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Master of Gastronomy: Creativity, Ecology and Education - UNISG - University of Gastronomic Sciences

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Master of Gastronomy: Creativity,Monitoringand Education - 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 > Master of Gastronomy: Creativity,Monitoringand Education Master of Gastronomy: Creativity,Monitoringand Education Designed to examine and explore the multiple values of supplies and the possibilities of gastronomy under the lens of creativity, following the “thinking in practice” model to unfold various creative strategic fields withal 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 trendy originative projects, new social platforms and novel paths in supplies education;  equipping the students with ecological sensibility and superintendency for food. The three conceptual knots (creativity, monitoring and education) are analysed in depth throughout the program equal to supplies production, supplies transformation and supplies 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 nuts of gastronomy: Introduction to supplies and gastronomy through creativity, monitoring and education. 2. Interactive learning: Common workshops, work-cafes with scholars, seminars with professors, round tables,  and individual projects with the pursuit focus: Making – The world of skills: agriculture, culinary practices, gastronomic settings, art and food. Tasting -The world of supplies 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 flipside 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 supplies production. Study trips indulge students to meet the real protagonists of trendy supplies systems, such as farmers, producers, chefs and other supplies 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 segregate to pursue an individual research project. 5. Final thesis and presentation: Structured as a regular wonk and well referenced paper, consisting in an original elaboration, ideally starting from the wits during the internship or the personal research. The activities related to the second part of the program are thoughtfully planned so every student creates a personal project portfolio intended as an uneaten 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 upper ratio of international students —up to 80% come from countries virtually the globe.  This speciality allows the students to reap valuable cross-cultural skills and develop an international network resulting from: the international student 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 various on-campus activities and study trips; companies that make up the University network; uncontrived relationship with SlowSuppliesprojects and network. Employment opportunities The Master of Gastronomy: Creativity,Monitoringand Education prepares future supplies professionals to be key figures in food-related companies. Some sectors where our graduates work: Education Creative DesignSuppliesConsultancySuppliesActivism R&D NGO Marketing & Communications Art World JournalismSuppliesServices & Catering Management Product Inside these sectors our graduates take wholesomeness of their unique profiles and knowledge within some of the pursuit areas:Suppliesand wine journalists and/or editors, PR consultants, trademark managers/developers, wine and supplies educators, product developers, gastronomic consultants, supplies and arts, event designers,  etc. Program director: Prof. Nicola Perullo Group: 25 students maximum Attendance: obligatory at 80% of total hoursUsingdeadline: 4 July, 2018* Ranking list: 11 July, 2018 *Late applications will be wonted until August 8, 2018. For increasingly information, please contact the Registrar Office at segreteria@unisg.it Start date: 10 October, 2018 Subject Areas INTERDISCIPLINARY BASICS OF GASTRONOMY Introduction to supplies and gastronomy through creativity, monitoring and education.Suppliesand History  Prof. Massimo MontanariSuppliesand Anthropology  Dr. Paolo GruppusoSuppliesand Sociology   Prof. Steven ShapinSuppliesand Philosophy  Prof. David KaplanSuppliesand Psychology  Prof. Peter Todd Dietetics and Well-being   Prof. Franco BerrinoSuppliesand Science   Dr. Gabriella Morini Theory of Education   Prof. Jan MasscheleinSuppliesand Ecology  Dr. Gabriele VolpatoSuppliesand Design  Prof. Yuriko SaitoSuppliesand Pop Culture  Dr. Tito VagniSuppliesand Art   Prof. Yael RavivTrendyGastronomy   Dr. Luciana Bianchi Taste Perception and Cuisine as Art   Prof. Nicola Perullo 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 transpiration Interactive learning Common workshops, work-cafes with scholars, seminars with professors, round tables,  and individual projects with the pursuit 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 flipside musician. Gwiinzii Kwundei: The Land, Food, and Well-Being In this two-day experimental workshop we will write the notion of gwiinzii kwundei (good life). Gwich’in, ethnic people living in northern Canada, protract to siphon out traditional practices on the land. The workshop will outline some of these practices, and showcase that monitoring and education are intimately unfluctuating 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 SquareSuppliesFoundation; 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 trendy supplies 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.SuppliesDesign The workshop is designed as a source of inspiration to get people interested and involved in the rapidly growing trans-discipline ofSuppliesDesign. Taught by Pedro Reissig, one of the international leaders ofSuppliesDesign. 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 melt in your own prefered way. An ecological tideway 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 self-sustaining coffee shop” La Bottega delle Delizie, Bra, Italy. Consumption and Societies A workshop to discuss the relation between supplies consumption and society through the specimen of tea culture and trade. Taught by Jameel Lalani, founder and owner of Lalani&Co, specialist in craft, single-batch teas from wright tea growers. The Free Taste of the World A journey virtually the world through photography, stories of supplies and spirit deep scouting. Case study: Rhum and something else.  