Interuniversity Master's Degree Course
University of Perugia - Department of Agricultural, Food and Environmental Sciences (DSA3)
University for Foreigners of Perugia - Department of Italian Language, Literature and Arts in the World (LiLAIM)
This inter-university master’s degree, promoted by the Università per Stranieri di Perugia and the Università degli Studi di Perugia, in Management and Italian Food Culture, aims to provide university education for professionals and managers in the development of sustainable food and wine tourism, the export of Italian agri-food products, and the management of territorial and cultural resources linked to food.
To achieve this goal, the course offers a harmonious balance between technical disciplines (with subjects in economics and business, law, mathematics and statistics) and the humanities (with courses dedicated to the development of communication skills in the specialist lexicons of markets and finance, or aimed at developing intercultural skills within the complex relationship between food and society).
Additionally, there are internships, placements, and educational visits at institutions, companies, and organizations operating in the agri-food supply chain, which are closely interconnected with the cultural and environmental resources of the regions (import-export of typical agri-food products; organization of cultural and food and wine events; tourist incoming; design and implementation of packages for eco-sustainable tourism; digital marketing; promotion and management of green infrastructures, etc.).
The degree course is divided into two curricula to better meet the needs of the labor market.
- The first curriculum (Food and Wine and Cultural Tourism) is designed to guide graduates towards professional roles in the organization and coordination of cultural tourism, in connection with the food and wine sector and with a strong focus on Made in Italy industries.
- The second curriculum (Agri-food Markets) focuses on the organizational and management aspects of agri-food import-export, with particular attention to the promotion and international distribution of local products.
Course Information
The educational and cultural project, which fits within the European and Italian strategies for the economic and cultural development of Italian agri-food products, provides a program that will enable graduates to:
- possess qualified knowledge to analyze, design, and use information systems and governance decision-making processes for agri-food productions, with particular reference to Made in Italy;
- possess advanced cultural and professional training and qualifications, based on knowledge in the economic, business, and social fields;
- have training that allows them to analyze, manage, and design decision-making processes in companies, institutions, or organizations active in the sectors of agri-food production, sustainable food and wine tourism, and cultural offerings related to the production and consumption of food;
- be able to use, fluently both in written and oral form, at least one European Union language other than Italian, including the relevant disciplinary vocabularies.
Career opportunities The course aims to train professionals with essential skills for activities in the fields of development of organizations and agri-food production systems, national and international food marketing, cultural, touristic, and gastronomic promotion of Italian food and its related culture, and the planning of activities and events for the development of the Italian agri-food economy, particularly in an international context.
The cultural and educational profile integrates the economic and cultural dimensions of agri-food systems, as well as those of the ecological transition required of such systems. This integration allows for the training of professionals with a body of knowledge effectively suited to direct the transformation of production systems, consumption and enjoyment activities, and business relationships towards innovative and sustainable models.
The graduate profile to be trained is that of the agri-food manager—a role currently absent but necessary, as highlighted by the consulted social partners, and thus with high employability potential. Furthermore, this professional profile will have advanced skills for work in international contexts—for the development of the market for typical agri-food products—as well as for building collaborations with professionals in the agricultural and agri-industrial sectors.
A key strength of the degree program is that the network of relationships around the two Universities makes it possible to "network" and thus activate important collaborative synergies in support of Made in Italy at the productive and commercial level, nationally and internationally, also with the support of major Italian institutional players operating at the international level.
Graduates holding a three-year degree from the following degree classes, or an equivalent qualification obtained abroad and recognized as suitable, may enroll in the master's degree in Italian food management and culture (MaCI):
L-6 Geography
L-10 Humanities
L-15 Tourism Sciences;
L-18 Economics and Business Management;
L-20 Communication Sciences;
L-24 Psychological Sciences and Techniques;
L-26 Agro-Food Sciences and Technologies;
L-33 Economic Sciences;
L-37 Social Sciences for Cooperation, Development and Peace;
L-40 Sociology;
L-Gastr Gastronomic Sciences;
A dedicated committee will verify that curricular requirements and individual preparation are met.
For information on the study plan and enrollment, please refer to the University of Perugia website, which is the administrative office of the program.
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