First level Professional Master
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Master in New Food Thinking*(C.A.R.E. = Creativity, Art, Relationships, Education)

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Academic year 2023/2024
Department of Gastronomic Sciences
Università di Scienze Gastronomiche
EQF level: 7
Field of study: arts and design
Place of teaching
bra (CN), italy
Duration of the course
Oct 2023 - Oct 2024
Attendance methods
Full time
Teaching
Classroom-based
Languages in which the course is held
English
University formative credits
60
Cost
16500
Scholarships
1 
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Course contents

The Master’s Degree in New Food Thinking (Creativity, Art, Relationships, Education) is the natural evolution of the Master of Gastronomy: Creativity, Ecology and Education after three editions. This Master is designed to examine and explore the multiplicity of values in food and the possibilities of gastronomy through the five sense , and follows the experimental “thinking in practice” model of teaching and learning to engage students in the active process of revelation and development of new creative and strategic fields of study or work.
This program envisions gastronomy as a powerful tool to open up ideas for contemporary artistic projects, new social platforms, and novel paths in food education.
The four conceptual focal points, – creativity, art, relationships and education – are analysed in depth throughout the program because creative thinking in food constantly faces ecological approach, in relation to the cultural and social ones of contemporary society and is,therefore, explored at every point of the supply chain, from food production, to transformation, to consumption as experience.
This program is structured as an interdisciplinary and experiential study of gastronomic sciences and is divided into:

1. Interdisciplinary basics of gastronomy: a comprehensive introduction to food and gastronomy through a broad range of varied disciplines
2. Interactive teaching & learning: workshops, seminars with scholars and professionals, and group projects, each with the following focal points:
Atelier of Arts – food and art, food design, food writing and creative processes…
Food & The Senses – experience gastronomy with the five senses (taste, sight, hearing, smell and touch) through dynamic workshops, artistic projects and haptic tasting…
Think Tank – considerations on cultural, socio-political issues, circular ecology and economy
3. Study trips: Three one-week study trips 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 food production. Study trips allow students to meet the real protagonists of contemporary food systems, such as farmers, producers, chefs and other food professionals, while tasting typical products in their context of origin. For the current academic year, destinations will be chosen in accordance with the most recent Covid-19 restrictions.
4. Internship or research project: The internship aims to give students the opportunity to explore some of the topics studied during the previous months of classes and study trips through work experience. Alternatively, students can choose to pursue an individual research project.
5. Personal creative portfolio: Before the end of the program, each student will prepare a final creative portfolio to present the most important steps they took during the program.
6. Final thesis or report: Students can choose between an academic level thesis or a simple report of the internship / research project
Page of the course on the University's website

Teaching

Place of teaching
bra (CN), italy
Duration of the course
Oct 2023 - Oct 2024
University formative credits
60
Number of hours
1000 ( 500 hours of learning activities, 400 hours of internship)
Attendance methods
Full time
Compulsory attendance (at least the 70%)
Teaching
Classroom-based
Languages in which the course is held
English

Admission requirements

Type of degree required
1st Level Degree
Foreign language skills
English
The program is held in English

Admission

Available places
25
Admission
In order to apply to the Master in New Food Thinking, candidates must: register online; ?obtain a positive evaluation of their Dossier. All the aforementioned application steps are free and non-binding. The University of Gastronomic Sciences does not have an early admissions process. However, in some cases, and for justifiable reasons, it is possible to request an individual pre-evaluation by writing to segreteria@unisg.it Please explain your situation and attach supporting documentation. Before proceeding with the online application process, please read through the official announcement >
Cost
16500 €
Scholarships
1
UNISG offers 1 total scholarship in the amount of € 16,500, including Student Housing and Academic Tables, for citizens from low-income countries or lower-middle-income or upper-middle-income countries

Students can apply for a university fee exemption if they meet all the following requirements:

income and property situation does not exceed the limits indicated in the public announcements;
have been admitted to the Master program for the 2023/2024 academic year with a minimum admission score of 80 out of 100;
are in possession of a minimum level of English language equivalent to a C1-level
All UNISG students who have graduated or are graduating, who subsequently enroll in one of the Master programs at UNISG are eligible for a reduction of € 2.800 from the university fee.
Italian students residing in Italy may apply for student loans at UNISG partner banking institutions
Students with United States citizenship are eligible to apply for American financial aid through the William D. Ford Federal Direct Loan Program. Note that for all UNISG programs, loan applications must be initiated by the student and received at UNISG electronically.

Employment opportunities

Our dedicated Career Center (career@unisg.it) works directly with students over the course of their studies, acting as an important resource for our students, offering career workshops, coaching sessions, skill assessments, and seminars in career design, as well as organizing Career Days featuring both Italian and international companies.
We also assist our students in locating internship opportunities that will help them discover their professional path, even providing some employment support following graduation. In this way, our Career Center staff maintains contact with alumni beyond the conclusion of their studies, fostering a strong and active alumni network worldwide.
The Master’s Degree in New Food Thinking prepares future food professionals to be key figures in food-related companies as creative innovators to develop new paradigms and projects.

Sectors include:
Art World
Creative Design
Education
Food Consultancy
Food Activism
R&D
NGOs
Communication
Journalism
Food Services & Catering
Management
Product development
Inside these sectors our graduates take advantage of their unique profiles and knowledge by working as i.e. food art curators, restaurant communication consultants, food and wine journalists and/or editors, PR consultants, brand managers/developers, gastronomic consultants, food artists, event designers, etc.

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Notes
The maximum number of students that may be enrolled is 25. The Board of Directors may decide to
exceed the above-stated limit and enroll more students that meet the selection criteria. The minimum
number of students that may be enrolled is 15. Should this lower limit not be reached, UNISG has the
right to not undertake the Master. Students who enrolled in the Master shall be informed of such a
decision by email or registered mail. Within 7 days of the aforesaid decision UNISG shall refund
enrolled students any fees they have already paid without any surcharge and/or additional expense due
to accrued interests and/or currency appreciation.
The Master is open to all graduated students in possession of an undergraduate, bachelor or other postsecondary degree in any field, comprising a minimum of the equivalent of three years of full-time study,
and worth university credit. Final-year students may start the Master program as auditors if they are still
to obtain their undergraduate degree.
Other editions of the same course
Academic year edition 2022/2023

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