The Postgraduate Diploma in Food, Culture and Locality proposes an interdisciplinary exploration of the role that food plays in shaping local realities and in turn, how locality impacts food (while understanding that local can mean many things). We consider the socio, cultural and political implications of food as they relate to people and place. We consider how food is used to protect, promote and, at times, threaten people and places.

Food Systems, Culture and Society: Are you ready to lead the way?

Credits: 30 ECTS

Start: 18 October 2017

Degree: Food, Culture and Locality

Language: English

The Postgraduate Diploma in Food, Culture and Locality is made up of two mandatory specialisations and a final research project. A specialisation is a 4-month 15-ECTS credit course made up of a series of modules (usually 3 or 4).

Mandatory specialisations:

  • Food and Society
  • Geographic Indication

Final research project:

The Postgraduate Diploma in Food, Culture and Locality provides you with an opportunity to pursue a research topic in your area of interest. You may collaborate with your employer to develop a project or you may opt to undertake an independent research project. A UOC advisor must approve your research question and will work with you to carry out the research in an appropriate and timely fashion.

This 6-ECTS credit final research project is required to complete the Postgraduate Diploma in Food, Culture and Locality and is to be completed over the duration of the year-long programme. In general, research will be multi-disciplinary and will have a practical application.

The final research project will be evaluated by an academic committee. The committee can include a mentor from your company or organisation. Agreements with industry on confidentiality are always strictly taken into account. Students must defend their project. This can be done online.

Completing the final research project is a major task that requires patience and dedication. We will work with you to make it manageable and make sure that you acquire the knowledge and skills necessary to excel at the task.

 

A note about workload:

The UOC's educational model is flexible and designed to be adaptable to people's busy lives. This means that our classes run asynchronously and that there are no set class times. You are expected to log in and participate at your convenience.

It is very important to keep in mind that flexible is not the same as easy. These are serious master's level courses. In line with the European Credit and Accumulation Transfer System, we anticipate students to spend 25 hours a week on the courses to achieve an average grade. You will be expected to keep up with readings and assignments. Due dates are flexible and we can work with you around your schedule, within reason. Note that students who cannot log in at least five times a week (even if it is just for 30 minutes to catch up on discussions) find the workload onerous.

 

Get in touch:

Please email us at foodsystems@uoc.edu if you have any questions about the programme.

Questions about the UOC, payment and/or registration should be sent to queries@uoc.edu

 

Content:

The Postgraduate Diploma in Food, Culture and Locality is made up of two mandatory specialisations and a final research project.

The two mandatory specialisations are:

  • Food and Society
  • Geographic Indication

To review the course content of the specialisations that make up the Postgraduate Diploma in Food, Culture and Locality and when these specialisations are offered, please visit the specific programme pages.

Complete academic program

Next enrolment: june 2017

Fees and enrolment

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Payment in instalments



You can pay for your master's degree, postgraduate or specialization course in instalments

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