Cattolica’s Cremona campus (part of Piacenza-Cremona campus) boasts one of the world’s most renowned teams of Agriculture academics, scientists and researchers; a team at the forefront of food innovation and technology, whose expertise extends to developing tracking systems for any product transported across the European Union. If you would like to study for a graduate qualification in the world’s fastest growing industry, then a beautiful city in the heart of the Italian food valley will open your doors to the world.
The Agricultural and Food Economics program will prepare students to analyze the Agri-food system and to operate in the various functional areas of businesses and organizations. The program will develop your professional knowledge and skills with regards to:
● Analyzing traditional problems relating to agricultural markets and food, evaluating the implications of Agri-food and commercial policies
● Managing the liberalization processes and rules of free competition also within an international context
● Analyzing the behavior of final consumers with respect to agricultural and food products
● Understanding the different sectors of the Agri-food system, the vertical relations and the coordination of the various phases of the system (e.g. agriculture, food processing, and food retailing)
● Managing emerging issues in agricultural and food production, including the safety of foodstuffs and the environmental impact of agricultural activities, the role of quality, information and traceability, the management of technical innovations, in particular biotechnology, and of the industrialization of agriculture
● Dealing with corporate and logistical problems that affect business functions according to the peculiarities of agri- business companies.
Graduates from the Agricultural and Food Economics program have various professional openings in:
● Agri-food corporations (multinational food companies, Small and Medium-Sized Enterprises (SMEs), retail chains)
● Professional associations of agricultural and food companies service and consultancy firms for agricultural and food companies
● Entrepreneurial activities
● Academic or applied research
● International organizations
First year credits
● Management basics (8 ECTS/CFU)
● Technology for food health and safety:
○ Principles of food protection (5 ECTS/CFU)
○ Principles of food hygiene (5 ECTS/CFU)
● Economic fundamentals of the Agri-food system:
○ Economics of the Agri-food system (6 ECTS/CFU)
○ Agricultural and food legislation (4 ECTS/CFU)
● Quantitative methods:
○ Applied statistics for the Agri-food system (6 ECTS/CFU)
○ Applied agricultural and food economics (6 ECTS/CFU)
● Industrial organization (8 ECTS/CFU)
● Financial accounting and business evaluation (6 ECTS/ CFU)
● Seminar on Theological issues
Second year credits:
● Agricultural and food market institutions (6 ECTS/CFU)
● Agricultural and food marketing (6 ECTS/CFU)
● Economics of agricultural and food markets (8 ECTS/CFU)
● Business planning and control (6 ECTS/CFU)
● Strategy and leadership (6 ECTS/CFU)
● Optional courses:Suggested optional courses:
● Topics in Agricultural and Food Economics I (4 ECTS/CFU)
● Topics in Agricultural and Food Economics II (4 ECTS/CFU)
● Cultura e Lingua Italiana (Italian Culture and Language) (only for non-Italian students) (2 ECTS/CFU)
Selected students can attend one or two semesters in the following partner universities:
● Technische Universität München
● University of California, Davis
● University of Connecticut
● North Dakota State University
● Iowa State University
● Wageningen University
Cremona is located in the Lombardy Region, which in itself has over 53,000 agricultural businesses and contributes €113 billion to the Agri-food industry revenue. It is also the most advanced region in Italy with regards to biotechnology, with 78 companies operating in the sector.
The course is organized by SMEA Postgraduate School at Università Cattolica. The School has almost 30 years of experience in graduate education, advanced scientific research and extension, in the field of agricultural and food economics and business.
Studying Agricultural and Food Econom- ics in Cremona will give you the precious opportunity to combine the high stan- dard education delivered by our faculty and the managerial approach developed during internships and seminars with distinguished agribusiness company managers. Graduates from the Agricultural and Food Economics program have various professional openings in:
Università Cattolica offers its students the opportunity to study abroad, both during regular terms and the summer. Our exchange and summer programs allow students to earn credits while studying abroad in one of Cattolica’s prestigious partner institutions.
UCL's Scandinavian Studies MA offers an intellectually exciting and flexible range of options focusing on Nordic culture in a global context. No prior knowledge of a Nordic language is required, though students can opt to consolidate their language or translation skills, or to start Danish, Finnish, Icelandic, Norwegian or Swedish from scratch.
Optional modules include advanced translation skills, Nordic cinema, Nordic literature in global perspective, the transnational politics of the region, and material cultures as well as modules on Viking and medieval Scandinavia. Assessed modules are supplemented with workshops and a summer school providing opportunities for networking and career development in publishing, translation, film-making, and the heritage and creative sectors.
Students undertake modules to the value of 180 credits.
