{"id":27308,"date":"2017-06-15T17:17:29","date_gmt":"2017-06-15T15:17:29","guid":{"rendered":"https:\/\/old.unisg.oiss.io\/programs-admissions\/archivio-master\/"},"modified":"2024-03-22T15:11:43","modified_gmt":"2024-03-22T14:11:43","slug":"archivio-master","status":"publish","type":"page","link":"https:\/\/old.unisg.oiss.io\/en\/programs-admissions\/archivio-master\/","title":{"rendered":"Master Archive"},"content":{"rendered":"<h3>Specializing Master in\u00a0<b>Design for Food<\/b><\/h3>\n<div class=\"accordion-wrapper accordion-blucollapse\"><div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"false\" aria-controls=\"specializing-master-in-design-for-food-2021-2023\" href=\"#specializing-master-in-design-for-food-2021-2023\"><h3><span class=\"icon-wrapper\"><i class=\"icon-plus\" aria-hidden=\"true\"><\/i><\/span> Specializing Master in Design for Food 2021 - 2023<\/h3><\/div><div class=\"collapse accordion-body\" id=\"specializing-master-in-design-for-food-2021-2023\"><\/p>\n<p>The Specializing Master in\u00a0<b>DESIGN FOR FOOD\u00a0<\/b>is provided by the Politecnico di Milano in collaboration with the University of Gastronomic Sciences and managed by POLI.design.<\/p>\n<p>The Specializing Master integrates<strong>\u00a0extensive design skills<\/strong>\u00a0with thematic and specific\u00a0<strong>competences in the food area<\/strong>, related to humanities, gastronomic sciences, engineering and food technology.<\/p>\n<p>It, therefore, provides a wide-ranging designing capacity on processes and tools for the design of food product-service systems and a series of specific in-depth thematics, useful for understanding culture, sociological and anthropological factors and also scientific and technological aspects.<\/p>\n<p>As a whole, it provides an explanatory and comprehensive overview of food systems, from agricultural production to food processing, from distribution to consumption, from planning to recycling in a circular economy approach.<\/p>\n<div>\n<p>The interdisciplinary approach developed by the collaboration between UNISG and POLI.design-Politecnico di Milano includes subjects such as:<\/p>\n<\/div>\n<ul>\n<li><strong><span lang=\"EN-US\">Semiotics of Food\u00a0<\/span><\/strong><\/li>\n<li><strong><u><\/u><u><\/u><span lang=\"EN-US\">Food And Taste Sciences<\/span><\/strong><\/li>\n<li><strong><u><\/u><u><\/u><span lang=\"EN-US\">Sensory Analysis and Food Technology for Quality Food<\/span><\/strong><\/li>\n<li><strong><u><\/u><u><\/u><span lang=\"EN-US\">Advanced Food and Trade Law<\/span><\/strong><\/li>\n<li><strong><u><\/u><u><\/u><span lang=\"EN-US\">Food Aesthetics and Communication<\/span><\/strong><\/li>\n<li><strong><u><\/u><u><\/u><span lang=\"EN-US\">Systemic Design for Circular Economy<\/span><\/strong><\/li>\n<li><strong><u><\/u><u><\/u><span lang=\"EN-US\">Food Service Design<\/span><\/strong><\/li>\n<li><strong><u><\/u><u><\/u><span lang=\"EN-US\">Food Branding and Narrative \u00a0<\/span><\/strong><\/li>\n<li><strong><u><\/u><u><\/u><span lang=\"EN-US\">Systems And Technologies for Food Industry<\/span><\/strong><\/li>\n<li><strong><u><\/u><u><\/u><span lang=\"EN-US\">Food Business Innovation and Sustainability Challenges<\/span><\/strong><\/li>\n<\/ul>\n<p>Having conducted over 1.000 study trips in 15 years, UNISG will also take care of the organization of two\u00a0<b>study trips<\/b>\u00a0that will allow students to learn through visits, workshops and tastings.<\/p>\n<p>&nbsp;<\/p>\n<h4><strong>Didactic Plan<\/strong><\/h4>\n<hr \/>\n<p>The Design for Food specializing Master is organized according to a\u00a0<strong>mix of theory and practice<\/strong>\u00a0that sees the alternation of lessons and hands-on activities on projects and exercises organized in the form of workshops or applied experiences, such as study-tours and compulsory internship.<\/p>\n<p>The\u00a0<strong>Design for Food specializing Master<\/strong>\u00a0is structured according to an lesson plan that provides:<\/p>\n<ul>\n<li><strong>Frontal lessons<\/strong>: aimed to introduce the main themes of study and the acquisition of tools and methodologies for analysis and design development; the lessons are held by a Faculty with professors from the Politecnico di Milano and the University of Gastronomic Sciences in Pollenzo, in addition to qualified external professionals;<\/li>\n<li><strong>Workshop<\/strong>: \u201chands-on\u201d activities developed in studio (also in collaboration with external companies) aimed at the application of tools and methodologies for the development of product-service ideas;<\/li>\n<li><strong>Study Trips<\/strong>: educational trips aimed to approach the topics dealt with, through experiences applied to real contexts in the food sector;<\/li>\n<li><strong style=\"color: #333333;\">Internship<\/strong><span style=\"color: #333333;\">: 470 hours of training experience in a partner reality of the Master or suggested directly by the participants in agreement with the coordination of the Master.<\/span><\/li>\n<\/ul>\n<hr \/>\n<p><b>Duration:<\/b>\u00a01-year<br \/>\n<b>Credits:<\/b>\u00a060 CFU (Formative University Credits) equivalent to 60 ECTS<br \/>\n<b>Language:<\/b>\u00a0 English<br \/>\n<b>Certificate granted:\u00a0<\/b>Diploma of Specializing Master in \u201cDESIGN FOR FOOD\u201d by the Politecnico di Milano<br \/>\n<b>Venue:\u00a0\u00a0<\/b>POLI.design, Via Don Giovanni Verit\u00e0, 25 \u2013 20158 Milan<br \/>\n<b>Starting date:<\/b>\u00a0January 2024<\/p>\n<p><\/div><\/div>\n<p>&nbsp;<\/p>\n<h3>Master of Applied Gastronomy: Culinary Arts<\/h3>\n<div class=\"accordion-wrapper accordion-blucollapse\"><div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"false\" aria-controls=\"master-of-applied-gastronomy-2019-2023\" href=\"#master-of-applied-gastronomy-2019-2023\"><h3><span class=\"icon-wrapper\"><i class=\"icon-plus\" aria-hidden=\"true\"><\/i><\/span> Master of Applied Gastronomy 2019 - 2023<\/h3><\/div><div class=\"collapse accordion-body\" id=\"master-of-applied-gastronomy-2019-2023\"><\/p>\n<p>Become a culinary professional who\u2019s able to work in order to implement healthy, sustainable and fair food systems. Develop your own cuisine style by exploring the culinary arts, focusing on their processes and understanding why and how food transformations happen.<\/p>\n<p>Analyze the complex world of gastronomy through the lens of cuisine and gain the necessary skills to:<\/p>\n<ul>\n<li>have a positive impact on food systems improving health and well-being by celebrating and preserving biological and cultural diversity; improving the conditions of production, processing, distribution and consumption of food; implementing environmental and social sustainability and food sovereignty<\/li>\n<li>be part of a network of professionals that are aware of sustainability<\/li>\n<li>design your own professional path<\/li>\n<li>face the modern issues that involve cuisine and food transformations<\/li>\n<\/ul>\n<p>Graduates from this course leave with profound academic knowledge and technical savoir faire, and are able to perform to the highest standards, with brains as sharp as their knives. They are trained to be the next generation of professionals, who are armed with state of the art knowledge and skills as they become ready to cook in the future.<\/p>\n<p>The strength of this curriculum is its unique combination of teaching by academic experts, in conjunction with practitioners who operate at the highest levels.<\/p>\n<p>Professors and experts will not only teach separately, but also together in what we call co-teaching lectures, making this a unique chance to promote reflections and practice. Touching on many disciplines of gastronomic sciences, with theoretical lessons reinforced and fully understood through their practical application to the culinary arts.<\/p>\n<h4>Classes<\/h4>\n<hr \/>\n<p><strong>Basic Courses:<\/strong> These courses will teach the basic knowledge needed to acquire a scientific method to understand and investigate the culinary arts related world; the reason why we transform food and how perception and appreciation work.<\/p>\n<p><strong>Processes:<\/strong> The focus is to deepen our understanding of the key processes in food transformations and how to manage them; to be free to decide, plan, and execute self determined professional paths including modern, social, and environmental issues that are the challenges of the future cook. Under the guidance of international professors, experts, professionals, and chefS.<\/p>\n<p><strong>Study trips:<\/strong> To 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 and transformation. 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 areas of origin.<\/p>\n<p><strong>Internship:\u00a0<\/strong> to provide students the opportunity to explore-through work experience-the world of food production and transformation, in order to make them aware of its complexity, while learning from the diversity of shared experiences with their peers.<\/p>\n<p>Final Thesis and Presentation: Structured as a regular academic and referenced report; to be completed under the guidance of a faculty advisor, on a topic relating to the program\u2019s content or the internship experience, and expected to bring new and original knowledge to the field of culinary arts. As an alternative to the thesis, there is the possibility to write a report (not necessarily referenced) on a topic related to the program&#8217;s content or the internship experience.<\/p>\n<h4>Subjects:<\/h4>\n<hr \/>\n<p>Food Chemistry: Gastronomic Molecules<\/p>\n<table width=\"637\">\n<tbody>\n<tr>\n<td>Food Microbiology<\/td>\n<\/tr>\n<tr>\n<td>Taste Science<\/td>\n<\/tr>\n<tr>\n<td>The Planetary Health Diet<\/td>\n<\/tr>\n<tr>\n<td>Psychology and Cognitive Neuroscience<\/td>\n<\/tr>\n<tr>\n<td>Sensory and Consumer Science<\/td>\n<\/tr>\n<tr>\n<td>Ecology<\/td>\n<\/tr>\n<tr>\n<td>Animal Production<\/td>\n<\/tr>\n<tr>\n<td>Crop Production<\/td>\n<\/tr>\n<tr>\n<td>Basic Cooking Techniques<\/td>\n<\/tr>\n<tr>\n<td>Scouting and Sourcing Research<\/td>\n<\/tr>\n<tr>\n<td>Foraging Theory<\/td>\n<\/tr>\n<tr>\n<td>Foraging Practices<\/td>\n<\/tr>\n<tr>\n<td>Cuisine Gardening<\/td>\n<\/tr>\n<tr>\n<td>From Raw to Cooked<\/td>\n<\/tr>\n<tr>\n<td>How to treat) Raw materials<\/td>\n<\/tr>\n<tr>\n<td>Cold Meat Maturation, Cuts, Deboning<\/td>\n<\/tr>\n<tr>\n<td>Textures<\/td>\n<\/tr>\n<tr>\n<td>Heating<\/td>\n<\/tr>\n<tr>\n<td>Whole ingredients approach: Working for a Planned Result<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<table width=\"667\">\n<tbody>\n<tr>\n<td>Preserving &amp; Fermenting<\/td>\n<\/tr>\n<tr>\n<td>Fermentation &#8211; Lab and Research<\/td>\n<\/tr>\n<tr>\n<td>Fermentation in Restaurants<\/td>\n<\/tr>\n<tr>\n<td>Fermentation Theory and Practice &#8211; Bread<\/td>\n<\/tr>\n<tr>\n<td>Infusion and Extraction<\/td>\n<\/tr>\n<tr>\n<td>The Art of Herbs and Spices Mixing<\/td>\n<\/tr>\n<tr>\n<td>Pairing<\/td>\n<\/tr>\n<tr>\n<td>Creating a Dish<\/td>\n<\/tr>\n<tr>\n<td>Naming and Plating<\/td>\n<\/tr>\n<tr>\n<td>Menu Construction<\/td>\n<\/tr>\n<tr>\n<td>Food and Drinks<\/td>\n<\/tr>\n<tr>\n<td>Innovating<\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<\/tr>\n<tr>\n<td>Dining (R)evolutions<\/td>\n<\/tr>\n<tr>\n<td>Research and Development<\/td>\n<\/tr>\n<tr>\n<td>Product Development<\/td>\n<\/tr>\n<tr>\n<td>Contemporary Cuisine<\/td>\n<\/tr>\n<tr>\n<td>Managing<\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<\/tr>\n<tr>\n<td>Managing Human Resources<\/td>\n<\/tr>\n<tr>\n<td>Managing Consultancy<\/td>\n<\/tr>\n<tr>\n<td>Managing Connections<\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<\/tr>\n<tr>\n<td>Communicating<\/td>\n<\/tr>\n<tr>\n<td>Describing: Food Critics<\/td>\n<\/tr>\n<tr>\n<td>Food Communication and Media<\/td>\n<\/tr>\n<tr>\n<td>Cook Books<\/td>\n<\/tr>\n<tr>\n<td>Commoning<\/td>\n<\/tr>\n<tr>\n<td>Mass Catering<\/td>\n<\/tr>\n<tr>\n<td>Gender and Cuisine<\/td>\n<\/tr>\n<tr>\n<td>Food Literacy trough Cuisine<\/td>\n<\/tr>\n<tr>\n<td>UNISG incubated ideas<\/td>\n<\/tr>\n<tr>\n<td>Seminars and meetings with former UNISG students presenting their successful and revolutionary business cases and experiences, in order to start building a professional network.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p><\/div><\/div>\n<p>&nbsp;<\/p>\n<h3>Alto Apprendistato<\/h3>\n<hr \/>\n<div class=\"accordion-wrapper accordion-blucollapse\"><div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"false\" aria-controls=\"alto-apprendistato-2016\" href=\"#alto-apprendistato-2016\"><h3><span class=\"icon-wrapper\"><i class=\"icon-plus\" aria-hidden=\"true\"><\/i><\/span> Alto Apprendistato 2016<\/h3><\/div><div class=\"collapse accordion-body\" id=\"alto-apprendistato-2016\"><\/p>\n<p>Durante il\u00a0<strong>corso di Alto Apprendistato in Mastri Birrai,<\/strong>\u00a0aula e\u00a0bottega sono le due anime integrate\u00a0e armoniche del percorso formativo, in cui i saperi umanistici\u00a0e tecnologici\u00a0delle scienze gastronomiche\u00a0dell\u2019ateneo di Pollenzo si intrecciano\u00a0con il savoir faire\u00a0dell\u2019eccellenza artigiana\u00a0della rete di Slow Food. Dal 2015 sono inoltre previsti <strong>laboratori propedeutici al tirocinio\u00a0<\/strong>in collaborazione con il birrificio Baladin presso lo stabilimento di Farigliano.<\/p>\n<p>Il corso offre <strong>concrete opportunit\u00e0 di\u00a0lavoro a giovani diplomati e neolaureati<\/strong>,\u00a0ma anche a chi, gi\u00e0\u00a0inserito nel\u00a0mondo del lavoro, vuole abbracciare\u00a0una nuova, appagante professione.<\/p>\n<p>Il corso di\u00a0Alto Apprendistato rilascia un diploma di Master di primo livello con 60 CFU;\u00a0un attestato di frequenza ai partecipanti in possesso di licenza media o diploma superiore. A tutti i partecipanti \u00e8\u00a0richiesto di produrre il capolavoro e un elaborato finale.<\/p>\n<hr \/>\n<p><strong>Numero massimo di partecipanti ammessi: <\/strong>20<br \/>\n<strong>Frequenza:<\/strong>\u00a0obbligatoria<\/p>\n<p><strong>Apertura preiscrizione online:\u00a015 luglio 2015<br \/>\n<\/strong><strong>Chiusura preiscrizione online:\u00a015 febbraio 2016<br \/>\n<\/strong><strong>Data inizio Master: 7 marzo 2016<\/strong><\/p>\n<hr \/>\n<h5>Contenuti e metodologia didattica<\/h5>\n<p>Le discipline del corso di Alto Apprendistato spaziano dalle materie umanistiche a quelle tecniche e scientifiche, aziendali e multimediali. Prevedono lezioni frontali e laboratori pratici. Sono previsti <strong>viaggi didattici sul territorio<\/strong> in modo da fornire agli studenti una visione a 360\u00b0 sul mestiere e una capacit\u00e0 di lettura critica e interdisciplinare del settore studiato. A completamento del percorso formativo \u00e8 prevista l\u2019esperienza di <strong>apprendistato presso due realt\u00e0 artigianali diverse<\/strong>, della durata complessiva di otto mesi, per mettere in pratica e sperimentare ci\u00f2 che gli studenti hanno imparato sui libri e sul territorio.<\/p>\n<p>I corsi in lingua italiana hanno la durata di 14 mesi e prevedono:<\/p>\n<p><strong>\u2022 5 mesi d\u2019aula inclusi gli esami<\/strong> presso l\u2019Universit\u00e0 di Scienze Gastronomiche di Pollenzo,\u00a0per approfondire i processi di trasformazione e le caratteristiche delle materie prime; l\u2019economia e la legislazione delle aziende alimentari; l\u2019arte della degustazione, la cultura e l\u2019antropologia gastronomica.\u00a0Le lezioni si svolgeranno in aula presso l\u2019ateneo di Pollenzo, ma anche in aziende, attraverso viaggi didattici, laboratori e testimonianze di artigiani.<\/p>\n<p><strong>\u2022 8 mesi di apprendistato\u00a0<\/strong>presso i laboratori artigianali selezionati da Slow Food e dall\u2019Universit\u00e0 di Scienze Gastronomiche sulla base delle competenze e della capacit\u00e0 di reinterpretare in chiave contemporanea le forme e le pratiche dei mestieri della tradizione.\u00a0Ogni studente avr\u00e0 la possibilit\u00e0 di conoscere e imparare il mestiere da due realt\u00e0 artigianali diverse.<\/p>\n<p><strong>\u2022 1 mese<\/strong>\u00a0per confronti post apprendistato, produzione del capolavoro ed elaborato finale<\/p>\n<hr \/>\n<h5>Piano di studi<\/h5>\n<p>Le discipline del corso di Alto Apprendistato spaziano dalle materie umanistiche a quelle tecniche e scientifiche, aziendali e multimediali:<\/p>\n<ul>\n<li>Microbiologia<\/li>\n<li>Chimica<\/li>\n<li>Botanica e agronomia<\/li>\n<li>Tecnologie alimentari<\/li>\n<li>Analisi sensoriale e degustazione<\/li>\n<li>Principi di dietetica e nutrizione<\/li>\n<li>Storia dell\u2019alimentazione<\/li>\n<li>Antropologia<\/li>\n<li>Sociologia<\/li>\n<li>Economia aziendale<\/li>\n<li>Diritto alimentare<\/li>\n<li>Tecniche filmiche e linguaggi multimediali<\/li>\n<li>Marketing<\/li>\n<li>Didattica integrativa<\/li>\n<li>Sicurezza in azienda (d.lgs. 81\/08; accordo 21\/12\/2011):<\/li>\n<li>Testimonianze degli artigiani<\/li>\n<li>Viaggi didattici<\/li>\n<li>Apprendistato<\/li>\n<\/ul>\n<p><em>Corsi aggiornati all\u2019a.a.\u00a02016\/17. Gli insegnamenti possono essere soggetti a variazioni di orari e contenuti\u00a0<\/em><\/p>\n<p><a href=\"https:\/\/old.unisg.oiss.io\/corsi-iscrizioni\/alto-apprendistato\/piano-di-studi\/\">+ Maggiori informazioni<\/a><\/p>\n<p><\/div><\/div>\n<h1 style=\"text-align: center;\">***<\/h1>\n<hr \/>\n<h3>Two-year Graduate Degree<\/h3>\n<hr \/>\n<div class=\"accordion-wrapper accordion-blucollapse\"><div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"false\" aria-controls=\"laurea-magistrale-in-gestione-del-patrimonio-gastronomico-e-turistico-2017\" href=\"#laurea-magistrale-in-gestione-del-patrimonio-gastronomico-e-turistico-2017\"><h3><span class=\"icon-wrapper\"><i class=\"icon-plus\" aria-hidden=\"true\"><\/i><\/span> Laurea Magistrale in Gestione del Patrimonio Gastronomico e Turistico 2017<\/h3><\/div><div class=\"collapse accordion-body\" id=\"laurea-magistrale-in-gestione-del-patrimonio-gastronomico-e-turistico-2017\"><\/p>\n<p><span style=\"color: #ff0000;\"><em>The program is taught in Italian. Proficiency in written and spoken Italian is required.<\/em><\/span><\/p>\n<p>La\u00a0<strong>Laurea Magistrale in Gestione del Patrimonio Gastronomico e Turistico<\/strong>\u00a0\u00e8 pensata per la formazione di professionisti del settore agroalimentare che sappiano sviluppare nuove idee imprenditoriali e trovare soluzioni innovative.<\/p>\n<p>Il corso ha un approccio\u00a0<strong>interdisciplinare<\/strong>, e uno spazio rilevante per attivit\u00e0 operative a contatto con le imprese e le istituzioni, quali i\u00a0<strong>field project<\/strong>\u00a0e il\u00a0<strong>tirocinio finale<\/strong>.