Food City Design I Edizione



The 1st Level Master in Food City Design (FCD) aims at forming a manager in food culture, able to keep connections among city municipality, SME, local agricultural food systems, food tourism and citizens, with a peculiar focus on the concepts of food quality and sustainability in terms of production, processing, distribution and any other stage of the food chain that may be relevant for sustainable local food value chains. These managers will be particularly able in the framework of urban regeneration, with a specific competence on food-related issues. The formed figure would work in the public or private sector, including, but not limited to, city municipality, public institutions involved in food procurement, local food production associations, companies involved in food productions and distribution.



The FCD master was supposed to be held at the School of Advanced Studies on Food and Nutrition of the University of Parma, in Italy. It has been moved in an online platform due to COVID-19 pandemic. Professors and experts from the Mid Sweden University (Sweden), the University of Alicante (Spain) and the University of Bergen (Norway) will be involved in teaching and training activities. These Universities cooperate with the University of Parma and are all located in cities that are part, together with Parma, of the UNESCO Creative Cities of Gastronomy network.


The total amount of ECTS provided by this course is 60.





Candidates holding at least a 3-years degree, equivalent to what is imparted by a qualified Italian academic institution, can apply for registration to courses. Registration is, however, subject to the evaluation of the title of equivalence by the academic bodies for the sole purpose of registration, as well as the successful completion of an interview with the admission committee, which will be held on January 28th and 29th 2021, at 2 PM. The interview will be carried out through the Microsoft TEAMS platform and the details will be provided to the applicants before the colloquium date.

EU students must submit the Diploma Supplement. NON-EU students, and EU students which do not have the Diploma Supplement, must have their documents translated and legalized and obtain the Declaration of Value from the Italian Diplomatic Representation in the country issuing the qualification.

The maximum number of admitted student to the FCD Master is 20.




Candidates may apply at the following link:

(this is the Italian page, completely written in Italian; an English version of the application form and of the call description will be available by mid September)

The registration is open until December 6th 2021 at 12.00 (CET)




Once you click on the hyperlink “register on the ESSE3 system“, an Italian-language page will pop-up.
You can easily access to the English-language version by clicking on the top-right button “Menu“.



The frontal teaching will be carried out in an intense period (end of February to benning of June) EXCLUSIVELY ONLINE due to COVID-19 pandemic issues. Microsoft Teams will be used as teaching platform.

The kick-off lecture will be in live streaming on 25 February h 10-12 CET; all the students and lecturers need to attend it.


AGENDA 25th of February _ Kick off lecture for Master FCD

10.05 am
University of Parma and Parma City of Gastronomy presentation

10.12 am
Mid Sweden University and Ostersund City of Gastronomy presentation

10.19 am
University of Bergen and Bergen City of Gastronomy presentation

10.26 am
University of Alicante and Denia City of Gastronomy presentation

10.33 am
Description of the course schedule and programme - Francesca Scazzina and Giorgio Maria Zinno

10.45 am
Description/ Example of Work Project from Parma and Ostersund- Davide Menozzi, Wilhelm Skoglund

11.00 am
Roundtable presentation of the students

11.20/11.45 am


The lectures are scheduled for 4 days/week for 8h (Tue- Wed – Thu – Fri), 2nd March – 9th June.

The lectures could be both pre-recorded (and uploaded at least the day before their schedule) and/or live streaming – based on the lecturer’s discretion.

All the material will be made digitally available off-line. During these 14 weeks, the students will follow all the courses, for a total of approximately 240 hours, and, at the end of each short cycle, their knowledge will be tested.

The video recording of the lectures will be available until the scheduled exam.

The learning activities will include the following courses, clustered in the 5 main areas:

  1. The Provenance of Local Food;
  2. Food Tourism and Local Development;
  3. Culture and Creativity (for sustainable regional development);
  4. Food Consumption and Environment;
  5. Lifestyle Education and Sustainability.
The Provenance of Local Food The Parma Bio-District
The Provenance of Local Food Industrializing and de-industrializing food
The Provenance of Local Food Food and local development
Food Tourism and Local Development The food museums 1
Food Tourism and Local Development The food museums 2
Food Tourism and Local Development Turism & gastronomy
Food Tourism and Local Development Fish production and changing fish consumption
Food Tourism and Local Development Gastronomy Landscape and Food Cities
Culture and Creativity (as resources for sustainable regional development) The case of Parma City of Gastronomy
Culture and Creativity (as resources for sustainable regional development) The case of Östersund City of Gastronomy
Culture and Creativity (as resources for sustainable regional development) Cider production in the Hardanger region
Culture and Creativity (as resources for sustainable regional development) Biodiversity, agriculture and traditional foods
Food Consumption and Environment

The concept  of “ethical purchasing group” (Gruppo di acquisto solidale)

Food Consumption and Environment

The Jämtland-Östersund Foodscape

Food Consumption and Environment Primary food production and formation of landscape in coastal areas
Lifestyle Education and Sustainability

The GIOCAMPUS Project experience

Lifestyle Education and Sustainability

The Mid Sweden University Craft Beer Laboratory

Lifestyle Education and Sustainability

Local food plants and the Bergen University’s Botanical Garden

Lifestyle Education and Sustainability

Food and education policies


  EXAMS info:

  The exams could be, at lecturer’s discretion: research essay, oral exam, written test, working group activity, mix of the above method.

  The exam score is 0 to 30 points (at least 18/30 for passing it).

  The exams are scheduled ideally at the end of the competence area, but the lecturer can define another date. 





The students will then carry out, individually or in small groups depending on the activity, a project work. This activity will be carried out under the direct supervision of one of the professors and lecturers involved in the frontal teaching. These project works will be directly related to the contents learned during the months of frontal lections and will generate a final report and presentation, that will be held in Parma in the early December 2021, where the title will be conferred. The final presentation of each candidate will be carried out during an event organized by the University of Parma, at the presence of many authorities, academics, and companies interested in the field, representing therefore a spectacular opportunity to showcase one’s work and communication skills.



The Work Project will be performed between 5th July and 15th November for 25 CFU – 625 hours

At the end, the student needs to write a final report (min 10 max 20 pages) and to prepare a presentation

The work will be displayed as a presentation (20 min + discussion) during the final WORKSHOP

The structure and organization of each Work Project will depend on pandemic situation



The final workshop will be ideally in Parma on 1st – 4th December; the program will be:

day 1 and day 2: local experiences in Parma and its surroundings
day 3: final exam (Work Project presentations)
day 4: UNESCO meeting



The FCD Master is FREE of charge for the 20 students that will be admitted, thanks to the contribution of the Emilia Romagna Region, granted to the School of Advanced Studies on Food and Nutrition after a competitive call. 


Practical information:

All requests for information on the FCD Master should be addressed to: