PhD Program in Ecogastronomy, Food Sciences and Cultures (# of pos: 8)

The Ph.D. course, inter-university, together with the University of Turin, in “Ecogastronomy, Food Sciences and Cultures” is a multi-and interdisciplinary educational and research program around the themes of food, nutrition, and gastronomy in its full sense which according to the popular definition of Brillat- Savarin: “is the intelligent knowledge of whatever concerns man’s nourishment”.: The University of Gastronomic Sciences and the University of Turin are committed to supporting research and training concerning the following topics:

• Food Policies, Social Systems and Food Sovereignty
• Food and perception, food culture, and languages
• Food Science, Biodiversity, and Sustainability
• Food, Health, and Human Nutrition

The program foresees

• advanced research and advanced training activities, including seminars;
• Interdisciplinary, multidisciplinary, and transdisciplinary training activities, linguistic and IT improvement activities, as well as activities in the field of teaching, research management and knowledge of European and international research systems, evaluation and dissemination of results, intellectual property and open access to research data and products and the fundamental principles of ethics and integrity.

The course is aimed at and designed for the candidates interested in carrying out an innovative, and transversal research activity, which can enrich the respective and specific specialized fields of knowledge and skills from different areas which, considered altogether, constitute the deep and complex nature inherent in the notion of food.

In particular, the Ph.D. program pursues the following objectives:

a) The mastery of critical elaboration of the different social, scientific and cultural models in which the values of food are inscribed.

b) Learning of the main scientific and cultural reference systems aimed at the ecological and sustainable vision of food and gastronomy, respecting animal welfare and human health as well as the environment both concerning the wholesomeness of food and regarding proper nutrition.

c) The development of a systemic and relational vision regarding food and nutrition, as a function of proposing virtuous models of food politics and diplomacy

d) The experimentation of creative and innovative formats that are introduced in the technological, social, and cultural processes of the production, processing, and consumption of food.