University of Gastronomic Sciences (UNISG)

Introduction

Gastronomes are a new type of food professional with an in-depth understanding of the entire web of food production, from agriculture to processing to distribution. Paying particular attention to environmental and sustainability issues, these leaders understand how to connect food processes to both economic and communication systems, as well as the relationships within food and wine tourism, high-quality product marketing, and the promotion of regional food traditions.

In the working world

UNISG graduates work in a wide range of businesses, from large-scale agrifood production to small-scale and artisanal enterprises, such as wineries, local retailers, and specialty shops. Gastronomes are also active in the tourism sector, training, and NGOs. They hold positions in communications, marketing, and management, as well as in journalism, sales, and food production. A small number of alumni work for family businesses, while a growing percentatge become entrepreneurs, often based on a project developed during their time at university.

Whether employee or owner, family business heir or start-up entrepreneur, UNISG gastronomes all share the desire to move towards a delicious and sustainable future for food, dreaming up, speaking about, and building the new culture of gastronomy.

History & Mission

The University of Gastronomic Sciences, founded in 2004 by the international non-profit association Slow Food in cooperation with the Italian regions of Piedmont and Emilia-Romagna, is a ministerially recognized, private non-profit institution.

Its goal is to create an international research and education center for those working on renewing farming methods, protecting biodiversity, and building an organic relationship between gastronomy and agricultural science.

The result is a new professional figure—the gastronome—skilled in the production, distribution, promotion, and communication of high-quality foods. Gastronomes are the next generation of educators and innovators, editors and multimedia broadcasters, marketers of fine products, and managers of consortia, businesses, and tourism companies.

UNISG students, hailing from around the world, gain dynamic experiences in artisanal and industrial food production, thanks to complementary education in both sciences and humanities, sensory training, and hands-on learning during study trips across five continents.

To date, more than 2,000 students have studied or are studying at UNISG.

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Programmes

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Master

Laurea Magistrale in Promozione e Gestione del Patrimonio Gastronomico e Turistico

Campus À temps plein 2 années September 2016 Italie Bra

Il corso di Laurea Magistrale in Promozione e Gestione del Patrimonio Gastronomico e Turistico è pensato per la formazione di professionisti del settore agroalimentare che sappiano sviluppare nuove idee imprenditoriali e trovare soluzioni innovative. [+]

