Master in Food Culture Stages Underway
The students of the international Master in Food Culture: Communicating Quality Products are in the midst of their stages, educational field trips that will take them all over Italy and the rest of Europe to study quality food culture and how to communicate it.
On May 28 the group of students from the United Kingdom, Italy, France, Canada, Taiwan, Japan, Germany, Austria and Sweden travelled from the Colorno campus of the University of Gastronomic Sciences to Dijon, in the heart of Burgundy. Based in the city, the students spent the next nine days exploring one of France’s most gastronomically fascinating regions. Lessons at the Ecole SupÈrieure de Commerce and the University of Burgundy covered themes such as wine communication strategies, terroir in the wine industry and the history of Burgundy wine advertising. Renowned historians Philip and Mary Hyman taught a class on French regional food in a historic context. Outside the classroom, field trips took the students to the Dijon market; Beaune, capital of the Côte d’Or; a cheese producer in Gevry-Chambertin; a snail farm; several wineries and the Imaginarium in Nuits-Saint-Georges, a brand-new innovative tourist destination dedicated to sparkling wines.
Currently back in Colorno, the students have only a few days before their next stage, in Spain from June 20 to July 2. Here they will stay in Barcelona before transferring to nearby Vic. They will visit Catalonian wineries such as Freixenet, Barcelona’s famous Boqueria market and an oil producer, as well as learning about projects and organizations such as the Year of Gastronomy in Barcelona, the European Markets assocation, and the Fundaciòn vivir el Mediterraneo, which promotes the Mediterranean way of life. In Vic the students will attend lessons at the University of Vic, including a conference on the communication of traditional products, a seminar on the semiotics of branding, and a class with representative for media and communications for Alimentaria, Barcelona’s international food exhibition.
These two stages represent unique learning opportunities for the Master students: a chance to study French and Spanish models and compare them to what they have seen in Italy, a chance to see in real life what they have studied in the classroom and a chance to hear from local experts about the communication of food in the real world.
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