Master of Gastronomy: Food in the World

the University of Gastronomic SciencesPollenzo - ITALY

Field(s) of study: Food Culture, Sustainable Development and Environmental Management, Wine and Gastronomy Management
Cost of pre-eligibility application: 
  • Via Mastersbooking: 0 €
  • Via the regular school procedure: 0 €
Course cost: 16 500 €
Possible funding options: 
  • Bank loan

Next admission round: 

Next recruitment session:
Dec 2016
to
Jul 2017

Available slots: 

Available spots: : 25
Places available per academic year: 25

Program Language

  • English

Course length: 

1 year (12 months)

Start of the program: 

October 2017

Level of entry: 

A Level+3 years

What is gastronomy? Despite its short history, gastronomy is a concept that has often been debated, discussed, and disregarded. At UNISG, gastronomy is an approach to studying food through diversity. It is about understanding that knowledge exists in the mind and in the body, and that our identity, emotions, and senses are also tools for learning about food. Gastronomy acknowledges that food is simultaneously symbolic and physical, political and poetic, environmental and political.

The Master of Gastronomy: Food in the World program confer certified, first-level, master's degrees, comprising 90 European academic credits. The program last twelve months, with nine months of on-campus and study trips, followed by a three-month internship or research project.

The master progras include tasting workshops on up to fifteen different food products, including wine, beer, bread, cured meat, cheese, tea, and chocolate, among others. Three guided study trips take place during the year, to regions within Italy and abroad.

Course format: 

The Master of Gastronomy program offers students a way to learn about and activate these connections. Coursework is cross-disciplinary and multi-thematic, with visiting scholars from around the world teaching throughout the year. Numerous tasting workshops focus on food itself, bringing all the senses into the learning process. And three field-study trips, in Italy and abroad, help students synthesize and contextualize what happens in the classroom. A final, three-month internship then allows students to work in or research a specific area of interest, weaving these threads together through practical experience.

The result of these programs is that students graduate as gastronomes: connection-makers in the world of food who have a critical understanding of their own roles. They are professionals with the tools and perspectives for shaping a new future of food that is good, clean, and fair for everyone.

Entry requirements

  • an undergraduate or first-level degree
  • proficiency in written and spoken English

Admission criteria: 

  • register online
  • complete a motivational test
  • upload the documents for the application dossier

Course cost description: 

  • all academic activities, including conferences, tastings, and seminars
  • study material (in digital format)
  • all study trip expenses as programmed, including travel, food and lodging
  • participation in all UNISG and Slow Food events as included in the Master program
  • civil insurance coverage (during academic activities)
  • urgent care health coverage for non European students
  • wifi internet access on campus
  • all Registar Office certificates
  • 4000 credits on your lunch cards to be used at UNISG Academic Tables (corresponds to €400)