Students hail from Italy, Australia, Belgium, Brazil, Canada, China, Denmark, France, Germany, Hungary, India, Israel, Japan, Mexico, the Netherlands, Norway, Switzerland, Thailand, United Kingdom, and United States.
After presenting their final dissertations on Monday 26th, Tuesday 27th, Wednesday 28th and Thursday November 29th, 53 students hailing from Italy, Australia, Belgium, Brazil, Canada, China, Denmark, France, Germany, Hungary, India, Israel, Japan, Mexico, the Netherlands, Norway, Switzerland, Thailand, United Kingdom, United States, achieve their programmes in Pollenzo.
The Graduation ceremony is taking place on Friday, November 30th in the Aula Magna.
Here are their names and theses, supervised by prof. Simone Cinotto.
Master of Gastronomy: Food in the World (Food Cultures and Mobility)
Bianca Olivia Bortolussi, from Milan, Italy, is presenting the thesis “Connecting human culture and bacterial culture: the role of fermentations in a thinkable food system”.
Christina Lauren Covello, from the United States, is presenting the thesis “Impact Study on Food Education Program in Bristol, UK”.
Julia Lauren Dawson, from Canada, is presenting the thesis “Embodiment, Identity, and Empowerment: A Progressive Approach to Food Education”.
Elena De Giosa, from Rivoli, Italy, is presenting the thesis “Development, sustainability and agroecology approaches and paths of cooperation along a road traced by social movements”.
Clara Dorn, from Germany, is presenting the thesis “(Re-)Defining the Middle in the Food System – The Unifying Characteristic of Alternative Approaches”.
Megan Elizabeth Dosch, from the United States, is presenting the thesis “Rebuilding Volpaia: Exploring the Development of an Alternative Food System Seeking to Bridge the Gap Between Producers and Consumers”.
Michelle Annina Eigenmann, from Switzerland, is presenting the thesis “Canteen 2030 – Envisioning Good, Clean, and Fair High School Food in the Canton of Zurich (CH)”.
Sarah Anita Devika El Baz, from France, is presenting the thesis “Moroccan Cuisine in the World: Perceptions and Misconceptions”.
Renata Fonseca Moura, from Brazil, is presenting the thesis “Via Vini Sacramental Wines from the Roman Catholic Church in Contemporary Brazil: a cartography about connections”.
Fernanda Garofalo Meister, from Brazil, is presenting the thesis “San Cristóbal Food System Case Study: addressing malnutrition and climate change within the sustainable development goals agenda”.
Julie Linnea Elisabeth Gyllander, from Norway, is presenting the thesis “Local Food Culture”.
Tilly Rose Isaacson, from the United States, is presenting the thesis “From Louisiana to Los Angeles: Defining Creole Culture Away from Home”.
Carlijn Joyce Agaath Jaakke, from the Netherlands, is presenting the thesis “A study of the problematic Mexican food habits and culture”.
Shumpei Katsube, from Japan, is presenting the thesis “Cheese, Sex, Spirit: Instinct and Thirst”.
Chanel Khari Johnson, from the United States, is presenting the thesis “Gastronomic Societies: How Cooking And Eating Together Builds Community”.
Hana Elizabeth Marino, from the United States, is presenting the thesis “The Role of Digital Advocacy in Addressing Global Hunger: How to Successfully Utilize Digital Platforms in Downstream and Upstream Approaches to Solving Hunger”.
Silvia Moroni, from Pescia, Italy, is presenting the thesis “Fish, fishermen and plastic waste: The project Arcipelago Pulito cleans the oceans”.
Lauren Micaela Nelson, from the United States, is presenting the thesis “The End of Hawaiian Sugar: The Future of Food Sovereignty in Maui’s Central Valley”.
Allyson Rose Perez, from United States, is presenting the thesis “Tacos and Kebabs as Borderlands In(carne)te: Comparing Realities of Immigrant Food Workers in Europe and the United States”.
Charlotte Georgette Prelorentzos, from Germany, is presenting the thesis “Learning by Experience and Action: Study Trips of the University of Gastronomic Sciences as a Case Study”.
Iakov Shteyntsayg, from Israel, is presenting the thesis “Struggle for rum: Martinique agricole rum culture”.
Dana Tal, from Israel, is presenting the thesis “Homo sapiens, Agriculture and Wheat- Did Wheat Domesticated Homo Sapiens or the Other Way Around?”.
Rebekah Tsadik, from the United States, is presenting the thesis “Italians, Injera, and Identity: How Italian Occupation Shaped Ethiopian Cuisine in the 1940s and Today”.