Nome del corso: Laurea Magistrale in Promozione e Gestione del Patrimonio Gastronomico e Turistico Sottotitolo: Food Innovation & Entrepreneurship Insegnamenti: seminari tecnico- specialistici, 9 insegnamenti obbligatori, 2 insegnamenti a scelta, field project, viaggi didattici, internship 120 CFU Frequenza obbligatoria Insegnamento in lingua italiana Inizio dei corsi: 19 settembre 2016 Il corso di Laurea Magistrale in Promozione e Gestione del Patrimonio Gastronomico e Turistico è pensato per la formazione di professionisti del settore agroalimentare che sappiano sviluppare nuove idee imprenditoriali e trovare soluzioni innovative. Si propone come un corso di studi internazionale con un approccio volutamente interdisciplinare, per cui lo studente sviluppa conoscenze specifiche in 5 diversi ambiti disciplinari: Discipline economiche e gestionali, Discipline storiche, delle arti e dello spettacolo, Discipline giuridiche e sociali, Discipline del territorio e Lingue straniere. Il Corso ha un accesso programmato pari a 40 iscritti; i candidati all’ammissione verranno vagliati tramite l’esame dei curricula, dei titoli ed un colloquio. Per essere ammessi occorre essere in possesso di un titolo di laurea triennale, che verrà esaminato da una Commissione di Ateneo, per verificarne la compatibilità ai fini dell’iscrizione. La frequenza è obbligatoria. Gli insegnamenti sono impartiti in lingua italiana e prevedono l’utilizzo di materiali didattici sia in italiano sia in inglese. Contenuti e metodologia didattica L’approccio interdisciplinare del Corso di Laurea Magistrale si declina in una serie di insegnamenti obbligatori che afferiscono ai 5 principali ambiti disciplinari sopra delineati. Le Discipline economiche e gestionali hanno l’obiettivo di sviluppare la capacità di analizzare e gestire processi decisionali in aziende specializzate nelle produzioni alimentari o in aziende turistiche a forte orientamento enogastronomico. Nell’ambito delle Discipline del territorio e delle Discipline storiche, delle arti e dello spettacolo vengono fornite competenze in materia di analisi dei terroir, dei prodotti tipici, dei temi ambientali ed ecologici di agricoltura sostenibile. Le Discipline giuridiche e sociali sviluppano competenze in materia di analisi della legislazione (a livello nazionale e internazionale) relativa alle produzioni agroalimentari e competenze in materia di analisi dei gruppi sociali e del comportamento dei consumatori. Infine, nell’ambito disciplinare relativo alle Lingue straniere vengono trasmesse conoscenze orientate a supportare l’attività di innovazione e sviluppo di nuovi prodotti del settore agroalimentare destinati ai mercati esteri e a condurre attività di marketing e comunicazione internazionale relativa ai prodotti agroalimentari di qualità. Agli insegnamenti di carattere obbligatorio si affiancano diverse proposte di insegnamenti a scelta suddivisi nei due anni di corso e inerenti temi di forte attualità ed impegno legati ad ambiti disciplinari complementari al percorso formativo, temi che vedono il coinvolgimento in Ateneo di relatori esterni di notevole spessore. All’avvio del corso, nel primo semestre, a tutti gli studenti viene offerto un ciclo di seminari nell’ambito di discipline a forte contenuto tecnico-specialistico legate al settore dell’enogastronomia e dei relativi servizi turistici. Gli insegnamenti erogati si caratterizzano prevalentemente per una didattica attiva che prevede momenti di analisi e preparazione svolti singolarmente dagli studenti, discussioni di gruppo, presentazioni alla classe ed esercitazioni. Il percorso di studi si caratterizza anche per la presenza di due viaggi didattici durante il primo anno di corso che constano in tour guidati, di circa una settimana in Italia o all’estero, presso produttori e aziende dei settori enogastronomico e turistico, svolti in piccoli gruppi di studenti che beneficiano di una formazione ad hoc ex ante (prima del viaggio) e di una attività di debreafing e razionalizzazione ex post (a conclusione del viaggio). Field Project I field project sono progetti applicati di carattere interdisciplinare realizzati da gruppi di studenti sotto la guida di un docente per conto di aziende e/o istituzioni nazionali o internazionali, che conferiscono al gruppo di lavoro un formale mandato di analisi e ricerca di soluzioni innovative. Tali progetti, assimilabili nei contenuti a progetti di consulenza per le aziende o di ricerca applicata, hanno una durata di quattro mesi e sono sottoposti ad un processo strutturato di sviluppo che prevede una verifica periodica dello stato di avanzamento. Al loro completamento sono sottoposti ad un feedback formale da parte del committente e ad una valutazione da parte del docente incaricato. Internship, il tirocinio in azienda Il percorso di studi prevede nel secondo semestre del secondo anno la realizzazione di un tirocinio della durata di circa 4 mesi, svolto in aziende o istituzioni italiane e estere con cui UNISG ha rapporti consolidati, tra le quali i Partner Strategici e Soci Sostenitori UNISG. La scelta del tirocinio viene effettuata attraverso un servizio di placement personalizzato per ciascuno studente che viene erogato dal Career Office. Tramite appuntamenti di formazione collettiva in aula e un percorso di orientamento individuale, viene individuato il tirocinio più coerente con gli ambiti disciplinari a cui lo studente è maggiormente interessato e in cui verosimilmente svolgerà il lavoro di tesi. La durata minima del tirocinio è posta in 200 ore totali: affinché sia maggiormente formativo ed efficace in termini di placement post stage, l’UNISG suggerisce percorsi di tirocinio di durata variabile fino a 5 mesi, sostenendo economicamente il tirocinante durante l’esperienza. Mediamente il 40% dei tirocini si conclude con un’offerta a carattere lavorativo da parte dell’azienda o dell’istituzione ospitante. [-]

Master in Food Culture & Communications

Campus À temps plein 1 année October 2016 Italie Bra

Each Master program in Food Culture and Communications is a separate and complete Master program with a specific thematic stream. The different streams of the Master share a common core of coursework, complemented by specialized material unique to that stream. Each, however, is designed for international students seeking an innovative approach to the study of food and foodways and the ways in which they are discussed and represented today. [+]

