Master in Raw Milk and Cheese

• Maîtrise

  Diplôme

• Anglais

  Langue des instructions

• 1 année

  Années d’études

• À temps plein

  Mode d’étude

• Italie, Bra

  Location

This master’s program is based on an integrated approach, using both technical methodologies and a humanistic perspective. It focuses on artisanal dairy products, terroirs, consumer perception and pastoralism. It aims to: I. Imprint a broad vision of what high-quality raw milk is and how to work with it; II. Promote the appreciation of biodiversity within dairy products from all over the world; III. Provide students with tools to work in the field of pastoralism, cheese-making, cheese affinage, and/or in the trade of dairy products. The course of study focuses on three main didactic areas: 1. Milk production 2. Milk transformation (cheese-making and cheese affinage) 3. Trading of dairy products. Furthermore, the master includes specific seminars held by national and international experts on relevant topics related to pastoralism, milk production and cheese-making. Tastings of dairy products from all over the world, conducted by experts and producers, characterize the program. The master includes the following three study trips: a study trip focused on the ‘production of dairy products’ covering small- and large-scale producers, a study trip focused on ‘cheese affinage’, and a one-month stay in a mountain pasture to. The program also includes an internship/research period of maximally five months, which can be done in different fields chosen by the student. During the internship, food and lodging should be offered by the hosting producers and companies.