05 August 2026
The University of Pollenzo further strengthened its growing international appeal by offering, during the first half of 2026, engaging academic programmes for two prestigious American universities.
Following Sustainability, Food and Local Cultures, a programme designed for students from the University of Rochester, a university in New York State, held in May, Pollenzo also hosted, on 24 June, a session of Harvard University's Summer School Beauty, Community and Imagination.
These two initiatives reaffirmed the increasing interest of international universities in the UNISG educational model, which is founded on interdisciplinarity, a strong connection with the local area, and a cultural approach to food.
The University of Rochester delegation took part in a programme focused on sustainability, food and local cultures, combining lectures, workshops, field activities and visits to some of the region's most representative organisations and initiatives.
Students explored topics including Italian food culture, the One Health approach, ethics and sustainability in the agri-food system, consumer psychology and sensory marketing.
They also participated in sensory analysis workshops, foraging activities and cooking sessions at the Pollenzo Food Lab, as well as visits to the Slow Food headquarters, the Wine Bank, and meetings with wineries, artisanal food producers and local sustainable hospitality businesses.
Confirming this growing interest, on 24 June Pollenzo hosted, for the second consecutive year, Harvard University's Summer School, organised by Professor Francesco Erspamer.
Following the success of its first edition in 2025, students and faculty from the American university returned to take part in a day devoted to biodiversity, ethnobotany, systemic design applied to food systems, the relationship between food and health, gastronomic creativity, the ethical and legal dimensions of food, and wine as a cognitive, aesthetic and cultural experience.
The positive feedback expressed by the Harvard Summer School organisers regarding the quality of both the programme and their experience at Pollenzo represents further recognition of the University's educational offering.
In this context, a mutual interest emerged in renewing the collaboration in 2027, with the possibility of extending the students' stay to expand both the academic programme and the experiential activities in the local area.
These two initiatives, developed in partnership with Harvard University and the University of Rochester, highlight the University of Pollenzo's role as an international reference point for education and research in food studies, in line with the University's new strategic development vision outlined by President and Rector Nicola Perullo.