<\/p>\n<p>Gli insegnamenti impartiti nel corso di laurea hanno un focus sui temi della\u00a0<strong>Food Innovation and Entrepreneurship<\/strong>, e mirano a sviluppare nei partecipanti competenze imprenditoriali e di gestione dei processi d\u2019innovazione.<\/p>\n<p>&nbsp;<\/p>\n<h5>IN SINTESI<\/h5>\n<p><strong>Numero massimo di partecipanti ammessi:\u00a0<\/strong>40<br \/>\n<strong>Frequenza:<\/strong>\u00a0obbligatoria<\/p>\n<p><strong>Apertura preiscrizioni online:\u00a010 febbraio<\/strong>\u00a02017<br \/>\n<strong>Chiusura preiscrizioni online:<\/strong>\u00a030 maggio 2017 per la prima sessione\u00a0\u2022\u00a027 luglio 2017 per la seconda sessione<br \/>\n<strong>Inizio lezioni:\u00a0<\/strong>14 settembre 2017<\/p>\n<p><strong>Colloqui finalizzati all\u2019ammissione:\u00a0<\/strong>da concordare con la Direzione del Corso<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-family: ralewaybold, Helvetica, Arial, sans-serif; font-size: 18px;\">CONTENUTI E METODOLOGIA DIDATTICA<\/span><\/p>\n<div id=\"contenuti-e-metodologia-didattica\" class=\"accordion-body collapse in\" aria-expanded=\"true\">\n<p>L\u2019approccio interdisciplinare del Corso di Laurea Magistrale si declina in una serie di\u00a0<strong>insegnamenti obbligatori<\/strong>\u00a0che afferiscono ai 5 principali ambiti disciplinari sopra delineati. Le\u00a0<strong>Discipline economiche e gestionali<\/strong>\u00a0hanno l\u2019obiettivo di sviluppare la capacit\u00e0 di analizzare e gestire processi decisionali in aziende specializzate nelle produzioni alimentari o in aziende turistiche a forte orientamento enogastronomico. Nell\u2019ambito delle\u00a0<strong>Discipline del territorio<\/strong>\u00a0e delle\u00a0<strong>Discipline storiche, delle arti e dello spettacolo<\/strong>\u00a0vengono fornite competenze in materia di analisi dei terroir, dei prodotti tipici, dei temi ambientali ed ecologici di agricoltura sostenibile. Le\u00a0<strong>Discipline giuridiche e sociali<\/strong>\u00a0sviluppano competenze in materia di analisi della legislazione (a livello nazionale e internazionale) relativa alle produzioni agroalimentari e competenze in materia di analisi dei gruppi sociali e del comportamento dei consumatori.\u00a0Infine, nell\u2019ambito disciplinare relativo alle\u00a0<strong>Lingue straniere<\/strong>\u00a0vengono trasmesse conoscenze orientate a supportare l\u2019attivit\u00e0 di innovazione e sviluppo di nuovi prodotti del settore agroalimentare destinati ai mercati esteri e a condurre attivit\u00e0 di marketing e comunicazione internazionale relativa ai prodotti agroalimentari di qualit\u00e0.<\/p>\n<p>Agli insegnamenti di carattere obbligatorio si affiancano diverse proposte di\u00a0<strong>insegnamenti a scelta<\/strong>\u00a0suddivisi nei due anni di corso e inerenti temi di forte attualit\u00e0 ed impegno legati ad ambiti disciplinari complementari al percorso formativo, temi che vedono il coinvolgimento in Ateneo di relatori esterni di notevole spessore.\u00a0All\u2019avvio del corso, nel primo semestre, a tutti gli studenti viene offerto\u00a0<strong>un ciclo di\u00a0seminari<\/strong>\u00a0nell\u2019ambito di discipline a forte contenuto tecnico-specialistico legate al settore dell\u2019enogastronomia e dei relativi servizi turistici.<\/p>\n<p>Gli insegnamenti erogati si caratterizzano prevalentemente per\u00a0<strong>una didattica attiva<\/strong>\u00a0che prevede momenti di analisi e preparazione svolti singolarmente dagli studenti, discussioni di gruppo, presentazioni alla classe ed esercitazioni.<\/p>\n<\/div>\n<div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"true\" aria-controls=\"piano-di-studi\">\n<h5><\/h5>\n<h5>PIANO DI STUDI<\/h5>\n<\/div>\n<div id=\"piano-di-studi\" class=\"accordion-body collapse in\" aria-expanded=\"true\">\n<p><strong>I ANNO<\/strong><\/p>\n<p><em>Primo semestre<\/em><strong><em><br \/>\n<\/em><\/strong>Seminari introduttivi tecnico-specialistici<br \/>\nEconomia politica e sostenibilit\u00e0<br \/>\nSociologia dei consumi<br \/>\nGeografia ed ecologia del terroir<br \/>\nStoria e tradizione del patrimonio gastronomico (modulo I)<\/p>\n<p><em>Secondo semestre<\/em><strong><em><br \/>\n<\/em><\/strong>Management e marketing dell\u2019impresa alimentare<br \/>\nDiritto degli alimenti e della loro produzione<br \/>\nSystemic Food Design<br \/>\nStoria e tradizione del patrimonio gastronomico (moduli II e III)<br \/>\n1 Insegnamento a scelta<br \/>\nProgetto sul campo\/Field project<\/p>\n<p>Viaggi didattici<\/p>\n<p><strong>II ANNO<\/strong><\/p>\n<p><em>Primo semestre<\/em><strong><em><br \/>\n<\/em><\/strong>Estetica e linguaggi della gastronomia contemporanea<br \/>\nDiritto del commercio internazionale<br \/>\nEnglish for food business and food culture<br \/>\n1 Insegnamento a scelta<\/p>\n<p><em>Secondo semestre<\/em><strong><em><br \/>\n<\/em><\/strong>Tirocinio aziendale<br \/>\nTesi di laurea<\/p>\n<p><strong>Insegnamenti a scelta<\/strong><\/p>\n<p>Introduzione alla conoscenza e all\u2019apprezzamento del vino<br \/>\nSostenibilit\u00e0 ambientale<br \/>\nDisciplina societaria e aspetti giuridici della concorrenza<br \/>\nValutazione della sostenibilit\u00e0 dell\u2019agroecosistema<\/p>\n<p><em>Piano di studi\u00a0per gli studenti immatricolati alla Coorte 2017\/2018. Gli\u00a0insegnamenti possono essere soggetti a variazioni. \u00a0Alcuni insegnamenti si articolano in pi\u00f9 moduli.<\/em><\/p>\n<\/div>\n<div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"true\" aria-controls=\"field-project\">\n<h5><\/h5>\n<h5>FIELD PROJECT<\/h5>\n<\/div>\n<div id=\"field-project\" class=\"accordion-body collapse in\" aria-expanded=\"true\">\n<p>I field project sono progetti di carattere interdisciplinare realizzati da gruppi di studenti sotto la guida di un docente per conto di aziende e\/o istituzioni nazionali o internazionali, che conferiscono al gruppo di lavoro un mandato per l\u2019analisi di problematiche specifiche e per la ricerca di soluzioni innovative.<\/p>\n<p>Tali progetti, assimilabili nei contenuti a progetti di consulenza per le aziende o di ricerca applicata, hanno una durata di quattro mesi e sono sottoposti ad un processo strutturato di sviluppo che prevede una verifica periodica dello stato di avanzamento. Al loro completamento sono sottoposti ad un feedback formale da parte del committente e ad una valutazione da parte del docente incaricato.<\/p>\n<\/div>\n<div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"true\" aria-controls=\"viaggi-didattici\">\n<h5><\/h5>\n<h5>VIAGGI DIDATTICI<\/h5>\n<\/div>\n<div id=\"viaggi-didattici\" class=\"accordion-body collapse in\" aria-expanded=\"true\">\n<p>Il percorso di studi si caratterizza per la presenza di due viaggi didattici che constano in tour guidati, di circa una settimana, presso produttori e aziende dei settori enogastronomico e turistico sotto la supervisione di tutor e docenti.<\/p>\n<p>I due viaggi didattici previsti durante il primo anno di corso sono svolti in piccoli gruppi di studenti che beneficiano di una formazione ad hoc ex ante (prima del viaggio) e di una attivit\u00e0 di debreafing e razionalizzazione ex post (a conclusione del viaggio).<\/p>\n<\/div>\n<div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"true\" aria-controls=\"internship-il-tirocinio-in-azienda\">\n<h5><\/h5>\n<h5>INTERNSHIP, IL TIROCINIO IN AZIENDA<\/h5>\n<\/div>\n<div id=\"internship-il-tirocinio-in-azienda\" class=\"accordion-body collapse in\" aria-expanded=\"true\">\n<p>Il percorso di studi prevede nel secondo semestre del secondo anno la realizzazione di un tirocinio della durata di circa\u00a0<strong>4 mesi<\/strong>, svolto in aziende o istituzioni italiane e estere con cui UNISG ha rapporti consolidati,\u00a0tra le quali i\u00a0<a href=\"https:\/\/web.archive.org\/web\/20171001080910\/https:\/\/old.unisg.oiss.io\/unisg-network\/club-dei-partner-strategici\/\">Partner Strategici<\/a>\u00a0e\u00a0<a href=\"https:\/\/web.archive.org\/web\/20171001080910\/https:\/\/old.unisg.oiss.io\/unisg-network\/soci-sostenitori\/\">Soci Sostenitori<\/a>\u00a0UNISG.<\/p>\n<p>La scelta del tirocinio viene effettuata attraverso un servizio di\u00a0<strong>placement personalizzato<\/strong>\u00a0per ciascuno studente che viene erogato dal\u00a0<a href=\"https:\/\/web.archive.org\/web\/20171001080910\/https:\/\/old.unisg.oiss.io\/servizi\/benvenuti-nel-career-office-di-unisg\/\">Career Office<\/a>. Tramite appuntamenti di formazione collettiva in aula e un percorso di orientamento individuale, viene individuato il tirocinio pi\u00f9 coerente con gli ambiti disciplinari a cui lo studente \u00e8 maggiormente interessato e in cui verosimilmente svolger\u00e0 il lavoro di tesi.<\/p>\n<p>La durata minima del tirocinio \u00e8 posta in\u00a0<strong>200 ore totali<\/strong>: affinch\u00e9 sia maggiormente formativo ed efficace in termini di placement post stage, l\u2019UNISG suggerisce percorsi di tirocinio di durata variabile fino a 5 mesi, sostenendo economicamente il tirocinante durante l\u2019esperienza.\u00a0Mediamente il 40% dei tirocini si conclude con un\u2019offerta a carattere lavorativo da parte dell\u2019azienda o dell\u2019istituzione ospitante.<\/p>\n<\/div>\n<div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"true\" aria-controls=\"career-center\">\n<h5><\/h5>\n<h5>CAREER CENTER<\/h5>\n<\/div>\n<div id=\"career-center\" class=\"accordion-body collapse in\" aria-expanded=\"true\">\n<p>Il Career Center UNISG assiste gli studenti nel trovare aziende\u00a0che abbiano un approccio contemporaneo al mondo del cibo e facilita la transizione dall\u2019Universit\u00e0 al contesto lavorativo.<\/p>\n<p>L\u2019ufficio svolge anche un continuo lavoro di\u00a0monitoraggio e accompagnamento degli studenti\u00a0dopo il corso, favorendo l\u2019incontro tra i nuovi gastronomi e le realt\u00e0 lavorative\u00a0agroalimentari in cerca di figure professionali innovative e altamente competenti.<\/p>\n<div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"true\" aria-controls=\"retta\">\n<h5><\/h5>\n<h5>RETTA<\/h5>\n<\/div>\n<div id=\"retta\" class=\"accordion-body collapse in\" aria-expanded=\"true\">\n<p>L\u2019importo della retta per l\u2019anno accademico 2017\/18 \u00e8 di\u00a0<strong>\u20ac 14.500<\/strong>\u00a0per il 1\u00b0 anno e di\u00a0<strong>\u20ac 9.200<\/strong>\u00a0per il 2\u00b0 anno e comprende:<\/p>\n<ul>\n<li>tutte le attivit\u00e0 didattiche, comprese le conferenze, le degustazioni, i seminari<\/li>\n<li>i libri di testo (volumi, dispense)<\/li>\n<li>la partecipazione a tutti gli eventi promossi dall\u2019Universit\u00e0 degli Studi di Scienze Gastronomiche e da Slow Food<\/li>\n<li>copertura sanitaria d\u2019emergenza con polizza assicurativa per studenti non-EU<\/li>\n<li>4000 crediti caricati sulla tessera della mensa universitaria \u201cLe Tavole Accademiche\u201d (il cui valore corrisponde a 400\u20ac) e, per il secondo anno, 2000 crediti caricati sulla tessera della mensa universitaria \u201cLe Tavole Accademiche\u201d (il cui valore corrisponde a 200\u20ac)<\/li>\n<li>l\u2019accesso ai servizi del Career Office (placement specializzato nel food)<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"true\" aria-controls=\"requisiti\">\n<h5>REQUISITI<\/h5>\n<\/div>\n<div id=\"requisiti\" class=\"accordion-body collapse in\" aria-expanded=\"true\">\n<p>Possono preiscriversi al Corso di Laurea Magistrale:<\/p>\n<ul>\n<li>i candidati in possesso di un titolo di laurea triennale tra quelli indicati nel documento\u00a0<a href=\"https:\/\/web.archive.org\/web\/20171001080910\/https:\/\/old.unisg.oiss.io\/assets\/Mod_Preiscrizione_Magistrale_2017_18_22.6.2017.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Modalit\u00e0 di Preiscrizione e di Ammissione<\/a><\/li>\n<li>i candidati in procinto di conseguire un titolo di laurea triennale tra quelli indicati nel documento\u00a0<a style=\"background-color: #ffffff;\" href=\"https:\/\/web.archive.org\/web\/20171001080910\/https:\/\/old.unisg.oiss.io\/assets\/Mod_Preiscrizione_Magistrale_2017_18_22.6.2017.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Modalit\u00e0 di Preiscrizione e di Ammissione<\/a><span style=\"color: #333333;\">\u00a0entro la sessione straordinaria del 2016\/17 presso l\u2019Ateneo di provenienza<\/span><\/li>\n<li>i candidati in possesso o in procinto di conseguire un titolo di laurea triennale conseguito fuori dall\u2019ordinamento italiano e compatibile con un titolo tra quelli indicati nel documento\u00a0<a style=\"background-color: #ffffff;\" href=\"https:\/\/web.archive.org\/web\/20171001080910\/https:\/\/old.unisg.oiss.io\/assets\/Mod_Preiscrizione_Magistrale_2017_18_22.6.2017.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Modalit\u00e0 di Preiscrizione e di Ammissione<\/a><\/li>\n<\/ul>\n<p>I candidati di madrelingua non-italiana devono possedere un\u00a0<strong>livello di conoscenza della lingua italiana a partire da B2<\/strong>(secondo quanto previsto dal\u00a0<em>Quadro europeo comune di riferimento per le lingue<\/em>) comprovato in occasione del colloquio\/prova di ammissione di lingua italiana<\/p>\n<p>Gli studenti in possesso della\u00a0<strong>laurea di I livello in Scienze Gastronomiche<\/strong>\u00a0(Classe di Laurea L26) conseguita presso l\u2019Ateneo di Pollenzo, potranno procedere direttamente all\u2019iscrizione al Corso di Laurea Magistrale.<\/p>\n<\/div>\n<div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"true\" aria-controls=\"iscrizioni\">\n<h5><\/h5>\n<h5>ISCRIZIONI<\/h5>\n<\/div>\n<div id=\"iscrizioni\" class=\"accordion-body collapse in\" aria-expanded=\"true\">\n<p>L\u2019iscrizione al corso di\u00a0<em>Laurea Magistrale\u00a0in Gestione del Patrimonio Gastronomico e Turistico<\/em>\u00a0prevede il superamento dei seguenti passaggi:<\/p>\n<ul>\n<li>la registrazione dei dati anagrafici sul portale UNISG<\/li>\n<li>il caricamento del dossier<\/li>\n<li>lo svolgimento di una prova scritta analitica online<\/li>\n<li>un colloquio online<\/li>\n<\/ul>\n<\/div>\n<p><\/div><\/div>\n<h1 style=\"text-align: center;\">***<\/h1>\n<hr \/>\n<h3>Master in Cucina Slow<\/h3>\n<hr \/>\n<div class=\"accordion-wrapper accordion-blucollapse\"><div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"false\" aria-controls=\"master-in-cucina-slow-teoria-e-pratiche-della-sostenibilita-gastronomica\" href=\"#master-in-cucina-slow-teoria-e-pratiche-della-sostenibilita-gastronomica\"><h3><span class=\"icon-wrapper\"><i class=\"icon-plus\" aria-hidden=\"true\"><\/i><\/span> Master in Cucina Slow: Teoria e Pratiche della Sostenibilit\u00e0 Gastronomica<\/h3><\/div><div class=\"collapse accordion-body\" id=\"master-in-cucina-slow-teoria-e-pratiche-della-sostenibilita-gastronomica\"><\/p>\n<p>Il <strong>Master in Cucina Slow: Teoria e Pratiche della Sostenibilit\u00e0 Gastronomica<\/strong> (evoluzione del Master in Cucina Popolare Italiana di Qualit\u00e0) propone un modo di fare cucina, basato sulla conoscenza dei prodotti e sulla filosofia Slow Food.<\/p>\n<p>Grazie ad un approccio che propone sia discipline scientifiche sia umanistiche, il programma fornisce le conoscenze necessarie per praticare una cucina che armonizzi l&#8217;esperienza gastronomica con la sostenibilit\u00e0 e la salute.<\/p>\n<p>Lezioni pratiche, discipline scientifiche e umanistiche, incontri con noti chef, seminari con produttori, viaggi didattici e tirocini\u00a0in osterie Slow Food e ristoranti si alternano durante tutto l\u2019anno.<\/p>\n<p>Gli studenti del corso si formano in un ambiente unico, a stretto contatto con gli studenti dei corsi di laurea e degli altri Master che provengono da tutto il mondo e possono partecipare ai vari incontri, conferenze ed eventi organizzati dall\u2019Universit\u00e0.<\/p>\n<p><strong>Lavazza<\/strong> sostiene il diritto allo studio degli studenti iscritti al \u201cMaster in Cucina Slow: Teoria e Pratiche della Sostenibilit\u00e0 Gastronomica\u201d erogando la somma complessiva di 12.500 euro, suddivisa in due contributi. Il primo consiste nell\u2019assegnare a tutti gli studenti iscritti 400 euro caricati sulla tessera mensa delle Tavole Accademiche. Il secondo contributo consiste in 3 premi conferiti ai primi classificati in una prova di cucina, che utilizzi un caff\u00e8 fornito da Lavazza tra gli ingredienti. Questi premi variano da 3.000\u20ac a 1.000\u20ac, in base al numero degli studenti iscritti al Master.<\/p>\n<hr \/>\n<p><strong>Numero massimo di partecipanti:<\/strong> 20<br \/>\n<strong>Frequenza <\/strong><strong>obbligatoria all\u201980 %<span class=\"m_-908746246341182782Apple-converted-space\">\u00a0<\/span>delle lezioni teoriche e pratiche<\/strong><\/p>\n<p><strong>Fine preiscrizioni:\u00a06 luglio 2017<br \/>\n<\/strong><strong>Pubblicazione Graduatoria:\u00a013 luglio 2017<br \/>\nInizio Master:<\/strong>\u00a011 settembre 2017<\/p>\n<p>Il\u00a0master \u00e8 disponibile anche <strong>in ligua inglese<\/strong>:\u00a0<a href=\"https:\/\/old.unisg.oiss.io\/en\/programs-admissions\/master-slow-cuisine\/\">maggiori informazioni &gt;<\/a><\/p>\n<hr \/>\n<h5>Contenuti e metodologia didattica<\/h5>\n<p><strong>Il corso propone lezioni in diversi ambiti del sapere<\/strong>, sia scientifico sia\u00a0umanistico, sui prodotti e le loro filiere, oltre che l\u2019acquisizione di tecniche di cucina. La <strong>finalit\u00e0 <\/strong>\u00e8 di aiutare chi vuole intraprendere, o sta iniziando, questa professione, a realizzare una cucina in grado di armonizzare l&#8217;esperienza gastronomica con la sostenibilit\u00e0 e la salute.<\/p>\n<p><strong>Principale novit\u00e0<\/strong> rispetto ai corsi di cucina proposti in passato, \u00e8 costituita dall&#8217;inserimento di due moduli didattici di approfondimento: nel primo si \u00e8 allargato lo sguardo alle applicazioni della pratica di cucina nel settore della sostenibilit\u00e0 ambientale e sociale; sar\u00e0 costituito da incontri con docenti provenienti sia dall\u2019Italia che dall\u2019estero che affronteranno i temi dell\u2019educazione alimentare e della ristorazione quali strumenti di promozione sociale, della sostenibilit\u00e0 in ambito ristorativo, del recupero e della riutilizzazione dello scarto di cucina. Nel secondo, il corso di nutrizione si accompagna ad incontri e lezioni pratiche con cuochi professionisti che dedicano particolare attenzione nel mettere a punto una cucina che armonizzi il gusto con le esigenze nutrizionali e le diete speciali.