Each Master program in Food Culture and Communications is a separate and complete Master program with a specific thematic stream. The different streams of the Master share a common core of coursework, complemented by specialized material unique to that stream. Each, however, is designed for international students seeking an innovative approach to the study of food and foodways and the ways in which they are discussed and represented today. The program offers a wide mix of in-class lessons, exercises, guided tastings, projects, and study trips in Italy and abroad to provide a multi-experiential understanding of both high-quality artisanal and industrial food products, their ecology, agronomy, technology, history, anthropology, sociology, as well as the necessary knowledge and expertise for communicating them. Instructors include internationally recognized scholars, journalists, and gastronomy experts, including: Carole Counihan, Barny Haughton, Corby Kummer, Stuart Franklin, Anne Noble, Carlo Petrini, and others. Through an approach that merges anthropology, history, ecology, food policy, agronomy, economics, food and sensory sciences, tasting sessions, communications, and a wide range of other subjects, students acquire the tools for developing new conceptualisations, communications, and educational strategies within the realm of high-quality gastronomy. Graduates emerge ready for careers in community-based project management, education, marketing and public relations. In addition to this breadth of study, each stream of the master also includes a distinct academic focus, falling into the following themes. Note that the four streams of the program each have different start dates. Each stream of master comprises 90 university credits and leads to a 1st level Master degree. The language of instruction is English. The program lasts 14 months and a minimum of 80% attendance is required. Master in Food Culture and Communications: High-Quality Products The Master in Food Culture and Communications: High-Quality Products is characterized by an in-depth exploration of themes related to products that characterize gastronomy as well as artisanal foods of excellence. With these products as its focus, the Master provides an ongoing comparison with agro-industrial foods to grasp their characteristics and differences. The products examined during the course will include beverages such as spirits, wines, and beers, and foods such as cheeses, meats, pasta and rice, extra virgin olive oil, vinegar, salt and spices, chocolate, coffee, and tea. High-quality products often have a non-tangible value, are purchased for what they represent, and have roles as status symbols. Many of them, if not all, are profoundly linked to a specific region with which they are closely identified. The objective of this Master is also to understand the cultural appeal of the products, and what constitutes the link between the product and the region. This approach necessitates a change of perspective, that is, starting not from the “region,” but rather from the taste of the product, which will be analyzed, understood, and described, and then working backwards to figure out which factors have created this “taste”: the methods of production, the raw materials, and the “place” and history that led to the product’s origin will also be examined. The scientific Director of the Master in Food Culture and Communications: High-Quality Products is Mirco Marconi Internship A 4-to-8-weeks long internship and 2-to-4-months long internship (in 2016) concludes the master, with each student working within a company or organization in Italy or abroad, or within a UNISG research project. Internships focus on sustainable food production or communication and are the basis for a final thesis presented to an academic committee. Over the course of the year, master program staff assist students in researching and identifying internships and hosts suited to their individual interests. While some internship hosts may occasionally provide room and board, students are responsible for all expenses related to their internships. Final Thesis The final thesis is the culmination of the master program and offers the student the opportunity to synthesize both theoretical and practical coursework, including the internship. The thesis, including methodologies and a report on the internship work, is completed individually and is evaluated by an academic committee. Subject Areas Both humanities and sciences are taught within the Master. Practical learning, lab work, and study travel to discover products and their regions of origin complement in-class lessons in order to provide students with an interdisciplinary approach to the world of gastronomy. The following subject areas comprise the core coursework common to all streams of the Master, with the exception of the last four areas, which are specific to each of the four individual streams. Coursework includes seminars dedicated to a variety of specific issues, and course content may vary from year to year. The Master also includes events and presentations related to Slow Food programs, coordinated in collaboration with the organization itself. [-]

Master in Italian Wine Culture

Campus À temps plein 1 année April 2017 Italie Bra

The Master in Italian Wine Culture, designed by the University of Gastronomic Sciences in collaboration with Slow Food and the Wine Bank, has the ambitious objective of training “wine tellers.” These new enological ambassadors play a leading role in Italian wine marketing and communication. [+]

