Regional Stages in Portugal, Ireland, Veneto and Puglia From September 4 – 14, 2006 four groups of 15 students each from the first year of the degree course of the University of Gastronomic Sciences will be on stage in Portugal, Ireland, Veneto and Puglia to learn about the typical products and gastronomic traditions of these … …read more
The Master of Gastronomic Sciences Students Arrive in Piedmont to Study Wine and Much More From July 18-25 the northern Italian region of Piedmont will be the classroom for the students of the Master of Gastronomic Sciences and Quality Products. The region’s famous wines such as Barolo and Barbaresco will of course be studied, but … …read more
TEACHING HIGHLIGHTS OF THE MONTH: JULY Conference: “The Future of Wine” Title: Conference: “The Future of Wine”. Moderator: Nicola Perullo (Academic Coordinator at the University of Gastronomic Sciences) Presentations: Domenico De Masi (Lecturer on the Sociology of Work at the University of Rome La Sapienza); Vincenzo Ercolino (President of the Feudi di San Gregorio winery); … …read more
Regional Stages in France, Austria, Friuli Venezia Giulia and Valle d’Aosta From June 26 to July 7 four groups of 15 students each from the first year of the degree course of the University of Gastronomic Sciences will be on stage in France, Austria, Friuli Venezia Giulia and the Valle d’Aosta. For two groups these … …read more
Master in Food Culture Stages Underway The students of the international Master in Food Culture: Communicating Quality Products are in the midst of their stages, educational field trips that will take them all over Italy and the rest of Europe to study quality food culture and how to communicate it. On May 28 the group … …read more
May Guest Lectures at UNISG Following the visits at the beginning of May of sociologist George Ritzer from the United States and Australian aquaculture expert Nick Ruello, the rest of May at the University of Gastronomic Sciences also saw a number of other important encounters between students and guest lecturers, in addition to the regular … …read more
Come Visit the University of Gastronomic Sciences Third Open Day of 2006 at Pollenzo and Colorno on Saturday June 24 On Saturday June 24 the doors at UNISG’s two campuses in Pollenzo and Colorno will be open to welcome aspiring students and all those who are interested in finding out more about the University. We … …read more
TEACHING HIGHLIGHTS: MAY ALAIN DUCASSE Who: Alain Ducasse, Chef Topic: Conversation with Slow Food President Carlo Petrini on the theme: Raw materials and regions: their relationship to great cuisine Biography: Alain Ducasse is considered to be one of the greatest chefs at an international level, known primarily for three restaurants, the Plaza AthÈnÈe Restaurant … …read more
TEACHING HIGHLIGHTS: MAY ALAIN DUCASSE Who: Alain Ducasse, Chef Topic: Conversation with Slow Food President Carlo Petrini on the theme: Raw materials and regions: their relationship to great cuisine Biography: Alain Ducasse is considered to be one of the greatest chefs at an international level, known primarily for three restaurants, the Plaza AthÈnÈe Restaurant … …read more
Come Visit the University of Gastronomic Sciences Third Open Day of 2006 at Pollenzo and Colorno on Saturday June 24 On Saturday June 24 the doors at UNISG’s two campuses in Pollenzo and Colorno will be open to welcome aspiring students and all those who are interested in finding out more about the University. We … …read more