Food Systems, Culture and Society: Are you ready to lead the way?

 

Food is one of the richest aspects of cultures and societies. Food is increasingly seen as something far greater than its simple quotidian nature, becoming a vehicle for local promotion and development, linked to understandings of economies which, despite being immersed in global processes, are still local and regional.

 

From this basic premise, food should be understood as a transversal element affecting all aspects and stages of life. These components are intimately linked to territory, local identity, development and heritage.

 

The Master's Degree in Food, Culture and Territory explores and develops these points of connection from an international and interdisciplinary perspective. It presents a multidimensional experience in terms of the learning environment, interactions and materials.

 

The programme identifies social processes that link food to people and places. It is designed for those interested in learning, whether professionals or those making first steps in their career. All our students share an interest in food, territory, heritage and local development.

 

The Master's in Food, Culture and Territory is made up of two mandatory Specialisations, two elected Specialisations and a Final Research Project. A Specialisation is a 4 month, 15 ECTS credit course made up of a series of modules (usually 3 or 4). The specialisations can be taken independently or as part of the master's.

 

Mandatory Specialisations:

• Food and Society
• Geographic Indication

Elective Specialisations:

• Food and Migration
• Community-Based Food Markets
• Mediterranean Food and Diet

Final Research Project:

 

The Master's in Food, Culture and Territory provides you with an opportunity to pursue a research topic in your area of interest. You may collaborate with your employer to develop a project or you may opt to undertake an independent research project. A UOC advisor must approve your research question and will work with you to carry out the research in an appropriate and timely fashion.

 

This Final Research Project (12 ECTS) is required to complete the Master's in Food, Society and International Food Governance and is to be completed over the duration of the master's programme. In general, research will be multi-disciplinary and will have a practical application.

 

The Final Research Project will be evaluated by an academic committee. The committee can include a mentor from your company or organisation. Agreements with industry on confidentiality are always strictly taken into account. Students must defend their project. This can be done virtually (as long as it is synchronous) or in person.

 

Completing the Final Research Project is a major task that requires patience and dedication. We will work with you to make it manageable and make sure that you acquire the knowledge and skills necessary to excel at the task.

 

A note about workload:

 

The UOC's educational model is flexible and designed to be adaptable to people's busy lives. This means that our classes run asynchronously and that there are no set class times. You are expected to log in and participate at your convenience.

 

It is very important to keep in mind that flexible is not the same as easy. These are serious master's level courses. In line with the European Credit and Accumulation Transfer System, we anticipate students to spend 25 hours a week on the courses to achieve an average grade. You will be expected to keep up with readings and assignments. Due dates are flexible and we can work with you around your schedule, within reason. Note that students who cannot log in at least five times a week (even if it is just for 30 minutes to catch up on discussions), find the workload onerous.

 

Get in touch:

 

Please email us at foodsystems@uoc.edu if you have any questions about the programme.

 

Questions about the UOC, payment and/or registration should be sent to queries@uoc.edu

The programme attracts those who want to work and specialise in the food sector or those who want to improve their knowledge and skills in order to improve their professional prospects.

 

The course is designed in particular for:

• those working in the food, drink and agriculture sector;

• social scientists;

• public administrators;

• cultural and heritage managers;

• journalists specialising in food;

• professional organisations, NGOs or international cooperation projects dealing with issues relating to food and agriculture, and

• students looking for further education in agro-food subjects.

List of topics

The Master's in Food, Culture and Territory is made up of two mandatory specialisations, two elective specialisations and a final research project.

 

The two mandatory specialisations are:

• Food and Society
• Geographic Indication

You may then select two from:

• Food and Migration
• Community-Based Food Markets
• Mediterranean Food and Diet

 

See complete syllabus

Price

4.295 euros

Consult the financial aid that the UOC offers to international students.

 

The programme fees should be confirmed on enrolment.