The programme offers two pathways: taught and research. Taught: one core cross-language module (30 credits), three optional modules (90 credits), dissertation (60 credits). Research: one core cross-language module (30 credits), two taught modules (60 credits), dissertation (90 credits).
A Postgraduate Diploma, one core module (30 credits), three optional modules (90 credits) full-time nine months or part-time two years, is offered.
A Postgraduate Certificate, one core module (30 credits), one optional module (30 credits) full-time three months, part-time six months, is offered.
Students choose from a range of optional modules on topics such as the following:
All students undertake an independent research project which culminates in a substantial dissertation.
Teaching and learning
The programme is delivered through a combination of seminars, lectures and reading and language classes. Student performance is assessed through written examination, coursework, and the dissertation.
Further information on modules and degree structure is available on the department website: Language, Culture and History: Scandinavian Studies MA
An MA in Scandinavian Studies offers prospects for employment in the private as well as in the public sector, whether in Scandinavia or in the English-speaking world. Former graduate students in the department are to be found in a range of challenging careers, which include work in IT and management, museums and university teaching.
In the UK and abroad, the Nordic countries are increasingly recognised for the success of their political and social model, and for their film, literature, food and design. Our MA graduates bring their deep understanding of Scandinavian culture to careers in which knowledge of the region is key: publishing, the arts, commerce and information management. Expertise in Nordic languages is rare in the UK, and employer demand is accordingly high. Our MA allows students to hone their Nordic language skills or to try a new language. Many of our graduates launch careers with translation companies and as freelancers.
UCL Scandinavian Studies is the largest independent Scandinavian department in the UK. Our research and teaching encompasses the languages, literatures, cultures, histories and politics of the entire Nordic region, ranging from the Viking Middle Ages to the present day.
Facilities are excellent: UCL boasts possibly the best Scandinavian Studies library outside Scandinavia, and students also have the outstanding collections of the British Library close at hand. Excellent links with universities in mainland Scandinavia, Iceland and Finland provide further benefits.
The department is home to the Viking Society for Northern Research, a leading publisher of Old Norse texts and monographs on medieval Scandinavia.
The Research Excellence Framework, or REF, is the system for assessing the quality of research in UK higher education institutions. The 2014 REF was carried out by the UK's higher education funding bodies, and the results used to allocate research funding from 2015/16.
The following REF score was awarded to the department: School of European Languages, Culture & Society
74% rated 4* (‘world-leading’) or 3* (‘internationally excellent’)
Learn more about the scope of UCL's research, and browse case studies, on our Research Impact website.
It is increasingly recognised that reductionist approaches to tackling food-related issues are ineffective and that a more comprehensive, holistic approach is required if we are to better understand the many ways that food affects and shapes our lives, and effectively address the many injustices and inequalities that are manifest in the current food system.
The MSc Gastronomy provides an opportunity to study food in a more complete sense. The course, the first and only one of its kind in the UK, acknowledges the complex nature of food and takes an interdisciplinary approach to shed light upon the often unseen links between food culture and communications, science and systems, production and politics and more.
The course takes an experiential approach, with field trips to a diverse range of food related businesses and organisations - from food banks to Michelin starred restaurants, large-scale agri-businesses to food processors. Through input from a wide range of specialist and expert speakers, students gain exposure to the diverse dynamics that affect how we produce, consume, represent and understand food.
Scotland is most often the showcase for this, however the concepts covered are transferable to other countries. Whether you’re looking to enhance your career in the food industry, interested in cultivating a broader understanding of food, or are looking for a new direction, please contact us. We’re more than happy to discuss the course with you and help you discover if our unique brand of gastronomy is for you.
Modules will involve elements of inquiry (problem) based learning, report writing, visual presentations, essays and viva voce interviews. Learning therefore will be diverse and teaching will happen anywhere that there is a relationship to food and drink or ancillary industries. This may be in the University, on the streets of Edinburgh, the hills of the Scottish Borders or in a Michelin starred restaurant. The course will therefore embed research-led learning, by requiring students to examine information from a diverse range of sources including academic books/journals, online blogs/ wiki’s relating to food and drink agendas, and primary and secondary data. The importance of working closely with industry colleagues cannot be underestimated.
Opportunities to interact with for example, farmers, North Sea fishermen, and cooks and producers at all levels will enhance the learning experience. Class sizes are normally around 15-20 students. This ensures that students receive fantastic support from tutors and benefit from sharing experiences with classmates.
Each module consists of 60 hours of teaching time over a 10-week period. There are two core modules planned for each semester, plus a research module that spans the first two semesters. You will be required to carry out independent work and also complete a dissertation.
This course has been developed in collaboration with a broad range of stakeholders involved in the food and drink industries.
