Award in Traditional Maltese Food - L-Universit脿 ta' Malta

MQF Level

Duration and Credits

1 Year

15 ECTS

Mode of Study

Part-time

This Course is being hosted by the Public Abattoir in collaboration with the Institute for Maltese Studies at the University of Malta. The course is funded under the Rural Development Programme 2014-2020 and is targeted at farmers, livestock breeders, meat processors and others involved in the agri-food industry (excluding fisheries).

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Please check your eligibility to join this short course and time-tabling details with the Institute of Maltese Studies. The short course will only be delivered subject to a minimum number of applications being received.

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Refer to the list of country-specific qualifications

The Course shall be open to adult learners from the Agri-food sector with an interest in meat.

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Year (This/these unit/s start/s in Semester 1 and continue/s in Semester 2)

Compulsory Units (All students must register for this/these unit/s)

IMS1000	The Cultural Dimension of Food	4 ECTS
IMS1001	Traditional Foods and the Scientific Dimension of Food Preparation	4 ECTS
IMS1002	Political, Legal and Economic Dimensions of Traditional Foods	4 ECTS

This programme of study is governed by the Regulations for Micro-credentials, 2024.

By the end of the course, you will be able to:

Understanding what makes certain food traditional, particularly in Malta.
Appreciate the cultural meaning and dimensions of food and its real-world implications.
Plan and develop sustainable food systems based on traditional models.
Use secondary products as a way of enhancing the sustainability of food production by developing new and reviving old recipes.
Use new technologies in the production of traditional food without altering the consistency and features of the product, modernising the process to meet modern market demands while simultaneously respecting tradition.

Non EU Applicants:

This Award is being sponsored by the Ministry for Agriculture, Fisheries and Animal Rights

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The course could help you in the production of traditional foods, developing new products using traditional foods as a basis, as well as working on the legal protection of such products through geographical indication schemes (PDO/PGI).

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