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).
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.
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).
Food and Society
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.
To look at food and food systems from a historical point of view;
To acquire a set of analytical tools in terms of concepts and methodologies that students will be able to apply to their specific field of research or professional activity, which include: how to frame historical questions related to food and food systems; how to take into account the multiple ways of approaching food history; how to define what makes research on food history rigorous, and; how to develop a language for communicating research so that it has a larger impact.
To identify and analyse events and phenomena that can be used as case studies to add further depth to the examination of present-day issues that might constitute the student's specific interests;
To acquire analytical tools to achieve a better understanding of how food operates as a system of communication and, at the same time, how food-related communication and media represent food.
To not only examine food-focused media such as cookbooks, magazines, cooking shows, films, and the Internet, but also the communication practices connected with marketing (advertising, packaging and design), health (dieting, nutrition, food safety) and socio-political issues (sustainability, biodiversity, food security, food sovereignty).
To examine how food is employed in various media for all kinds of different goals, even when their main focus is not food (cultural and identity wars, environment, climate change, social inequality etc.).
Consideration of the term "local"
Consideration of the social, cultural and political context for the development of GI protection
Understanding the implications, considerations and opportunities
Understanding the role of geographical indications (GIs) in tourism
Understanding the legal frameworks that govern GIs
Awareness of the organisations involved in GIs
Understanding of the process for applying for a GI
Understanding of GI laws and systems in various countries
The programme attracts those who want to work and specialise in the food sector or those who want to improve their knowledge and skills in order to improve their professional prospects.
The course is designed in particular for:
those working in the food, drink and agriculture sector;
cultural and heritage managers;
journalists specialising in food;
professional organisations, NGOs or international cooperation projects dealing with issues relating to food and agriculture; and
students looking for further education in agro-food subjects.
Students in the Postgraduate Diploma in Food, Culture and Locality programme have usually studied in a field related to the agro-food sector, such as anthropology, economics, environmental studies, development, public administration, agriculture, law, history, geography, political sciences, planning or sociology.
The Postgraduate Diploma in Food, Culture and Locality prepares people to cover the demand for well-educated specialists and analysts in food systems linked to territory, stimulating practical and critical learning from an international perspective.
The Master's in Food, Culture and Territory is open to everyone with a good grasp of English.
The UOC is an open university which means that even if you do not have a high school diploma or university degree you can still take our courses.
However, to be eligible for the Master's Degree you must have a recognised university degree. If you do not have a recognised university degree then you will receive an equivalent certificate instead of a degree.
The course materials and teaching language is English. A strong grasp of English is required for this programme.
Once the overall assessment process has been successfully completed, the UOC will issue 60 ECTS credits and a Master's in Food, Culture and Territory to those participants with an accredited university qualification that is valid in Spain.
Should you not have such a qualification, a Food, Culture and Territory Certificate will be issued.