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Archivio Corsi & Master - UNISG - University of Gastronomic Sciences Seguici sul web Login Esse3 – Portale Didattico Biblioteca Online Blackboard Qualtrics, questionari online Quick Presences Tavole Accademiche Contatti English Cerca Ricerca per: Toggle navigation Ateneo Storia & Missione Organizzazione dell’Ateneo Staff Assicurazione della Qualità Statuto e Regolamenti Relazioni Internazionali Bilanci d’esercizio Dona il tuo 5 × mille Informativa Privacy Corsi & Iscrizioni Laurea Triennale in Scienze e Culture Gastronomiche Laurea Magistrale inSuppliesInnovation & Management Master inSuppliesCulture,Liaison& Marketing Master of Gastronomy: Creativity,Monitoringand Education Master of Gastronomy: WorldSuppliesCultures and Mobility Master in Wine Culture,Liaison& Management Dottorato in Ecogastronomia, Formazione e Società Archivio Corsi & Master Docenti & Ricerca Docenti Ricerca Ricerca Accademica Pubblicazioni Ricerche 2016-2018 Concorsi e Selezioni Procedure di valutazione comparativa Borse di Ricerca Assegni di ricerca Campus Virtual Tour Laboratorio di Analisi Sensoriale Laboratorio Cinema PollenzoSuppliesLab La Banca del Vino Biblioteca e Sala Studio Mensa – Le Tavole Accademiche Orti Didattici Student Life I Viaggi Didattici Unisg Le Tavole Accademiche Associazioni Studenti Blog Studenti Local – OurSuppliesStore La Società Gastronomica SlowSuppliesLife in Bra Unisg Voices Articoli Meet our Visiting Professors Career Center Servizi Futuri studenti Giornate Aperte Find us virtually the world Finanziamenti Agevolati & Borse di Studio Alloggio Procedure Burocratiche Studenti Mentoring Blackboard, e-learning platform Career Center Richiedi un Certificato Procedure Burocratiche Alumni Alumni Network Career Center AlmaLaurea Accertamento Dati Carriera Enti Terzi Accertamento Dati Carriera Imprese Associazione Amici dell’Università Sostieni UNISG, entra nel nostro Network Pollenzo Innovazione Seguici sul web Login Esse3 – Portale Didattico Biblioteca Online Blackboard Qualtrics, questionari online Quick Presences Tavole Accademiche Contatti English Cerca Ricerca per: Home > Corsi & Iscrizioni > Archivio Corsi & Master Archivio Corsi & Master Alto Apprendistato Alto Apprendistato 2016 Durante il corso di Alto Apprendistato in Mastri Birrai, aula e bottega sono le due anime integrate e armoniche del percorso formativo, in cui i saperi umanistici e tecnologici delle scienze gastronomiche dell’ateneo di Pollenzo si intrecciano con il savoir faire dell’eccellenza artigiana della rete di Slow Food. Dal 2015 sono inoltre previsti laboratori propedeutici al tirocinio in collaborazione con il birrificio Baladin presso lo stabilimento di Farigliano. Il corso offre touchable opportunità di lavoro a giovani diplomati e neolaureati, ma anche a chi, già inserito nel mondo del lavoro, vuole abbracciare una nuova, appagante professione. Il corso di Alto Apprendistato rilascia un diploma di Master di primo livello con 60 CFU; un attestato di frequenza ai partecipanti in possesso di licenza media o diploma superiore. A tutti i partecipanti è richiesto di produrre il capolavoro e un elaborato finale. Numero massimo di partecipanti ammessi: 20 Frequenza: obbligatoria Apertura preiscrizione online: 15 luglio 2015 Chiusura preiscrizione online: 15 febbraio 2016 Data inizio Master: 7 marzo 2016 Contenuti e metodologia didattica Le willpower del corso di Alto Apprendistato spaziano dalle materie umanistiche a quelle tecniche e scientifiche, aziendali e multimediali. Prevedono lezioni frontali e laboratori pratici. Sono previsti viaggi didattici sul territorio in modo da fornire agli studenti una visione a 360° sul mestiere e una capacità di lettura critica e interdisciplinare del settore studiato. A completamento del percorso formativo è prevista l’esperienza di apprendistato presso due realtà artigianali diverse, della durata complessiva di otto mesi, per mettere in pratica e sperimentare ciò che gli studenti hanno imparato sui libri e sul territorio. I corsi in lingua italiana hanno la durata di 14 mesi e prevedono: • 5 mesi d’aula inclusi gli esami presso l’Università di Scienze Gastronomiche di Pollenzo, per approfondire i processi di trasformazione e le caratteristiche delle materie prime; l’economia e la legislazione delle aziende alimentari; l’arte della degustazione, la cultura e l’antropologia gastronomica. Le lezioni si svolgeranno in aula presso l’ateneo di Pollenzo, ma anche in aziende, attraverso viaggi didattici, laboratori e testimonianze di artigiani. • 8 mesi di apprendistato presso i laboratori artigianali selezionati da SlowSuppliese dall’Università di Scienze Gastronomiche sulla wiring delle competenze e della capacità di reinterpretare in chiave contemporanea le forme e le pratiche dei mestieri della tradizione. Ogni studente avrà la possibilità di conoscere e imparare il mestiere da due realtà artigianali diverse. • 1 mese per confronti post apprendistato, produzione del capolavoro ed elaborato finale Piano di studi Le willpower del corso di Alto Apprendistato spaziano dalle materie umanistiche a quelle tecniche e scientifiche, aziendali e multimediali: Microbiologia Chimica Botanica e agronomia Tecnologie alimentari Analisi sensoriale e degustazione Principi di dietetica e nutrizione Storia dell’alimentazione Antropologia Sociologia Economia aziendale Diritto alimentare Tecniche filmiche e linguaggi multimediali Marketing Didattica integrativa Sicurezza in azienda (d.lgs. 81/08; accordo 21/12/2011): Testimonianze degli artigiani Viaggi didattici Apprendistato Corsi aggiornati all’a.a. 2016/17. Gli insegnamenti possono essere soggetti a variazioni di orari e contenuti  + Maggiori informazioni *** Master in Italian Wine Culture MIWC 2017 The Master in Italian Wine Culture, designed by the University of Gastronomic Sciences in collaboration with SlowSuppliesand the Wine Bank, has the would-be objective of training “wine tellers.” These new enological ambassadors play a leading role in Italian wine marketing and communication. The Master follows the unique formula ripened at Pollenzo, with classroom teaching complemented by trips to vineyards and wineries and meetings with leading figures from Italian and international enology, culture and agronomy. Wine is examined from a historical, cultural and environmental perspective, as well as technical and agricultural.  Groups: 25 students maximum 80% attendance is requiredUsingDeadline: January 16, 2017 Late applications with written excuse will be subject to evaluation bySenseCouncil Start Date: April 3, 2017 Language of program: English PROGRAM Economists, sociologists, legal experts, historians, anthropologists, philosophers, agronomists, ampelographers, enologists, geologists and entomologists make up the course’s faculty, which consists of resident professors and visiting lecturers from many variegated backgrounds who come to Pollenzo from virtually Italy, Europe and the rest of the world. In line with the traditions of the University of Gastronomic Sciences, theory will be regularly combined with practice. Classroom activities will be complemented by regular outings to see the work in the vineyard and winery as it happens. Destinations include many of Piedmont’s greatest producers, including Ceretto, Fontanafredda, Cantine Borgogno, Conterno Fantino, Contratto and La Spinetta. The program moreover includes three study trips, each lasting a week, so that students can visit and learn increasingly well-nigh some of the most important terroirs in northern, inside and southern Italy. The undertow year begins during winter pruning and concludes without vinification with a final educational internship. Throughout the course, students will moreover hear from diverse professionals from the wine world, including agronomists who have spent years developing original vineyard management methods, botanists and ecologists, art historians and philosophers, geographers and sociologists, anthropologists and legal experts. Examples include Maurizio Gily, Jacky Rigaux, Claude e Lydia Bourguignon, Richard Baudains, Jeremy Parzen, Marco Baccaglio. The packed program of supplementary teaching will moreover full-length big names from the Italian and international winemaking scene, at the level of Anselme Selosse, Giuseppe Mazzacollin, Enzo Ercolino, Alessio