Feline Wigman, from the Netherlands, is presenting the thesis “Michelin Stars: a potential tool to diminish food waste?”.
Mor Haya Ziv, from Israel, is presenting the thesis “The olfactory system and its role in the sensation of flavor and memories evocation”.
Master of Gastronomy: Food in the World (Food Ecologies and Sovereignty)
Lisa Ann-Catherine Bieber, from France, is presenting the thesis” Food Intolerances and Conviviality: an impediment to social inclusion and a step towards food awareness”.
Eva Sophie Flantua, from the Netherlands, is presenting the thesis “The gastronomic heritage of Flevoland”.
Matilde Garzotti, from Verona, Italy, is presenting the thesis “The role of Cannabis in the neo-ruralism of southern Italy”.
Francesca Ghio, from Pieve Ligure, Italy, is presenting the thesis “How to make artisanal fishing thrive and the new challenges facing traditional fishing. The model of Sustainable Fishery Trade applied to the Ligurian reality of Camogli”.
Juliana Gomes Chagas, from Brazil, is presenting the thesis “Grassroots initiatives towards Food Sovereignty: The Honey Bee Network study case”.
Hong Jiaozi Li, from China, is presenting the thesis “Doufu and Jianbing – The Research On Chinese Restaurants In Turin, Gastronomy Of Chinese Food And The Benefit Of Plants-Based Diet For Optimal Health”.
Ping Liang, from Canada, is presenting the thesis “To design a Farm Based on the Purpose of Aesthetic Farm Education for Children at All Age”.
Saverio Marcaletti, from Pavia, Italy is presenting the thesis “The Food Scenario During WWII Challenges, policies and solutions from the world conflict”.
Thomas Robert G. Maréchal, from Belgium, is presenting the thesis “Shrimp farming in Belgium: a case study sustainability assessment”.
Palmer Marinelli, from the United States, is presenting the thesis “That’s the answer, are you sure you asked the right question”: Why don’t we act in the presence of crisis?”.
Mariana Martinhago Aguiar, from Brazil, is presenting the thesis “The pathway to sustainable fishing – the study case of San Cristóbal, Galapagos”.
Marco Moniaci, from Petrizzi, Italy, is presenting the thesis “Italian tomatoes and African workers: socio-economical analysis of tomato cultivation and irregular workers”.
Mathias Mönnich, from Germany, is presenting the thesis “A philosophical approach to intuitive cooking”.
Nancy Monperousse, from the United States, is presenting the thesis “The Connection and Relationship Between Food and Sex”.
Sofia Morales Yañez, from Mexico, is presenting the thesis “A future equality of women in professional kitchens Subtitle: Changing Women’s reality as female chefs”.
Stefano Nervi, from Cairo Montenotte, Italy, is presenting the thesis “The sale of Italian products in the US market throughout Eataly. The Storytelling case”.
Pietro Perlino, from Turin, Italy is presenting the thesis “Food for Soul A 360° approach to sustainability”.
Rath Posakrisna, from Thailand, is presenting the thesis “Traditional Medicine and Wild Food Plants Among the Tribes in Doi Tung, Chiang Rai, Thailand”.
Erawaty Rahim, from the Netherlands, is presenting the thesis “A Gastronomic Mission in Academia: Challenges and Opportunities”.
Rishiraj Rajashi Ramaswamy, from India, is presenting the thesis “Saving seeds as a 21st century professional: a case study from Peliti Alternative Community in Greece”.
Barbara Susan Ross, from the United Kingdom, is presenting the thesis “Eating Italian: Italian Immigrant Restauranteurs in London”.
Katharine Ilona Smith, from Hungary/Australia, is presenting the thesis “Gin, Vermouth, and Amaro walk into a Bar: a discussion on Biodiversity and Culture”.
Ammelien Van Hootegem, from the Netherlands, is presenting the thesis “Using communication to change behaviour: How to influence consumers to buy more vegetables and fruit in supermarkets?”.
Michal Vaya, from Israel, is presenting the thesis “Qualitative characterization of the parameters detecting world food crises. An analysis of two cases of food crises from the 21st centuries occurring in non-developed and developed countries worldwide”.
Aidan Cavanaugh Vorolieff, from the United States, is presenting the thesis “Holistic Living: Finding Equilibrium Between Body and Planet. A Case Study: Yoga and Sustainable Farming”.
The following students attended the Masters as auditors:
Gustav Alexander Langhoff Harttung from Denmark.
Jean-Pierre Piticchio, from Switzerland, is presenting the thesis “Comparison of Coffee in Sri Lanka and in Costa Rica”.
Victor Werner Belmonte Soehler from Germany.
Learn about our programmes…
