Project coordinator: Prof.ssa Benedetta Maria Crivelli
Project: 2023-1-IT02-KA131-HED-000138353-6
Blended Intensive Program organised by the University of Parma as part of the EU GREEN Alliance
As part of the EU GREEN University Alliance, the University of Parma offers students enrolled in one of the Alliance's universities the opportunity to participate in this Blended Intensive Program, approved by the European Union under the ERASMUS+ 2021/2027 Program.
Co-organizing universities:
Partners universities:
Program Details:
- Hosting University: Università di Parma (IT)
- In-presence period: 07/11 July, 2025
- Virtual attendance period: 09/29 June (16 hours) and 16 July (4 hours), 2025
- Language of instruction: English, B1
- Awarded ECTS credits: 6
- Number of places available:
- Università di Parma (Coordinator): 5 students
- Other partner universities: 25 students
- Admission conditions: This BIP has been designed for bachelor’s and master’s degree students, as well as for doctoral students. Applicants may come from a diversity of backgrounds, (History, Economics, Political science, Food science etc.) countries and cultures. The selection for this programme will be based on the evaluation of submitted CVs and statements of personal motivation – “Why have you applied for this BIP? What are your expectations?”.
- Call for applications: OPEN
- Application deadline: April 27, 2025
Program description:
Food is a powerful expression of cultural identity and diversity, fostering social bonds while also preserving cultural distinctions. In 2010, food was first recognized on UNESCO’s World Heritage lists, underscoring its role in cultural heritage and the rise of identity claims associated with it. While this may seem like a recent phenomenon, food has historically played a pivotal role in shaping identities and fostering cross-cultural exchanges. Eating habits are closely tied to cultural identity, shaped by a range of factors including religious traditions, social groups, income, dietary restrictions, and cultural prohibitions. Social transformations over time have introduced new food practices, leading to new identities that became part of daily life and reflected emerging needs arising from economic, social, and technological changes. Moreover, the accelerated population growth poses challenges to the ability to produce enough food to feed an increasingly larger number of people. In this process, there may be losses related to the knowledge of previous food practices.
The BIP aims to examine food as a vehicle for cultural identity formation, exploring how food heritage is negotiated between past and present identities and how it supports the integration of social groups into the global economy. This is important because it highlights food as a dynamic and multifaceted element of cultural identity that bridges history, tradition, and modernity. By exploring how food heritage is negotiated between past and present identities, the BIP sheds light on the ways communities maintain their cultural distinctiveness while adapting to contemporary challenges. Furthermore, understanding how food supports the integration of social groups into the global economy underscores its role in fostering economic inclusion and global interconnectedness, making it a key factor in addressing issues of cultural preservation, social cohesion, and economic development in an increasingly globalized world.
The goal of the BIP is to encourage students to engage actively in safeguarding cultural heritage. Students will be aware that cultural heritage is not something static, but an evolving construct shaped by the narrative of shared experiences between cultures.
History education offers an analytical framework that enhances understanding of identity development by situating the history of food within the broader context of Europe’s formation. Through an innovative approach that fosters a productive dialogue between historical narratives and contemporary experiences, students are expected to acquire tools for a deeper understanding of ongoing interactions and exchanges within Europe, as well as between Europe and other cultures around the world.
Combining scientific approaches from socio-historical research (such as the production of oral sources, archival and bibliographic research, questionnaires, and statistical analyses) with the use of social media, students will be able to convey to a wide audience the importance of food culture as a means of social cohesion.
Beyond individual academic development, the program emphasizes knowledge transfer and community involvement. Students produce educational materials to raise awareness of food heritage and sustainability, ensuring their research reaches a wider audience through cultural institutions, communities, and online platforms.
These outcomes prepare students for careers in education, policymaking, research, media, and the food industry, equipping them with research proficiency, cross-cultural communication, and interdisciplinary problem-solving skills. By the end of the program, they will have strengthened their theoretical foundation and practical expertise, emerged as competent professionals and engaged global citizens.
APPLICATION FORM
