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