The Master in Italian Wine Culture, designed by the University of Gastronomic Sciences in collaboration with Slow Food and the Wine Bank, has the ambitious objective of training “wine tellers.” These new enological ambassadors play a leading role in Italian wine marketing and communication. The Master follows the unique formula developed at Pollenzo, with classroom teaching complemented by trips to vineyards and wineries and meetings with leading figures from Italian and international enology, culture and agronomy. Wine is examined from a historical, cultural and environmental perspective, as well as technical and agricultural. What are wine tellers and what do they do? This new professional figure has been identified by UNISG as a result of feedback from many wine producers, who have highlighted the need for this type of expert for the effective promotion of Italian wine. Wine tellers have expert knowledge of vine cultivation and wine production, and know how to communicate years of enological and viticultural tradition, placing it within a framework of Italian art, history, anthropology and esthetics. Wine tellers know how to narrate and market Italian wine, which they see as the product of a unique land. They know that in order to best appreciate a wine, one must get to know that land, along with and thanks to the wine. How is the Master structured? Economists, sociologists, legal experts, historians, anthropologists, philosophers, agronomists, ampelographers, enologists, geologists and entomologists make up the course’s faculty, which consists of resident professors and visiting lecturers from many different backgrounds who come to Pollenzo from around Italy, Europe and the rest of the world. In line with the traditions of the University of Gastronomic Sciences, theory will be regularly combined with practice. Classroom activities will be complemented by regular outings to see the work in the vineyard and winery as it happens. Destinations include many of Piedmont’s greatest producers, including Ceretto, Fontanafredda, Cantine Borgogno, Conterno Fantino, Contratto and La Spinetta. The program also includes three study trips, each lasting a week, so that students can visit and learn more about some of the most important terroirs in northern, central and southern Italy. The course year begins during winter pruning and concludes after vinification with a final educational internship. Throughout the course, students will also hear from diverse professionals from the wine world, including agronomists who have spent years developing original vineyard management methods, botanists and ecologists, art historians and philosophers, geographers and sociologists, anthropologists and legal experts. Examples include Maurizio Gily, Jacky Rigaux, Claude e Lydia Bourguignon, Richard Baudains, Jeremy Parzen, Marco Baccaglio. The packed program of supplementary teaching will also feature big names from the Italian and international winemaking scene, at the level of Anselme Selosse, Giuseppe Mazzacollin, Enzo Ercolino, Alessio Planeta, Guido Fantino and Pierluigi Zamò. Lastly, thanks to a collaboration with Slow Food and the Wine Bank, the course will include tasting sessions organized by the Slow Wine editors, taking advantage of the huge selection of great Italian wines stored in the Wine Bank cellars. Subject Areas The multifaceted curriculum of the Masters in Italian Wine Culture integrates technology, craft and culture in a way that has never been done before in Italy. Study trips: Three 5-6 day trips ( in the north, centre and south of Italy) Experience in the field: A few days each month will be dedicated to the cycle of the vine, with hands on lessons held in various Piedmontese vineyards and wineries such as: Aziende Vitivinicole Ceretto, Fontanafredda, Cantine Borgogno, Azienda Agricola Conterno e Fantino, ecc… Internship: 3 months internship in January and March Admissions The University of Gastronomic Sciences organizes a one-year Master program in Italian Wine Culture. In order to apply to the Master in Italian Wine Culture, candidates must: register online complete a motivational test upload the documents for the application dossier All the aforementioned application steps are free and non-binding. [-]

Master of Gastronomy

Campus À temps plein 2 années September 2016 Italie Bra

The two Master of Gastronomy programs offer students a way to learn about and activate these connections. Coursework is cross-disciplinary and multi-thematic, with visiting scholars from around the world teaching throughout the year. [+]

The University of Gastronomic Sciences organizes two one-year Master programs: Master of Gastronomy: Food in Italy Master of Gastronomy: Food in the World What is gastronomy? Despite its short history, gastronomy is a concept that has often been debated, discussed, and disregarded. At UNISG, gastronomy is an approach to studying food through diversity. It is about understanding that knowledge exists in the mind and in the body, and that our identity, emotions, and senses are also tools for learning about food. Gastronomy acknowledges that food is simultaneously symbolic and physical, political and poetic, environmental and political. The two Master of Gastronomy programs offer students a way to learn about and activate these connections. Coursework is cross-disciplinary and multi-thematic, with visiting scholars from around the world teaching throughout the year. Numerous tasting workshops focus on food itself, bringing all the senses into the learning process. And three field-study trips, in Italy and abroad, help students synthesize and contextualize what happens in the classroom. A final, four-month internship then allows students to work in or research a specific area of interest, weaving these threads together through practical experience. Program Content The result of these programs is that students graduate as gastronomes—connection-makers in the world of food who have a critical understanding of their own roles. They are professionals with the tools and perspectives for shaping a new future of food that is good, clean, and fair for everyone. Both programs begin in September 2016 and end in September 2017, comprising eight months of on-campus work and a three-month internship. Subject Areas Both Master of Gastronomy programs confer certified, first-level, master’s degrees, comprising 90 European academic credits. The programs last twelve months, with nine months of on-campus and study trips, followed by a three-month internship or research project. The master programs include tasting workshops on up to fifteen different food products, including wine, beer, bread, cured meat, cheese, tea, and chocolate, among others. Three guided study trips take place during the year, to regions within Italy and abroad. Study Trips As part of UNISG’s educational design, students within the master program participate in a series of study trips in order to learn about a variety of food products within their environmental, economic, and social contexts. The purpose of these visits is to ensure a 360-degree understanding of gastronomy, from taste, nutritional value, and molecular composition, to the cultural and social knowledge that comes from direct experience within a production setting. Study trips take place both in Italy and abroad, and provide students with hands-on experiences in production and promotion. Particular attention is given to the differences between industrial and traditional realities along the entire production chain, including distribution and communications. Academic and logistical planning is managed by staff tutors, who also accompany the students during this phase of the program. [-]

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Contact

The University of Gastronomic Sciences

Adresse Piazza Vittorio Emanuele II 9
12042 Pollenzo, Bra, Italy
Site internet http://www.unisg.it/en/
Téléphone +39 0172 458511