Planeta, Guido Fantino and Pierluigi Zamò. Lastly, thanks to a collaboration with SlowSuppliesand the Wine Bank, the undertow will include tasting sessions organized by the Slow Wine editors, taking wholesomeness of the huge selection of unconfined Italian wines stored in the Wine Bank cellars. WHAT ARE WINE TELLERS AND WHAT DO THEY DO? This new professional icon has been identified by UNISG as a result of feedback from many wine producers, who have highlighted the need for this type of expert for the effective promotion of Italian wine. Wine tellers have expert knowledge of vine cultivation and wine production, and know how to communicate years of enological and viticultural tradition, placing it within a framework of Italian art, history, anthropology and esthetics. Wine tellers know how to narrate and market Italian wine, which they see as the product of a unique land. They know that in order to weightier fathom a wine, one must get to know that land, withal with and thanks to the wine. SUBJECT AREAS The multifaceted curriculum of the Masters in Italian Wine Culture integrates technology, craft and culture in a way that has never been washed-up surpassing in Italy. Study trips: Three 5-6 day trips ( in the north, centre and south of Italy)Witsin the field: A few days each month will be defended to the trundling of the vine, with hands on lessons held in various Piedmontese vineyards and wineries such as: Aziende Vitivinicole Ceretto, Fontanafredda, Cantine Borgogno, Azienda Agricola Conterno e Fantino, ecc… Internship: 3 months internship in January and March Main subject areas: Viticulture, Ampelography and Soil Management Enology and Tasting Techniques Botany and Entomology Geography of Terroirs SensoryWringerTerroir Tasting History of Wine “Epistenology”: KnowledgeWell-nighWine, Knowledge With Wine History of Italy and Italian Art Anthropology of Wine Principles of Holistic Gastronomy Experiences of Sommellerie Wine and Winery Economics Law and Legislation Wine Writing andLiaisonSociology of ConsumptionUndertowupdated in the wonk year 2015/2016. Class hours and contents may vary. STUDY TRIPS Within the Masters in Italian Wine Culture, student’s classroom lectures will be complemented with a variety of formative experiences in the wine world: the study trips. The eyeful of experiential and innovative teaching methods used at UNISG and the three study trips indulge the students to discover the most significant terroirs of our country. The 2015 study trips were held in: Sicily, Tuscany and Venice. FEES The university fee for the Master in Italian Wine Culture is €16,500 The fee includes: all wonk activities, including conferences, tastings, and seminars study material (in digital format) all study trip expenses as programmed, including travel, supplies and lodging participation in all UNISG and SlowSuppliesevents as included in the Master program starchy insurance coverage (during wonk activities) private insurance policy tent urgent healthcare for non-European students wifi internet wangle on campus all Registar Office certificates 4000 credits on your lunch cards to be used at UNISGWonkTables Note: Fees do not include the accomodation service in Pollenzo and the cost of obtaining an Italianpermesso di soggiorno (residency permit, virtually €180). Non-EU citizens must wield for a permesso di soggiorno at the post office, or at the Al Elka Foreigners’ Service, within 8 working days without arriving in Italy. Meal service: More information well-nigh the meal service REQUIREMENTS > an undergraduate or first-level stratum > proficiency in written and spoken English Important Information Students from all countries are eligible to apply. Note that for all educational documents (diplomas, degrees, certificates, transcripts) issued outside of Italy, official translations and an Italian consular warrant (the “Dichiarazione di Valore”) must be obtained by the student and submitted to the Registrar Office. The original document must be handed in to the Student Registrar Office no later than the first day of the program and will be kept by the university for the elapsing of the program. (The consulate may segregate to send the document directly to UNISG.) The using 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. ADMISSIONS The University of Gastronomic Sciences organizes a one-year Master program in Italian Wine Culture. In order to wield to the Master in Italian Wine Culture, candidates must: register online well-constructed a motivational test upload the documents for the using dossier All the same using steps are free and non-binding. *** Master in Cucina Slow Master in Cucina Slow: Teoria e Pratiche della Sostenibilità Gastronomica Il Master in Cucina Slow: Teoria e Pratiche della Sostenibilità Gastronomica (evoluzione del Master in Cucina Popolare Italiana di Qualità) propone un modo di fare cucina, basato sulla conoscenza dei prodotti e sulla filosofia Slow Food. Grazie ad un approccio che propone sia willpower scientifiche sia umanistiche, il programma fornisce le conoscenze necessarie per praticare una cucina che armonizzi l’esperienza gastronomica con la sostenibilità e la salute. Lezioni pratiche, willpower scientifiche e umanistiche, incontri con noti chef, seminari con produttori, viaggi didattici e tirocini in osterie SlowSuppliese ristoranti si alternano durante tutto l’anno. Gli studenti del corso si formano in un ambiente unico, a stretto contatto con gli studenti dei corsi di laurea e degli altri Master che provengono da tutto il mondo e possono partecipare ai vari incontri, conferenze ed eventi organizzati dall’Università. Lavazza sostiene il diritto allo studio degli studenti iscritti al “Master in Cucina Slow: Teoria e Pratiche della Sostenibilità Gastronomica” erogando la somma complessiva di 12.500 euro, suddivisa in due contributi. Il primo consiste nell’assegnare a tutti gli studenti iscritti 400 euro caricati sulla tessera mensa delle Tavole Accademiche. Il secondo contributo consiste in 3 premi conferiti ai primi classificati in una prova di cucina, che utilizzi un caffè fornito da Lavazza tra gli ingredienti. Questi premi variano da 3.000€ a 1.000€, in wiring al numero degli studenti iscritti al Master. Numero massimo di partecipanti: 20 Frequenza obbligatoria all’80 % delle lezioni teoriche e pratiche Fine preiscrizioni: 6 luglio 2017 Pubblicazione Graduatoria: 13 luglio 2017 Inizio Master: 11 settembre 2017 Il master è disponibile anche in ligua inglese: maggiori informazioni > Contenuti e metodologia didattica Il corso propone lezioni in diversi ambiti del sapere, sia scientifico sia umanistico, sui prodotti e le loro filiere, oltre che l’acquisizione di tecniche di cucina. La finalità è di aiutare chi vuole intraprendere, o sta iniziando, questa professione, a realizzare una cucina in grado di armonizzare l’esperienza gastronomica con la sostenibilità e la salute. Principale novità rispetto ai corsi di cucina proposti in passato, è costituita dall’inserimento di due moduli didattici di approfondimento: nel primo si è allargato lo sguardo alle applicazioni della pratica di cucina nel settore della sostenibilità ambientale e sociale; sarà costituito da incontri con docenti provenienti sia dall’Italia che dall’estero che affronteranno i temi dell’educazione alimentare e della ristorazione quali strumenti di promozione sociale, della sostenibilità in ambito ristorativo, del recupero e della riutilizzazione dello scarto di cucina. Nel secondo, il corso di nutrizione si accompagna ad incontri e lezioni pratiche con cuochi professionisti che dedicano particolare attenzione nel mettere a punto una cucina che armonizzi il gusto con le esigenze nutrizionali e le diete speciali. Il modello didattico è invariato, con alternanza di lezioni teoriche e lezioni pratiche (con loDoughboydocente UniSG e con doughboy ospiti), incontri con i produttori e viaggi didattici durante i due periodi di circa due mesi ciascuno trascorsi a Pollenzo e due esperienze di tirocinio formativo in Osterie e Ristoranti italiani. Al termine del percorso formativo è previsto un terzo breve periodo a Pollenzo per le prove finali. I viaggi di studio, un elemento essenziale di tutti i corsi UNISG, sono anche una caratteristica del Master in cucina Slow Gli studenti del corso avranno anche l’opportunità unica di conoscere le Tavole