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, on-site classes in Rome and in rural areas of Italy.
 

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)
  • Geographic Information Systems (GIS) for Food and Agriculture (3 credits)  

The elective course selection includes the possibility of completing an Independent Study of three credits, in exceptional cases, following consultation and approval by the Academic Advisor. 

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


Full-time: overview Food Studies courses 2021-22

 

Part-time: overview Food Studies courses 2021-23