As part of UNISG’s unique educational design, students participate in a series of study trips, taking them out of the classroom and into direct contact with the people and places where food is made. Because gastronomy incorporates science, theory, and human relations, this learning experience is key to a complete, contextualized understanding of the subject.
Study trips give students the chance to learn about food production—from scientific theory to traditional techniques—directly from farmers and producers, processors and chefs. The innovative model is a key moment in the UNISG education, during which facts and practice are synthesized into knowledge.
This format also incorporates learning about the wide range of material culture and food systems of the world, of the traditions and history connected to food, and of how value is added to primary ingredients through their transformation into high-quality products. Within this context, numerous issues around culture, health and well-being, and biodiversity are addressed, as well as environmental, economic, and social sustainability.
UNISG tutors are responsible for the planning of study trips, accompanying students and coordinating both learning and logistics. Following each trip, students are responsible for a final written report.