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Headquarter
Faculty of Medicine and Dentistry and Faculty of Pharmacy and Medicine University “Sapienza” of Rome Rome
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Department
Experimental Medicine, University “Sapienza” of Rome & Innovation in Biological, Agro-Food and Forest Systems, Viterbo
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Language
Italian
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Course lenght
3 years
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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.
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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.
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Further education
Master’s Degree courses and 2nd-level Professional Master programmes.
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Further information about the course
The course is inter-university and lessons are held in Rome: Official website of the course(SAPIENZA)
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Download the brochure
Click here to download the brochure.
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Programme coordinators
Presidente del Corso per l’Università Sapienza di Roma:
Prof. Lorenzo M. Donini
lorenzomaria.donini@uniroma1.itReferente del Corso per l’Università della Tuscia:
Prof.ssa Diana De Santi
desdiana@unitus.itReferente per l’orientamento:
Prof. Marcello Fidaleo
fidaleom@unitus.it
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Academic Calendar
Macro area