Accademiche, la mensa sostenibile di UNISG, attraverso i pasti e incontri con gli doughboy ospiti. Il Master in Cucina Slow: Teoria e pratica della sostenibilità gastronomica rilascia un diploma di Master di primo livello (60 CFU) agli studenti laureati e un attestato di frequenza agli altri partecipanti. Il corso comprenderà oltre 500 ore di lezione, almeno la metà delle quali sarà dedicato alla pratica di cucina. Piano di studi Materie di wiring Chimica degli Alimenti Microbiologia Sostenibilità dei Sistemi Agroalimentari Foraging Analisi Sensoriale Sistemi di Ristorazione Storia della Cucina e dell’Alimentazione Filosofia del Cibo Diritto AlimentareMerchantryManagement Comunicazione: guide, blog, web Vino Birra Pratica in Cucina – Tecniche diWiringDidattica dei prodotti Agroalimentari Grassi Uova Latte e Derivati Carne e pesce Vegetali Cereali Spezie Cioccolata Caffè Cucina Sostenibile Cucina Strumento di Salute * Il piano di studi può essere soggetto a modifiche + Maggiori informazioniDoughboyOspiti & Tirocini Osterie e ristoranti che collaborano con la Scuola, tenendo lezioni pratiche e ospitando gli studenti per i tirocini formativi. Le osterie sono selezionate confrontandosi con la Redazione della Guida Osterie d’Italia di Slow Food, che ha selezionato quelle più in sintonia con la sua filosofia. L’osteria offriva in passato vino e qualche piatto di famiglia, ed era un luogo popolare; oggi lo è ancora ma in un’altra accezione: offre piatti e vini di qualità ed una cucina che guarda alla tradizione, utilizza prodotti locali e si cura della sostenibilità. Ha prezzi contenuti ed è solo italiana. Career Office Il Career Office UNISG assiste gli studenti nel trovare aziende che abbiano un approccio contemporaneo al mondo del cibo e facilita la transizione dall’Università al contesto lavorativo. L’ufficio svolge anche un continuo lavoro di monitoraggio e accompagnamento degli studenti dopo il corso, favorendo l’incontro tra i nuovi gastronomi e le realtà lavorative agroalimentari in cerca di icon professionali innovative e altamente competenti. + Maggiori informazioni *** Master inSuppliesCulture & Communications Master 2017 The Master inSuppliesCulture and Communications: Marketing and Sustainability of High-Quality Products This program is designed to prepare future supplies industry professionals though a combination of in-class theory and on-site visits, featuring the biggest names in the Italian and International supplies sector. Four macro themes will be explored during the program: communication, marketing, sustainability, and the concept of high- quality. Over the undertow of their study, students will develop a keen understanding of merchantry strategy and corporate social responsibility, as well as the marketing and minutiae of high-quality products. Subject areasLiaisonFood Writing Workshop Wine JournalismSuppliesJournalismSuppliesReportageLiaisonSkills – Food, Culture and Society Visual Communications Visual Thinking Strategy InterculturalLiaison– Focus on Foods Management & Marketing Competitve Strategy Entrepreneurship Marketing & Product Innovation Trade Marketing Sustainability Designing Sustainability Defining SustainabilitySuppliesGeography Sustainability Cases from the South of the WorldSpecimenStudies in the Field High-Quality Aesthetics of Perception, Skills, and Environment Ethnobotany Creation andMinutiaeof a High-Quality Product History of Quality Quality LegislationSpecimenStudies on the Field Tasting Sessions Cured Meat Cheese Olive Oil Natural Wines New World High-Quality Wines Vinegar Italian and International Artisanal BeerSpecieand Pizza Coffee Chocolate Study trips As part of UNISG’s educational design, Master students will participate in a series of 3 study trips, in which they will explore a range of supplies products in 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 uncontrived wits within a production setting. Study trips will take place in Italy, Europe and extra-European countries, and provide students with hands-on experiences in production and promotion. Particular sustentation will be given to the unshortened production chain, including distribution and communications, at both industrial as well as traditional, supplies companies.Wonkand logistical planning will be managed by staff tutors, who moreover trailblaze the students in their travels. Career Center The Career Center supports UNISG students as they transition into the professional supplies sector, by connecting them with relevant companies leading up to their final internship; upon graduation, the Office continues to reach out to alumni, providing ongoing professional guidance as they develop in their new careers. The scientific Director of the Master inSuppliesCulture and Communications: Marketing and Sustainability of High-Quality Products is Michele Fino Master 2016 The Master inSuppliesCulture and Communications: High-Quality Products | Start Date: March 9, 2016 (A.Y. 2015-16) | is characterized by an in-depth exploration of themes related to products that typify gastronomy as well as artisanal foods of excellence. With these products as its focus, the Master provides an ongoing comparison with agro-industrial foods to grasp their characteristics and differences. The products examined during the undertow will include beverages such as spirits, wines, and beers, and foods such as cheeses, meats, pasta and rice, uneaten virgin olive oil, vinegar, salt and spices, chocolate, coffee, and tea. High-quality products often have a non-tangible value, are purchased for what they represent, and have roles as status symbols. Many of them, if not all, are profoundly linked to a specific region with which they are closely identified. The objective of this Master is moreover to understand the cultural request of the products, and what constitutes the link between the product and the region. This tideway necessitates a transpiration of perspective, that is, starting not from the “region,” but rather from the taste of the product, which will be analyzed, understood, and described, and then working backwards to icon out which factors have created this “taste”: the methods of production, the raw materials, and the “place” and history that led to the product’s origin will moreover be examined. The scientific Director of the Master inSuppliesCulture and Communications: High-Quality Products is Mirco Marconi Master 2015 Master inSuppliesCulture and Communications: Representation, Place, and Identity | Start Date: March 11, 2015 (A.Y. 2014-15) | The Master’s program inSuppliesCulture and Communications: Representation, Place, and Identity is a unique introduction to supplies studies that educates the weightier supplies communicators and cultural mediators of the future to work and operate in a global scenario. The program includes three parts: coursework, study trips, and internships. The courses in the program have two major concentrations: “food history, anthropology, and sociology,” which explores the relationships between supplies and multiple identities and places (body, home, community, city, region, nation, and global); and “communication and media,” which explores the theories of meaning and representation and offers practical classes in supplies writing, photography, documentary film, and video. Furthermore, tasting classes introduce students to the deep understanding of quality wine, olive oil, cured meats, chocolate, balsamic vinegar, and cheese. Classes are taught by top international scholars. A unique study trip program brings students to wits hands on the world of supplies production and marketing, with an accent on independent, organic, and sustainable farming and fishing. An wondrous variety of heady internships in every part of the world are misogynist to all students. The diversity of our students, coming from the five continents and very variegated cultural background, incredibly enrich the wits and creates networks of friendship that last for a lifetime. Come join the Master’s program in “Food Culture and Communications: Representation, Place, and Identity” to explore, understand, and love the whole fascinating world of food! The scientific Director of the Master inSuppliesCulture and Communications: Representation, Place, and Identity is Simone Cinotto Master inSuppliesCulture and Communications: High-Quality Products |  