<\/p>\n<p><strong>Il modello didattico<\/strong> \u00e8 invariato, con alternanza di lezioni teoriche e lezioni pratiche (con lo Chef docente UniSG e con chef ospiti), incontri con i produttori e viaggi didattici durante i due periodi di circa due mesi ciascuno trascorsi a Pollenzo e due esperienze di tirocinio formativo in Osterie e Ristoranti italiani. Al termine del percorso formativo \u00e8 previsto un terzo breve periodo a Pollenzo per le prove finali.<\/p>\n<p><strong>I viaggi di studio<\/strong>, un elemento essenziale di tutti i corsi UNISG, sono anche una caratteristica del Master in cucina Slow<\/p>\n<p>Gli studenti del corso avranno anche l&#8217;opportunit\u00e0 unica di conoscere le <a href=\"https:\/\/old.unisg.oiss.io\/campus\/tavole-accademiche\/\">Tavole Accademiche<\/a>, la <strong>mensa sostenibile<\/strong> di UNISG, attraverso i pasti e incontri con gli chef ospiti.<\/p>\n<p>Il Master in Cucina Slow: Teoria e pratica della sostenibilit\u00e0 gastronomica rilascia <strong>un diploma di Master di primo livello (60 CFU)<\/strong> agli studenti laureati e un attestato di frequenza agli altri partecipanti. Il corso comprender\u00e0 oltre <strong>500 ore di lezione<\/strong>, almeno la met\u00e0 delle quali sar\u00e0 dedicato alla pratica di cucina.<\/p>\n<hr \/>\n<h5>Piano di studi<\/h5>\n<p><strong>Materie di base<\/strong><\/p>\n<ul>\n<li>Chimica degli Alimenti<\/li>\n<li>Microbiologia<\/li>\n<li>Sostenibilit\u00e0 dei Sistemi Agroalimentari<\/li>\n<li>Foraging<\/li>\n<li>Analisi Sensoriale<\/li>\n<li>Sistemi di Ristorazione<\/li>\n<li>Storia della Cucina e dell\u2019Alimentazione<\/li>\n<li>Filosofia del Cibo<\/li>\n<li>Diritto Alimentare<\/li>\n<li>Business Management<\/li>\n<li>Comunicazione: guide, blog, web<\/li>\n<li>Vino<\/li>\n<li>Birra<\/li>\n<li>Pratica in Cucina \u2013 Tecniche di Base<\/li>\n<\/ul>\n<p><strong>Didattica dei prodotti Agroalimentari<\/strong><\/p>\n<ul>\n<li>Grassi<\/li>\n<li>Uova<\/li>\n<li>Latte e Derivati<\/li>\n<li>Carne e pesce<\/li>\n<li>Vegetali<\/li>\n<li>Cereali<\/li>\n<li>Spezie<\/li>\n<li>Cioccolata<\/li>\n<li>Caff\u00e8<\/li>\n<\/ul>\n<p><strong>Cucina Sostenibile<\/strong><\/p>\n<p><strong>Cucina Strumento di Salute<\/strong><\/p>\n<p><em>* Il piano di studi pu\u00f2 essere soggetto a modifiche<\/em><\/p>\n<p><strong><a href=\"https:\/\/old.unisg.oiss.io\/corsi-iscrizioni\/master-cucina-slow\/scuola-di-cucina-piano-di-studi\/\">+ Maggiori informazioni<\/a><\/strong><\/p>\n<hr \/>\n<h5>Chef Ospiti &amp; Tirocini<\/h5>\n<p><strong>Osterie e ristoranti<\/strong> che collaborano con la Scuola, tenendo lezioni pratiche e ospitando gli studenti per i tirocini formativi.<\/p>\n<p>Le osterie sono selezionate confrontandosi con la Redazione della <strong>Guida Osterie d&#8217;Italia di Slow Food<\/strong>, che ha selezionato quelle pi\u00f9 in sintonia con la sua filosofia.<\/p>\n<p><strong>L&#8217;osteria<\/strong> offriva in passato vino e qualche piatto di famiglia, ed era un luogo popolare; oggi lo \u00e8 ancora ma in un\u2019altra accezione: offre piatti e vini di qualit\u00e0 ed una cucina che guarda alla tradizione, utilizza prodotti locali e si cura della sostenibilit\u00e0. Ha prezzi contenuti ed \u00e8 solo italiana.<\/p>\n<p><a href=\"https:\/\/www.google.com\/maps\/d\/u\/1\/embed?mid=1Gb-QR5ir0QiGB5b9jH7QxWHsdMw\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-22413 size-large\" src=\"https:\/\/old.unisg.oiss.io\/assets\/mappa_osterie_ristoranti-1024x731.jpg\" alt=\"mappa_osterie_ristoranti\" width=\"1024\" height=\"731\" srcset=\"https:\/\/old.unisg.oiss.io\/assets\/mappa_osterie_ristoranti-1024x731.jpg 1024w, https:\/\/old.unisg.oiss.io\/assets\/mappa_osterie_ristoranti-300x214.jpg 300w, https:\/\/old.unisg.oiss.io\/assets\/mappa_osterie_ristoranti-768x548.jpg 768w, https:\/\/old.unisg.oiss.io\/assets\/mappa_osterie_ristoranti-800x571.jpg 800w, https:\/\/old.unisg.oiss.io\/assets\/mappa_osterie_ristoranti-400x285.jpg 400w, https:\/\/old.unisg.oiss.io\/assets\/mappa_osterie_ristoranti.jpg 1079w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-22697 size-full aligncenter\" src=\"https:\/\/old.unisg.oiss.io\/assets\/elenco_osterie_ristoranti_scuola_cucina_ita.jpg\" alt=\"elenco_osterie_ristoranti_scuola_cucina_ita\" width=\"700\" height=\"1940\" srcset=\"https:\/\/old.unisg.oiss.io\/assets\/elenco_osterie_ristoranti_scuola_cucina_ita.jpg 700w, https:\/\/old.unisg.oiss.io\/assets\/elenco_osterie_ristoranti_scuola_cucina_ita-108x300.jpg 108w, https:\/\/old.unisg.oiss.io\/assets\/elenco_osterie_ristoranti_scuola_cucina_ita-369x1024.jpg 369w, https:\/\/old.unisg.oiss.io\/assets\/elenco_osterie_ristoranti_scuola_cucina_ita-554x1536.jpg 554w, https:\/\/old.unisg.oiss.io\/assets\/elenco_osterie_ristoranti_scuola_cucina_ita-400x1109.jpg 400w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/p>\n<hr \/>\n<h5>Career Office<\/h5>\n<p>Il Career Office UNISG assiste gli studenti nel trovare aziende\u00a0che abbiano un approccio contemporaneo al mondo del cibo\u00a0e facilita la transizione dall\u2019Universit\u00e0 al contesto lavorativo.<\/p>\n<p>L\u2019ufficio svolge anche un continuo lavoro di\u00a0monitoraggio e accompagnamento degli studenti\u00a0dopo il corso, favorendo\u00a0l\u2019incontro tra i nuovi gastronomi e le realt\u00e0 lavorative agroalimentari in cerca di figure professionali innovative e altamente\u00a0competenti.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-22565 size-full\" src=\"https:\/\/old.unisg.oiss.io\/assets\/master_cucina_popolare_testimonials.jpg\" alt=\"master_cucina_popolare_testimonials\" width=\"620\" height=\"472\" srcset=\"https:\/\/old.unisg.oiss.io\/assets\/master_cucina_popolare_testimonials.jpg 620w, https:\/\/old.unisg.oiss.io\/assets\/master_cucina_popolare_testimonials-300x228.jpg 300w, https:\/\/old.unisg.oiss.io\/assets\/master_cucina_popolare_testimonials-400x305.jpg 400w\" sizes=\"auto, (max-width: 620px) 100vw, 620px\" \/><\/p>\n<p><strong><a href=\"http:\/\/career.unisg.it\/\" target=\"_blank\" rel=\"noopener noreferrer\">+ Maggiori informazioni<\/a><\/strong><\/p>\n<p><\/div><\/div>\n<h1 style=\"text-align: center;\">***<\/h1>\n<hr \/>\n<h3>Master Wine<\/h3>\n<hr \/>\n<div class=\"accordion-wrapper accordion-blucollapse\"><div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"false\" aria-controls=\"master-in-wine-culture-communication-management-2018\" href=\"#master-in-wine-culture-communication-management-2018\"><h3><span class=\"icon-wrapper\"><i class=\"icon-plus\" aria-hidden=\"true\"><\/i><\/span> Master in Wine Culture, Communication &amp; Management 2018<\/h3><\/div><div class=\"collapse accordion-body\" id=\"master-in-wine-culture-communication-management-2018\"><\/p>\n<p style=\"text-align: left;\"><span style=\"font-weight: 400;\">Designed to train <\/span><b>wine tellers<\/b><span style=\"font-weight: 400;\"> and <\/span><b>wine \u00a0ambassadors<\/b><span style=\"font-weight: 400;\"> who <\/span><b>market<\/b><span style=\"font-weight: 400;\"> wine with <\/span><b>storytelling<\/b><span style=\"font-weight: 400;\"> based on its <\/span><b>enological, agricultural, environmenta<\/b><span style=\"font-weight: 400;\">l<\/span> <span style=\"font-weight: 400;\">and<\/span><b> cultural <\/b><span style=\"font-weight: 400;\">complexity.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-weight: 400;\">They will be\u00a0<\/span><b>grapevine cultivation<\/b><span style=\"font-weight: 400;\">, <\/span><b>wine culture and winemaking<\/b><span style=\"font-weight: 400;\"> professionals with the skills to generate <\/span><b>new marketing strategies <\/b><span style=\"font-weight: 400;\">and <\/span><b>manage<\/b><span style=\"font-weight: 400;\"> product <\/span><b>innovation<\/b><span style=\"font-weight: 400;\">.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-weight: 400;\">This Master combines <\/span><b>classes<\/b><span style=\"font-weight: 400;\">, <\/span><b>tastings<\/b><span style=\"font-weight: 400;\">, <\/span><b>visits<\/b><span style=\"font-weight: 400;\"> to wineries and vineyards and <\/span><b>study trips <\/b><span style=\"font-weight: 400;\">plus <\/span><b>meetings<\/b><span style=\"font-weight: 400;\"> led by <\/span><b>Italian and international personalities <\/b><span style=\"font-weight: 400;\">from enology, agronomy, wine culture and wine management.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-weight: 400;\">Designed with the <\/span><b>Wine Bank <\/b><span style=\"font-weight: 400;\">and <\/span><b>Slow Food\u2019s Slow Wine <\/b><span style=\"font-weight: 400;\">and taught in a<\/span><b> UNESCO castle<\/b><span style=\"font-weight: 400;\"> in the <\/span><b>Langhe<\/b><span style=\"font-weight: 400;\">.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><strong>Group:<\/strong> maximum <\/span><span style=\"font-weight: 400;\">25<\/span><span style=\"font-weight: 400;\"> students<br \/>\n<\/span><span style=\"font-weight: 400;\"><strong> Attendance:<\/strong> mandatory<br \/>\n<\/span><strong>Program language: <\/strong><span style=\"font-weight: 400;\">English<\/span><\/p>\n<p><strong>Program direction:\u00a0<\/strong><a href=\"https:\/\/old.unisg.oiss.io\/docenti\/michele-antonio-fino\/\">Prof. Michele A. Fino<\/a><\/p>\n<h4><\/h4>\n<h4>Subject Areas<\/h4>\n<hr \/>\n<p>Three areas will be explored during the Master program\u00a0<strong>in Wine Culture, Communication &amp; Management<\/strong>:<\/p>\n<p><b>I \u2013 Wine Culture<br \/>\n<\/b>Students learn about wine\u2019s millennia-old history and the winemaking process, with a focus on Italy, once known as\u00a0<i>Enotria<\/i>, the land of wine.<\/p>\n<ul>\n<li>Basics of Viticulture<\/li>\n<li>Enology<\/li>\n<li>Basics of Tasting Techniques<\/li>\n<li>Geography of Terroir<\/li>\n<li>Entomology and Vineyard Safeguarding<\/li>\n<li>Pruning and Soil Management<\/li>\n<li>Biodynamic Viticulture<\/li>\n<li>Sensory Analysis of Wine<\/li>\n<li>Tastings<\/li>\n<\/ul>\n<p><b>II \u2013 Wine Communication<br \/>\n<\/b>Based on a solid knowledge of wine culture and production, students learn how to communicate and articulate a storytelling approach to wine while acquiring the necessary skills to market it.<\/p>\n<ul>\n<li>Food Communication<\/li>\n<li>Wine Communication<\/li>\n<li>Wine History and Cultures<\/li>\n<li>\u201cEpistenology\u201d: Knowledge about Wine, Knowledge with Wine<\/li>\n<li>Anthropology of Wine<\/li>\n<li>History of Art in Wine-Producing Areas<\/li>\n<li>Epistenological Writing Workshop<\/li>\n<li>Eno-Journalism and Wine Blogging<\/li>\n<li>Wine Journalism and Guides<\/li>\n<\/ul>\n<p><b>III \u2013 Wine Management<br \/>\n<\/b>Students learn about the wine business through numbers and case studies, looking at legal repercussions of consumption in society and analyzing some of the industry\u2019s best examples of sustainability.<\/p>\n<ul>\n<li>Law and Legislation<\/li>\n<li>Wine Legislation<\/li>\n<li>Competitive Strategy &amp; Entrepreneurship<\/li>\n<li>Wine Industry Marketing<\/li>\n<li>Wine Numbers<\/li>\n<li>Sociology of Food and Wine Consumption<\/li>\n<li>Intro to Photography and Copyright Laws<\/li>\n<\/ul>\n<p><em>* Course and module titles subject to change<\/em><\/p>\n<p>&nbsp;<\/p>\n<h4>Study Trips<\/h4>\n<hr \/>\n<p>Within the<strong> Master in Wine Culture, Communication &amp; Management<\/strong>, student\u2019s classroom lectures will be complemented with a variety of formative <strong>experiences in the wine world<\/strong>: the study trips.<\/p>\n<p>The beauty of experiential and innovative teaching methods used at UNISG and the three study trips allow the students to <strong>discover the most significant terroirs<\/strong> of our country.<\/p>\n<p><a href=\"https:\/\/old.unisg.oiss.io\/en\/student-life\/study-trips\/\">More information &gt;<\/a><\/p>\n<p>&nbsp;<\/p>\n<h4>Career Center<\/h4>\n<hr \/>\n<p><span style=\"font-weight: 400;\">The Career Center\u00a0supports students by helping them design their career project through the <\/span><a href=\"http:\/\/career.unisg.it\/studenti\/cultivating-your-career\/\"><span style=\"font-weight: 400;\">&#8220;Cultivating Your Career&#8221;<\/span><\/a><span style=\"font-weight: 400;\"> program, structured around collective workshops and individual coaching. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Two <\/span><a href=\"http:\/\/career.unisg.it\/studenti\/career-day\/\"><span style=\"font-weight: 400;\">Career Days<\/span><\/a><span style=\"font-weight: 400;\"> per year (one international and one Italian) are organized by the Career Center\u00a0to help students:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">seek potential internship and job positions<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">start developing their own network of contacts<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">gain a better understanding of different professional sectors to start or continue their career<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">discover what UNISG gastronomes do once they graduate<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Finally, students and graduates have access to the <\/span><a href=\"http:\/\/career.unisg.it\"><span style=\"font-weight: 400;\">Career Center\u00a0website<\/span><\/a><span style=\"font-weight: 400;\"> where they can find job ads (up to 250 per year) news, contacts and updates.<\/span><\/p>\n<p>&nbsp;<\/p>\n<h4>Fees, Financial Aid &amp;\u00a0 Scholarships<\/h4>\n<hr \/>\n<p>The university fee for the<em> Master in Wine Culture, Communication &amp; Management<\/em> is\u00a0<strong>\u20ac16,500<br \/>\n<\/strong>The fee includes:<\/p>\n<ul>\n<li>all academic activities, including conferences, tastings, and seminars;<\/li>\n<li>study material (in digital format);<\/li>\n<li>all study trip expenses as programmed, including travel, food and lodging;<\/li>\n<li>participation in all UNISG and Slow Food events as included in the Master program;<\/li>\n<li>civil insurance coverage (during academic activities);<\/li>\n<li>private insurance policy covering urgent\u00a0healthcare\u00a0for non-European students;<\/li>\n<li>4000 credits on your lunch cards to be used at UNISG Academic Tables, <a href=\"https:\/\/old.unisg.oiss.io\/en\/campus-services\/academic-tables\/\">learn more &gt;<\/a><\/li>\n<li>access to Career Center services (food sector job placement).<\/li>\n<\/ul>\n<p><strong>Note:<\/strong>\u00a0Fees do not include\u00a0\u00a0<strong>accommodation\u00a0<\/strong>and\u00a0the cost\u00a0of obtaining an\u00a0Italian permit of stay (\u201c<strong>permesso di soggiorno\u201d<\/strong>,\u00a0around \u20ac150). Non-EU citizens must apply for a permesso di soggiorno at the post office, ideally with the assistance of the Al Elka Foreigner Services Center,\u00a0within 8 working days after arriving in Italy.\u00a0For more information, please see the\u00a0<a href=\"https:\/\/old.unisg.oiss.io\/en\/services\/bureaucratic-procedures-student-health\/\" target=\"_blank\" rel=\"noopener noreferrer\" data-saferedirecturl=\"https:\/\/www.google.com\/url?hl=it&amp;q=https:\/\/old.unisg.oiss.io\/en\/services\/bureaucratic-procedures-student-health\/&amp;source=gmail&amp;ust=1517414022784000&amp;usg=AFQjCNGg82pKn195q-NxA89xd_6TTSafBg\">Bureaucratic Procedures<\/a>\u00a0page on our website.<\/p>\n<p>&nbsp;<\/p>\n<h4>Requirements<\/h4>\n<hr \/>\n<p>&gt; an undergraduate or first-level degree<br \/>\n&gt; proficiency in written and spoken English<\/p>\n<h5>Important Information<\/h5>\n<p>Students from all countries are eligible to apply.\u00a0Note that diplomas issued from non EU-accredited institutions must be accompanied by an Italian consular accreditation (the \u201cDichiarazione di Valore\u201d or &#8220;DV&#8221;)\u00a0as part of the admission process, which candidates must obtain and submit to the Registrar Office.\u00a0The original DV must be handed in to the Registrar Office no later than the first day of the program and will be kept by the university for the duration of the program. (The consulate may choose to send the document directly to UNISG.) The application to UNISG must be completed through an Italian consular representative. Applicants should contact their local Italian consulate as early as possible to\u00a0ensure\u00a0adequate time for all consular processes.\u00a0For more information, please see the\u00a0<a href=\"https:\/\/old.unisg.oiss.io\/en\/services\/bureaucratic-procedures-student-health\/\" target=\"_blank\" rel=\"noopener noreferrer\" data-saferedirecturl=\"https:\/\/www.google.com\/url?hl=it&amp;q=https:\/\/old.unisg.oiss.io\/en\/services\/bureaucratic-procedures-student-health\/&amp;source=gmail&amp;ust=1517414022784000&amp;usg=AFQjCNGg82pKn195q-NxA89xd_6TTSafBg\">Bureaucratic Procedures<\/a>\u00a0page on our website.<\/p>\n<p>&nbsp;<\/p>\n<h4>Admissions<\/h4>\n<hr \/>\n<p>In order to apply to the\u00a0<strong>Master program in Wine Culture, Communication &amp; Management,<\/strong>\u00a0candidates must:<\/p>\n<ul>\n<li>register online;<\/li>\n<li>\n<div class=\"gmail_default\">\u200bobtain a positive evaluation of their Dossier.<\/div>\n<\/li>\n<\/ul>\n<p>All the aforementioned application steps are<strong>\u00a0free and non-binding<\/strong>.<\/p>\n<p>The admission process is on a rolling basis. Candidates will be informed of their admission status upon evaluation. The last date to submit your complete dossier is:\u00a0<strong>November 6, 2018.<\/strong><\/p>\n<p>Please explain your situation and attach supporting documentation. An early admission request can only be submitted after the first deadline.<\/p>\n<div>\n<hr \/>\n<p>Before proceeding with the online application process,<strong>\u00a0please\u00a0read through\u00a0the official announcements\u00a0carefully:<\/strong><\/p>\n<p><strong><a href=\"https:\/\/old.unisg.oiss.io\/assets\/Official-Announcement_Master-in-Wine-Culture-Communication-Management-18_19-def_17.10.2018.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Official Announcement Master in Wine Culture, Communication &amp; Management 2018-19 &gt;<\/a><\/strong><\/p>\n<\/div>\n<div>\n<hr \/>\n<h3 style=\"text-align: center;\">Some words about this master by our Professors&#8230;<\/h3>\n<hr \/>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"Matteo Marangon and the Master in Wine Culture, Communication &amp; Managment\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/wQUKwnjD2kU?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<hr \/>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"Armando Castagno and the Master in Wine Culture, Communication &amp; Managment\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/mQaEMb0RDFg?