M.A. Food Studies: Policies for Sustainable Production and Consumption

The 15-month M.A. program consists of six core courses, four elective courses, and the thesis. The total number of credits is 36, of which 30 credits are for coursework and six are for the 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, and on-site classes in Rome and in rural areas of Italy.

Note: Students in the Food Studies program should budget for approximately $500-$800 for mandatory field trip fees during the two semesters of coursework. Fees will be collected prior to each field trip. Any mandatory field trips and relative fees will be included in the syllabi received on the first day of classes.

Core Courses

Fall Semester

• Food, Environment, and Society (3 credits)
• Sustainable Food Systems (3 credits)
• The Global Food Economy (3 credits)
• Research Methods for Social Sciences (3 credits)
• Nutrition Policies and Programs (3 credits)

Spring Semester

• Food Policy (3 credits)
• Research Project Design (3 credits)
• Food, Rurality, and Local Development (3 credits)
• Social and Cultural Dimensions of Food and Eating (3 credits)

Elective Courses

Choose one among:

• Internship (3 credits)
• Food Writing across Media (3 credits)
• Grant Writing and Fundraising (3 credits)
• Negotiation and Conflict Management (3 credits)
• International Response to Humanitarian Crises (3 credits)

Audit Option (Additional Audit Fee Required)

• GIS Geographic Information System (1 credit)

Students are required to complete all coursework before they can submit their thesis.

Program Objectives

The goal of this 15-month, U.S.-accredited master’s degree program in Food Studies is to provide students with specialized knowledge and practical skills relating to the food system at all levels – from the local to the global – through an international lens. The program hones students’ critical thinking and independent research capabilities while cultivating the expertise and transferable skills necessary for the graduate student to pursue a profession in the field or continue to further study.

• A social science curriculum focused on the food and agriculture system, its sustainability, ethics, governance, and policies
• Experiential learning through work on a farm and contacts with professionals with a wealth of international experience and active engagement with Italy’s vibrant food/farming community and its rich food culture and agriculture
• Courses that recognize the value of practical skills and offer opportunities to combine theoretical learning with hands-on experience
• Appreciation of the worldwide societal concerns regarding the choices facing humankind in relation to feeding an increasing world population, including the pressures exercised on natural resources and the world’s biodiversity, public health and the spread of obesity, the persistence of under-nutrition, and the impact of climate change
• An understanding of the interdependence of nations in terms of food production and consumption and the ways in which governments, the business industry, and civil society are dealing with these issues through policies, programs, and regulatory frameworks.

Upon completing the program, students will be able to:

• Demonstrate a high level of knowledge of the contemporary food system, the main factors impinging on sustainable food systems, production and distribution, and consumption at the global level, and relate them to individual countries’ situations
• Evaluate the nexus between food production, food consumption, and the environment
• Assess critically nutrition from public health and environmental perspectives
• Analyze the main policies and regulatory frameworks related to food and their implementation at international and national levels
• Examine and compare the main tenets of food-induced rural development policies and programs in both developed and developing countries, with particular reference to Italy within the European context
• Appraise the macroeconomic environment and government policies impinging on the sustainability of food production and consumption
• Perform financial analyses, budgets, and forecasting in the food sector
• Write professionally about food across different media

Beyond course-specific skills and knowledge, students will acquire academic and transferable skills, including

• Conduct research by framing a research question, identifying and applying the appropriate quantitative or qualitative methods
• Analyze and present basic statistical data in a clear and effective way
• Communicate persuasively both orally and in writing, in different contexts and situations, including research paper writing and thesis defense

There are many organizations, both from the public, private, and non-profit sectors, that work in food and environment-related fields as well as humanitarian endeavors. Accordingly, well-trained professionals will find a range of fulfilling careers in this field. In balancing theory and practice, this Master’s program prepares students for employment in a variety of organizations for professional work as well as research in think tanks, consultancy companies, or academia.