Ecogastronomy, Food Sciences and Cultures

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Academic year 2023/2024
Department of Gastronomic Sciences
Università di Scienze Gastronomiche
EQF level: 8
XXXIX° cicle
Field of study: politics, social sciences and communications
Place of teaching
bra (CN), italy
Attendance methods
Full time
Teaching
Classroom-based
Languages in which the course is held
Italian, English
Cost
Free course
Scholarships
6 
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Course contents

The Ph.D. course, inter-university, together with the University of Turin, in “Ecogastronomy, Food Sciences and Cultures” is a multi-and interdisciplinary educational and research program around the themes of food, nutrition, and gastronomy in its full sense which according to the popular definition of Brillat- Savarin: “is the intelligent knowledge of whatever concerns man’s nourishment”.: The University of Gastronomic Sciences and the University of Turin are committed to supporting research and training concerning the following topics:

Food Policies, Social Systems and Food Sovereignty
Food and perception, food culture, and languages
Food Science, Biodiversity, and Sustainability
Food, Health, and Human Nutrition
The program foresees
advanced research and advanced training activities, including seminars;
Interdisciplinary, multidisciplinary, and transdisciplinary training activities, linguistic and IT improvement activities, as well as activities in the field of teaching, research management and knowledge of European and international research systems, evaluation and dissemination of results, intellectual property and open access to research data and products and the fundamental principles of ethics and integrity.
Page of the course on the University's website

Teaching

Place of teaching
bra (CN), italy
Attendance methods
Full time
Compulsory attendance
The course is aimed at and designed for the candidates interested in carrying out an innovative, and transversal research activity, which can enrich the respective and specific specialized fields of knowledge and skills from different areas which, considered altogether, constitute the deep and complex nature inherent in the notion of food.

In particular, the Ph.D. program pursues the following objectives:
a) The mastery of critical elaboration of the different social, scientific and cultural models in which the values of food are inscribed.

b) Learning of the main scientific and cultural reference systems aimed at the ecological and sustainable vision of food and gastronomy, respecting animal welfare and human health as well as the environment both concerning the wholesomeness of food and regarding proper nutrition.

c) The development of a systemic and relational vision regarding food and nutrition, as a function of proposing virtuous models of food politics and diplomacy

d) The experimentation of creative and innovative formats that are introduced in the technological, social, and cultural processes of the production, processing, and consumption of food
Teaching
Classroom-based
Languages in which the course is held
Italian, English

Admission requirements

Type of degree required
2nd Level Degree
Foreign language skills
English, Italian

Admission

Available places
7
Admission
Admission selection
PhD Program in Ecogastronomy, Food Sciences and Cultures is an inter-university course, organized in agreement with the University of Turin, one of the most prestigious Italian academic institutions. The scholarships are provided both by the University of Gastronomic Sciences of Pollenzo and by the University of Turin. Access to the PhD Program takes place through an open competitive examination, which is accessed by qualifications, publications, and research project. In order to compete for admission to the PhD program, it is necessary to have obtained a Graduate Degree made up of 120 ECTS (University educational credits), obtained either in an Italian University or in any recognized international Universities. (The 90 ECTS Master’s degree is not sufficient to access admission to the PhD Program). The PhD Program includes an exclusive full-time commitment lasting 3 years, dedicated to research. The open competitive examination for the access to the PhD program is governed by specific legislation. Until the outcome of the selection, candidates are required not to interact with the members of the Faculty Council
Cost
Free course
Scholarships
6
The allocation of the recipients of the scholarships is based on position in the final ranking list, drawn up at the end of the evaluation process.

Employment opportunities

The Ph.D. program will prepare researchers for the following career and professional opportunities:
areas of the academic career, in research institutions and study centers both nationally and internationally, in relation to the multi- and inter-disciplinary world of gastronomy and food as a complex system. This includes areas of production, processing, and consumption; areas of sustainability and food sovereignty; areas of human health, animal welfare, and the environment; areas of communication, management, supply chain, and product promotion; areas of creativity, art, and culture.
that require high specialization and skills in the field of food and gastronomy, such as companies that have research and innovation structures in the areas of food production, processing, and consumption; professions linked to private entities, associations, and structures that deal with human health and animal welfare, quality of life, promotion of healthy and sustainable styles, catering and collective catering companies, small and large distribution, consortia, NGOs linked to the world of food.

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Notes
Sedi del corso: Pollenzo, Torino
Other editions of the same course
Academic year edition 2022/2023

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