30 credits: Food & Drink: The Relationship to People and Food/ Science of Food/ The System: From Field to Market/ Food Communications
15 credits: Research Methods
If studying for an MSc, you will also complete a dissertation (60 credits).
Graduates will place themselves in the enviable position of having had exposure to a range of industry experiences and contemporary food issues that will enable them to make interventions and transformations in a wide variety of areas. These may range from education or community work, to advocacy and policy work within the non-profit sector.
There are several routes to entry.
- Applicants may have a first degree in an associated subject, for example, a BA (Hons) in Hospitality, Culinary
Arts, or Nutrition.
- An honours degree (or equivalent) in a different discipline but where the applicant has a demonstrable passion for food and drink.
- An applicant may potentially be a mature student who has spent a considerable period of time in industry and wishes to formalise their education.
All shortlisted candidates will be interviewed as part of the application process
International: Where your honours degree has not been studied in English, you will be required to provide evidence of English language competence at no less than IELTS 6.5 with no individual component score below 5.5
-This is the first MSc in Gastronomy in the UK.
-The course has 15 funded places available for potential students resident in Scotland and the EU.
Why do we eat the way we do? What happens to food in our body? How does nutrition maintain our health? How do we study the way people use food? How does culture influence our food choices? How is food discussed in the media? How can we change food behaviour?
The Master’s Programme in Human Nutrition and Food-Related Behaviour focuses on human nutrition and related behaviour from the perspective of public health nutrition, nutrition physiology and social sciences. The innovative, thought-inspiring programme is built around human nutrition, food behaviour and food consumption.
The goal of the Master’s programme is to enable you to
The Master’s Programme in Human Nutrition and Food-Related Behaviour focuses on
The multidisciplinary University of Helsinki provides numerous options for other studies.
The courses incorporate different methods of study, such as
The diversity of learning methods enhances the development and application of critical thinking, argumentation and problem-solving skills.
This exciting MSc gives you the breadth and background to bridge disciplinary divides and tackle the environmental issues that face us all.
This programme provides up-to-date knowledge of the contemporary issues and debates on the relationships between the environment, nature, culture and society.
This interdisciplinary programme draws on expertise from across the University, especially from geography, philosophy, theology, science, technology studies and development studies, providing a unique critical perspective.
You will develop the research skills and abilities to assess the importance and implications of geographical, philosophical and other theoretical debates which shape environmental policy and practice.
Our graduates are equipped to think critically, to generate new knowledge related to the environment, and to use this knowledge effectively to address urgent environmental challenges.
This programme is affiliated with the University's Global Environment & Society Academy.
Applicants receiving an offer of admission, either unconditional or conditional, may be required to pay a tuition fee deposit. Please see the fees and costs section for more information.
This programme consists of six taught courses, including four option courses, studied over two semesters. In addition, students undertake an individual dissertation project.
Compulsory courses typically will be:
In consultation with the Programme Director, you will choose from a range of option courses. We particularly recommend:
Courses are offered subject to timetabling and availability and are subject to change.
Graduates have pursued careers in environmental policy, conservation, animal welfare, NGOs (environmental charities and development organisations), public consultation and PhD research.
Would you like to know what it’s really like to study at the School of GeoSciences?
Visit our student experience blog where you can find articles, advice, videos and ask current students your questions.
The Bordeaux Biology Agrosciences (B2AS) program offers an integrated multidisciplinary approach that is adapted to the realities of research (background research) as well as to the socio-economic sector (professional courses). The program objectives are to train and equip researchers and professionals to face the issues posed by agriculture in the 21st century. This is achived by integrating plant biotechnology and agrofood technology within course content in order to deal with the challenges of innovation in agriculture.
With such an integrated approach, the Master B2AS represents a meeting point between academia and professionals. During the program, students may specialize either in the field of plant biology, biotechnology, plant breeding, genetics, plant and human health benefits, food production and innovation. The wide partner network provides students with a range of complementary expertise. This means that specific competencies are developed within the chosen field of biotechnology and plant breeding for agriculture improvements.
Scientific English (3 ECTS)
Plant development and reproduction (3 ECTS)
Metabolism and cellular compartmentation (3 ECTS)
Biotechonology (3 ECTS)
Plant pathogen interactions (3 ECTS)
Plant breeding (3 ECTS)
Quantitative and population genetics and evolution (3 ECTS)
Laboratory Practice (6 months/30 ECTS)
During their studies, students will:
The objectives of the B2AS program are to prepare students for further study via PhD programs and/or careers in the food and agronomy industry throughout the world. This is achieved by providing high-level training in plant sciences but also by preparing students with relevant knowledge and skills in management and business.
Graduates may apply for positions in the following industrial sectors in a R&D laboratory as well as in production activities: