Hosted by  the City of Kobe and Slow Food International Japan Office, The University of Gastronomic Science is organizing a short-term spring course in March 2017.

8 professors from UNISG will come to Kobe from Italy with a diverse curriculum of discussions, debates, tastings, and field trips.  With the class size limited to 25 students, the course is assured to be personal and intimate learning experience of holistic knowledge about global food issues.

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