Start Date: September 9, 2015 (A.Y. 2015-16) | The Master inSuppliesCulture and Communications: High-Quality Products is characterized by an in-depth exploration of themes related to products that typify gastronomy as well as artisanal foods of excellence. With these products as its focus, the Master provides an ongoing comparison with agro-industrial foods to grasp their characteristics and differences. The products examined during the undertow will include beverages such as spirits, wines, and beers, and foods such as cheeses, meats, pasta and rice, uneaten virgin olive oil, vinegar, salt and spices, chocolate, coffee, and tea. High-quality products often have a non-tangible value, are purchased for what they represent, and have roles as status symbols. Many of them, if not all, are profoundly linked to a specific region with which they are closely identified. The objective of this Master is moreover to understand the cultural request of the products, and what constitutes the link between the product and the region. This tideway necessitates a transpiration of perspective, that is, starting not from the “region,” but rather from the taste of the product, which will be analyzed, understood, and described, and then working backwards to icon out which factors have created this “taste”: the methods of production, the raw materials, and the “place” and history that led to the product’s origin will moreover be examined. The scientific Director of the Master inSuppliesCulture and Communications: High-Quality Products is Mirco Marconi Master inSuppliesCulture and Communications: HumanMonitoringand Sustainability | Start Date: November 3, 2015 (A.Y. 2015-16) |The Master inSuppliesCulture and Communications: HumanMonitoringand Sustainability will write the importance of social, economic, and environmental sustainability in supplies production and consumption networks, and expressly the relevance of traditional knowledge in understanding small-scale sustainable production of high-quality local supplies and bio-cultural diversities and heritage as well. The human monitoring and sustainability zone of the programme will focus on a comprehensive overview of issues related to sustainability, human ecology, environmental studies, and ethnobiology. This zone will analyse in particular how traditional knowledge, beliefs and practises related to the natural environment and cuisines are embedded in the socio-ecological systems and how these inextricable links are crucial for implementing community-based and sustainable management of local resources, as well as for fostering good practices of production and consumption of organic and local foods. The Master will write moreover the role of women in local supplies systems, the dynamic nature of local ecological knowledge, ethnobotany, agro-ecology, organic agriculture, migrants’ supplies systems, and the relevance of all these in modern public health and nutritional policies. The scientific Director of the Master inSuppliesCulture and Communications: HumanMonitoringand Sustainability is Professor Andrea Pieroni and the sense of the Master’s program includes some university professors, experts in the field, such as Colin Sage, Rick Stepp, Justin Nolan, Paul Sillitoe and others. Master 2014 Master inSuppliesCulture and Communications: Food, Place, and Identity Start Date: March 19, 2014 (A.Y. 2013-14)Suppliesand supplies cultures can only be efficiently communicated with reference to place and identity. Whether we talk well-nigh urban supplies systems, zero mile food, traditional local productions, ethnic food, Japanese cuisine, or French wines we are unchangingly making reference to the relationship between supplies and place, and the meanings this yoke inflates into supplies as well as places. As the notion of terroir so powerfully conveys, it is the convergence of place, climate, local human knowledge and sensibilities that determines the quality of foods. This section explores the relationships between food, place, and identity from the perspective of supplies policy, geography, tourism, history and memory, and cultural artifacts that range from mucosa to literature. Coursework includes an viewing of the complexities of supplies systems and policies, from the local to the global, and a focus on Italian history and culture as relevant to illuminate the socially-constructed yoke between supplies and place. The didactic Director of the Master inSuppliesCulture and Communications: Food, Place and Identity is Professor Simone Cinotto and the sense of the Master’s program includes some university professors, experts in the field, such as: Annie Hauck-Lawson, Tim Lang, Peter Scholliers and others Master inSuppliesCulture and Communications: HumanMonitoringand Sustainability Start Date: May 28, 2014 (A.Y. 2013-14) The Master inSuppliesCulture and Communications: HumanMonitoringand Sustainability will write the importance of social, economic, and environmental sustainability in supplies production and consumption networks, and expressly the relevance of traditional knowledge in understanding small-scale sustainable production of high-quality local supplies and bio-cultural diversities and heritage as well. The human monitoring zone of the programme will focus on environmental studies, ethnobiology, and human ecology. This zone will analyse in particular how knowledge, beliefs and practises related to the natural environment and cuisines are embedded in the social systems and how this inextricable links are crucial for implementing a community-based and sustainable management of local resources as well as fostering good practices of production and consumption of organic local foods. The Master will write moreover the role of women in local supplies systems, the dynamic nature of local ecological knowledge, ethnobotany, agro-ecology, organic agriculture, migrants’ supplies systems, and the relevance of all these in modern public health and nutritional policies.The scientific Director of the Master inSuppliesCulture and Communications: HumanMonitoringand Sustainability is Professor Andrea Pieroni and the sense of the Master’s program includes some university professors, experts in the field, such as Lisa Price, Justin Nolan, Paul Sillitoe and others. Master inSuppliesCulture and Communications: Representation, Meaning, and Media Start Date: November 19, 2014 (A.Y. 2014-15)Suppliesis both a construct and a representation of our culture. Like language, it gives form to meaning, yet it moreover can yo-yo our sense of the real and elicit new notions of “truth.” In order to powerfully portray stories well-nigh supplies and supplies culture, we must not only integrate diverse perspectives from multiple professions and disciplines, we must moreover be worldly-wise understand the ways in which knowledge is both worked and represented. The media—encompassing all modes of representation—literally mediate what we understand to be true, and so studying those forms is as important as learning how to create the content of the stories that are put forward. While trends and fashions teem in commercial communications channels, the voices of academics, critics, and bloggers can moreover be subject to such influences. In the realm of gastronomy, social uncertainty and supplies insecurity are compounded with the divergent needs and pathways of agriculture, distributors, and consumers, all leading to unforeseen challenges and complexity in bringing to light a given story. Communications work holds an enormous responsibility in gastronomy, and requires a subtle and ruminative tideway to both medium and message. This stream of the master is intended to build innovative and integrated communications skills, and contribute to improving the quality of supplies culture overall. Grounded in an ecosystem theory of communication, the program will immerse students in the issues facing professionals today, bringing together the roles of the journalist, theoretician, educator, marketer, and gastronome.The scientific Director of the Master inSuppliesCulture and Communications: Representation, Meaning, and Media is David Szanto Master inSuppliesCulture and Communications: High-Quality Products Start Date: September 17, 2014 (A.Y. 2014-15)The Master inSuppliesCulture and Communications: High-Quality Products is characterized by an in-depth