Corporate Training
Food as a tool for professional development
Food is a universal language that stimulates curiosity, creativity and systemic thinking: qualities that are valuable for any organisation. The programmes are designed and tailored to meet the specific objectives of each company, whether it is professional development, skills training, team building or benefits for employees, clients and suppliers.
Each programme is born from a co-design process with the partner and combines academic knowledge, practical workshops and immersive experiences on the Pollenzo campus.
The first and only university in the world dedicated exclusively to Gastronomic Sciences.
Founded by Slow Food in 2004, the university is internationally recognised as a centre of excellence for the study of the global food system. Its mission is to train professionals capable of understanding food in all its complexity, through an interdisciplinary approach that integrates natural sciences, social sciences, economics and culture. A unique academic context, chosen by partner universities to enrich their students' educational journey with a direct experience, rooted in the territory and guided by internationally renowned faculty and researchers.
Our Areas of Expertise
How the food system addresses the environmental challenges of our time, from the management of natural resources to the protection of biodiversity, with practical tools to develop a culture of sustainability within organisations.
The relationship between food, health and performance. A scientific and practical exploration of the connection between what we eat and our physical and cognitive wellbeing, with direct applications to the workplace.
The ability to understand a product through the senses. Sensory analysis techniques applied to food quality evaluation, with hands-on sessions in the Sensory Behavior and Cognition Lab.
How eating behaviours are changing and what they tell us about the cultural, social and economic trends of our time. A strategic perspective on the markets and consumers of the future.
Understanding the food supply chain from origin to table. A programme that explores the characteristics of raw materials, transformation processes and the value of excellence products.
The role of design in the communication and sustainability of food products. From visual identity to packaging, with an approach that integrates aesthetics, functionality and environmental responsibility.
Food as an expression of identity, memory and cultural heritage. A programme that explores the historical and anthropological roots of gastronomic cultures and their value in the contemporary context.
Cooking techniques and gastronomic transformation processes as a tool for active learning. Hands-on sessions at the Pollenzo Food Lab to develop manual skills, creativity and teamwork.
The Methodological Approach
Each training programme combines moments of theoretical study with practical and experiential activities, calibrated according to the group and the company's objectives. The methodological approach is grounded in the complementarity between knowledge and know-how, ensuring an engaging and immediately applicable learning experience.
Thematic in-depth sessions led by faculty, researchers and experts from the university, with a transdisciplinary approach oriented towards the challenges of the contemporary world.
Hands-on activities in the campus's specialised laboratories, from the Pollenzo Food Lab to the Sensory Behavior and Cognition Lab, for direct and sensory learning.
Hands-on experimentation sessions that allow participants to immediately apply the knowledge acquired in the classroom.
Shared experiences centred around food to strengthen group cohesion, stimulate creativity and develop collaboration skills in an unusual and engaging setting.
Meetings with producers, companies and local realities to observe the food system up close and create direct connections between theory and operational practice.
Pollenzo for Companies
Experiential Training
We design tailor-made courses to develop gastronomic competencies and soft skills within your organisation.
A one-of-a-kind campus
The Pollenzo campus offers students unique learning spaces, designed to integrate theoretical study, practical experimentation and academic life. Each facility is an integral part of the educational experience.
behaviour. Equipped with 24 individual booths and advanced analytical technologies, it is the place where taste, science and research come together to develop a deep understanding of food quality.
The space where theory becomes practice. The Pollenzo Food Lab is the university's cooking and gastronomic transformation laboratory, dedicated to experimentation, recipe development and product innovation. A professional environment open to students, faculty and external partners.
An open-air classroom in the heart of the campus. The educational gardens are a space for direct learning about the relationship between agriculture, biodiversity and food culture, where students cultivate, observe and understand the cycle of raw materials from the land to the table.
An academic resource dedicated to gastronomic sciences. The university library collects texts, journals and specialised publications on the global food system, offering students a unique study and research environment.
The university canteen is much more than a place to eat. Le Tavole Accademiche is a convivial space where quality food becomes an integral part of the daily educational experience, with a gastronomic offering that pays close attention to seasonality, local territory and sustainability.
Guardian of Italy's wine heritage, La Banca del Vino preserves over 60,000 bottles from the finest cellars in Italy. A unique space for guided tastings, events and educational programmes dedicated to wine culture and its history.
