Through this program you will explore different ways to meet the growing demand for food, while maintaining levels of excellence in sustainability and health.
A program aimed at professionals associated with the production and marketing of health generating food, regenerators of natural areas that recuperate the wellbeing of the communities and sustainability of our society.
This Master’s program questions the value of the standardized practices of using current resources and production strategies installed in training centers as the only logical production in agriculture. We explore the boundaries of new thoughts and practices in food production, which together form a diverse global effort to build sustainable and healthy systems, such as agroecology, permaculture, bio-dynamic agriculture, natural agriculture and other performance frameworks that have demonstrated their effectiveness to produce conservation of biodiversity and the natural resource base, achieving resilience for environmental change, energy efficiency and socially just organizations.
The understanding of ecological processes and traditional and modern forms of sustainable agriculture, along with the understanding of social and political processes of the organization of agrifood systems, as well as effective and responsible marketing processes, are the basis for recognizing trends and accompanying agroecological transition processes at different scales: from the simplest production unit, to the forms of consumption organization and public policy.
The Master’s program aims to train producers and designers to participate in the co-creation of the new food economy, providing a space to share knowledge and experiences with leaders of alternative agro productive projects, academics, agro-ecological activists and advanced permaculturists in regenerative practices, in order to jointly develop new paradigms for the production of health generating foods; a whole life experience.