maximum
Attendance: obligatory at 80% of total hours

Application deadline: 4 July, 2018
Ranking list: 11 July, 2018

Start date: 10 October, 2018

Gastronomy the Basics – Frontal Learning

Introduction to food and gastronomy through creativity, ecology and education.

  • Food and History
  • Food and Anthropology
  • Food and Sociology
  • Food and Philosophy
  • Food and Psychology
  • Dietetics and Well-being
  • Food and Science
  • Theory of Education
  • Food and Ecology
  • Food and Design
  • Food and Pop Culture
  • Food and Art
  • Contemporary Gastronomy
  • Taste Perception and Cuisine as Art
Interactive learning

Common workshops, work-cafes with scholars, seminars with professors, round tables,  and individual projects (see “Interactive Learning” below)

* Course and module titles subject to change

Common workshops, work-cafes with scholars, seminars with professors, round tables,  and individual projects with the following focus:


  • Creative Process
  • Creativity and Improvisation
  • Body and Food
  • Cooking Skills and Education
  • Arts and Crafts
  • Edible Garden
  • Systemic Food Design
  • Individual in-depth research on  some topics the area


  • Ecological Perception
  • Assessing the Quality
  • Consumption and Societies
  • Ways of Eating and Drinking
  •  Experiencing the Atmospheres
  •  Epistoenology
  • Individual in-depth research on some topics of the area


  • Land-based Food for Health and Well-being
  • Sustainability
  • Gender
  • Human and Non-human Beings
  • Eating as Care and Engagement
  • Individual in-depth research on  some topics of the area


  • Food Activism
  • Food Writing
  • Visual Media
  • Deep Mapping
  • Food Ethics and Policy
  • Gastro-Diplomacy
  • Individual in-depth research on  some topics of the area


The study trips take place in different countries across the world, allowing students to become researchers and explorers in the field and to begin to develop their own professional networks.

The study trips provide the students with a profound understanding of global food systems, both artisanal and industrial, by visiting far-flung places and going behind the scenes of food production.

During study trips students meet the real protagonists of contemporary food systems, such as farmers, producers, chefs and other food professionals, while tasting typical products in their areas of origin.

The Career Center supports UNISG students during the delicate transition into the professional world. While the students are here in Pollenzo, the Career Center provides constant support to develop their own unique career design through the “Cultivating your Career” program, which consists of collective workshops and individual coaching sessions.

Through the Career Fair and the Career Center website, the office helps students in gaining a better understanding of different professional sectors to start or continue their career.

Upon graduation, the Career Center continues monitoring the Alumni career, fostering a strong and active professional network that puts together new and experienced gastronomes worldwide.

More info about the Career Center >

The university fee for the Master of Gastronomy: Creativity, Ecology and Education 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  accommodation and the cost of obtaining an Italian permit of stay (“permesso di soggiorno”, around €150). Non-EU citizens must apply for a permesso di soggiorno at the post office, ideally with the assistance of the Al Elka Foreigner Services Center, within 8 working days after arriving in Italy. For more information, please see the Bureaucratic Procedures page on our website.

Financial Aid & Scholarships >

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

Important Information

Students from all countries are eligible to apply. Note that diplomas issued from non EU-accredited institutions must be accompanied by an Italian consular accreditation (the “Dichiarazione di Valore” or “DV”) as part of the admission process, which candidates must obtain and submit to the Registrar Office. The original DV must be handed in to the 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. For more information, please see the Bureaucratic Procedures page on our website.

In order to apply to the Master of Gastronomy: Creativity, Ecology and Education, candidates must:

  • complete the online registration process;
  • upload the supporting dossier;
  • pass the evaluation process.

Learn more >

For further information: