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Home Course catalogue First cycle degree Gastronomic and Welness Sciences, Culture and Politics

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Gastronomic and Welness Sciences, Culture and Politics

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  • Headquarter

    Faculty of Medicine and Dentistry and Faculty of Pharmacy and Medicine University “Sapienza” of Rome Rome

  • Department

    Experimental Medicine, University “Sapienza” of Rome & Innovation in Biological, Agro-Food and Forest Systems, Viterbo

  • Language

    Italian

  • Course lenght

    3 years

  • Admission

    selective entry test

Graduates in “Sciences, cultures and gastronomic policies for well-being” will develop knowledge, understanding, and skills such as to be able to analyze the agri-food and food and wine systems, particularly about biodiversity, safety, and sustainability, concerning their relationships with ecosystems, with physiology and human behavior, in the light of humanities, social, economic, legal and political sciences, communication and marketing.

These objectives are pursued through the complex training activities, which combine frontal teaching activities, group work, activities of discussion/comparison (journal club, evaluation of material and documents on audiovisual or computer support, seminars, and study groups), activities laboratory and field training

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  • Learning objectives

    Graduates in this degree programs are expected to:

     

    • possess the basic knowledge for the critical analysis of gastronomic systems;
    • have a vast and articulated empirical knowledge of gastronomic systems through educational experiences, case studies and internships;
    • acquire the ability to critically process information related to gastronomic sciences, in order to contribute to the processes of knowledge, education and representation of social, economic and political development;
    • develop skills for critical analysis of the ways in which the multiple relationships existing between man and food develop, evolve and change through time and space.

  • Career opportunities

    Assignments in companies, public institutions, NGOs and entrepreneurial or freelance activity in the following fields:

     

    • development of new products;
    • distribution formats and services intended to increase and/or enhance
    • the gastronomic heritage;
    • evaluation of environmental sustainability;
    • social and economic enhancement of food production.

  • Further education

    Master’s Degree courses and 2nd-level Professional Master programmes.

  • Further information about the course

    The course is inter-university and lessons are held in Rome: Official website of the course(SAPIENZA)

  • Download the brochure

    Click here to download the brochure.

  • Programme coordinators

    Presidente del Corso per l’Università Sapienza di Roma:
    Prof. Lorenzo M. Donini
    lorenzomaria.donini@uniroma1.it

    Referente del Corso per l’Università della Tuscia:
    Prof.ssa Diana De Santi
    desdiana@unitus.it

    Referente per l’orientamento:
    Prof. Marcello Fidaleo
    fidaleom@unitus.it

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Academic Calendar

Macro area

Academic Calendar

Dates and Deadlines

Final Exam Session

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Contacts

Didactic Secretariat

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