exploration of themes related to products that typify gastronomy as well as artisanal foods of excellence. With these products as its focus, the Master provides an ongoing comparison with agro-industrial foods to grasp their characteristics and differences. The products examined during the undertow will include beverages such as spirits, wines, and beers, and foods such as cheeses, meats, pasta and rice, uneaten virgin olive oil, vinegar, salt and spices, chocolate, coffee, and tea. High-quality products often have a non-tangible value, are purchased for what they represent, and have roles as status symbols. Many of them, if not all, are profoundly linked to a specific region with which they are closely identified. The objective of this Master is moreover to understand the cultural request of the products, and what constitutes the link between the product and the region. This tideway necessitates a transpiration of perspective, that is, starting not from the “region,” but rather from the taste of the product, which will be analyzed, understood, and described, and then working backwards to icon out which factors have created this “taste”: the methods of production, the raw materials, and the “place” and history that led to the product’s origin will moreover be examined. Master 2013 Master inSuppliesCulture and Communications: Food, Place, and Identity | Start Date: March 20, 2013 |Suppliesand supplies cultures can only be efficiently communicated with reference to place and identity. Whether we talk well-nigh urban supplies systems, zero mile food, traditional local productions, ethnic food, Japanese cuisine, or French wines we are unchangingly making reference to the relationship between supplies and place, and the meanings this yoke inflates into supplies as well as places. As the notion of terroir so powerfully conveys, it is the convergence of place, climate, local human knowledge and sensibilities that determines the quality of foods. This section explores the relationships between food, place, and identity from the perspective of supplies policy, geography, tourism, history and memory, and cultural artifacts that range from mucosa to literature. Coursework includes an viewing of the complexities of supplies systems and policies, from the local to the global, and a focus on Italian history and culture as relevant to illuminate the socially-constructed yoke between supplies and place. The didactic Director of the Master inSuppliesCulture and Communications: Food, Place and Identity is Professor Simone Cinotto and the sense of the Master’s Program includes some university professors, experts in the field, such as: Annie Hauck-Lawson, Tim Lang, Peter Scholliers and others Master inSuppliesCulture and Communications: HumanMonitoringand Sustainability | Start Date: May 29, 2013 The Master inSuppliesCulture and Communications: HumanMonitoringand Sustainability will write the importance of social, economic, and environmental sustainability in supplies production and consumption networks, and expressly the relevance of traditional knowledge in understanding small-scale sustainable production of high-quality local supplies and bio-cultural diversities and heritage as well. The human monitoring zone of the programme will focus on environmental studies, ethnobiology, and human ecology. This zone will analyse in particular how knowledge, beliefs and practises related to the natural environment and cuisines are embedded in the social systems and how this inextricable links are crucial for implementing a community-based and sustainable management of local resources as well as fostering good practices of production and consumption of organic local foods. The Master will write moreover the role of women in local supplies systems, the dynamic nature of local ecological knowledge, ethnobotany, agro-ecology, organic agriculture, migrants’ supplies systems, and the relevance of all these in modern public health and nutritional policies. The scientific Director of the Master inSuppliesCulture and Communications: HumanMonitoringand Sustainability is Professor Andrea Pieroni and the sense of the Master’s program includes some university professors, experts in the field, such as Lisa Price, Justin Nolan, Paul Sillitoe and others. Master inSuppliesCulture and Communications: High-Quality Products | Start Date: September 18, 2013 | The Master inSuppliesCulture and Communications: High-Quality Products is characterized by an in-depth exploration of themes related to products that typify gastronomy as well as artisanal foods of excellence. With these products as its focus, the Master provides an ongoing comparison with agro-industrial foods to grasp their characteristics and differences. The products examined during the undertow will include beverages such as spirits, wines, and beers, and foods such as cheeses, meats, pasta and rice, uneaten virgin olive oil, vinegar, salt and spices, chocolate, coffee, and tea. High-quality products often have a non-tangible value, are purchased for what they represent, and have roles as status symbols. Many of them, if not all, are profoundly linked to a specific region with which they are closely identified. The objective of this Master is moreover to understand the cultural request of the products, and what constitutes the link between the product and the region. This tideway necessitates a transpiration of perspective, that is, starting not from the “region,” but rather from the taste of the product, which will be analyzed, understood, and described, and then working backwards to icon out which factors have created this “taste”: the methods of production, the raw materials, and the “place” and history that led to the product’s origin will moreover be examined. Master inSuppliesCulture and Communications: Representation, Meaning, and Media |Start Date: November 20, 2013 | Food is both a construct and a representation of our culture. Like language, it gives form to meaning, yet it moreover can yo-yo our sense of the real and elicit new notions of “truth.” In order to powerfully portray stories well-nigh supplies and supplies culture, we must not only integrate diverse perspectives from multiple professions and disciplines, we must moreover be worldly-wise understand the ways in which knowledge is both worked and represented. The media—encompassing all modes of representation—literally mediate what we understand to be true, and so studying those forms is as important as learning how to create the content of the stories that are put forward. While trends and fashions teem in commercial communications channels, the voices of academics, critics, and bloggers can moreover be subject to such influences. In the realm of gastronomy, social uncertainty and supplies insecurity are compounded with the divergent needs and pathways of agriculture, distributors, and consumers, all leading to unforeseen challenges and complexity in bringing to light a given story. Communications work holds an enormous responsibility in gastronomy, and requires a subtle and ruminative tideway to both medium and message. This stream of the master is intended to build innovative and integrated communications skills, and contribute to improving the quality of supplies culture overall. Grounded in an ecosystem theory of communication, the program will immerse students in the issues facing professionals today, bringing together the roles of the journalist, theoretician, educator, marketer, and gastronome. Master 2012 Master inSuppliesCulture and Communications: HumanMonitoringand Sustainability Start Date: March 21, 2012 The Master in Master inSuppliesCulture and Communications: HumanMonitoringand Sustainability will write the importance of social, economic, and environmental sustainability in supplies production and consumption networks, and expressly the relevance of the human ecological tideway for understanding how traditional knowledge shapes both small-scale production of high-quality local supplies and bio-cultural diversities and heritage as well. The human monitoring zone of the programme will focus on environmental studies, ethnobiology, and supplies polices. This zone will analyse in particular how a deep understanding of traditional knowledge, beliefs and practises related to the natural environment is crucial for implementing a community-based