Communication for Food
What is the objective of the course? What is it?
What does it train you for?
What does it train you for?
The interclass program in Communication for Food is the first Master Degree program of its kind in Italy and Europe. It brings together the educational aims of the Communication Theories Degree Class (LM-92) with those of the Economic and Social Sciences on Food and Wine (LM-GASTR), in order to train experts in both fields, so that the contents of LM-GASTR can be best communicated through the theories and techniques of LM-92. The outcomes of this new Course of Study are many. First of all, it is to train communicators who are competent specifically in the food and wine sector, so as to provide the territory - Sicilian and beyond - with professionals capable of promoting the goods and services related to that sector. Communicators, therefore, with skills related to the world of food and cooking, taste and table, catering and food and wine tourism, events and trade fairs: thus advertisers, journalists, bloggers, influencers, etc. But the scope of action of the Master's Course is actually much broader, since the issue of communication is to be understood not only as promotion but also and above all as taste education, as the progressive edification of a special attention to food and everything related to it, in the ethical, political, aesthetic, social, anthropological, linguistic, and semiotic spheres.
What do you learn?
Graduates in Communication for Food receive a high-profile training that is completely original with respect to traditional knowledge of the agri-food field, maturing a sensitivity to the cultural, social, aesthetic, anthropological and semiotic bearing that food possesses, as well as specific knowledge about the dynamics of valorization, promotion and fruition of food products. To the knowledge of communication and, in particular, of semiotic disciplines, are added historical, anthropological, geographical and sociological knowledge, which enables an understanding of the dynamics of production and transformation of food and wine that have occurred over time and space. To them are added the aesthetic area knowledge inherent to food taste, the scientific food and nutrition knowledge, the legal knowledge, and also the economic-tourism and marketing knowledge necessary to understand the possibilities that food and wine can offer in terms of economic development. Added to these is the creative and design area, carried out through laboratory-type teaching, which allows students to confront the problems presented by the design of both classically understood communication (from advertising campaigns to food and wine journalism) and consumer spaces.
What can you do with it?
The outgoing cultural profile is that of the Food a Communicator who can act both in the field of communication design in the strict sense and in research in the field of food culture and food dissemination and education. Possible professional profiles consistent with the skills envisaged by the degree include: consultant for the promotion of food and wine products (strategic planner, ADV specialist, event planner, press officer, social media manager); consultant for restaurants, wine shops and other places of food and wine consumption; consultant to the design of places of consumption (restaurants, supermarkets, new forms of hybridization between production and consumption, etc.. ); consultant for tourist agencies, production farms or agritourisms; consultant for agencies and institutions that promote activities in the field of biodiversity and control over food knowledge; designer and coordinator of research groups on food and culture at various levels for participation in funding calls (regional, national, European); popularizer on food and wine knowledge and creator of editorial content for magazines, food and wine guides, cookbooks and specialized publishing houses; promoter of food education; communication consultant in the field of dietetic-nutritional.