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<hr \/>\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"Giampaolo Gravina and the Master in Wine Culture, Communication &amp; Managment\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/MriaG4XCAjE?rel=0&#038;showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<\/div>\n<p><\/div><\/div>\n<div class=\"accordion-wrapper accordion-blucollapse\"><div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"false\" aria-controls=\"master-in-italian-wine-culture-2017\" href=\"#master-in-italian-wine-culture-2017\"><h3><span class=\"icon-wrapper\"><i class=\"icon-plus\" aria-hidden=\"true\"><\/i><\/span> Master in Italian Wine Culture 2017<\/h3><\/div><div class=\"collapse accordion-body\" id=\"master-in-italian-wine-culture-2017\"><\/p>\n<p>The Master in Italian Wine Culture,\u00a0<strong>designed by the University of Gastronomic Sciences in collaboration with Slow Food and the Wine Bank,<\/strong>\u00a0has the ambitious objective of training \u201cwine tellers.\u201d These new enological ambassadors\u00a0<strong>play a leading role in Italian wine marketing and communication.<\/strong><\/p>\n<p>The Master follows the unique formula developed at Pollenzo, with classroom teaching complemented by trips to vineyards and wineries and meetings with leading figures from Italian and international enology, culture and agronomy. Wine is examined from a historical, cultural and environmental perspective, as well as\u00a0<strong>technical and agricultural.\u00a0<\/strong><\/p>\n<hr \/>\n<p><strong>Groups:\u00a0<\/strong>25\u00a0<strong>students maximum<\/strong><strong><br \/>\n<\/strong>80%<strong>\u00a0attendance is required<\/strong><\/p>\n<p><strong>Application Deadline:\u00a0January 16, 2017<br \/>\n<em>Late applications with written excuse will be subject to evaluation by Faculty Council<\/em><\/strong><\/p>\n<p>Start Date:\u00a0April 3, 2017<br \/>\n<strong>Language of\u00a0<\/strong><strong>program<\/strong><strong>:\u00a0<\/strong>English<\/p>\n<hr \/>\n<p>PROGRAM<\/p>\n<p><strong>Economists, sociologists, legal experts, historians, anthropologists, philosophers, agronomists, ampelographers, enologists, geologists and entomologists make up the course\u2019s faculty, which consists of resident professors and visiting lecturers from many different backgrounds who come to Pollenzo from around Italy, Europe and the rest of the world.<\/strong><\/p>\n<p>In line with the traditions of the University of Gastronomic Sciences, theory will be regularly combined with practice. Classroom activities will be complemented by regular outings to see the work in the vineyard and winery as it happens. Destinations include many of Piedmont\u2019s greatest producers, including Ceretto, Fontanafredda, Cantine Borgogno, Conterno Fantino, Contratto and La Spinetta.<\/p>\n<p>The program also includes three study trips, each lasting a week, so that students can visit and learn more about some of the most important terroirs in northern, central and southern Italy.<\/p>\n<p><strong>The course year begins during winter pruning and concludes after vinification with a final educational internship.<\/strong><\/p>\n<p>Throughout the course, students will also hear from diverse professionals from the wine world, including agronomists who have spent years developing original vineyard management methods, botanists and ecologists, art historians and philosophers, geographers and sociologists, anthropologists and legal experts. Examples include\u00a0<strong><a href=\"https:\/\/web.archive.org\/web\/20170320081341\/http:\/\/millevigne.it\/\" target=\"_blank\" rel=\"noopener noreferrer\">Maurizio Gily<\/a><\/strong>, Jacky Rigaux,<strong>\u00a0<a href=\"https:\/\/web.archive.org\/web\/20170320081341\/http:\/\/www.lams-21.com\/artc\/1\/fr\/\" target=\"_blank\" rel=\"noopener noreferrer\">Claude e Lydia Bourguignon<\/a><\/strong>,<strong>\u00a0<a href=\"https:\/\/web.archive.org\/web\/20170320081341\/http:\/\/www.decanter.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Richard Baudains<\/a><\/strong>,<strong>\u00a0<a href=\"https:\/\/web.archive.org\/web\/20170320081341\/https:\/\/dobianchi.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Jeremy Parzen<\/a><\/strong>,<strong>\u00a0<a href=\"https:\/\/web.archive.org\/web\/20170320081341\/http:\/\/inumeridelvino.it\/\" target=\"_blank\" rel=\"noopener noreferrer\">Marco Baccaglio<\/a><\/strong>.<\/p>\n<p>The packed program of supplementary teaching will also feature big names from the Italian and international winemaking scene, at the level of Anselme Selosse, Giuseppe Mazzacollin, Enzo Ercolino, Alessio Planeta, Guido Fantino and Pierluigi Zam\u00f2.<\/p>\n<p><strong>Lastly, thanks to a collaboration with Slow Food and the Wine Bank, the course will include tasting sessions organized by the\u00a0<a href=\"https:\/\/web.archive.org\/web\/20170320081341\/http:\/\/www.slowwinemagazine.com\/en\/\" target=\"_blank\" rel=\"noopener noreferrer\">Slow Wine<\/a>\u00a0<\/strong><strong>editors<\/strong><strong>, taking advantage of the huge selection of great Italian wines stored in the\u00a0<a href=\"https:\/\/web.archive.org\/web\/20170320081341\/http:\/\/www.bancadelvino.it\/en\/\" target=\"_blank\" rel=\"noopener noreferrer\">Wine Bank<\/a><\/strong><strong>\u00a0cellars.<\/strong><\/p>\n<hr \/>\n<p>WHAT ARE WINE TELLERS AND WHAT DO THEY DO?<\/p>\n<p>This new professional figure has been identified by UNISG as a result of feedback from many wine producers, who have highlighted the need for this type of expert for the<strong>\u00a0effective promotion<\/strong>\u00a0<strong>of Italian wine<\/strong>.<\/p>\n<p>Wine tellers have expert knowledge of\u00a0<strong>vine cultivation and wine production,\u00a0<\/strong>and know how to communicate years of enological and viticultural tradition, placing it within a framework of\u00a0<strong>Italian art, history, anthropology and esthetics<\/strong>.<\/p>\n<p>Wine tellers know how to\u00a0<strong>narrate and market\u00a0<\/strong>Italian wine, which they see as\u00a0<strong>the<\/strong>\u00a0<strong>product of a unique land<\/strong>. They know that in order to best appreciate a wine, one must get to know that land, along with and thanks to the wine.<\/p>\n<hr \/>\n<p>SUBJECT AREAS<\/p>\n<p>The multifaceted curriculum of the\u00a0<strong>Masters in Italian Wine Culture<\/strong>\u00a0integrates technology, craft and culture in a way that has never been done before in Italy.<\/p>\n<ul>\n<li><strong>Study trips:<\/strong>\u00a0Three 5-6 day trips ( in the north, centre and south of Italy)<\/li>\n<li><strong>Experience in the field:<\/strong>\u00a0A few days each month will be dedicated to the cycle of the vine, with hands on lessons held in various Piedmontese vineyards and wineries such as: Aziende Vitivinicole Ceretto, Fontanafredda, Cantine Borgogno, Azienda Agricola Conterno e Fantino, ecc\u2026<\/li>\n<li><strong>Internship:<\/strong>\u00a03 months internship in January and March<\/li>\n<\/ul>\n<p><strong>Main subject areas:<\/strong><br \/>\nViticulture, Ampelography and Soil Management<br \/>\nEnology and Tasting Techniques<br \/>\nBotany and Entomology<br \/>\nGeography of Terroirs<br \/>\nSensory Analysis<br \/>\nTerroir Tasting<br \/>\nHistory of Wine<br \/>\n\u201cEpistenology\u201d: Knowledge About Wine, Knowledge With Wine<br \/>\nHistory of Italy and Italian Art<br \/>\nAnthropology of Wine<br \/>\nPrinciples of Holistic Gastronomy<br \/>\nExperiences of Sommellerie<br \/>\nWine and Winery Economics<br \/>\nLaw and Legislation<br \/>\nWine Writing and Communication<br \/>\nSociology of Consumption<\/p>\n<p><em>Course updated in the academic year 2015\/2016<\/em>.\u00a0<em>Class hours and contents may vary.<\/em><\/p>\n<hr \/>\n<p>STUDY TRIPS<\/p>\n<p>Within the<strong>\u00a0Masters in Italian Wine Culture<\/strong>, student\u2019s classroom lectures will be complemented with a variety of formative\u00a0<strong>experiences in the wine world<\/strong>: the study trips.<\/p>\n<p>The beauty of experiential and innovative teaching methods used at UNISG and the three study trips allow the students to\u00a0<strong>discover the most significant terroirs<\/strong>\u00a0of our country.<\/p>\n<p>The\u00a0<strong>2015 study trips<\/strong>\u00a0were held in: Sicily, Tuscany and Venice.<\/p>\n<hr \/>\n<p>FEES<\/p>\n<p>The university fee for the Master in Italian Wine Culture is\u00a0<strong>\u20ac16,500<br \/>\n<\/strong>The fee includes:<\/p>\n<ul>\n<li>all academic activities, including conferences, tastings, and seminars<\/li>\n<li>study material (in digital format)<\/li>\n<li>all study trip expenses as programmed, including travel, food and lodging<\/li>\n<li>participation in all UNISG and Slow Food events as included in the Master program<\/li>\n<li>civil insurance coverage (during academic activities)<\/li>\n<li>private insurance policy covering urgent\u00a0healthcare\u00a0for non-European students<\/li>\n<li>wifi internet access on campus<\/li>\n<li>all Registar Office certificates<\/li>\n<li>4000 credits on your lunch cards to be used at UNISG Academic Tables<\/li>\n<\/ul>\n<p><strong>Note:<\/strong>\u00a0Fees do not include the\u00a0<strong>accomodation service<\/strong>\u00a0in Pollenzo and the cost\u00a0of obtaining an Italian<strong>permesso di soggiorno<\/strong>\u00a0(residency permit, around \u20ac180). Non-EU citizens must apply for a permesso di soggiorno at the post office, or at the Al Elka Foreigners\u2019 Service, within 8 working days after arriving in Italy.<\/p>\n<h5><strong>Meal service:\u00a0<\/strong><a href=\"https:\/\/web.archive.org\/web\/20170320081341\/http:\/\/old.unisg.oiss.io\/en\/campus-services\/academic-tables\/\">More information about the meal service<\/a><\/h5>\n<hr \/>\n<p>REQUIREMENTS<\/p>\n<p>&gt; an undergraduate or first-level degree<br \/>\n&gt; proficiency in written and spoken English<\/p>\n<p><strong>Important Information<br \/>\n<\/strong>Students from all countries are eligible to apply. Note that for all educational documents (diplomas, degrees, certificates, transcripts) issued outside of Italy, official translations and an Italian consular accreditation (the \u201cDichiarazione di Valore\u201d) must be obtained by the student and submitted to the Registrar Office. The original document must be handed in to the Student Registrar Office no later than the first day of the program and will be kept by the university for the duration of the program. (The consulate may choose to send the document directly to UNISG.) The application to UNISG must be completed through an Italian consular representative. Applicants should contact their local Italian consulate as early as possible to\u00a0ensure\u00a0adequate time for all consular processes.<\/p>\n<hr \/>\n<p>ADMISSIONS<\/p>\n<p>The University of Gastronomic Sciences\u00a0organizes a<strong>\u00a0one-year Master program\u00a0in Italian Wine Culture.\u00a0<\/strong>In order to apply to the\u00a0Master in Italian Wine Culture, candidates must:<\/p>\n<div>\n<ul>\n<li>register online<\/li>\n<li>complete a motivational test<\/li>\n<li>upload the documents for the application dossier<\/li>\n<\/ul>\n<p>All the aforementioned application steps are<strong>\u00a0free and non-binding<\/strong>.<\/p>\n<\/div>\n<p><\/div><\/div>\n<h1 style=\"text-align: center;\"><\/h1>\n<div class=\"accordion-wrapper accordion-blucollapse\"><div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"false\" aria-controls=\"master-in-cultura-del-vino-italiano-2016\" href=\"#master-in-cultura-del-vino-italiano-2016\"><h3><span class=\"icon-wrapper\"><i class=\"icon-plus\" aria-hidden=\"true\"><\/i><\/span> Master in Cultura del Vino Italiano 2016<\/h3><\/div><div class=\"collapse accordion-body\" id=\"master-in-cultura-del-vino-italiano-2016\"><\/p>\n<p>Il Master in Cultura del Vino Italiano, <strong>ideato dall\u2019Universit\u00e0 di Scienze Gastronomiche<\/strong> insieme a<strong> <a href=\"http:\/\/www.slowfood.it\/\" target=\"_blank\" rel=\"noopener noreferrer\">Slow Food<\/a> <\/strong>e<strong> <a href=\"http:\/\/www.bancadelvino.it\/\" target=\"_blank\" rel=\"noopener noreferrer\">Banca del Vino<\/a><\/strong>, si pone l\u2019ambizioso \u00a0obiettivo di formare i wine teller ossia i nuovi ambasciatori del settore vitivinicolo <strong>d\u2019Italia, protagonisti del marketing e della comunicazione del vino italiano.<\/strong><\/p>\n<p>Una formula unica che nasce esclusivamente a Pollenzo: didattica in aula, uscite in vigna e cantina, incontri con i grandi nomi dell\u2019enologia italiana e internazionale, della cultura, dell\u2019agronomia. Per pensare il vino nella sua complessit\u00e0 storica, culturale e ambientale <strong>oltre che tecnica e agronomica<\/strong>.<\/p>\n<hr \/>\n<h4>CHI \u00c8 E COSA FA IL WINE TELLER?<\/h4>\n<p><strong>\u00c8 una nuova figura professionale<\/strong> che l\u2019UNISG ha individuato grazie al confronto con numerosi produttori vitivinicoli, i quali hanno evidenziato la necessit\u00e0 di profili di questo genere <strong>per una efficace promozione<\/strong> del vino italiano.<\/p>\n<p><strong>\u00c8 un esperto<\/strong> <strong>dei processi produttivi e della coltivazione della vite,\u00a0<\/strong>che sa trasmettere e comunicare anni di tradizione enologica e vitivinicola, <strong>inserendoli in un quadro fatto di\u00a0<\/strong>arte, storia, antropologia ed estetica dell\u2019Italia.<\/p>\n<p><strong>Il wineteller sa narrare e commerciare il vino italiano<\/strong> trattandolo come una sintesi di una terra unica, che bisogna conoscere insieme al vino e grazie al vino, per apprezzare meglio quest\u2019ultimo.<\/p>\n<hr \/>\n<h4>CONTENUTI &amp; METODOLOGIA DIDATTICA<\/h4>\n<p><strong>Economisti, sociologi, giuristi, storici, antropologi, filosofi, agronomi, ampelografi, enologi, geologi ed entomologi formeranno la faculty del corso, unendo ai professori residenti i contributi di visiting professors da molte diverse realt\u00e0 italiane, europee e mondiali.<\/strong><\/p>\n<p>Secondo la tradizione dell\u2019Universit\u00e0 di Scienze Gastronomiche, la teoria sar\u00e0 con regolarit\u00e0 sposata alla prassi. L\u2019attivit\u00e0 in aula \u00e8 completata da uscite periodiche degli studenti \u00a0per partecipare \u2013 in vigna e cantina \u2013 direttamente ai lavori con alcuni dei pi\u00f9 grandi produttori piemontesi: Aziende Vitivinicole Ceretto, Fontanafredda, Cantine Borgogno, Azienda Agricola Conterno e Fantino, Contratto, La Spinetta.<\/p>\n<p>Il programma prevede anche 3 viaggi didattici della durata di una settimana per permettere ai partecipanti di visitare ed approfondire alcuni dei terroir pi\u00f9 significativi dell\u2019Italia settentrionale, centrale e meridionale.<br \/>\n<strong>L\u2019anno di corso inizia al tempo della potatura invernale e si conclude, dopo la vinificazione, con un periodo di tirocinio formativo finale.<br \/>\n<\/strong><br \/>\nArricchiscono ulteriormente il quadro testimonianze eterogenee dal mondo dell\u2019enologia, con agronomi impegnati da anni a sviluppare modalit\u00e0 spesso originali di cura e gestione del vigneto, botanici ed ecologi, storici dell\u2019arte e filosofi, geografi, sociologi, antropologi, nonch\u00e9 esperti di legislazione tra i quali: <strong><a href=\"http:\/\/millevigne.it\/\" target=\"_blank\" rel=\"noopener noreferrer\">Maurizio Gily<\/a><\/strong>, Jacky Rigaux,<strong> <a href=\"http:\/\/www.lams-21.com\/artc\/1\/fr\/\" target=\"_blank\" rel=\"noopener noreferrer\">Claude e Lydia Bourguignon<\/a><\/strong>,<strong> <a href=\"http:\/\/www.decanter.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Richard Baudains<\/a><\/strong>,<strong><a href=\"https:\/\/dobianchi.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Jeremy Parzen<\/a><\/strong>,<strong> <a href=\"http:\/\/inumeridelvino.it\/\" target=\"_blank\" rel=\"noopener noreferrer\">Marco Baccaglio<\/a><\/strong>.<\/p>\n<p>E ancora: incontri con personalit\u00e0 della scena enoica italiana e internazionale del calibro di Anselme Selosse, Giuseppe Mazzacollin, Enzo Ercolino, Alessio Planeta, Guido Fantino, Pierluigi Zam\u00f2, grazie ad un fitto programma di didattica integrativa.<\/p>\n<p><strong>Infine, grazie alla collaborazione con Slow Food e la Banca del Vino, il corso sar\u00e0 integrato da sessioni di degustazione a cura della redazione di <a href=\"http:\/\/www.slowfood.it\/slowine\/\" target=\"_blank\" rel=\"noopener noreferrer\">Slow Wine<\/a><\/strong><strong>\u00a0e potr\u00e0 contare sulla disponibilit\u00e0 di una selezione di grandi vini italiani conservati nelle cantine della <a href=\"http:\/\/bancadelvino.it\/\" target=\"_blank\" rel=\"noopener noreferrer\">Banca del Vino<\/a>.<\/strong><\/p>\n<hr \/>\n<h4>PIANO DI STUDI<\/h4>\n<p>Gli ambiti disciplinari del\u00a0<b>master in Cultura del Vino Italiano<\/b>\u00a0sono molteplici e sono capaci di integrare\u00a0<b>tecnica e cultura<\/b>\u00a0come mai prima d\u2019ora in Italia.<\/p>\n<ul>\n<li><strong>Viaggi didattici:<\/strong> 3 viaggi di 5\/6 giorni l\u2019uno (nord, centro e sud Italia)<\/li>\n<li><strong>Esperienza sul campo:<\/strong>\u00a0ogni mese giornate dedicate al ciclo della vite presso importanti realt\u00e0 vitivinicole piemontesi come: Aziende Vitivinicole Ceretto, Fontanafredda, Cantine Borgogno, Azienda Agricola Conterno e Fantino, ecc\u2026<\/li>\n<li><strong>Tirocinio in azienda:<\/strong>\u00a03 mesi di tirocinio tra Gennaio e\u00a0Marzo<\/li>\n<\/ul>\n<p><strong>Viticoltura, Ampelografia e Gestione dei suoli<\/strong><br \/>\nIl rapporto tra la viticoltura, le caratteristiche e la qualit\u00e0 del vino \u00e8 il filo conduttore del corso. Si tratta la coltivazione della vite in riferimento ai fattori del \u201cterroir\u201d: geografia, clima (e cambiamenti climatici), terreno, vitigno, ambiente economico-sociale, cultura agronomica, con un focus particolare su<\/p>\n<ul>\n<li>integrazione tra saperi tradizionali e ricerca scientifica;<\/li>\n<li>biodiversit\u00e0 nel vigneto;<\/li>\n<li>evoluzione delle tecniche in relazione alla specializzazione e alla meccanizzazione;<\/li>\n<li>mitigazione degli effetti negativi della coltivazione.<\/li>\n<\/ul>\n<p>Il corso tratta inoltre delle principali malattie della vite, della loro progressione storica e delle diverse tecniche di difesa: convenzionale, biologica, integrata, genetica, alla luce delle acquisizioni pi\u00f9 recenti.