and sustainable management of local resources as well as fostering good practices of production and consumption of organic local foods. The master will write moreover the role of women in local supplies systems, the concept of supplies sovereignty, the dynamic nature of local ecological knowledge, ethnobotany, agro-ecology, organic agriculture, migrants’ supplies systems, and the relevance of all these in modern public health and nutritional policies. The scientific Director of the Master inSuppliesCulture and Communications: HumanMonitoringand Sustainability is Professor Andrea Pieroni and the sense of the Master’s program includes some university professors, experts in the field, such as: Lisa Price, Rick Stepp, Ina Vandebroek and others. Master inSuppliesCulture and Communications: Food, Place, and Identity Start Date: May 30, 2012Suppliesand supplies cultures can only be efficiently communicated with reference to place and identity. Whether we talk well-nigh urban supplies systems, zero mile food, traditional local productions, ethnic food, Japanese cuisine, or French wines we are unchangingly making reference to the relationship between supplies and place, and the meanings this yoke inflates into supplies as well as places. As the notion of terroir so powerfully conveys, it is the convergence of place, climate, local human knowledge and sensibilities that determines the quality of foods. This section explores the relationships between food, place, and identity from the perspective of supplies policy, geography, tourism, history and memory, and cultural artifacts that range from mucosa to literature. Coursework includes an viewing of the complexities of supplies systems and policies, from the local to the global, and a focus on Italian history and culture as relevant to illuminate the socially-constructed yoke between supplies and place. The didactic Director of the Master inSuppliesCulture and Communications: Food, Place and Identity is Professor Simone Cinotto and the sense of the Master’s program includes some university professors, experts in the field, such as: Annie Hauck-Lawson, Tim Lang, Peter Scholliers and others. Master inSuppliesCulture and Communications: Media, Representation, and High-QualitySuppliesStart Date: November 21, 2012Suppliesis both a construct and a representation of our culture. Like language, it gives form to meaning, yet it moreover can yo-yo our sense of the real and elicit new notions of “truth.” In order to powerfully portray stories well-nigh supplies and supplies culture, we must not only integrate diverse perspectives from multiple professions and disciplines, we must moreover be worldly-wise understand the ways in which knowledge is both worked and represented. The media—encompassing all modes of representation—literally mediate what we understand to be true, and so studying those forms is as important as learning how to create the content of the stories that are put forward. While trends and fashions teem in commercial communications channels, the voices of academics, critics, and bloggers can moreover be subject to such influences. In the realm of gastronomy, social uncertainty and supplies insecurity are compounded with the divergent needs and pathways of agriculture, distributors, and consumers, all leading to unforeseen challenges and complexity in bringing to light a given story. Communications work holds an enormous responsibility in gastronomy, and requires a subtle and ruminative tideway to both medium and message. This stream of the master is intended to build innovative and integrated communications skills, and contribute to improving the quality of supplies culture overall. Grounded in an ecosystem theory of communication, the program will immerse students in the issues facing professionals today, bringing together the roles of the journalist, theoretician, educator, marketer, and gastronome. The wonk Coordinator of the Master inSuppliesCulture and Communications: Media, Representation, and High-QualitySuppliesis David Szanto, and the teaching sense includes a number of professors from within UNISG and from abroad, as well as professionals from a variety of related fields. Subject Areas Both humanities and sciences are taught within the master. Practical learning, lab work, and study travel to discover products and their regions of origin complement in-class lessons in order to provide students with an interdisciplinary tideway to the world of gastronomy. The first section of the pursuit list of disciplines and undertow modules subsume the cadre coursework worldwide to all three streams of the master. The second section shows the specialized material unique to each stream. Coursework includes seminars defended to a variety of specific issues, and undertow content may vary from year to year. The master moreover includes events and presentations related to SlowSuppliesprograms, coordinated in collaboration with the organization itself. Communication, Media, and Journalism: Semiotics of Gastronomy; ProfessionalSuppliesWriting;SuppliesDocumentary; Video Editing Techniques; Travel andSuppliesPhotography; Techniques ofSuppliesPhotography; Enogastronomical Communication. History and Cultures: Introduction to the Study Trips in Italy;Suppliesin Consumer Culture; Ethics and Aesthetics of Food; History ofSuppliesand Locality; MedievalSuppliesHistory; Social History of Food: Networking; Hierarchies and IdentitiesSuppliesPolicy and Sustainability: Food, Environment, and Sustainability; Sustainable Gastronomy; Food Justice; Food Economics Sociology and Anthropology: Theory and Method in the Anthropology of Food; Food in Popular Culture Productions, Technologies, and Sensory Analysis: Elements ofSuppliesTechnology; Wine Technology; Molecular Basis of Taste; Food Sensory Analysis; Wine Sensory Analysis; Nutrition and Public Health. Tasting Lectures: Sense of Smell; Beer; Cheese; Chocolate; Cured Meat; Olive Oil;Wine. Specialized Coursework for HumanMonitoringand Sustainability Approximately 170 Hours Environmental Studies: Ethnobiology; Landscape Ecology; Biodiversity Conservation; Strategies of Nature Conservation Human Ecology: Women’s Role in SustainableSuppliesSystems; Environmental Anthropology; Indigenous Perspectives in the Management of; Natural Resources; Migrants’ Diet and Health Sustainability andSuppliesPolicy: Sustainable Agriculture; Public Health, Nutrition andSuppliesPolicies; The SlowSuppliesApproach toSuppliesSystems; SystemicDiamondApplied to Gastronomy; Economic Sustainability; Food, Enviroment and Sustainability Specialized Coursework for Food, Place, and Identity Approximately 170 hours Food, Place and Identity: Food, Place and Identity; Producing and ConsumingSuppliesand Place: Italian Regions (Discussion of Study Trips); Cultural Economy of Wine and Terroir; Culinary Tourism; Oral History: Theory and Techniques of Interviewing; Food, Gender and Race in LocalSuppliesSystems; EthnoecologySuppliesPolicies and Sustainability from Local to Global: Food Policies, Public Health, and Nutrition; UrbanSuppliesSystems; Traditional OrganicSuppliesProductions; FoodDiamondand PlaceSuppliesand Place in Italian History and Culture: History of Italian Cuisine and the Mediterranean Diet; TheSuppliesof Tuscany; TheSuppliesof Sicily; Food, Consumer Culture, and Gender in Postwar Italy; Food and Landscape in Italian Cinema; Food in Italian Literature Specialized Coursework for Media, Representation, and High-QualitySuppliesApproximately 170 hours Meaning and Representation: Semiotics: Signifiers and Signified; History ofSuppliesRepresentation; Ontology/Epistemology: Knowing and Showing Food; Methodologies: Analyzing and RepresentingSuppliesMedia and Marketing: Marketing, PR, and Branding; Advertising, Promotion, and Placement; Food TV; Book and Magazine Publishing; Food and Fashion; Blogs, Critics, Guides, and Trends (these courses will serve to complement the Communications, Media, and Journalism courses noted above) Assembling Quality: Food Safety; Food Packaging; Security and Sovereignty; Safety, Risk, and Media; Quality, Material, and Discourse Official Announcements Official Announcement FC8 Official Announcement FC9 Official Announcement FC10 Master 2011 The one-year Master inSuppliesCulture and Communications is designed for international students seeking an innovative tideway