The Master of Gastronomy: Food in the World program offers a coursework that is cross-disciplinary and multi-thematic, with visiting scholars from around the world teaching throughout the year. Numerous tasting workshops focus on the food itself, bringing all the senses into the learning process. And three field-study trips, in Italy and abroad, help students synthesize and contextualize what happens in the classroom. A final, four-month internship then allows students to work in or research a specific area of interest, weaving these threads together through practical experience.
What is gastronomy?
Despite its short history, gastronomy is a concept that has often been debated, discussed, and disregarded. At UNISG, gastronomy is an approach to studying food through diversity. It is about understanding that knowledge exists in the mind and in the body and that our identity, emotions, and senses are also tools for learning about food. Gastronomy acknowledges that food is simultaneously symbolic and physical, political and poetic, environmental and political.
The result of this program is that students graduate as gastronomes—connection-makers in the world of food who have a critical understanding of their own roles. They are professionals with the tools and perspectives for shaping a new future of food that is good, clean, and fair for everyone.
The program begins in September 2016 and ends in September 2017, comprising eight months of on-campus work and a three-month internship.
The program confers certified, first-level, master’s degree, comprising 90 European academic credits. The programs last twelve months, with nine months of on-campus and study trips, followed by a three-month internship or research project.
The master program includes tasting workshops on up to fifteen different food products, including wine, beer, bread, cured meat, cheese, tea, and chocolate, among others. Three guided study trips take place during the year, to regions within Italy and abroad.
As part of UNISG’s educational design, students within the master program participate in a series of study trips in order to learn about a variety of food products within their environmental, economic, and social contexts. The purpose of these visits is to ensure a 360-degree understanding of gastronomy, from taste, nutritional value, and molecular composition, to the cultural and social knowledge that comes from direct experience within a production setting. Study trips take place both in Italy and abroad and provide students with hands-on experiences in production and promotion. Particular attention is given to the differences between industrial and traditional realities along the entire production chain, including distribution and communications. Academic and logistical planning is managed by staff tutors, who also accompany the students during this phase of the program.
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 programd, 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) health coverage for non European students wifi internet access on campus all Registar Office certificates 4000 credits on your lunch cards to be used at UNISG Academic Tables (corresponds to €400) Note: Fees do not include the cost (around €180) 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.
This school offers programs in:
Last updated January 29, 2018