Master’s degree in Food - Sources, Culture and Society

The work developed by a student during one academic year, according to the indicative plan of the course and on a full time basis, totals 60 ECTS.


Study Programme

Course unit title Year Regime Type Subject area ECTS credits
At the Medieval Table: Rituals and Interdictions 1 1st Semester Compulsory HC 10.0
Flavours from the Past: Greek and Roman Cuisine 1 1st Semester Compulsory HC 10.0
Gastronomy and Sociability in Contemporary History 1 2nd Semester Compulsory HC 10.0
Methodology and Sources for the History of Food 1 2nd Semester Compulsory MET 10.0
Religions and Food 1 1st Semester Elective * HC 10.0
Table and Food Imaginary in the European Literature 1 1st Semester Elective * LI 10.0
Food, Medicines and Poisons 1 2nd Semester Elective * HC 10.0
The Territories of Food: Routes of Knowledge and Taste 1 2nd Semester Elective * GEO 10.0
Course unit title Year Regime Type Subject area ECTS credits
Supervision Seminar 2 Annual Compulsory HC/G/L 10.0
Internship / Report 2 Annual Elective * HC/G/L 50.0
Project 2 Annual Elective * HC/G/L 50.0
Thesis 2 Annual Elective * HC/G/L 50.0

The optional course units are offered on a yearly basis, depending on the availability of the Organic Unit