to the study of supplies and the ways in which it is discussed. The program offers a wide mix of in-class lessons, exercises, guided tastings, and study trips in Italy and upalong to provide a multiexperiential understanding of both high-quality artisanal and industrial supplies products, as well as the necessary knowledge and expertise for work in the supplies communications field. Instructors include university professors and scholars working in the sector at both national and international levels, journalists, and other visiting gastronomy experts. Through an tideway that merges the anthropology, history, and economics of supplies consumption, students reap the tools for developing new communications, promotional, and sales strategies within the realm of high-quality gastronomy. Graduates sally ready for careers in marketing and public relations, education and project management. The language of instruction is English. The program lasts 12 months and a minimum of 75% ubiety is required. The Master will end in November 2012. *** Master of Gastronomy:Suppliesin the World (Food Cultures and Mobility) MOGFWFCM 2017 A program that explores the political, economic, social, cultural, ecological, and nutritional dimensions of food, featuring a wide range of opportunities for employment and career-advancement. Program graduates have secured positions in supplies and agricultural organizations dealing with issues of supplies education, marketing, communication, and catering, as well as organisations that implement social platforms focused on supplies sovereignty. Groups: 25 students maximum for each program 80% ubiety is requiredUsingDeadline: 5 July 2017 RankingsMisogynistOnline: 12 July 2017 Start date: 25 October 2017 Language of program: English Methodology A holistic, cross-disciplinary, and multi-thematic section tent the most salient current trends in the worldwide discourses on Sustainable Gastronomy, taught by leading international scholars, who provide an wide introduction to suppliesSuppliesStudies and to the most cutting-edge and inspiring thoughts concerning supplies addressed from variegated wonk fields:SuppliesHistory;SuppliesGeography;SuppliesAnthropology;SuppliesSociology and Multiculturalism;SuppliesPhilosophy;SuppliesPolitics and Economics;Suppliesand Social Movements; Food, Nutrition, and Public Health; Sustainable Agriculture; Cultural Ecology. Specialized courses taught by academics, chefs, supplies activists, or other stakeholders. Teaching well-nigh worldwide geographies of supplies and supplies systems – understood as the results of a continuous co-evolution between societies and their given socio-ecological spaces – human ecologies, and supplies sovereignty.   Diners and specimen studies Students will participate and co-organize 8 dinner events enlightening specific gastronomic specimen studies from all over the world.   Sensory wringer and tasting courses and workshops Sensory wringer and tasting courses and workshops taught by professionals, who will offer an wide introduction to the history, qualities, and evaluation of products like wine, beer, bread, pasta, cheese, cured meats, chocolate, coffee, tea, olive oil, and others.   Study trips 3 study trips to destinations in Italy, Europe, and the extra-European world, offering students a unique first-hand wits of supplies producers and their work, the structure and flavors of the local gastronomy, and the complexity of supplies issues.   Research project or Internship A final 3-month research project or internship in a supplies merchantry company, farm, restaurant, agency, NGOs, or flipside site of student’s choice, to be selected in an wide-stretching catalogue of placement opportunities.   Thesis A research thesis to be completed under the guidance of a sense counselor on a topic coherent to the research project or internship, the unshortened program’s contents and expected to illuminate new knowledge in the field of Sustainable Gastronomy andSuppliesStudies An international program for a global network Eighty percent of the students enrolled in the Master’s programs at the University of Gastronomic Sciences taught in English international students coming from every wile of the globe. This allows the students to reap valuable cross-cultural  skills and develop an international network resulting from: International polity  of the University coming from 87  different countries; Interaction with the master’s international visiting professors; Meetings with the protagonists of the supplies world during the variegated on-campus activities and study trips; Companies that encompasses the University network;Uncontrivedrelationship with Slow Food’s projects and its network Subject AreasTrendyTrajectories of the Worldwide FoodscapeSuppliesHistorySuppliesJusticeSuppliesand SustainabilitySuppliesWriting CulturalMonitoringSustainableThreshingand AgroecologySuppliesAesthetics and ArtSuppliesand Public HealthSuppliesPolicySuppliesAnthropologySuppliesCultures and Mobility The GlobalSuppliesSystem: Capital, Politics, and Mobility UrbanSuppliesSystems Mobility and Logistics in the GlobalSuppliesCommodity Market The Sociology and Cultural Economy of the Ethnic RestaurantSuppliesand Climate Change: Carbon Footprint Production and Reduction in Farming,SuppliesProcessing, and Transports Migrant Workers in the GlobalSuppliesChain The Columbian Exchange Food, Empire, and Post-Colonialism Food, Gender, and Sexuality in Traditional andTrendySocietiesSuppliesand Popular CultureSuppliesand Ethics inTrendyConsumer Culture Agroecology and Sustainable Farming Ethnobotany and Foraging Geographical Indications andSuppliesQuality in the European Union History and Culture ofSuppliesin Modern Italy and the Globalization of Italian Cuisine The NordicSuppliesLab Middle Eastern Cuisine and the Globalization of Middle EasternSuppliesFood in the Jewish Diaspora: From Biblical Religious Norms to the Kosherization of JewishSuppliesChinese Cuisine and the Globalization of ChineseSuppliesJapanese Cuisine and the Globalization of JapaneseSuppliesHistory and Anthropology of South East Asian Cuisines Culinary Traditions of Africa, African America and the African Diaspora Native American Cuisines New Latin American Cuisines   Tastings Taste Science Sense of Smell The Theory and Practice ofSuppliesEducationSupplies& Wine Parings Wine Wine Tasting Wine Technology International wine geography Chocolate & Coffee History, Processing, Cocoa Cultivation and Diversity The Taste of Coffee andVariegatedWays to Brew it Cheese Cheese Technology and tasting British & Spanish Cheese Tradition French cheese tradition Cured Meat Cured Meat Technology and Tasting Olive Oil Olive Oil Technology and tasting Spirits   * Program listing subject to transpiration Study Trips 3 study trips to destinations in Italy, Europe, and the extra-European world, offering students a unique first-hand wits of supplies producers and their work, the structure and flavors of the local gastronomy, and the complexity of supplies issues. Particular sustentation will be paid to concepts of terroir, supplies ecologies, and differences between industrial and increasingly traditional settings, as well as first-hand wits withal the unshortened supplies chain, including distribution and communications.Wonkand logistical planning will be managed by university tutors, who moreover trailblaze the students during this phase of the program. UNISG Study Trip Learning Cornerstones Lessons lead by historians and experts in the field of eno-gastronomy Cooking demonstrations lead by chefs and restaurateurs Visits to working in the context of traditional markets, SlowSuppliesprojects (Ark of Taste, SlowSuppliesPresidia,SuppliesCommunity, etc) and local restaurants Cultural tours to discover the region Tastings:Supplies& Wine Our trendy tastings tideway primarily looks to provide students with the competences to understand: How to taste supplies using variegated senses How to use tasting glossaries to describe a product How to distinguish a homemade product from an industrial one This sensorial skill set is complemented by tent the pursuit product’s aspects: Historical. Cultural. Technological. Tasting lessons imbricate products such as: wine, olive oil, cheese, cured meat, chocolate, beer and honey; plus some SlowSuppliesPresidia products. Tastings during