Master in Food Culture and Communications: Food, Place and Identity - UNISG
Italy / Turin
Other locations: Main campus: Polenzzo (70km from Turin)
Program Description
Program Courses
Designed for students seeking an innovative approach to the study of food and the ways in which they are discussed and represented today.

The Program offers a wide mix of in-class lessons, exercises, guided tastings, projects, and study trips in Italy and abroad to provide a multi-experiential understanding of both high-quality artisanal and industrial food products, as well as the necessary knowledge and expertise for communicating the history, ecology, technology, and social and cultural meanings of the food phenomena.

Instructors include internationally recognized scholars, journalists, and other gastronomy experts, including: Carole Counihan, Barny Haughton, Eric Holt-Giménez, Corby Kummer, Stuart Franklin, Anne Noble, Fabio Parasecoli, Carlo Petrini, Colin Sage, and others.

Through an approach that merges anthropology, history, ecology, food policy, agronomy, economics, food and sensory sciences, tasting sessions, communications, and a wide range of other subjects, students acquire the tools for developing new conceptualisations, communications, and educational strategies within the realm of high-quality gastronomy. Graduates emerge ready for careers in community-based project management, education, marketing and public relations.

In addition to this breadth of study, each stream of the master also includes a distinct academic focus, falling into the following themes. (Note that the two streams of the Program each have separate start dates.)

Each stream of master comprises 90 university credits and leads to a 1st level Master degree. The language of instruction is English. The program lasts 12 months and a minimum of 80% attendance is required.

A 6-to-8-week internship concludes the master, with each student working within a company or organization in Italy or abroad. Internships focus on food production and/or tourism, and are the basis for a final thesis presented to an academic committee.
Over the course of the year, Master Program staff assist students in researching and identifying internships and hosts suited to their individual interests. While some internship hosts may occasionally provide room and board, students are responsible for all expenses related to their internships.

Final Thesis
The final thesis is the culmination of the Master Program and offers the student the opportunity to synthesize both theoretical and practical coursework, including the internship. The thesis, including methodologies and a report on the internship work, is completed individually and is evaluated by an academic committee.
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 approach to the world of gastronomy.

The following subject areas comprise the core coursework common to both streams of the Master, with the exception of the last two areas, which are specific to each of the two streams

Coursework includes seminars dedicated to a variety of specific issues, and course content may vary from year to year. The Master also includes events and presentations related to Slow Food programs, coordinated in collaboration with the organization itself.

Subject Areas:
  • Media and Journalism
  • Sustainable Agriculture
  • Sensory Science and Food Technology
  • Wine and Food Tastings
  • Food History and Culture
  • Diet, Nutrition, and Health
  • Food Policies and Law
  • Wine and Food Field Studies
  • Food Economy and Marketing
  • Food, Place, and Identity
  • Human Ecology
Seminars & Workshops:
  • Slow Food Seminars

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Famous Alumni

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