<\/p>\n<p><strong>Enologia e tecniche di degustazione<\/strong><br \/>\nIl corso affronta quella che \u00e8 stata l\u2019evoluzione storica delle tecniche enologiche, con particolare riferimento a tutte le fasi che avvengono in cantina dopo la vendemmia e che seguono l\u2019evoluzione prima del mosto e poi del vino. L\u2019attenzione \u00e8 posta sulla pigiatura, sulla fermentazione, sull\u2019utilizzo e la funzione dei lieviti, sull\u2019affinamento in differenti contenitori: acciaio, cemento, legno, anfora. Il corso \u00e8 tenuto da una docente titolare di grande esperienza, con il contributo di testimonianze da parte di enologi diversi per stili e provenienze, per conferire agli studenti un panorama completo dello stato dell\u2019arte di questa materia. Fondamentale importanza in questo corso, riveste la tecnica di degustazione, che \u00e8 uno strumento per comprendere il valore di un vino e per poterne correggere imperfezioni e difetti, cercando di ricavare dai vini presenti in cantina il meglio possibile e comprendere anche il valore delle differenti partite che andranno selezionate per l\u2019ingresso sul mercato.<\/p>\n<p><strong>Botanica e Entomologia<\/strong><br \/>\nIl corso analizza le basi teoriche e concettuali delle scienze botaniche e entomologiche (morfologia, tassonomia, ecologia), focalizzando l\u2019attenzione sulle \u201cmalerbe\u201d e gli insetti dell\u2019ecosistema \u201cvigneto\u201d. Il corso affronta anche la cucina tradizionale italiana a base di \u201cmalerbe\u201d e propone nuovi possibili utilizzi di insetti ed erbe nelle moderne traiettorie della gastronomia.<\/p>\n<p><strong>Geografia dei Terroir<\/strong><br \/>\nIl corso affronta l\u2019approccio storico e geografico analitico al problema delle produzioni locali in Europa, con particolare riferimento al vino. Obiettivo delle lezioni \u00e8 di fornire elementi base per la caratterizzazione storica di pratiche, saperi e produzioni localizzate alla scala topografica, utilizzando le nuove fonti fornite dall\u2019ecologia storica e dall\u2019archeologia ambientale, con metodo regressivo a partire dalla memoria e dalla pratica dei viticoltori. La valorizzazione delle produzioni locali acquisisce nuove possibilit\u00e0 nel pi\u00f9 ampio contesto della valorizzazione del patrimonio ambientale e rurale europeo. Vengono trattati approcci, metodi e fonti per una geografia dei terroir che faccia emergere i legami storici ai luoghi e il valore aggiunto e le esternalit\u00e0 positive delle produzioni locali tra esercizio della pratica e dominio della norma. Si presentano casi studio\/monografie di prodotto con esempi nel contesto italiano ed europeo.<\/p>\n<p><strong>Analisi sensoriale<\/strong><br \/>\nLe lezioni illustrano i principi teorici e metodologici dell\u2019analisi sensoriale applicata al vino. Oltre ai metodi di valutazione, vengono presentate le relazioni tra le variabili tecnologiche di produzione, le caratteristiche sensoriali dei vini e i responsi dei consumatori. Le esercitazioni pratiche in aula sono mirate ad addestrare al riconoscimento degli aromi e dei flavour percepibili nel vino, mentre i test in laboratorio hanno l\u2019obiettivo di esemplificare la pianificazione e la gestione delle prove sensoriali, l\u2019elaborazione statistica dei dati e l\u2019interpretazione dei risultati.<\/p>\n<p><strong>Degustazione di Terroir<\/strong><br \/>\nLa degustazione contemporanea non \u00e8 un semplice esercizio di stile, che si limita a riconoscere difetti e qualit\u00e0 di un vino. Questo corso mira a far comprendere come un vino non solo debba essere buono, ma debba anche rispondere a criteri di legame con il proprio territorio di origine e che la riconoscibilit\u00e0 anche del vitigno sia un valore fondamentale. Punto finale del corso \u00e8 quello di far comprendere come, a partire dall\u2019assaggio di un vino, sia anche importante interrogarsi sullo stile di vinificazione, sul corretto affinamento e soprattutto anche sulle potenzialit\u00e0 di invecchiamento. Infine si giunge anche a comprendere come la degustazione ci possa portare al riconoscimento di un vino non solo buono, ma anche pulito e giusto.<\/p>\n<p><strong>Storia del vino<\/strong><br \/>\nIl corso parte dal presupposto che l\u2019Italia ha bisogno di raccontare la sua storia del vino. Da secoli, la Penisola si \u00e8 ritrovata a scegliere tra una viticoltura di quantit\u00e0 e una di qualit\u00e0. Molti sono gli uomini che hanno fatto vivere il proprio territorio, cercando di esportarlo oltre i confini per fare assaggiare agli altri, il frutto del loro lavoro. Ascoltando i degustatori del passato saremo sorpresi di scoprire un vasto e curioso sistema gastronomico del vino. In un percorso tematico che attraverser\u00e0 il tempo dalle origini ai nostri giorni, ascolteremo i viticoltori, i commercianti e i gastronomi che hanno contribuito a dare all\u2019Italia la sua identit\u00e0 gastronomica pi\u00f9 forte.<\/p>\n<p><strong>\u201cEpistenologia\u201d. Saper sul vino, sapere col vino<\/strong><br \/>\nPer comprendere il vino, bisogna andare al di l\u00e0 del paradigma soggetto\/oggetto. Il vino non \u00e8 un oggetto da misurare, ma un\u2019esperienza da fare: bere vino \u00e8 un\u2019esperienza estetica relazionale. Ci\u00f2 significa che apprezzare il vino vuol dire innanzitutto apprezzare le molteplici modalit\u00e0 con cui \u00e8 possibile farne esperienza. Questo corso vuole introdurre a un modo diverso di conoscere il vino, capirlo e apprezzarlo.<\/p>\n<p><strong>Storia dell\u2019Italia e dell\u2019arte italiana<\/strong><br \/>\nIl corso indaga la produzione artistica delle zone rilevanti in ambito enoico.\u00a0In un suo scritto, Balzac aveva inquadrato l\u2019arte come esempio lampante di \u201cnatura concentrata\u201d; lo studio della pittura, della scultura, dell\u2019architettura e delle arti applicate di queste zone geografiche intende, per l\u2019appunto, porre in una sorta di infusione la produzione enoica attuale di dette aree nel loro rispettivo terreno di coltura sociale e intellettuale, non in una generica prospettiva storica, ma piuttosto in quelle estetica ed espressiva, concretatesi nella elaborazione artistica. Il tutto, cercando di far s\u00ec che la \u201cnatura locale\u201d (vino compreso) di cui l\u2019arte, secondo Balzac, sarebbe concentrazione, distillazione e sintesi si dipani a fine corso in modo pi\u00f9 limpido.<\/p>\n<p><strong>Antropologia del vino<\/strong><\/p>\n<ul>\n<li>PARTE GENERALE:\u00a0Il corso presenta un primo quadro riguardante alcune categorie antropologiche, con particolare riferimento al tema dell\u2019oralit\u00e0 e della scrittura, analizzando i concetti di antropologia e di cultura, nonch\u00e9 alcuni metodi della ricerca sul terreno che hanno ad oggetto il magismo contadino e la conoscenza del ciclo vitivinicolo tradizionale. L\u2019analisi dei ritmi calendariali che attengono alla tradizione e alla modernit\u00e0 permetter\u00e0 agli studenti di comprendere e di interpretare le ragioni simboliche, culturali che il vino assume all\u2019interno delle societ\u00e0 tradizionali e complesse. In questo quadro di riferimento vengono approfonditi e ricostruiti i ritmi spazio-temporali rituali e produttivi, con particolare attenzione al vino e ai suoi complessi valori cerimoniali e simbolici.<\/li>\n<li>PARTE SEMINARIALE:\u00a0La ricerca sul campo antropologico: le fonti, l\u2019osservazione (partecipazione\/non partecipazione), la redazione di un report. La classe sar\u00e0 richiesta di sviluppare una piccola ricerca antropologica al fine di finalizzare le competenze acquisite.<\/li>\n<\/ul>\n<p><strong>Principi di gastronomia olistica<\/strong><br \/>\nLo studio di principi di gastronomia olistica \u00e8 parte fondamentale per collocare il discorso sui prodotti enologici in un pi\u00f9 ampio contesto. Comprendere il vino significa interrogarsi, da un punto di vista gastronomico, su tutte le implicazioni e le connessioni che la sua produzione e il suo consumo hanno in termini agricoli, artigianali, ambientali, sociali, spirituali, dietistici e culturali. L\u2019approccio multidisciplinare proprio delle scienze gastronomiche sar\u00e0 centrale per cogliere le implicazioni e le sfumature di un prodotto che, prima di tutto, \u00e8 un prodotto agricolo e che come tale \u00e8 parte di un sistema alimentare globale che tocca tutti gli abitanti del pianeta e il pianeta stesso.<\/p>\n<p><strong>Esperienze di Sommellerie<\/strong><br \/>\nIl sommellier \u00e8 un importante mediatore culturale del vino. Pi\u00f9 in generale e per estensione la sommellerie raccoglie in s\u00e9 le pratiche che precedono il momento del consumo, orientando e agevolando l\u2019approccio al prodotto. Il modulo vuole analizzare e approfondire il ruolo di queste figure a livello nazionale e internazionale, il linguaggio, la conservazione e la gestione di cantina, le logiche di costruzione di una carta dei vini e il rapporto vino-cibo.<\/p>\n<p><strong>Economia del vino e delle aziende<\/strong><br \/>\nIl corso ha come obiettivo quello di fornire agli studenti gli strumenti analitici ed operativi dell\u2019economia aziendale utili per l\u2019analisi delle dinamiche competitive e la definizione delle principali scelte strategiche. Nell\u2019ambito degli insegnamenti impartiti, saranno dedicati specifici focus ai seguenti temi: analisi e segmentazione della domanda, definizione delle politiche di marketing, gestione dell\u2019innovazione di prodotto.<\/p>\n<p><strong>Diritto e Legislazione<\/strong><br \/>\nIl corso punta a mettere in evidenza il carattere speciale della normativa sviluppatasi al fine di regolare la produzione e la commercializzazione del vino. Tale carattere dipende da due circostanze concomitanti: la primogenitura del vino tra le specialit\u00e0 alimentari connesse in forza di legge ad un territorio (e tutelate in quanto espressione di tale territorio) nonch\u00e9 la peculiare variet\u00e0 di regole che sovrintendono all\u2019etichettatura, alla presentazione dei vini, alla loro commercializzazione ed esportazione. In uno sforzo di sintesi tra un obiettivo culturale alto (la comprensione della <em>ratio <\/em>che anima la disciplina, pur se non mancano delle antinomie) e una finalit\u00e0 pratica immediata (l\u2019acquisizione di una conoscenza solida del quadro giuridico che si riferisce al fare vino e ne determina gli aspetti burocratici), le lezioni sono improntate all\u2019analisi teorica dei precetti e degli impianti regolamentari, intervallati dall\u2019esame di casi, modulistiche ed esempi concreti. La finalit\u00e0 \u00e8 fornire consapevolezza del sistema europeo di regolamentazione della produzione e della presentazione dei vini, per consentire agli studenti di esercitare un occhio critico nei confronti della burocrazia che affligge il settore vitivinicolo, distinguendola dalle necessarie attivit\u00e0 di regolamentazione della concorrenza e del mercato.<\/p>\n<p><strong>Scrivere e comunicare di vino<\/strong><br \/>\nLa comunicazione del vino e il suo racconto \u00e8 una materia complicata e affascinante. Durante il corso si specifica la differenza tra comunicazione e informazione, grazie ad esempi concreti presi in esame. Si affronta inoltre un ampio discorso sui vari mezzi di comunicazione utilizzati per descrivere il vino e raccontarlo: il libro, la guida, la rivista digitale, il blog, la radio e le immagini filmate. Ognuno di questi mezzi ha un linguaggio specifico che deve essere conosciuto con precisione per poterne comprendere la funzione e sfruttare al meglio le loro rispettive potenzialit\u00e0.<\/p>\n<p><strong>Sociologia dei consumi<\/strong><br \/>\nIl corso \u00e8 incentrato sui trend di consumo contemporanei, con una particolare attenzione al settore del vino. Nella prima fase, le lezioni avrano ad oggetto le principali teorie riguardo la sociologia dei consumi e l\u2019analisi del mercato del cibo e delle bevande, in una prospettiva globale. La seconda parte, monografica, riguader\u00e0 caratteri e problemi del consumo di vino, puntando a mettere in evidenza le diverse tipologie, i pi\u00f9 innovativi metodi di vendita, i mercati emergenti e tradizionali.<\/p>\n<p><em>Corsi aggiornati all\u2019a.a.\u00a02015\/16. Gli insegnamenti possono essere soggetti a variazioni di orari e contenuti\u00a0<\/em><\/p>\n<hr \/>\n<h4>VIAGGI DIDATTICI<\/h4>\n<p>All\u2019interno del\u00a0Master in Cultura del Vino Italiano\u00a0gli studenti hanno modo di completare il percorso di studi in aula con una\u00a0<strong>esperienza formativa di conoscenza diretta del mondo vitivinicolo:<\/strong>\u00a0i\u00a0<strong>Viaggi Didattici.<\/strong><\/p>\n<p>Fiore all\u2019occhiello della didattica esperienziale e innovativa dell\u2019UNISG, i tre viaggi didattici porteranno gli studenti alla scoperta dei pi\u00f9 significativi terroir del nostro Paese.<\/p>\n<p>I <strong>Viaggi Didattici 2015<\/strong> si sono svolti in: Sicilia, Toscana e Veneto<\/p>\n<p><a href=\"https:\/\/old.unisg.oiss.io\/student-life\/viaggi-didattici-unisg\/\">+ Maggiori Informazioni sui Viaggi Didattici<\/a><\/p>\n<hr \/>\n<h4>CAREER OFFICE<\/h4>\n<p>Il Career Office assiste gli studenti nel trovare aziende\u00a0che abbiano un approccio contemporaneo al mondo del cibo\u00a0e facilita la transizione dall\u2019Universit\u00e0 al contesto lavorativo.<\/p>\n<p>L\u2019ufficio svolge anche un continuo lavoro di\u00a0monitoraggio e accompagnamento degli studenti\u00a0dopo il corso, favorendo\u00a0l\u2019incontro tra i nuovi gastronomi e le realt\u00e0 lavorative agroalimentari in cerca di figure professionali innovative e altamente\u00a0competenti.<\/p>\n<p><strong><a href=\"http:\/\/career.unisg.it\/\" target=\"_blank\" rel=\"noopener noreferrer\">+ Maggiori informazioni<\/a><\/strong><\/p>\n<hr \/>\n<h4>RETTA<\/h4>\n<div>\n<p>L\u2019importo della retta per il\u00a0<strong>Master in Cultura del Vino Italiano<\/strong>\u00a0\u00e8 di\u00a0<b>16.500\u20ac<\/b>\u00a0e comprende:<\/p>\n<\/div>\n<ul>\n<li>Tutte le attivit\u00e0 didattiche e le esercitazioni pratiche<\/li>\n<li>Materiale didattico (prevalentemente in formato digitale)<\/li>\n<li>Viaggio, vitto e alloggio durante i viaggi didattici previsti nel piano didattico<\/li>\n<li>L\u2019accesso alla rete wifi in Universit\u00e0<\/li>\n<li>La partecipazione a tutti gli eventi promossi dall\u2019Universit\u00e0 degli studi di Scienze Gastronomiche e Slow Food<\/li>\n<li>La copertura assicurativa per la responsabilit\u00e0 civile degli studenti<\/li>\n<li>copertura assicurazione sanitaria per studenti non europei<\/li>\n<li>I certificati rilasciati dalla Segreteria Studenti<\/li>\n<li>I pasti a pranzo nei giorni di lezione fino ad esaurimento dei 5000 crediti<\/li>\n<\/ul>\n<p><em>La retta non comprende l\u2019alloggio durante i mesi di permanenza a Pollenzo.<\/em><\/p>\n<p>Per dettagli su modalit\u00e0 e scadenze di versamento della retta leggi attentamente le <a href=\"https:\/\/old.unisg.oiss.io\/assets\/MCVI_2015_16.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Modalit\u00e0 d\u2019Iscrizione<\/a><\/p>\n<hr \/>\n<h4>ISCRIZIONI<\/h4>\n<p>La\u00a0<strong>preiscrizione<\/strong>\u00a0al\u00a0<em>Master in Cultura del Vino Italiano<\/em>, fase preliminare all\u2019iscrizione,\u00a0<strong>si effettua online<\/strong>\u00a0e prevede:<\/p>\n<p>\u2013 la registrazione al sistema con i\u00a0<strong>dati anagrafici<\/strong><strong><br \/>\n<\/strong>\u2013 la compilazione del\u00a0<strong>test motivazionale<\/strong><strong><br \/>\n<\/strong>\u2013 il caricamento online della documentazione richiesta, specificata nelle <em>Modalit\u00e0 di Iscrizione<\/em><strong><br \/>\n<\/strong>\u2013 il colloquio motivazionale.<\/p>\n<p>Il\u00a0 numero massimo di partecipanti al Master \u00e8<strong>\u00a025<\/strong>. I candidati ammessi finalizzeranno l\u2019iscrizione tramite il pagamento dell\u2019acconto pari a 2000 euro e successive 2 rate.<\/p>\n<p>Prima di procedere con la preiscrizione online, si consiglia la lettura delle modalit\u00e0 di preiscrizione:<\/p>\n<ul>\n<li><a href=\"https:\/\/old.unisg.oiss.io\/assets\/Announcement_Master_Italian_Wine_Culture_2016-17.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Master in Italian Wine Culture<\/a><\/li>\n<\/ul>\n<p><\/div><\/div>\n<h1 style=\"text-align: center;\">***<\/h1>\n<hr \/>\n<h3>Master in Food Culture &amp; Communications<\/h3>\n<hr \/>\n<p>Current and Past Programs<\/p>\n<div class=\"accordion-wrapper accordion-blucollapse\"><div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"false\" aria-controls=\"master-2017\" href=\"#master-2017\"><h3><span class=\"icon-wrapper\"><i class=\"icon-plus\" aria-hidden=\"true\"><\/i><\/span> Master 2017<\/h3><\/div><div class=\"collapse accordion-body\" id=\"master-2017\"><\/p>\n<p><strong>The Master in<\/strong> <strong>Food Culture and Communications: Marketing and Sustainability of High-Quality Products<\/strong><\/p>\n<p>This program is designed to prepare future food industry professionals though a combination of in-class theory and on-site visits, featuring the biggest names in the Italian and International food sector. Four macro themes will be explored during the program: communication, marketing, sustainability, and the concept of high- quality. Over the course of their study, students will develop a keen understanding of business strategy and corporate social responsibility, as well as the marketing and development of high-quality products.<\/p>\n<p><strong>Subject areas<\/strong><\/p>\n<p>Communication<\/p>\n<ul>\n<li>Food Writing Workshop<\/li>\n<li>Wine Journalism<\/li>\n<li>Food Journalism<\/li>\n<li>Food Reportage<\/li>\n<li>Communication Skills &#8211; Food, Culture and Society<\/li>\n<li>Visual Communications<\/li>\n<li>Visual Thinking Strategy<\/li>\n<li>Intercultural Communication &#8211; Focus on Foods<\/li>\n<\/ul>\n<p>Management &amp; Marketing<\/p>\n<ul>\n<li>Competitve Strategy<\/li>\n<li>Entrepreneurship<\/li>\n<li>Marketing &amp; Product Innovation<\/li>\n<li>Trade Marketing<\/li>\n<\/ul>\n<p>Sustainability<\/p>\n<ul>\n<li>Designing Sustainability<\/li>\n<li>Defining Sustainability<\/li>\n<li>Food Geography<\/li>\n<li>Sustainability Cases from the South of the World<\/li>\n<li>Case Studies in the Field<\/li>\n<\/ul>\n<p>High-Quality<\/p>\n<ul>\n<li>Aesthetics of Perception, Skills, and Environment<\/li>\n<li>Ethnobotany<\/li>\n<li>Creation and Development of a High-Quality Product<\/li>\n<li>History of Quality<\/li>\n<li>Quality Legislation<\/li>\n<li>Case Studies on the Field<\/li>\n<\/ul>\n<p>Tasting Sessions<\/p>\n<ul>\n<li>Cured Meat<\/li>\n<li>Cheese<\/li>\n<li>Olive Oil<\/li>\n<li>Natural Wines<\/li>\n<li>New World High-Quality Wines<\/li>\n<li>Vinegar<\/li>\n<li>Italian and International Artisanal Beer<\/li>\n<li>Bread and Pizza<\/li>\n<li>Coffee<\/li>\n<li>Chocolate<\/li>\n<\/ul>\n<p><strong>Study trips<\/strong><\/p>\n<p>As part of UNISG\u2019s educational design, Master students will participate in a series of 3 study trips, in which they will explore a range of food products in their environmental, economic, and social contexts. The purpose of these visits is to ensure a 360-degree understanding of gastronomy, from taste, nutritional value, and molecular composition, to the cultural and social knowledge that comes from direct experience within a production setting. Study trips will take place in Italy, Europe and extra-European countries, and provide students with hands-on experiences in production and promotion. Particular attention will be given to the entire production chain, including distribution and communications, at both industrial as well as traditional, food companies. Academic and logistical planning will be managed by staff tutors, who also accompany the students in their travels.