Two-year Graduate Degree
The new Two-Year Graduate Degree in Food Innovation & Management is designed to train analysts, managers and consultants who specialize in the food & beverage sector, giving them analytical and managerial expertise and a strong knowledge of products and cultural processes linked to food.
The course provides graduates with the skills needed to analyze the socio-economic landscape, consumer behavior and evolving markets, using quantitative and qualitative analytical tools. With their deep understanding of food production and the history and culture of food, Food Innovation & Management graduates will be able to propose innovative and creative solutions, which they can implement thanks to skills in management and law, evaluating their economic, financial and legal implications.
With more than 10 years of gained experience and the development of specific know-how, this new version of the Graduate Degree benefits from such expertise; it is entirely taught in english to provide the students with greater tools to stay competitive in the job market.
The course structure is closely connected to the university’s scientific and applied research and reflects the Pollenzo campus’s original teaching methods, based on an interdisciplinary and experiential approach to the study of the gastronomic sciences.
The course is characterized by a number of innovative aspects:
- progressive interactive teaching methods: group work, presentations, use of databases, e-learning tools, social networks;
- workshops with producers, entrepreneurs and managers from food and wine businesses;
- study trips to learn about food producers and institutions linked to the world of food;
- field project: work on a consultancy project for a business or institution;
- curricular internship lasting 4-6 months at a business from the University of Gastronomic Sciences network.
A postgraduate degree with a digital, cross-cultural focus
The course is held entirely in English and involves the use of the most advanced IT tools to integrate classroom teaching with the latest generation of e-learning systems, allowing students to stay connected to the virtual classroom at all times.
Significant space will be given to learning about participatory media, such as social networks, and the development of the soft skills needed to operate in cross-cultural contexts.
The Two-Year Graduate Degree in Food Innovation & Management trains multi-skilled professionals with an in-depth knowledge of gastronomic sciences, a strong analytical background and advanced managerial capabilities.
Our students generally find employment with:
- Food & beverage companies
- Fine food distributors
- Supermarket chains
- Suppliers of food machinery
- Food & beverage packaging manufacturers
- Education and Communication
- Strategic consulting firms
- Specialist finance providers
- Governmental and non-governmental organizations
Food Innovation & Management graduates can work in many different fields and roles, such as: research, development and innovation; marketing and communication; strategic analysis and planning; sales; buying and production. They can also carry out strategic analysis and planning within public institutions and non-governmental organizations.
Course director: Prof. Carmine Garzia
Maximum number of students per year: 40
First round: May 24, 2018
Second round: July 26, 2018
Ranking list publication dates
First ranking list: May 28, 2018
Second ranking list: July 31, 2018
Course start: September 17, 2018
Preparatory Workshops – 4 CFU
– Sensory Analysis
– Wine Tasting
– Introduction to Food Technology
– Introduction to Quantitative Methods
– Introduction to Economics and Management
1. Economics and Development Policy – 6 CFU
2. Sociology and Consumer Behaviour Analysis – 8 CFU
3. Advanced Data Analysis – 6 CFU
4. Ecology and Terroir- 6 CFU
5. Food Industry Management – 9 CFU
6. Advanced Food and Trade Law – 9 CFU
7. Applied Gastronomic Sciences: Food Transformations in Cooking – 6 CFU
Field Project – 8 CFU
8. Critical Gastronomy and Communication – 8 CFU
9. Systemic Food Design – 6 CFU
10. Food Culture – 6 CFU
2 Focuses to choose from, each comprising 2 elective courses
FOCUS 1. Innovation, Creativity and Culture of Food
– New Frontiers of Gastronomy – 6 CFU
– Anthropology and Multiculturalism – 6 CFU
FOCUS 2. Entrepreneurship in the Food Industry
– Entrepreneurial Strategy – 6 CFU
– Communication for Food Marketing – 6 CFU
Internship – 10 CFU
Final Thesis – 16 CFU
This interdisciplinary applied project is carried out by groups of students, supervised by a professor, for a business or national or international institution, which will provide the team with a formal brief for the analysis and research of innovative solutions.
These projects, similar in content to consultancy or applied research projects, generally last around five months and go through a structured development process which includes regular progress checks. Once completed, they are evaluated, and count for university credits.
The course includes two study trips during the first year, lasting around one week and involving visits to and educational activities at food-producing companies, other businesses in the food & beverage sector and food-related institutions. The students, during the trips, are accompanied by UNISG tutor. The process includes preparatory activities in Pollenzo and a debriefing after the end of the trip. The study trips give the students a chance to directly experience the worlds of quality food production and distribution.
In the second semester of the second year, students will complete an internship, either full- or part-time, lasting around 250 hours in total, at a business or institution in Italy or elsewhere, ideally chosen from among those with which UNISG already has an established relationship, particularly the Strategic Partners and Contributing Members.
In order to ensure that the internship experience is as formative as possible, and to facilitate the entry of the student into the company, the University will contribute monetarily for a period up to a maximum of 5 months.
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.
Upon graduation, the Office continues monitoring the Alumni career, fostering a strong and active professional network that puts together new and experienced gastronomes worldwide.
Fees, Financial Aid & Scholarships
The annual fees for the Two-Year Graduate Degree starting in the academic year 2017/18 are €14,500 for the 1st year and €9,200 for the 2nd year, which includes:
- all academic activities, including conferences, tastings and seminars;
- books and other printed materials;
- expenses for all programmed study trips;
- participation in all UNISG and Slow Food events as included in the undergraduate program;
- private insurance policy covering urgent healthcare for non-European students;
- dining hall pass with 4,000 credits for use at UNISG’s Academic Tables (corresponds to €400). For more information about the meal service, click here >
- access to Career Center 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.
The Graduate Degree in Food Innovation and Management is open to:
– candidates who have graduated, or will graduate before the extraordinary session of the 2017/2018 academic year, from a three-year undergraduate program in Italy, from among those indicated in the document Admissions process, under “Required Academic Qualifications for Access to the Graduate Degree”
– candidates who have been awarded, or are about to be awarded, a three-year undergraduate degree from an institution outside the Italian system but in a country belonging to the European Union or treated as equivalent to a member state, compatible with a qualification among those indicated in the document Admissions process, under “Required Academic Qualifications for Access to the Graduate Degree” and valid for admission to an Italian university.
– candidates who have been awarded, or are about to be awarded, a three-year undergraduate degree from an institution outside the Italian system in a country not belonging to the European Union nor treated as equivalent to a member state, compatible with a qualification among those indicated in the document Admissions process, under “Required Academic Qualifications for Access to the Graduate Degree” and valid for admission to an Italian university.
Candidates must have the language skills necessary to be able to follow the course, which is taught entirely in English.
Students holding the undergraduate degree in Gastronomic Sciences from the University of Gastronomic Sciences are automatically eligible to enroll to the two-year graduate program.
For more information please read the Admissions process
More information: firstname.lastname@example.org