Study Trips During the study trips students will have the opportunity to taste variegated products in their specific zone of production and meet its producers; in some seminars they will observe as well, how a product can be used in cuisine by chefs. *** Master of Gastronomy:Suppliesin the World (Food Ecologies and Sovereignty) MOGFWFES 2017 A program that explores the political, economic, social, cultural, ecological, and nutritional dimensions of food, featuring a wide range of opportunities for employment and career-advancement. Program graduates have secured positions in supplies and agricultural institutions and companies dealing with issues of supplies education, marketing, communication, and catering, as well as organisations that implement social platforms focused on supplies sovereignty. Groups: 25 students maximum for each program 80% ubiety is requiredUsingDeadline: 5 July 2017 RankingsMisogynistOnline: 12 July 2017 Start date: 25 October 2017 Language of program: English Methodology A holistic, cross-disciplinary, and multi-thematic section tent the most salient current trends in the worldwide discourses on Sustainable Gastronomy, taught by leading international scholars, who provide an wide introduction to suppliesSuppliesStudies and to the most cutting-edge and inspiring thoughts concerning supplies addressed from variegated wonk fields:SuppliesHistory;SuppliesGeography;SuppliesAnthropology;SuppliesSociology and Multiculturalism;SuppliesPhilosophy;SuppliesPolitics and Economics;Suppliesand Social Movements; Food, Nutrition, and Public Health; Sustainable Agriculture; Cultural Ecology. Specialized courses taught by academics, chefs, supplies activists, or other stakeholders. Teaching well-nigh emerging trends and global transpiration in worldwide supplies systems and cultures, as a result of mobilities of people, goods, capitals, ideas, and imaginaries. Diners and specimen studies Students will participate and co-organize at least 5 dinner events enlightening specific gastronomic specimen studies from all over the world. Sensory wringer and tasting courses and workshops Sensory wringer and tasting courses and workshops taught by professionals, who will offer an wide introduction to the history, qualities, and evaluation of products like wine, beer, bread, pasta, cheese, cured meats, chocolate, coffee, tea, olive oil, and others. Research project or Internship A final 3-month mentored research project or individual internship in a supplies merchantry company, farm, restaurant, agency, NGOs, institution, or flipside site of student’s choice, to be selected in an wide-stretching catalogue of placement opportunities. Thesis A research thesis to be completed under the guidance of a sense member on a topic coherent to the research project or internship, the unshortened program’s contents and expected to enlighten new knowledge, reflections, and pathbreaking intuitions in the field of Sustainable Gastronomy andSuppliesStudies.   Subject AreasTrendyTrajectories inSuppliesStudies:SuppliesHistorySuppliesand SustainabilitySuppliesWriting CulturalMonitoringSustainableThreshingand AgroecologySuppliesAesthetics and ArtSuppliesand Public HealthSuppliesAnthropologySuppliesDesign Italian Foodscapes A Modern History of Italian Cuisine and Its GlobalizationTrendyTrends of the ItalianSuppliesIndustry (seminar) Agroecology in Italy (seminar) European Foodscapes TraditionalSuppliesFermentations in Eastern Europe (seminar)SuppliesTraditions in Legal Perspective in Europe and Beyond (seminar) Ethnobiology andSuppliesScouting in Europe and among Diasporas Geographical Indications and Trademarks: Quality Protection and Competition in Europe (seminar) Middle Eastern FoodscapesSuppliesand Power in Israel and the Middle East Post-Colonialism andSuppliesin the Maghreb (seminar) Sustainable RuralMinutiaein Iran (seminar) African Foodscapes The HumanMonitoringof African Pastoralisms (seminar) Beyond Lucy: An Ape’s Perspective on the Origin ofSuppliesand Medicines (seminar)SuppliesPolicies and Institutions in Sub-Saharan AfricaSuppliesActivism in Egypt (seminar)SuppliesAnthropology in Africa (seminar) American Foodscapes Traditional Knowledge and Agro-Biodiversity in the CaribbeanSuppliesPower and Resistance in the Andes (seminar) The Food-Medicine Continuum in the Andes (seminar)TrendyCuisines in Latin America (seminar) Asian and Oceanian FoodscapesSuppliesEcology and Gender in South-Eastern AsiaSuppliesInsects and Invertebrates in Asian and Austronesian Cuisines  (seminar)SuppliesEcologies and Plant Foraging in Western Himalaya (seminar) Gastronomy, Sustainability and Global Issues: an HolisticTideway(seminar)SuppliesJustice (seminar) National Cuisine Books (seminar) Molecules and Their TasteSuppliesTechnology, Sensory Analysis, and Tastings ofSuppliesand Beverage Products (see TastingsSuppliesand Wine) *Undertowand module titles subject to transpiration Study Trips 3 study trips to destinations in Italy, Europe, and the extra-European world, offering students a unique first-hand wits of supplies producers and their work, the structure and flavors of the local gastronomy, and the complexity of supplies issues. Particular sustentation will be paid to concepts of terroir, supplies ecologies, and differences between industrial and increasingly traditional settings, as well as first-hand wits withal the unshortened supplies chain, including distribution and communications.Wonkand logistical planning will be managed by university tutors, who moreover trailblaze the students during this phase of the program. UNISG Study Trip Learning Cornerstones Lessons lead by historians and experts in the field of eno-gastronomy Cooking demonstrations lead by chefs and restaurateurs Visits to working in the context of traditional markets, SlowSuppliesprojects (Ark of Taste, SlowSuppliesPresidia,SuppliesCommunity, etc) and local restaurants Cultural tours to discover the region Tastings:Supplies& Wine Our trendy tastings tideway primarily looks to provide students with the competences to understand: How to taste supplies using variegated senses How to use tasting glossaries to describe a product How to distinguish a homemade product from an industrial one This sensorial skill set is complemented by tent the pursuit product’s aspects: Historical. Cultural. Technological. Tasting lessons imbricate products such as: wine, olive oil, cheese, cured meat, chocolate, beer and honey; plus some SlowSuppliesPresidia products. Tastings during Study Trips During the study trips students will have the opportunity to taste variegated products in their specific zone of production and meet its producers; in some seminars they will observe as well, how a product can be used in cuisine by chefs. Taste Science The Sense of Smell The Theory and Practice ofSuppliesEducationSupplies& Wine Parings Wine Wine Tasting Wine Technology International Wine Geography Chocolate & Coffee History, Processing, Cocoa Cultivation and Diversity The Taste of Coffee andVariegatedWays to Brew it Cheese Cheese Technology and Tasting British & Spanish Cheese Tradition French cheese tradition Cured Meat Cured Meat Technology and Tasting Olive Oil Olive Oil Technology and Tasting Spirits Corsi & IscrizioniLaurea Triennale Laurea Magistrale Master Dottorato Iscriviti alla newsletter Email* Questo iframe contiene la logica necessaria per gestire Gravity Forms con Ajax. Corsi & IscrizioniLaurea Triennale in Scienze e Culture Gastronomiche Laurea Magistrale inSuppliesInnovation & Management Master inSuppliesCulture,Liaison& Marketing Master of Gastronomy: Creativity,Monitoringand Education Master of Gastronomy: WorldSuppliesCultures and Mobility Master in Wine Culture,Liaison& Management Dottorato in Ecogastronomia, Formazione e Società In collaborazione conAlbergo dell’Agenzia Agenzia di Pollenzo Banca del Vino SlowSuppliesQuick linksUfficio Comunicazione Media Gallery Comunicati Rassegna Stampa UNISG Contact Center Email Compila l'apposito modulo Telefono +39 0172 458511 Lun - Ven ore 09-18 Università degli Studi di Scienze Gastronomiche Piazza Vittorio Emanuele, 9 – Località Pollenzo, 12042, Bra (CN) – Italia | P.iva 03079180042 info@unisg.it | Contatti | Privacy | Credits I cookie ci aiutano a fornire i nostri servizi. Utilizzando tali servizi, accetti l'utilizzo dei cookie da parte nostra.OkLearn increasingly