<\/p>\n<p><strong>Career Center<\/strong><\/p>\n<p>The Career Center supports UNISG students as they transition into the professional food sector, by connecting them with relevant companies leading up to their final internship; upon graduation, the Office continues to reach out to alumni, providing ongoing professional guidance as they develop in their new careers.<\/p>\n<p>The scientific Director of the Master in Food Culture and Communications: Marketing and Sustainability of High-Quality Products is Michele Fino<\/p>\n<p><\/div><\/div>\n<div class=\"accordion-wrapper accordion-blucollapse\"><div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"false\" aria-controls=\"master-2016\" href=\"#master-2016\"><h3><span class=\"icon-wrapper\"><i class=\"icon-plus\" aria-hidden=\"true\"><\/i><\/span> Master 2016<\/h3><\/div><div class=\"collapse accordion-body\" id=\"master-2016\"><\/p>\n<p><strong>The Master in<\/strong> <strong>Food Culture and Communications: High-Quality Products |\u00a0Start Date: March 9, 2016 (A.Y. 2015-16) |<\/strong> is characterized by an in-depth exploration of themes related to products that characterize gastronomy as well as artisanal foods of excellence. With these products as its focus, the Master provides an ongoing comparison with agro-industrial foods to grasp their characteristics and differences. The products examined during the course will include beverages such as spirits, wines, and beers, and foods such as cheeses, meats, pasta and rice, extra virgin olive oil, vinegar, salt and spices, chocolate, coffee, and tea. High-quality products often have a non-tangible value, are purchased for what they represent, and have roles as status symbols. Many of them, if not all, are profoundly linked to a specific region with which they are closely identified. The objective of this Master is also to understand the cultural appeal of the products, and what constitutes the link between the product and the region. This approach necessitates a change of perspective, that is, starting not from the \u201cregion,\u201d but rather from the taste of the product, which will be analyzed, understood, and described, and then working backwards to figure out which factors have created this \u201ctaste\u201d: the methods of production, the raw materials, and the \u201cplace\u201d and history that led to the product\u2019s origin will also be examined.<\/p>\n<p>The scientific Director of the Master in Food Culture and Communications: High-Quality Products\u00a0is Mirco Marconi<\/p>\n<p><\/div><\/div>\n<div class=\"accordion-wrapper accordion-blucollapse\"><div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"false\" aria-controls=\"master-2015\" href=\"#master-2015\"><h3><span class=\"icon-wrapper\"><i class=\"icon-plus\" aria-hidden=\"true\"><\/i><\/span> Master 2015<\/h3><\/div><div class=\"collapse accordion-body\" id=\"master-2015\"><\/p>\n<p><strong>Master in Food Culture and Communications:\u00a0Representation, Place, and Identity |<\/strong>\u00a0Start Date: March 11, 2015 (A.Y. 2014-15)<strong> |\u00a0<\/strong>The Master\u2019s program in <strong>Food Culture and Communications: Representation, Place, and Identity<\/strong> is a unique introduction to food studies that educates the best food communicators and cultural mediators of the future to work and operate in a global scenario. The program includes three parts: coursework, study trips, and internships. The courses in the program have two major concentrations: \u201cfood history, anthropology, and sociology,\u201d which explores the relationships between food and multiple identities and places (body, home, community, city, region, nation, and global); and \u201ccommunication and media,\u201d which explores the theories of meaning and representation and offers practical classes in food writing, photography, documentary film, and video. Furthermore, tasting classes introduce students to the deep understanding of quality wine, olive oil, cured meats, chocolate, balsamic vinegar, and cheese. Classes are taught by top international scholars. A unique study trip program brings students to experience hands on the world of food production and marketing, with an emphasis on independent, organic, and sustainable farming and fishing. An amazing variety of exciting internships in every part of the world are available to all students. The diversity of our students, coming from the five continents and very different cultural background, incredibly enrich the experience and creates networks of friendship that last for a lifetime. Come join the Master\u2019s program in \u201cFood Culture and Communications: Representation, Place, and Identity\u201d to explore, understand, and love the whole fascinating world of food!<\/p>\n<p>The scientific Director of the Master in Food Culture and Communications: Representation, Place, and Identity\u00a0is Simone Cinotto<\/p>\n<hr \/>\n<p><strong>Master in Food Culture and Communications: High-Quality Products | \u00a0<\/strong>Start Date: September 9, 2015 (A.Y. 2015-16) |\u00a0The Master in <strong>Food Culture and Communications: High-Quality Products<\/strong> is characterized by an in-depth exploration of themes related to products that characterize gastronomy as well as artisanal foods of excellence. With these products as its focus, the Master provides an ongoing comparison with agro-industrial foods to grasp their characteristics and differences. The products examined during the course will include beverages such as spirits, wines, and beers, and foods such as cheeses, meats, pasta and rice, extra virgin olive oil, vinegar, salt and spices, chocolate, coffee, and tea. High-quality products often have a non-tangible value, are purchased for what they represent, and have roles as status symbols. Many of them, if not all, are profoundly linked to a specific region with which they are closely identified. The objective of this Master is also to understand the cultural appeal of the products, and what constitutes the link between the product and the region. This approach necessitates a change of perspective, that is, starting not from the \u201cregion,\u201d but rather from the taste of the product, which will be analyzed, understood, and described, and then working backwards to figure out which factors have created this \u201ctaste\u201d: the methods of production, the raw materials, and the \u201cplace\u201d and history that led to the product\u2019s origin will also be examined.<br \/>\nThe scientific Director of the Master in Food Culture and Communications: High-Quality Products\u00a0is Mirco Marconi<\/p>\n<hr \/>\n<p><strong>Master in Food Culture and Communications: Human Ecology and Sustainability |\u00a0<\/strong>Start Date: November 3, 2015 (A.Y. 2015-16) |The Master in <strong>Food Culture and Communications: Human Ecology and Sustainability<\/strong> will address the importance of social, economic, and environmental sustainability in food production and consumption networks, and especially the relevance of traditional knowledge in understanding small-scale sustainable production of high-quality local food and bio-cultural diversities and heritage as well.\u00a0The human ecology and sustainability area of the programme will focus on a comprehensive overview of issues related to sustainability, human ecology, environmental studies, and ethnobiology.\u00a0This area will analyse in particular how traditional knowledge, beliefs and practises related to the natural environment and cuisines are embedded in the socio-ecological systems and how these inextricable links are crucial for implementing community-based and sustainable management of local resources, as well as for fostering good practices of production and consumption of organic and local foods.\u00a0The Master will address also the role of women in local food systems, the dynamic nature of local ecological knowledge, ethnobotany, agro-ecology, organic agriculture, migrants\u2019 food systems, and the relevance of all these in modern public health and nutritional policies.<br \/>\nThe scientific Director of the Master in Food Culture and Communications: Human Ecology and Sustainability is Professor Andrea Pieroni and the faculty of the Master\u2019s program includes some university professors, experts in the field, such as Colin Sage, Rick Stepp, Justin Nolan, Paul Sillitoe and others.<\/p>\n<p><\/div><\/div>\n<div class=\"accordion-wrapper accordion-blucollapse\"><div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"false\" aria-controls=\"master-2014\" href=\"#master-2014\"><h3><span class=\"icon-wrapper\"><i class=\"icon-plus\" aria-hidden=\"true\"><\/i><\/span> Master 2014<\/h3><\/div><div class=\"collapse accordion-body\" id=\"master-2014\"><\/p>\n<p><strong>Master in Food Culture and Communications: Food, Place, and Identity<br \/>\n<\/strong><em>Start Date:\u00a0March 19, 2014 (A.Y. 2013-14)<\/em><br \/>\nFood and food cultures can only be efficiently communicated with reference to place and identity. Whether we talk about urban food systems, zero mile food, traditional local productions, ethnic food, Japanese cuisine, or French wines we are always making reference to the relationship between food and place, and the meanings this bond inflates into food as well as places. As the notion of terroir so effectively conveys, it is the convergence of place, climate, local human knowledge and sensibilities that determines the quality of foods. This section explores the relationships between food, place, and identity from the perspective of food policy, geography, tourism, history and memory, and cultural artifacts that range from film to literature.<br \/>\nCoursework includes an examination of the complexities of food systems and policies, from the local to the global, and a focus on Italian history and culture as relevant to illuminate the socially-constructed bond between food and place.<br \/>\nThe didactic Director of the Master in Food Culture and Communications: Food, Place and Identity is Professor Simone Cinotto and the faculty of the Master\u2019s program includes some university professors, experts in the field, such as: Annie Hauck-Lawson, Tim Lang, Peter Scholliers and others<\/p>\n<hr \/>\n<p><strong>Master in Food Culture and Communications: Human Ecology and Sustainability<\/strong><br \/>\n<em>Start Date: May 28, 2014 (A.Y. 2013-14)<br \/>\n<\/em>The Master in Food Culture and Communications: Human Ecology and Sustainability will address the importance of social, economic, and environmental sustainability in food production and consumption networks, and especially the relevance of traditional knowledge in understanding small-scale sustainable production of high-quality local food and bio-cultural diversities and heritage as well.\u00a0The human ecology area of the programme will focus on environmental studies, ethnobiology, and human ecology.<br \/>\nThis area will analyse in particular how knowledge, beliefs and practises related to the natural environment and cuisines are embedded in the social systems and how this inextricable links are crucial for implementing a community-based and sustainable management of local resources as well as fostering good practices of production and consumption of organic local foods.<br \/>\nThe Master will address also the role of women in local food systems, the dynamic nature of local ecological knowledge, ethnobotany, agro-ecology, organic agriculture, migrants\u2019 food systems, and the relevance of all these in modern public health and nutritional policies.The scientific Director of the Master in Food Culture and Communications: Human Ecology and Sustainability is Professor Andrea Pieroni and the faculty of the Master\u2019s program includes some university professors, experts in the field, such as Lisa Price, Justin Nolan, Paul Sillitoe\u00a0and others.<\/p>\n<hr \/>\n<p><strong>Master in Food Culture and Communications: Representation, Meaning, and Media<\/strong><br \/>\n<em>Start Date: November 19, 2014 (A.Y. 2014-15)<br \/>\n<\/em>Food is both a construct and a representation of our culture. Like language, it gives form to meaning, yet it also can alter our sense of the real and elicit new notions of \u201ctruth.\u201d In order to effectively portray stories about food and food culture, we must not only integrate diverse perspectives from multiple professions and disciplines, we must also be able understand the ways in which knowledge is both formed and represented. The media\u2014encompassing all modes of representation\u2014literally mediate what we understand to be true, and so studying those forms is as important as learning how to create the content of the stories that are put forward.<br \/>\nWhile trends and fashions abound in commercial communications channels, the voices of academics, critics, and bloggers can also be subject to such influences. In the realm of gastronomy, social uncertainty and food insecurity are compounded with the divergent needs and pathways of agriculture, distributors, and consumers, all leading to unforeseen challenges and complexity in bringing to light a given story. Communications work holds an enormous responsibility in gastronomy, and requires a subtle and attentive approach to both medium and message.<br \/>\nThis stream of the master is intended to build innovative and integrated communications skills, and contribute to improving the quality of food culture overall. Grounded in an ecosystem theory of communication, the program will immerse students in the issues facing professionals today, bringing together the roles of the journalist, theoretician, educator, marketer, and gastronome.The scientific Director of the Master in Food Culture and Communications: Representation, Meaning, and Media\u00a0is David Szanto<\/p>\n<hr \/>\n<p><strong>Master in Food Culture and Communications: High-Quality Products<\/strong><br \/>\n<em>Start Date: September 17, 2014 (A.Y. 2014-15)<\/em>The Master in Food Culture and Communications: High-Quality Products is characterized by an in-depth exploration of themes related to products that characterize gastronomy as well as artisanal foods of excellence. With these products as its focus, the Master provides an ongoing comparison with agro-industrial foods to grasp their characteristics and differences. The products examined during the course will include beverages such as spirits, wines, and beers, and foods such as cheeses, meats, pasta and rice, extra virgin olive oil, vinegar, salt and spices, chocolate, coffee, and tea. High-quality products often have a non-tangible value, are purchased for what they represent, and have roles as status symbols. Many of them, if not all, are profoundly linked to a specific region with which they are closely identified. The objective of this Master is also to understand the cultural appeal of the products, and what constitutes the link between the product and the region. This approach necessitates a change of perspective, that is, starting not from the \u201cregion,\u201d but rather from the taste of the product, which will be analyzed, understood, and described, and then working backwards to figure out which factors have created this \u201ctaste\u201d: the methods of production, the raw materials, and the \u201cplace\u201d and history that led to the product\u2019s origin will also be examined.<\/p>\n<p><\/div><\/div>\n<div class=\"accordion-wrapper accordion-blucollapse\"><div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"false\" aria-controls=\"master-2013\" href=\"#master-2013\"><h3><span class=\"icon-wrapper\"><i class=\"icon-plus\" aria-hidden=\"true\"><\/i><\/span> Master 2013<\/h3><\/div><div class=\"collapse accordion-body\" id=\"master-2013\"><\/p>\n<p><strong>Master in Food Culture and Communications: Food, Place, and Identity |\u00a0<\/strong>Start Date: March 20, 2013 |<br \/>\nFood and food cultures can only be efficiently communicated with reference to place and identity. Whether we talk about urban food systems, zero mile food, traditional local productions, ethnic food, Japanese cuisine, or French wines we are always making reference to the relationship between food and place, and the meanings this bond inflates into food as well as places. As the notion of terroir so effectively conveys, it is the convergence of place, climate, local human knowledge and sensibilities that determines the quality of foods. This section explores the relationships between food, place, and identity from the perspective of food policy, geography, tourism, history and memory, and cultural artifacts that range from film to literature.<\/p>\n<p>Coursework includes an examination of the complexities of food systems and policies, from the local to the global, and a focus on Italian history and culture as relevant to illuminate the socially-constructed bond between food and place.<br \/>\nThe didactic Director of the Master in Food Culture and Communications: Food, Place and Identity is Professor Simone Cinotto and the faculty of the Master\u2019s Program includes some university professors, experts in the field, such as: Annie Hauck-Lawson, Tim Lang, Peter Scholliers and others<\/p>\n<hr \/>\n<p><strong>Master in Food Culture and Communications: Human Ecology and Sustainability\u00a0<\/strong>| Start Date: May 29, 2013<\/p>\n<p>The Master in Food Culture and Communications: Human Ecology and Sustainability will address the importance of social, economic, and environmental sustainability in food production and consumption networks, and especially the relevance of traditional knowledge in understanding small-scale sustainable production of high-quality local food and bio-cultural diversities and heritage as well.<\/p>\n<div>\n<div>\n<p>The human ecology area of the programme will focus on environmental studies, ethnobiology, and human ecology.<br \/>\nThis area will analyse in particular how knowledge, beliefs and practises related to the natural environment and cuisines are embedded in the social systems and how this inextricable links are crucial for implementing a community-based and sustainable management of local resources as well as fostering good practices of production and consumption of organic local foods.