These programs offer students four different options for studying the politics, culture, and history of food in Italy.
Institution: The Umbra Institute (Perugia)
Name of department/program: Food Studies Program
Description: The Umbra Institute’s “Food Studies Program” is an intensive, semester-long investigation of food from a number of different perspectives. Classes include “The History and Culture of Food in Italy,” “Sustainability and Food Production in Italy,” and “The Business of Food: Italy and Beyond.” The program has a strong co-curricular and extra-curricular component as well as possible internships. Coursework can be counted as History, Sustainability, Business, Food Studies, or Sociology credit.
Institution: Gustolab Institute (Rome)
Department/program: Food & Culture, Food & Media
Description: A provider of food-related semester and summer courses to American universities and colleges, Gustolab offers the unique ability to tailor a food program to the specific requirements of the host students, whether they study Italian language, media, architecture, or nutrition. Gustolab’s staff have a long history of teaching and excellent contacts in the food industry (from production to food journalism).
Institution: Universita degli studi Roma Tre (Rome)
Department/program: Human Development and Food Security
Description: An M.A.-level program which was with the sponsorship of the World Food Programme it aims to train qualified specialists working for NGOs and international organizations and bilateral cooperation to enable graduates to contribute to fighting hunger and poverty.
Institution: University of Gastronomic Sciences (Pollenzo/Colorno)
Department/program: Gastronomic Sciences/Gastronomy and Food Communications
Level: Undergraduate and graduate
Description: The University of Gastronomic Sciences was founded in 2004 by the international non-profit Slow Food. Its goal is to create an international research and education center for those working on renewing farming methods, protecting biodiversity, and building an organic relationship between gastronomy and agricultural science.