Taught by Luca Gargano, founder and owner of VELIER, Italy’s biggest self-sustaining 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 well-nigh wine is the first step; knowing with wine is the next step. Students will taste wine with a totally variegated tideway 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 supplies and nutrition. Students will siphon out varied experiential forms of learning through attentional and creative theatre training tasks. Taught by Dr. Caroline Gatt, researcher at Aberdeen University and Dr. Ang Gey Pin, Singapore theatre practitioner. Sustainability A round table to discuss some of the main global issues well-nigh sustainability and food. Taught by Cinzia Scaffidi, journalist and essayist.Suppliesand Differences How does supplies create the conditions for forms of sociality? Focusing on neuro-diversity, this workshop explores how else supplies allows us to create platforms for social relations. Taught by Prof. Erin Manning, philosopher and artist.SuppliesEthics A round-table on what is pearly or unfair to eat today: a compelling and necessary issue for sustainable living.  Taught by Prof. Harald Lemke, founder of “gastrosophie”.Suppliestaste 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.   COMMONINGSuppliesActivism This workshop will squatter with agroequity and advocacy, for defining A New Equity Framework for Action inSuppliesand Agriculture.  Taught by Dr. Shakirah Simley, alumnus of UniSg and vicarial Executive Director of the SoutheastPolityCenter Food, Art and Activism This workshop will create a project that could be present at theSuppliesArt Week 2019, which topic will be “Water” in relation to food.  It will research the impact of the supplies industry on our water, and transform the research into a supplies art installation/ campaign/ supplies concept. Taught by Tainá Guedes, supplies versifier and activist, founder ofSuppliesArt Week event.  SuppliesPolicy The workshop will write the contribution of supplies policy councils and participants will diamond 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.SuppliesPublishing A workshop that explores the dynamics of working on a supplies typesetting project, or simulating a publishing meeting. Taught by Emilia Terragni, Editorial Director of Phaidon Press.SuppliesWriting Learning to describe and write is essential for any gastronome or supplies expert. An intensive writing workshop to provide skills and insight well-nigh this subject. Taught by Corby Kummer, supplies 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 specimen studies. Taught by Dr. Francesco Mangiapane, supplies semiologist.  Socio-Economic Dimensions ofSuppliesA workshop to discuss the intersections between gastronomy and the economic system and how supplies 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 vastitude 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 moreover present their own project portfolios. Study Trips The study trips take place in variegated countries wideness the world, permitting students to wilt researchers and explorers in the field and to uncork to develop their own professional networks. The study trips provide the students with a profound understanding of global supplies systems, both artisanal and industrial, by visiting far-flung places and going overdue the scenes of supplies production. During study trips students meet the real protagonists of trendy supplies systems, such as farmers, producers, chefs and other supplies professionals, while tasting typical products in their areas of origin. Career Center The Career Center supports UNISG students during the soft-hued transition into the professional world. While the students are here in Pollenzo, the Career Center provides unvarying support to develop their own unique career diamond through the “Cultivating your Career” program, which consists of joint workshops and individual coaching sessions. Through the CareerPearlyand the Career Center website, the office helps students in gaining a largest understanding of variegated professional sectors to start or protract their career. Upon graduation, the Career Center continues monitoring the Alumni career, fostering a strong and zippy professional network that puts together new and experienced gastronomes worldwide.Increasinglyinfo well-nigh the Career Center > FEES, FINANCIAL AID & SCHOLARSHIPS The university fee for the Master of Gastronomy: Creativity,Monitoringand Education 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; 4000 credits on your lunch cards to be used at UNISGWonkTables (corresponds to €400); wangle 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 wield for a permesso di soggiorno at the post office, ideally with the assistance of the Al Elka Foreigner Services Center, within 8 working days without arriving in Italy. For increasingly information, please see the Bureaucratic Procedures page on our website. Financial Aid & Scholarships > 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 diplomas issued from non EU-accredited institutions must be accompanied by an Italian consular warrant (the “Dichiarazione di Valore” or “DV”) as part of the ticket 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 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. For increasingly information, please see the Bureaucratic Procedures page on our website. Admissions In order to wield to the Master of Gastronomy: Creativity,Monitoringand Education, candidates must: register online; ​obtain a positive evaluation of their Dossier Learn increasingly > For remoter information: segreteria@unisg.it Discover moreWonkTables Discover increasingly Study Trips Discover increasingly Life in Bra Discover increasingly Career Center Discover increasingly SlowSuppliesMaster of GastronomyOverview Admissions Bureaucratic Procedures Financial Aid & Scholarships Rankings Frequently Asked Questions Richiedi informazioni Nome*Cognome*Email* MessaggioPrivacy* Sì, ho letto e acconsento alla informativa privacy Captcha 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