<br \/>\nThe Master will address also the role of women in local food systems, the dynamic nature of local ecological knowledge, ethnobotany, agro-ecology, organic agriculture, migrants\u2019 food systems, and the relevance of all these in modern public health and nutritional policies.<br \/>\nThe scientific Director of the Master in Food Culture and Communications: Human Ecology and Sustainability is Professor Andrea Pieroni and the faculty of the Master\u2019s program includes some university professors, experts in the field, such as Lisa Price, Justin Nolan, Paul Sillitoe\u00a0and others.<\/p>\n<\/div>\n<\/div>\n<div>\n<div>\n<hr \/>\n<p><strong>Master in Food Culture and Communications: High-Quality Products |\u00a0<\/strong>Start Date: September 18, 2013 |\u00a0The Master in Food Culture and Communications: High-Quality Products is characterized by an in-depth exploration of themes related to products that characterize gastronomy as well as artisanal foods of excellence. With these products as its focus, the Master provides an ongoing comparison with agro-industrial foods to grasp their characteristics and differences. The products examined during the course will include beverages such as spirits, wines, and beers, and foods such as cheeses, meats, pasta and rice, extra virgin olive oil, vinegar, salt and spices, chocolate, coffee, and tea. High-quality products often have a non-tangible value, are purchased for what they represent, and have roles as status symbols. Many of them, if not all, are profoundly linked to a specific region with which they are closely identified. The objective of this Master is also to understand the cultural appeal of the products, and what constitutes the link between the product and the region. This approach necessitates a change of perspective, that is, starting not from the \u201cregion,\u201d but rather from the taste of the product, which will be analyzed, understood, and described, and then working backwards to figure out which factors have created this \u201ctaste\u201d: the methods of production, the raw materials, and the \u201cplace\u201d and history that led to the product\u2019s origin will also be examined.<\/p>\n<hr \/>\n<p><strong>Master in Food Culture and Communications: Representation, Meaning, and Media |<\/strong>Start Date: November 20, 2013 |\u00a0Food is both a construct and a representation of our culture. Like language, it gives form to meaning, yet it also can alter our sense of the real and elicit new notions of \u201ctruth.\u201d In order to effectively portray stories about food and food culture, we must not only integrate diverse perspectives from multiple professions and disciplines, we must also be able understand the ways in which knowledge is both formed and represented. The media\u2014encompassing all modes of representation\u2014literally mediate what we understand to be true, and so studying those forms is as important as learning how to create the content of the stories that are put forward.<\/p>\n<\/div>\n<\/div>\n<div>\n<p>While trends and fashions abound in commercial communications channels, the voices of academics, critics, and bloggers can also be subject to such influences. In the realm of gastronomy, social uncertainty and food insecurity are compounded with the divergent needs and pathways of agriculture, distributors, and consumers, all leading to unforeseen challenges and complexity in bringing to light a given story. Communications work holds an enormous responsibility in gastronomy, and requires a subtle and attentive approach to both medium and message.<br \/>\nThis stream of the master is intended to build innovative and integrated communications skills, and contribute to improving the quality of food culture overall. Grounded in an ecosystem theory of communication, the program will immerse students in the issues facing professionals today, bringing together the roles of the journalist, theoretician, educator, marketer, and gastronome.<\/p>\n<p><\/div><\/div>\n<div class=\"accordion-wrapper accordion-blucollapse\"><div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"false\" aria-controls=\"master-2012\" href=\"#master-2012\"><h3><span class=\"icon-wrapper\"><i class=\"icon-plus\" aria-hidden=\"true\"><\/i><\/span> Master 2012<\/h3><\/div><div class=\"collapse accordion-body\" id=\"master-2012\"><\/p>\n<p><strong>Master in Food Culture and Communications: Human Ecology and Sustainability<br \/>\n<\/strong>Start Date: March 21, 2012<\/p>\n<p>The Master in Master in Food Culture and Communications: Human Ecology and Sustainability will address the importance of social, economic, and environmental sustainability in food production and consumption networks, and especially the relevance of the human ecological approach for understanding how traditional knowledge shapes both small-scale production of high-quality local food and bio-cultural diversities and heritage as well.<br \/>\nThe human ecology area of the programme will focus on environmental studies, ethnobiology, and food polices.<br \/>\nThis area will analyse in particular how a deep understanding of traditional knowledge, beliefs and practises related to the natural environment is crucial for implementing a community-based and sustainable management of local resources as well as fostering good practices of production and consumption of organic local foods.<br \/>\nThe master will address also the role of women in local food systems, the concept of food sovereignty, the dynamic nature of local ecological knowledge, ethnobotany, agro-ecology, organic agriculture, migrants\u2019 food systems, and the relevance of all these in modern public health and nutritional policies.<br \/>\nThe scientific Director of the Master in Food Culture and Communications: Human Ecology and Sustainability is Professor Andrea Pieroni and the faculty of the Master\u2019s program includes some university professors, experts in the field, such as: Lisa Price, Rick Stepp, Ina Vandebroek and others.<\/p>\n<hr \/>\n<p><strong>Master in Food Culture and Communications: Food, Place, and Identity<br \/>\n<\/strong>Start Date: May 30, 2012<br \/>\nFood and food cultures can only be efficiently communicated with reference to place and identity. Whether we talk about urban food systems, zero mile food, traditional local productions, ethnic food, Japanese cuisine, or French wines we are always making reference to the relationship between food and place, and the meanings this bond inflates into food as well as places. As the notion of terroir so effectively conveys, it is the convergence of place, climate, local human knowledge and sensibilities that determines the quality of foods. This section explores the relationships between food, place, and identity from the perspective of food policy, geography, tourism, history and memory, and cultural artifacts that range from film to literature.<br \/>\nCoursework includes an examination of the complexities of food systems and policies, from the local to the global, and a focus on Italian history and culture as relevant to illuminate the socially-constructed bond between food and place.<br \/>\nThe didactic Director of the Master in Food Culture and Communications: Food, Place and Identity is Professor Simone Cinotto and the faculty of the Master\u2019s program includes some university professors, experts in the field, such as: Annie Hauck-Lawson, Tim Lang, Peter Scholliers and others.<\/p>\n<hr \/>\n<p><strong>Master in Food Culture and Communications: Media, Representation, and High-Quality Food<br \/>\n<\/strong>Start Date: November 21, 2012<br \/>\nFood is both a construct and a representation of our culture. Like language, it gives form to meaning, yet it also can alter our sense of the real and elicit new notions of \u201ctruth.\u201d In order to effectively portray stories about food and food culture, we must not only integrate diverse perspectives from multiple professions and disciplines, we must also be able understand the ways in which knowledge is both formed and represented. The media\u2014encompassing all modes of representation\u2014literally mediate what we understand to be true, and so studying those forms is as important as learning how to create the content of the stories that are put forward.<br \/>\nWhile trends and fashions abound in commercial communications channels, the voices of academics, critics, and bloggers can also be subject to such influences. In the realm of gastronomy, social uncertainty and food insecurity are compounded with the divergent needs and pathways of agriculture, distributors, and consumers, all leading to unforeseen challenges and complexity in bringing to light a given story. Communications work holds an enormous responsibility in gastronomy, and requires a subtle and attentive approach to both medium and message.<br \/>\nThis stream of the master is intended to build innovative and integrated communications skills, and contribute to improving the quality of food culture overall. Grounded in an ecosystem theory of communication, the program will immerse students in the issues facing professionals today, bringing together the roles of the journalist, theoretician, educator, marketer, and gastronome.<br \/>\nThe academic Coordinator of the Master in Food Culture and Communications: Media, Representation, and High-Quality Food is David Szanto, and the teaching faculty includes a number of professors from within UNISG and from abroad, as well as professionals from a variety of related fields.<\/p>\n<hr \/>\n<h4>Subject Areas<\/h4>\n<p>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.<br \/>\nThe first section of the following list of disciplines and course modules comprise the core coursework common to all three streams of the master. The second section shows the specialized material unique to each stream.<br \/>\nCoursework 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.<\/p>\n<ul>\n<li><strong>Communication, Media, and Journalism:\u00a0<\/strong>Semiotics of Gastronomy; Professional Food Writing; Food Documentary; Video Editing Techniques; Travel and Food Photography; Techniques of Food Photography; Enogastronomical Communication.<\/li>\n<li><strong>History and Cultures:\u00a0<\/strong>Introduction to the Study Trips in Italy; Food in Consumer Culture; Ethics and Aesthetics of Food; History of Food and Locality; Medieval Food History; Social History of Food: Networking; Hierarchies and Identities<\/li>\n<li><strong>Food Policy and Sustainability:\u00a0<\/strong>Food, Environment, and Sustainability;\u00a0Sustainable Gastronomy;\u00a0Food Justice;\u00a0Food Economics<\/li>\n<li><strong>Sociology and Anthropology:\u00a0<\/strong>Theory and Method in the Anthropology of Food;\u00a0Food in Popular Culture<\/li>\n<li><strong>Productions, Technologies, and Sensory Analysis:\u00a0<\/strong>Elements of Food Technology;\u00a0Wine Technology;\u00a0Molecular Basis of Taste;\u00a0Food Sensory Analysis;\u00a0Wine Sensory Analysis;\u00a0Nutrition and Public Health.<\/li>\n<li><strong>Tasting Lectures:\u00a0<\/strong>Sense of Smell;\u00a0Beer;\u00a0Cheese;\u00a0Chocolate;\u00a0Cured Meat;\u00a0Olive Oil;Wine.<\/li>\n<\/ul>\n<ul>\n<li><strong>Specialized Coursework for Human Ecology and Sustainability<\/strong><br \/>\nApproximately 170 Hours<br \/>\n<em>Environmental Studies:<strong>\u00a0<\/strong><\/em>Ethnobiology;\u00a0Landscape Ecology;\u00a0Biodiversity Conservation;\u00a0Strategies of Nature Conservation<br \/>\n<em>Human Ecology:<strong>\u00a0<\/strong><\/em>Women\u2019s Role in Sustainable Food Systems;\u00a0Environmental Anthropology;\u00a0Indigenous Perspectives in the Management of; Natural Resources;\u00a0Migrants\u2019 Diet and Health<br \/>\n<em>Sustainability and Food Policy:<strong>\u00a0<\/strong><\/em>Sustainable Agriculture;\u00a0Public Health, Nutrition and Food Policies;\u00a0The Slow Food Approach to Food Systems;\u00a0Systemic Design Applied to Gastronomy;\u00a0Economic Sustainability;\u00a0Food, Enviroment and Sustainability<\/li>\n<\/ul>\n<ul>\n<li><strong>Specialized Coursework for Food, Place, and Identity<br \/>\n<\/strong>Approximately 170 hours<br \/>\n<em>Food, Place and Identity: <\/em>Food, Place and Identity;\u00a0Producing and Consuming Food and Place: Italian Regions (Discussion of Study Trips);\u00a0Cultural Economy of Wine and Terroir;\u00a0Culinary Tourism;\u00a0Oral History: Theory and Techniques of Interviewing;\u00a0Food, Gender and Race in Local Food Systems;\u00a0Ethnoecology<br \/>\n<em>Food Policies and Sustainability from Local to Global:<strong>\u00a0<\/strong><\/em>Food Policies, Public Health, and Nutrition;\u00a0Urban Food Systems;\u00a0Traditional Organic Food Productions;\u00a0Food Design and Place<br \/>\n<em>Food and Place in Italian History and Culture:<strong>\u00a0<\/strong><\/em>History of Italian Cuisine and the Mediterranean Diet;\u00a0The Food of Tuscany;\u00a0The Food of Sicily;\u00a0Food, Consumer Culture, and Gender in Postwar Italy;\u00a0Food and Landscape in Italian Cinema;\u00a0Food in Italian Literature<\/li>\n<\/ul>\n<ul>\n<li><strong>Specialized Coursework for Media, Representation, and High-Quality Food<br \/>\n<\/strong>Approximately 170 hours<br \/>\n<em>Meaning and Representation: <\/em>Semiotics: Signifiers and Signified;\u00a0History of Food Representation;\u00a0Ontology\/Epistemology: Knowing and Showing Food; Methodologies: Analyzing and Representing Food<br \/>\n<em>Media and Marketing:<strong>\u00a0<\/strong><\/em>Marketing, PR, and Branding;\u00a0Advertising, Promotion, and Placement;\u00a0Food TV;\u00a0Book and Magazine Publishing;\u00a0Food and Fashion;\u00a0Blogs, Critics, Guides, and Trends\u00a0(these courses will serve to complement the Communications, Media, and Journalism courses noted above)<br \/>\n<em>Assembling Quality:<strong>\u00a0<\/strong><\/em>Food Safety;\u00a0Food Packaging;\u00a0Security and Sovereignty;\u00a0Safety, Risk, and Media;\u00a0Quality, Material, and Discourse<\/li>\n<\/ul>\n<p><strong>Official Announcements<br \/>\n<\/strong><a href=\"https:\/\/old.unisg.oiss.io\/assets\/Official-Announcement-FC8.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Official Announcement FC8<br \/>\n<\/a><a href=\"https:\/\/old.unisg.oiss.io\/assets\/Official-Announcement-FC9.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Official Announcement FC9<br \/>\n<\/a><a href=\"https:\/\/old.unisg.oiss.io\/assets\/FC10_Official-Announcement-FCC-Media-Representation-and-High-Quality-Food.pdf\">Official Announcement FC10<\/a><\/p>\n<p><\/div><\/div>\n<div class=\"accordion-wrapper accordion-blucollapse\"><div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"false\" aria-controls=\"master-2011\" href=\"#master-2011\"><h3><span class=\"icon-wrapper\"><i class=\"icon-plus\" aria-hidden=\"true\"><\/i><\/span> Master 2011<\/h3><\/div><div class=\"collapse accordion-body\" id=\"master-2011\"><\/p>\n<p>The one-year Master in Food Culture and Communications is designed for international students seeking an innovative approach to the study of food and the ways in which it is discussed.<\/p>\n<p>The program offers a wide mix of in-class lessons, exercises, guided tastings, and study trips in Italy and abroad to provide a multiexperiential understanding of both high-quality artisanal and industrial food products, as well as the necessary knowledge and expertise for work in the food communications field. Instructors include university professors and scholars working in the sector at both national and international levels, journalists, and other visiting gastronomy experts.<\/p>\n<p>Through an approach that merges the anthropology, history, and economics of food consumption, students acquire the tools for developing new communications, promotional, and sales strategies within the realm of high-quality gastronomy. Graduates emerge ready for careers in marketing and public relations, education and project management.<\/p>\n<p>The language of instruction is English. The program lasts 12 months and a minimum of 75% attendance is required. The Master will end in November 2012.<\/p>\n<p><\/div><\/div>\n<h1 style=\"text-align: center;\">***<\/h1>\n<h3>Master of Gastronomy: Food in the World (Food Cultures and Mobility)<\/h3>\n<hr \/>\n<div class=\"accordion-wrapper accordion-blucollapse\"><div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"false\" aria-controls=\"mogfwfcm-2017\" href=\"#mogfwfcm-2017\"><h3><span class=\"icon-wrapper\"><i class=\"icon-plus\" aria-hidden=\"true\"><\/i><\/span> MOGFWFCM 2017<\/h3><\/div><div class=\"collapse accordion-body\" id=\"mogfwfcm-2017\"><\/p>\n<p>A program that explores the political, economic, social, cultural, ecological, and nutritional dimensions of food, featuring a wide range of opportunities for employment and career-advancement. Program graduates have secured positions in food and agricultural organizations dealing with issues of food education, marketing, communication, and catering, as well as\u00a0organisations that implement social platforms focused on food sovereignty.<\/p>\n<p><strong>Groups: <\/strong><strong>25<\/strong><strong> students maximum<\/strong><strong> for each program<br \/>\n<\/strong><strong>80%<\/strong><strong> attendance is required<br \/>\n<\/strong><strong>Application Deadline: <\/strong><strong>5 <\/strong><strong>J<\/strong><strong>uly<\/strong><strong> 2017<br \/>\n<\/strong><strong>Ra<\/strong><strong>nkings Available Online: <\/strong><strong>12 <\/strong><strong>J<\/strong><strong>uly<\/strong><strong> 2017<br \/>\n<\/strong><strong>Start date: <\/strong><strong>25 <\/strong><strong>O<\/strong><strong>ctober<\/strong><strong> 2017<br \/>\n<\/strong><strong>Language of program: English<\/strong><\/p>\n<h4>Methodology<\/h4>\n<p>A holistic, cross-disciplinary, and multi-thematic section covering the most salient current trends in the worldwide discourses on Sustainable Gastronomy, taught by leading international scholars, who provide an advanced introduction to food Food Studies and to the most cutting-edge and inspiring thoughts concerning food addressed from different academic fields:<\/p>\n<p><span style=\"color: #ff6600;\">Food History; Food Geography; Food Anthropology; Food Sociology and Multiculturalism; Food Philosophy; Food Politics and Economics; Food and Social Movements; Food, Nutrition, and Public Health; Sustainable Agriculture; Cultural Ecology.<\/span><\/p>\n<h5><\/h5>\n<h5>Specialized courses taught by academics, chefs, food activists, or other stakeholders.