M.A. Program in Food Studies
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Master
A Roma
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Descrizione
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Tipologia
Master
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Luogo
Roma
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Durata
15 Mesi
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Crediti
36
The goal of the M.A. Program in Food Studies is to provide students with knowledge, critical thinking and transferable skills related to the global and local dimensions of sustainable food production and consumption, to the business of food and to communicating about food.
It is a flexible program whereby students will be able to focus their course of studies on topics of their interest in relation to pursuing research at the Ph.D. level or in more direct relation to their professional career goals and aspirations.
The Program addresses:
- The worldwide societal concerns on the choices facing humankind in relation to feeding an increasing world population, the pressures exercised on natural resources, the risks of the loss in biodiversity, the spread of obesity, the persistence of under-nutrition and the impact of climate change
- The interdependence of nations and the ways in which governments, the business industry and civil society are dealing with these issues through policies, programs and regulatory frameworks
- Business and communication models and practices towards sustainable food production and consumption.
Sedi e date
Luogo
Inizio del corso
Inizio del corso
Profilo del corso
Upon completing the Program students will be able to:
- Demonstrate a high level of knowledge of the main factors impinging on sustainable food production and consumption at the global level and relate them to their own countries’ situation.
- Evaluate the nexus between food production-consumption and the environment.
- Analyze the main policies and regulatory frameworks related to food and their implementation at international and national level.
- Examine and compare the main tenets of food-induced rural development policies and programs, in both developed and developing countries, and with particular reference to Italy, within the European context.
This program is directed towards recent graduates and professionals interested in careers in international organizations, non-profit or private sector, as well as those who would like to do further research-based work or a PhD.
The prerequisite for admission to the M.A. in Food Studies is a completed B.A./B.Sc. degree in the sciences, humanities or social sciences. Students who do not have a completed B.A./B.Sc. degree in sciences, humanities or social sciences must demonstrate through an interview sufficient knowledge of the food-agriculture-environment nexus and other aspects such as the international political and economic dimensions of the policies and regulatory frameworks which encompass also food, and/or the food business industry operations and practices, and/or the social and technical aspects of the digital
The M.A. in Food Studies at AUR has an international scope and addresses both the European and American regional and local approaches to sustainability.
Opinioni
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L'esperienza mi ha arricchito e fatto migliorare molto in ambito linguistico e culturale. Grazie a tutti!
← | →
-
Avevo imparato la lingua quando ero ancora a casa. Bell'esperienza, ringrazio tutti quanti!
← | →
-
Prof. Liberto, il Prof. Kirk, il Prof. Gwynne, e il Prof. Holmes-Duffy sono tutti fantastici.
← | →
Valutazione del corso
Lo consiglia
Valutazione del Centro
Moses
Kay
KATIE
MATTYMATTY
LADYMISSHEATHER
Materie
- Sostenibilità
- Sostenibilità ambientale
- Nutrizione
- Sustainable Food Systems
- Management
- Ricerca sociale
- Analisi dei dati
- Ricerca sul campo
- Statistica delle scienze sociali
- Analisi logica
Professori
Maria Grazia Quieti
Founding Program Director, Food Studies
PhD. in Social Sciences, Cardiff University - Cardiff, UK MA in Public Administration, Harvard University - MA, USA BA in Cultural Anthropology, Università degli Studi di Roma La Sapienza - Rome, Italy Before joining The American University of Rome as Dean of Graduate Studies and Founding Program Director of Food Studies, Dr. Quieti was Executive Director of The U.S.-Italy Fulbright Commission. Prior to 2007 Dr. Quieti had a long career in the Food and Agriculture Organization of the United Nations (FAO), during which she held various positions, including Senior Policy Officer.
Programma
The M.A. Program consists of five core courses, five elective courses and thesis. The total number of credits is 36, of which 30 credits is for coursework and 6 for the thesis.
Core Courses – 15 credits total
The core courses are obligatory for all students enrolled in the M.A. Program. They are designed to provide in-depth knowledge on the different aspects of food production and consumption that characterize the contemporary world food system. They emphasize the relevance of different disciplines for the analysis and the importance of locating and evaluating the sources of the very rich information surrounding food throughout its chain from production to processing, distribution, marketing and consumption.
Through the core courses students will be able to identify their main area of interest, choose the electives corresponding to their preferred course of study and start considering the topic for their thesis. The core courses will be based on primary sources, relevant academic literature and actual policy documents on particular topics. They will be conducted through classroom lectures with student engagement, discussions with professional guest speakers, visits to the Rome-based UN and CGIAR Agencies, on-site classes in Rome and in rural areas of Italy.
Elective courses are designed to enable students to shape their own professional and/or research profile. They can choose different course combinations aimed at deepening their knowledge following their research interests and at providing transferable skills according to their identified career goals. The transferable skills of this M.A. are grounded in the existing programs at AUR related to communications and to business and management. The elective courses include the possibility of doing an internship and also, in exceptional cases, following consultation and approval by the Academic Advisor, independent study up to a maximum of three credits. The program allows a certain flexibility, not only with the choice of elective courses, but also in respect to the time frame in which these courses can be taken. However, students are required to complete all coursework before they can submit their thesis.
Students must select 15 credits from the following courses (minimum course enrolments must be met to ensure that the course will run):
For acquiring skills on communications about food: Digital Multimedia and Food (3 credits)Food Writing in Media (3 credits)
For acquiring business and management skills: Conflict Resolution and Negotiation (3 credits)Entrepreneurship: Starting and Managing Your Own Business (3 credits)Principles of Business: Accounting, Finance and Economics (3 credits)Principles of Business: Management and Marketing (3 credits)Statistics for Social Research (3 credits)
Level 400 courses which could be offered at level 500 with an enrichment element: The Economics and Policies of Italian Food Industries Field Trip (3 credits)Consulting: Tools, Analysis and Strategies (3 credits)International Humanitarian Response (3 credits)Global Marketing (3 credits)
For added flexibility to steer course of studies towards career goals: Internship (3 credits)Independent study (3 credits)
Exact selection and number of elective courses offered in each semester is subject to change. Students will be informed about available elective courses for the fall semester upon opening of the application procedure for the MA program. Students will be asked to choose elective courses in the fall semester upon the official registration for the program. Students choose elective courses for the spring semester by the end of the winter break.
To view the course syllabi please contact admissions at gradschool@aur.edu.
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M.A. Program in Food Studies