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. Interdisciplinary basics of gastronomy: 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
*Late applications will be accepted until August 8, 2018. For more information, please contact the Registrar Office at segreteria@unisg.it.

Start date: 10 October, 2018


INTERDISCIPLINARY BASICS OF GASTRONOMY

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

  • Food and History  Prof. Massimo Montanari
  • Food and Anthropology  Dr. Paolo Gruppuso
  • Food and Sociology   Prof. Steven Shapin
  • Food and Philosophy  Prof. David Kaplan
  • Food and Psychology  Prof. Peter Todd
  • Dietetics and Well-being   Prof. Franco Berrino
  • Food and Science   Dr. Gabriella Morini
  • Theory of Education   Prof. Jan Masschelein
  • Food and Ecology  Dr. Gabriele Volpato
  • Gastrodiplomacy  Dr. Lorenzo Kihlgren Grandi
  • Food and Pop Culture  Dr. Tito Vagni
  • Food and Art   Prof. Yael Raviv
  • Contemporary Gastronomy   Dr. Luciana Bianchi
  • Taste Perception and Cuisine as Art   Prof. Nicola Perullo
  • Introduction into Food Design  Marije Vogelzang
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:

MAKING

Creative Process
A workshop on how the creative process grows and develops in the kitchen. Taught by well-known personalities from the international cuisine scene.

Creativity and Improvisation
A workshop on how creativity is interwoven with improvisation. Taught by Prof. Alessandro Bertinetto, philosopher and saxophonist, whose performance will be supported by another musician.

Gwiinzii Kwundei: The Land, Food, and Well-Being
In this two-day experimental workshop we will address the notion of gwiinzii kwundei (good life). Gwich’in, indigenous people living in northern Canada, continue to carry out traditional practices on the land. The workshop will outline some of these practices, and showcase that ecology and education are intimately connected with knowing how to process food. Taught by Dr. Peter Loovers, anthropologist from Aberdeen University and by Joanne Tetlichi, a Teetł’it Gwich’in from Fort McPherson.

Cooking skills and Education
A workshop to demonstrate how making and thinking go hand in hand.  Taught by Barney Haughton -chef and educator-, owner of Square Food Foundation; showing, both with hands and words the main concept of this workshop.

Arts and Crafts
A performative workshop to elaborate together with the students a specific art-based project related to food.  Taught by Marije Vogelzang, one of the most famous contemporary food artists and designers. 

Edible Garden Practices
Growing a garden is creativity, developing new ideas in sustainable agriculture. Taught by UNISG scholars at the University’s edible garden.

Food Design
The workshop is designed as a source of inspiration to get people interested and involved in the rapidly growing trans-discipline of Food Design. Taught by Pedro Reissig, one of the international leaders of Food Design.

At the end of these workshops, each student will write a paper elaborating some topics of his/her own choice.

TASTING

Ecological Perception
A day of foraging; pick edible plants and weeds and cook in your own prefered way. An ecological approach to botany and cooking.  Taught by Prof. Andrea Pieroni, Rector of UniSg.

Quality Assessment
Discovering the complexity of quality through speciality coffee. Taught by Paolo Panero, expert and owner or the “Third wave independent coffee shop” La Bottega delle Delizie, Bra, Italy.

Consumption and Societies
A workshop to discuss the relation between food consumption and society through the case of tea culture and trade. Taught by Jameel Lalani, founder and owner of Lalani&Co, specialist in craft, single-batch teas from artisan tea growers.

The Free Taste of the World
A journey around the world through photography, stories of food and spirit deep scouting. Case study: Rhum and something else.  Taught by Luca Gargano, founder and owner of VELIER, Italy’s biggest independent importer of wines and spirits.

The Somaesthetics of the Art of Eating
In this workshop, students will see how taste perception occurs thanks to a multiplicity of bodily gestures and affordances. Taught by Prof. Richard Shusterman, a renowned  philosopher and founder of “somaesthetics” (aesthetics of the body).

Epistoenology
Knowing about wine is the first step; knowing with wine is the next step. Students will taste wine with a totally different approach which will help develop creative perception and new ways of communicating wine. Taught by Prof. Nicola Perullo, philosopher and wine expert.

At the end of these workshops, each student will write a paper elaborating some topics of his/her own choice.

BEING

Performance, culture and nutrition
This workshop will combine anthropology and theatre to explore the biosociality of food and nutrition. Students will carry out varied experiential forms of learning through attentional and creative theatre training tasks. Taught by Caroline Gatt, researcher at Aberdeen University and Ang Gey Pin, Singapore artist.

Sustainability
A round table to discuss some of the main global issues about sustainability and food. Taught by Cinzia Scaffidi, journalist and essayist.

Food and Differences
How does food create the conditions for forms of sociality? Focusing on neuro-diversity, this workshop explores how else food allows us to create platforms for social relations. Taught by Prof. Erin Manning, philosopher and artist.

Food Ethics
A round-table on what is fair or unfair to eat today: a compelling and necessary issue for sustainable living.  Taught by Prof. Harald Lemke, founder of “gastrosophie”.

Food taste preferences in humans, monkeys and apes: each to his own?
This seminar will explore the variation in non-human primate food-taste preferences from a biological and cultural perspective and compare these differences with the variation in humans.  Taught by Prof. Michael Huffman, from Primate Research Institute of Kyoto.

 

COMMONING

Food Activism
This workshop will face with agroequity and advocacy, for defining A New Equity Framework for Action in Food and Agriculture.  Taught by Dr. Shakirah Simley, alumnus of UniSg and acting Executive Director of the Southeast Community Center

Food, Art and Activism
This workshop will create a project that could be present at the Food Art Week 2019, which topic will be “Water” in relation to food.  It will research the impact of the food industry on our water, and transform the research into a food art installation/ campaign/ food concept. Taught by Tainá Guedes, food artist and activist, founder of Food Art Week event.

Food Policy
The workshop will address the contribution of food policy councils and participants will design a strategy to establish a FPC in their own home town. Taught by  Colin Sage, Senior Lecturer in the Department of Geography of University of Cork.

Food Publishing
A workshop that explores the dynamics of working on a food book project, or simulating a publishing meeting. Taught by Emilia Terragni, Editorial Director of Phaidon Press.

Food Writing
Learning to describe and write is essential for any gastronome or food expert. An intensive writing workshop to provide skills and insight about this subject. Taught by Corby Kummer, food journalist and senior editor at The Atlantic magazine.

Visual Media
A workshop to discuss gastronomy in movies, television and on the net; with examples and case studies. Taught by Dr. Francesco Mangiapane, food semiologist.

 Socio-Economic Dimensions of Food
A workshop to discuss the intersections between gastronomy and the economic system and how food professionals may impact on socio-economic development. Taught by Dr. Donatella Saccone, researcher of Political Economy.

 Deep Mapping
The workshop is an invitation to trace maps that restore the role of memory and imagination through a gastronomic perspective and beyond cartographic conventions. Taught by Dr. Paolo Gruppuso, anthropologist.

At the end of these workshops, each student will write a paper elaborating some topics of his/her own choice.

FINAL PERSONAL PROJECT

At the end of the interactive learning period (February-July 2019), students will produce a final written report on the whole learning experience. They will also present their own project portfolios.

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:

  • register online;
  • ​obtain a positive evaluation of their Dossier

Learn more >


For further information: segreteria@unisg.it