<\/h5>\n<p>Teaching about worldwide geographies of food and food systems &#8211; understood as the results of a continuous co-evolution between societies and their given socio-ecological spaces &#8211; human ecologies, and food sovereignty.<\/p>\n<p>&nbsp;<\/p>\n<h5>Diners and case studies<\/h5>\n<p>Students will participate and co-organize 8 dinner events enlightening specific gastronomic case studies from all over the world.<\/p>\n<p>&nbsp;<\/p>\n<h5>Sensory analysis and tasting courses and workshops<\/h5>\n<p>Sensory analysis and tasting courses and workshops taught by professionals, who will offer an advanced introduction to the history, qualities, and evaluation of products like wine, beer, bread, pasta, cheese, cured meats, chocolate, coffee, tea, olive oil, and others.<\/p>\n<p>&nbsp;<\/p>\n<h5>Study trips<\/h5>\n<p>3 study trips to destinations in Italy, Europe, and the extra-European world, offering students a unique first-hand experience of food producers and their work, the structure and flavors of the local gastronomy, and the complexity of food issues.<\/p>\n<p>&nbsp;<\/p>\n<h5>Research project or Internship<\/h5>\n<p>A final 3-month research project or internship in a food business company, farm, restaurant, agency, NGOs, or another site of student\u2019s choice, to be selected in an extensive catalogue of placement opportunities.<\/p>\n<p>&nbsp;<\/p>\n<h5>Thesis<\/h5>\n<p>A research thesis to be completed under the guidance of a faculty advisor on a topic coherent to the research project or internship, the entire program\u2019s contents and expected to illuminate new knowledge in the field of Sustainable Gastronomy and Food Studies<\/p>\n<h4>An international program for a global network<\/h4>\n<p>Eighty percent of the students enrolled in the\u00a0Master\u2019s programs at the University of Gastronomic Sciences taught in English international students coming from every angle of the globe. This allows the students to acquire valuable cross-cultural \u00a0skills and develop an international network resulting from:<\/p>\n<ul>\n<li>International community \u00a0of the University coming from 87 \u00a0different countries;<\/li>\n<li>Interaction with the master\u2019s international visiting professors;<\/li>\n<li>Meetings with the protagonists of the food world during the different on-campus activities and study trips;<\/li>\n<li>Companies that encompasses the University network;<\/li>\n<li>Direct relationship with Slow Food\u2019s projects and its network<\/li>\n<\/ul>\n<h4>Subject Areas<\/h4>\n<h5>Contemporary Trajectories of the Worldwide Foodscape<\/h5>\n<ul>\n<li>Food History<\/li>\n<li>Food Justice<\/li>\n<li>Food and Sustainability<\/li>\n<li>Food Writing<\/li>\n<li>Cultural Ecology<\/li>\n<li>Sustainable Agriculture and Agroecology<\/li>\n<li>Food Aesthetics and Art<\/li>\n<li>Food and Public Health<\/li>\n<li>Food Policy<\/li>\n<li>Food Anthropology<\/li>\n<\/ul>\n<h5>Food Cultures and Mobility<\/h5>\n<ul>\n<li>The Global Food System: Capital, Politics, and Mobility<\/li>\n<li>Urban Food Systems<\/li>\n<li>Mobility and Logistics in the Global Food Commodity Market<\/li>\n<li>The Sociology and Cultural Economy of the Ethnic Restaurant<\/li>\n<li>Food and Climate Change: Carbon Footprint Production and Reduction in Farming, Food Processing, and Transports<\/li>\n<li>Migrant Workers in the Global Food Chain<\/li>\n<li>The Columbian Exchange<\/li>\n<li>Food, Empire, and Post-Colonialism<\/li>\n<li>Food, Gender, and Sexuality in Traditional and Contemporary Societies<\/li>\n<li>Food and Popular Culture<\/li>\n<li>Food and Ethics in Contemporary Consumer Culture<\/li>\n<li>Agroecology and Sustainable Farming<\/li>\n<li>Ethnobotany and Foraging<\/li>\n<li>Geographical Indications and Food Quality in the European Union<\/li>\n<li>History and Culture of Food in Modern Italy and the Globalization of Italian Cuisine<\/li>\n<li>The Nordic Food Lab<\/li>\n<li>Middle Eastern Cuisine and the Globalization of Middle Eastern Food<\/li>\n<li>Food in the Jewish Diaspora: From Biblical Religious Norms to the Kosherization of Jewish Food<\/li>\n<li>Chinese Cuisine and the Globalization of Chinese Food<\/li>\n<li>Japanese Cuisine and the Globalization of Japanese Food<\/li>\n<li>History and Anthropology of South East Asian Cuisines<\/li>\n<li>Culinary Traditions of Africa, African America and the African Diaspora<\/li>\n<li>Native American Cuisines<\/li>\n<li>New Latin American Cuisines<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h5>Tastings<\/h5>\n<ul>\n<li>Taste Science<\/li>\n<li>Sense of Smell<\/li>\n<li>The Theory and Practice of Food Education<\/li>\n<li>Food &amp; Wine Parings<\/li>\n<\/ul>\n<p><strong>Wine<\/strong><\/p>\n<ul>\n<li>Wine Tasting<\/li>\n<li>Wine Technology<\/li>\n<li>International wine geography<\/li>\n<\/ul>\n<p><strong>Chocolate &amp; Coffee<\/strong><\/p>\n<ul>\n<li>History, Processing, Cocoa Cultivation and Diversity<\/li>\n<li>The Taste of Coffee and Different Ways to Brew it<\/li>\n<\/ul>\n<p><strong>Cheese<\/strong><\/p>\n<ul>\n<li>Cheese Technology and tasting<\/li>\n<li>British &amp; Spanish Cheese Tradition<\/li>\n<li>French cheese tradition<\/li>\n<\/ul>\n<p><strong>Cured Meat<\/strong><\/p>\n<ul>\n<li>Cured Meat Technology and Tasting<\/li>\n<\/ul>\n<p><strong>Olive Oil<\/strong><\/p>\n<ul>\n<li>Olive Oil Technology and tasting<\/li>\n<\/ul>\n<p><strong>Spirits<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><em>* Program listing subject to change<\/em><\/p>\n<h4>Study Trips<\/h4>\n<p>3 study trips to destinations in Italy, Europe, and the extra-European world, offering students a unique first-hand experience of food producers and their work, the structure and flavors of the local gastronomy, and the complexity of food issues.<\/p>\n<p>Particular attention will be paid to concepts of terroir, food ecologies, and differences between industrial and more traditional settings, as well as first-hand experience along the entire food chain, including distribution and communications. Academic and logistical planning will be managed by university tutors, who also accompany the students during this phase of the program.<\/p>\n<p><strong>UNISG Study Trip Learning Cornerstones<br \/>\n<\/strong><strong>Lessons <\/strong>lead by historians and experts in the field of eno-gastronomy<br \/>\n<strong>Cooking demonstrations<\/strong> lead by chefs and restaurateurs<br \/>\n<strong>Visits to<\/strong> working in the context of traditional markets, Slow Food projects (Ark of Taste, Slow Food Presidia, Food Community, etc) and local restaurants<br \/>\n<strong>Cultural tours <\/strong>to discover the region<\/p>\n<h4>Tastings: Food &amp; Wine<\/h4>\n<p>Our contemporary tastings approach primarily looks to provide students with the competences to understand:<\/p>\n<ul>\n<li><strong>H<\/strong><strong>ow to taste food using different senses<\/strong><\/li>\n<li><strong>H<\/strong><strong>ow to use tasting glossaries to describe a product<\/strong><\/li>\n<li><strong>H<\/strong><strong>ow to distinguish a homemade product from an industrial on<\/strong><strong>e<\/strong><\/li>\n<\/ul>\n<p>This sensorial skill set is complemented by covering the following product\u2019s aspects:<\/p>\n<ul>\n<li><strong>H<\/strong><strong>istorical<\/strong><strong>.<\/strong><\/li>\n<li><strong>C<\/strong><strong>ultural<\/strong><strong>. <\/strong><\/li>\n<li><strong>T<\/strong><strong>echnological<\/strong><strong>.<\/strong><\/li>\n<\/ul>\n<p>Tasting lessons cover products such as: wine, olive oil, cheese, cured meat, chocolate, beer and honey; plus some Slow Food Presidia products.<\/p>\n<h5>Tastings during Study Trips<\/h5>\n<p>During the study trips students will have the opportunity to taste different products in their specific area of production and meet its producers; in some seminars they will observe as well, how a product can be used in cuisine by chefs.<\/p>\n<p><\/div><\/div>\n<h1 style=\"text-align: center;\">***<\/h1>\n<h3>Master of Gastronomy: Food in the World (Food Ecologies and Sovereignty)<\/h3>\n<hr \/>\n<div class=\"accordion-wrapper accordion-blucollapse\"><div class=\"accordion-header\" data-toggle=\"collapse\" aria-expanded=\"false\" aria-controls=\"mogfwfes-2017\" href=\"#mogfwfes-2017\"><h3><span class=\"icon-wrapper\"><i class=\"icon-plus\" aria-hidden=\"true\"><\/i><\/span> MOGFWFES 2017<\/h3><\/div><div class=\"collapse accordion-body\" id=\"mogfwfes-2017\"><\/p>\n<p>A program that explores the political, economic, social, cultural, ecological, and nutritional dimensions of food, featuring a wide range of opportunities for employment and career-advancement. Program graduates have secured positions in food and agricultural institutions and companies dealing with issues of food education, marketing, communication, and catering, as well as\u00a0organisations that implement social platforms focused on food sovereignty.<\/p>\n<p><strong>Groups: <\/strong><strong>25<\/strong><strong> students maximum<\/strong> <strong>for each program<br \/>\n<\/strong><strong>80%<\/strong><strong> attendance is required<br \/>\n<\/strong><strong>Application Deadline: <\/strong><strong>5 <\/strong><strong>J<\/strong><strong>uly<\/strong><strong> 2017<br \/>\n<\/strong><strong>Ra<\/strong><strong>nkings Available Online: <\/strong><strong>12 <\/strong><strong>J<\/strong><strong>uly<\/strong><strong> 2017<br \/>\n<\/strong><strong>Start date: <\/strong><strong>25 <\/strong><strong>O<\/strong><strong>ctober<\/strong><strong> 2017<br \/>\n<\/strong><strong>Language of program: English<\/strong><\/p>\n<h4><\/h4>\n<h4>Methodology<\/h4>\n<p>A holistic, cross-disciplinary, and multi-thematic section covering the most salient current trends in the worldwide discourses on Sustainable Gastronomy, taught by leading international scholars, who provide an advanced introduction to food Food Studies and to the most cutting-edge and inspiring thoughts concerning food addressed from different academic fields:<\/p>\n<p><span style=\"color: #ff6600;\">Food History; Food Geography; Food Anthropology; Food Sociology and Multiculturalism; Food Philosophy; Food Politics and Economics; Food and Social Movements; Food, Nutrition, and Public Health; Sustainable Agriculture; Cultural Ecology.<\/span><\/p>\n<h5>Specialized courses taught by academics, chefs, food activists, or other stakeholders.<\/h5>\n<p>Teaching about emerging trends and global change in worldwide food systems and cultures, as a result of mobilities of people, goods, capitals, ideas, and imaginaries.<\/p>\n<h5>Diners and case studies<\/h5>\n<p>Students will participate and co-organize at least 5 dinner events enlightening specific gastronomic case studies from all over the world.<\/p>\n<h5>Sensory analysis and tasting courses and workshops<\/h5>\n<p>Sensory analysis and tasting courses and workshops taught by professionals, who will offer an advanced introduction to the history, qualities, and evaluation of products like wine, beer, bread, pasta, cheese, cured meats, chocolate, coffee, tea, olive oil, and others.<\/p>\n<h5>Research project or Internship<\/h5>\n<p>A final 3-month mentored research project or individual internship in a food business company, farm, restaurant, agency, NGOs, institution, or another site of student\u2019s choice, to be selected in an extensive catalogue of placement opportunities.<\/p>\n<h5>Thesis<\/h5>\n<p>A research thesis to be completed under the guidance of a faculty member on a topic coherent to the research project or internship, the entire program\u2019s contents and expected to enlighten new knowledge, reflections, and pathbreaking intuitions in the field of Sustainable Gastronomy and Food Studies.<\/p>\n<p>&nbsp;<\/p>\n<h4>Subject Areas<\/h4>\n<p><strong>Contemporary Trajectories in Food Studies:<\/strong><\/p>\n<ul>\n<li>Food History<\/li>\n<li>Food and Sustainability<\/li>\n<li>Food Writing<\/li>\n<li>Cultural Ecology<\/li>\n<li>Sustainable Agriculture and Agroecology<\/li>\n<li>Food Aesthetics and Art<\/li>\n<li>Food and Public Health<\/li>\n<li>Food Anthropology<\/li>\n<li>Food Design<\/li>\n<\/ul>\n<p><strong>Italian Foodscapes<\/strong><\/p>\n<ul>\n<li>A Modern History of Italian Cuisine and Its Globalization<\/li>\n<li>Contemporary Trends of the Italian Food Industry (seminar)<\/li>\n<li>Agroecology in Italy (seminar)<\/li>\n<\/ul>\n<p><strong>European Foodscapes<\/strong><\/p>\n<ul>\n<li>Traditional Food Fermentations in Eastern Europe (seminar)<\/li>\n<li>Food Traditions in Legal Perspective in Europe and Beyond (seminar)<\/li>\n<li>Ethnobiology and Food Scouting in Europe and among Diasporas<\/li>\n<li>Geographical Indications and Trademarks: Quality Protection and Competition in Europe (seminar)<\/li>\n<\/ul>\n<p><strong>Middle Eastern Foodscapes<\/strong><\/p>\n<ul>\n<li>Food and Power in Israel and the Middle East<\/li>\n<li>Post-Colonialism and Food in the Maghreb (seminar)<\/li>\n<li>Sustainable Rural Development in Iran (seminar)<\/li>\n<\/ul>\n<p><strong>African Foodscapes<\/strong><\/p>\n<ul>\n<li>The Human Ecology of African Pastoralisms (seminar)<\/li>\n<li>Beyond Lucy: An Ape&#8217;s Perspective on the Origin of Food and Medicines (seminar)<\/li>\n<li>Food Policies and Institutions in Sub-Saharan Africa<\/li>\n<li>Food Activism in Egypt (seminar)<\/li>\n<li>Food Anthropology in Africa (seminar)<\/li>\n<\/ul>\n<p><strong>American Foodscapes<\/strong><\/p>\n<ul>\n<li>Traditional Knowledge and Agro-Biodiversity in the Caribbean<\/li>\n<li>Food Power and Resistance in the Andes (seminar)<\/li>\n<li>The Food-Medicine Continuum in the Andes (seminar)<\/li>\n<li>Contemporary Cuisines in Latin America (seminar)<\/li>\n<\/ul>\n<p><strong>Asian and Oceanian Foodscapes<\/strong><\/p>\n<ul>\n<li>Food Ecology and Gender in South-Eastern Asia<\/li>\n<li>Food Insects and Invertebrates in Asian and Austronesian Cuisines\u00a0 (seminar)<\/li>\n<li>Food Ecologies and Plant Foraging in Western Himalaya (seminar)<\/li>\n<\/ul>\n<p><strong>Gastronomy, Sustainability and Global Issues: an Holistic Approach (seminar)<\/strong><\/p>\n<ul>\n<li>Food Justice (seminar)<\/li>\n<li>National Cuisine Books (seminar)<\/li>\n<li>Molecules and Their Taste<\/li>\n<\/ul>\n<p><strong>Food Technology, Sensory Analysis, and Tastings of Food and Beverage<\/strong><\/p>\n<ul>\n<li>Products (see Tastings Food and Wine)<\/li>\n<\/ul>\n<p><em>* Course and module titles subject to change<\/em><\/p>\n<h4>Study Trips<\/h4>\n<p>3 study trips to destinations in Italy, Europe, and the extra-European world, offering students a unique first-hand experience of food producers and their work, the structure and flavors of the local gastronomy, and the complexity of food issues.<\/p>\n<p>Particular attention will be paid to concepts of terroir, food ecologies, and differences between industrial and more traditional settings, as well as first-hand experience along the entire food chain, including distribution and communications. Academic and logistical planning will be managed by university tutors, who also accompany the students during this phase of the program.<\/p>\n<ul>\n<li><strong>UNISG Study Trip Learning Cornerstones<\/strong><\/li>\n<li><strong>Lessons <\/strong>lead by historians and experts in the field of eno-gastronomy<\/li>\n<li><strong>Cooking demonstrations<\/strong> lead by chefs and restaurateurs<\/li>\n<li><strong>Visits to<\/strong> working in the context of traditional markets, Slow Food projects (Ark of Taste, Slow Food Presidia, Food Community, etc) and local restaurants<\/li>\n<li><strong>Cultural tours <\/strong>to discover the region<\/li>\n<\/ul>\n<h4>Tastings: Food &amp; Wine<\/h4>\n<p>Our contemporary tastings approach primarily looks to provide students with the competences to understand:<\/p>\n<ul>\n<li><strong>H<\/strong><strong>ow to taste food using different senses<\/strong><\/li>\n<li><strong>H<\/strong><strong>ow to use tasting glossaries to describe a product<\/strong><\/li>\n<li><strong>H<\/strong><strong>ow to distinguish a homemade product from an industrial on<\/strong><strong>e<\/strong><\/li>\n<\/ul>\n<p>This sensorial skill set is complemented by covering the following product\u2019s aspects:<\/p>\n<ul>\n<li><strong>H<\/strong><strong>istorical<\/strong><strong>.<\/strong><\/li>\n<li><strong>C<\/strong><strong>ultural<\/strong><strong>. <\/strong><\/li>\n<li><strong>T<\/strong><strong>echnological<\/strong><strong>.<\/strong><\/li>\n<\/ul>\n<p>Tasting lessons cover products such as: wine, olive oil, cheese, cured meat, chocolate, beer and honey; plus some Slow Food Presidia products.<\/p>\n<p><strong>Tastings during Study Trips<\/strong><\/p>\n<p>During the study trips students will have the opportunity to taste different products in their specific area of production and meet its producers; in some seminars they will observe as well, how a product can be used in cuisine by chefs.<\/p>\n<h5>Taste Science<\/h5>\n<ul>\n<li>The Sense of Smell<\/li>\n<li>The Theory and Practice of Food Education<\/li>\n<li>Food &amp; Wine Parings<\/li>\n<\/ul>\n<h5>Wine<\/h5>\n<ul>\n<li>Wine Tasting<\/li>\n<li>Wine Technology<\/li>\n<li>International Wine Geography<\/li>\n<\/ul>\n<h5>Chocolate &amp; Coffee<\/h5>\n<ul>\n<li>History, Processing, Cocoa Cultivation and Diversity<\/li>\n<li>The Taste of Coffee and Different Ways to Brew it<\/li>\n<\/ul>\n<h5>Cheese<\/h5>\n<ul>\n<li>Cheese Technology and Tasting<\/li>\n<li>British &amp; Spanish Cheese Tradition<\/li>\n<li>French cheese tradition<\/li>\n<\/ul>\n<h5>Cured Meat<\/h5>\n<ul>\n<li>Cured Meat Technology and Tasting<\/li>\n<\/ul>\n<h5>Olive Oil<\/h5>\n<ul>\n<li>Olive Oil Technology and Tasting<\/li>\n<\/ul>\n<h5>Spirits<\/h5>\n<p><\/div><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Specializing Master in\u00a0Design for Food &nbsp; Master of Applied Gastronomy: Culinary Arts &nbsp; Alto Apprendistato *** Two-year Graduate Degree *** Master in Cucina Slow *** Master Wine *** Master in Food Culture &amp; Communications Current and Past Programs *** Master of Gastronomy: Food in the World (Food Cultures and Mobility) *** Master of Gastronomy: Food &hellip; <a class=\"read-more\" href=\"https:\/\/old.unisg.oiss.io\/en\/programs-admissions\/archivio-master\/\">&#8230;read more<\/a><\/p>\n","protected":false},"author":22331,"featured_media":0,"parent":16325,"menu_order":11,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-27308","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Master Archive - UNISG - University of Gastronomic Sciences<\/title>\n<meta name=\"description\" content=\"Specializing Master in\u00a0Design for Food &nbsp; 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