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 2022/2023
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 2022 - Oct 2023
Attendance methods
Full time
Teaching
Classroom-based
Languages in which the course is held
English
University formative credits
90
Deadline (Expired)
01 July 2022
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 2022 - Oct 2023
University formative credits
90
Number of hours
2250 ( 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

Deadline
01 July 2022
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

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.
- Attendance in classes and activities is compulsory. Individual student absences may not exceed 30% of the total number of Master activity hours
- The Master administration may choose, at its own discretion, to open enrollment to the Master to students who, though lacking the necessary academic requirements to enroll as students, have a solid professional background in the relevant sectors for the Master (these students will be auditors)
Other editions of the same course
Academic year edition 2023/2024

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