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Master of Gastronomy: World Food Cultures and Mobility - UNISG - University of Gastronomic Sciences

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Master of Gastronomy: WorldSuppliesCultures and Mobility - 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, Communication & Marketing Master of Gastronomy: Creativity, Ecology and Education Master of Gastronomy: WorldSuppliesCultures and Mobility Master in Wine Culture, Communication & 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: WorldSuppliesCultures and Mobility Master of Gastronomy: WorldSuppliesCultures and Mobility   This Master is designed for international students who want to learn well-nigh the different dimensions of food and understand how the political, economic, social, cultural and nutritional aspects are connected. The program addresses the most debated trendy issues relating to supplies policy, sovereignty and sustainability, with a particular focus on: world landscapes of gastronomy, supplies systems and culinary cultures; emerging trends and global changes in supplies systems and cultures resulting from intensive mobilities of people, social imaginaries, ideals, goods and capital; worldwide, non-Western and decolonized perspectives on supplies production, distribution and consumption; the promotion of biodiversity and cultural diversity. The Master of Gastronomy: WorldSuppliesCultures and Mobility is taught by approximately 50 lecturers from 13 variegated countries who provide students with a truly worldwide and diversified study of food. Teaching The program’s structure is based on an interdisciplinary study of gastronomic sciences, with an accent on an zippy and experiential learning wits for students. The program is divided between: 1. Classes, with two types of course: Survey courses taught by leading international scholars providing an wide introduction to supplies studies and exploring cutting-edge thinking well-nigh supplies in variegated wonk fields: supplies history; supplies geography; supplies anthropology; supplies sociology and multiculturalism; supplies philosophy; supplies politics and economics; supplies and social movements; food, nutrition and public health; supplies and cultural ecology; supplies design; supplies photography; diversity in environmental & sustainability communications; sustainable threshing Specialised courses taught by academics, experts, and activists, focusing on:Trendyperspectives on supplies and the world foodscapes;Suppliessystems, sustainability and cultural politics of food;Suppliescultures and world cuisines; Key concepts covered during classes include: the fast-changing landscape of gastronomy and culinary cultures; supplies politics, supplies governance, and supplies justice; the environmental and social sustainability of farming, supplies processing, and trade; human migrations, the mobility of food, and multiculturalism; developing trends in supplies marketing, representation, and taste; regional, national, and experimental cuisines. 2. Tastings: Courses and workshops taught by professionals offering an wide introduction to historical aspects, qualities and evaluation, introducing students to the multi-sensorial evaluation of selected world ingredients. 3. Study trips: Three one-week study trips (one in Italy, one in Europe and flipside outside Europe) provide 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: To be completed under the guidance of a sense counselor on a topic relating to the program’s content and expected to bring new original knowledge to the field of supplies studies. Building a global network with an international program The University of Gastronomic Sciences have a upper proportion of international students, with up to 80% from outside Italy.  This allows students to reap valuable cross-cultural skills and develop an international network thanks to: a strongly international polity of students, representing 87 variegated countries; interaction with visiting lecturers from virtually the world; meetings with the protagonists of the supplies world during on-campus activities and study trips; the businesses and other organizations belonging to the University of Gastronomic Sciences network; a uncontrived relationship with Slow Food’s projects and network. Career opportunities The Master of Gastronomy: WorldSuppliesCultures and Mobility prepares future supplies industry professionals to be key figures in food-related or agricultural businesses and organizations that implement social platforms focused on supplies sovereignty. Some sectors where our graduates work: Marketing & communicationsSuppliesconsultancy Research and minutiae Education & training Non-governmental organizations JournalismSuppliesservices & catering Management Production Within the variegated employment sectors, our graduates can wield their knowledge and skills to areas such as supplies and wine writing or editing, PR consultancy, trademark management/development, wine and supplies education, product development, gastronomic consultancy and many more. Program director: Prof. Simone Cinotto Group: 25 students maximum Attendance: obligatory at 80% of total hoursUsingdeadline: 4th July, 2018* Ranking list: 11th 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:  10th October, 2018 Subject Areas CONTEMPORARY PERSPECTIVES ON FOOD AND THE WORLD FOODSCAPESuppliesHistorySuppliesAnthropologySuppliesand Sustainability Cultural Ecology SustainableThreshingand AgroecologySuppliesand Public HealthSuppliesPhilosophy Psychology ofSuppliesand EatingSuppliesWritingSuppliesPhotographySuppliesDesign Taste Science SlowSuppliesInternational History of SlowSuppliesSlowSuppliesPhilosophy FOOD SYSTEMS, SUSTAINABILITY, AND THE CULTURAL POLITICS OF FOOD Diversity in Environmental and Sustainability Communications Food, Gender, and Sexuality in Traditional andTrendySocieties UrbanSuppliesSystems Mobility and Logistics in the GlobalSuppliesCommodity Market InternationalSuppliesSystems Policy and Politics Beyond Lucy: An Ape’s Perspective on the Origin ofSuppliesand Medicines Gastronomy, Sustainability and Global Issues: A Holistic Approach Food, Empire, and Post-ColonialismSuppliesPolicies and Institutions in Sub-Saharan Africa Activism for Equality andSuppliesJustice in Urban Spaces Agroecology and Sustainable FarmingSuppliesand Popular Culture Culinary Diplomacy Geographical Indications andSuppliesQuality in the European Union FOOD CULTURES AND WORLD CUISINES History and Culture ofSuppliesin Modern Italy and the Globalization of Italian Cuisine History and Anthropology of South East Asian Cuisines Middle Eastern Cuisine and the Globalization of Middle EasternSuppliesChinese Cuisine and the Globalization of ChineseSuppliesJapanese Cuisine and the Globalization of JapaneseSuppliesNative American CuisinesSuppliesPower and Resistance in the Andes Ethno Ecologies in Pakistani Himalaya Traditional Knowledge and Agro-Biodiversity in the Caribbean New Nordic Cuisine New Latin American Cuisines FOOD, MIGRATION, AND DIASPORAS Migrant Workers in the GlobalSuppliesChain Culinary Traditions of Africa, African America and the African DiasporaSuppliesin the Jewish Diaspora The Sociology and Cultural Economy of the Ethnic Restaurant TASTINGS (see “Tastings:Supplies& Wine” below) * Course and module titles subject to transpiration Tastings:Supplies& Wine Sense of Smell The Theory and Practice ofSuppliesEducationSupplies& Wine Parings Wine Tasting Wine Technology, Elements of Viticulture and Enology Beer: Ingredients, Brewing, Styles and Tasting Beer: Sensoy Analysis Lab History, Processing, Cocoa Cultivation and Diversity The Taste of Coffee andVariegatedWays to Brew it Cheese Technology and Italian Cheeses Cheese: Sesnsory Tasting Lab Cured Meat Technology and Tasting Olive Oil Technology and Tasting Spirits Technology and Tasting Sake and Tea Ceremony Tea Technology and Tasting of Tea Study Trips 3 study trips to destinations in Italy, Europe, and outside Europe, 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 regionIncreasinglyinfo well-nigh the study trips > 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 Career Fair and 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: WorldSuppliesCultures and Mobility 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: WorldSuppliesCultures and Mobility, 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, Communication & Marketing Master of Gastronomy: Creativity, Ecology and Education Master of Gastronomy: WorldSuppliesCultures and Mobility Master in Wine Culture, Communication & 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