Food and Nutrition

120.

Faculty of Geography and History

25

The main aims of the Masters program are:
a) To provide students with a wide-ranging theoretical understanding of the economic, social, technical, cultural and heritage aspects of food systems throughout history.
b) To provide students with an in-depth knowledge of the specialist literature in the field and of other written and oral, archaeological, iconographic and audiovisual sources of information related to food culture.
c) To develop the students' analytical skills, awaken their academic curiosity and to provide them with good research skills.

The committee coordinating the three teaching units will assess all applications (curriculum vitae)in order to determine whether candidates have the appropriate backgrounds for successfully completing a program that includes subjects in the humanities and social sciences as well the experimental sciences related to food.
The following are considered essential requirements:
a) Previous study of subjects in the social or experimental sciences related to food,
b) Together with free-choice credits in both the social and experimental sciences.
c) Knowledge of Spanish, French and Italian.

The following are considered desirable requirements:
a) Experience in journalism, heritage management and food museography.
b) Internships in companies operating in the food industry.

Should the committee be unable to determine an applicant's suitability on the basis of the CV, they will be called for interview.
Students from outside the European Union should attach to their CVs the course program and required reading lists for each of the subjects studied in their country of origin.

Graduates in the following subjects may register for the Masters: History, Social and Cultural Anthropology, Sociology, Geography, Economics, Information Sciences, Philology, Food Science and Technology, Nutrition and Dietetics. Graduates from other disciplines must seek the express approval of the committee coordinating the three teaching units.
Students should have had previous training in the social or experimental sciences in food-related topics, as these two academic approaches form part of the Masters program.
Candidates should also be able to read scientific texts written in Spanish, French and Italian.

Students will receive a broad theoretical and practical training in the history and culture of food, complemented by the opportunity to specialise in certain areas of the field thanks to a range of free-choice credits, the undertaking of a number of assignments and a research project. Students will acquire the necessary skills:
a) To teach such subjects as the history of food, food anthropology, history of cooking, history of gastronomy, history of dietetics, all of which are included in the curricula of professional training programs for the Hotel, Tourism and Catering sector.
b) To work in museums, libraries and documentation centres dedicated to the subject of food.
c) To promote, as part of a public or private organization, a region's or country's food and gastronomic heritage.
d) To plan cultural events and tourism routes centred around food products.
e) To work in publishing houses or on magazines specialized in cooking, food and gastronomy.
f) To provide expert support to companies in the food industry seeking to give their products and activities an added value of a cultural nature.