First Graduates of the University of Gastronomic Sciences

 


First Graduates of the University of Gastronomic Sciences


The Students of the Master in Gastronomic Sciences and Quality Products
Will Recieve Their Diplomas on Sunday February 26 at Colorno

On Sunday February 26 at the Reggia di Colorno, the campus of the
University of Gastronomic Sciences dedicated to postgraduate education,
the first students to graduate from the Master in Gastronomic Sciences
and Quality Products
will receive their diplomas.

The 25 graduates of the unique course come from Italy, Switzerland,
Finland, Mexico, the United States, Japan
and Canada and have spent the
last year living in Colorno and Parma and travelling around Italy and
Europe to study food culture.

During the Master the students had the chance to study quality products
(wine, pasta, cheese, meat and cured meats, fruits and vegetables,
olive oil and fish) from both a humanistic and scientific point of
view. They acquired the skills necessary to be able to promote quality
in food in Italy and throughout the world.

In addition to academic lessons, through the year the students also
were able to study at first-hand the concepts they were learning about
in the classroom, thanks to the stages (field seminars) that make UNISG
courses so distinctive.

Stages allow students to follow the the whole chain of production for
the products they are studying, from raw materials to marketing,
learning directly from the people in the industry, This provides them
with a strong connection between theory and practice.

To recognize the invaluable contribution that the companies and
organizations supporting the stages have given, they will be awarded
with a plaque designating them as UNISG Learning Centers.

On Sunday the annual Assembly of Members of the Association of Friends
of the University of Gastronomic Sciences
will also be held at Colorno,
and following this one of the lecture halls will be officially
dedicated to the memory of Peppino and Mirella Cantarelli, renowned
chefs from Samboseto, guardians and promoters of the culinary
traditions of the area around Parma.

 

Program for Sunday February 26


10.00am
Meeting of Members of the Association of
Friends of the University

of Gastronomic Sciences  11.30am

Official dedication of the “Peppino and Mirella Cantarelli Room”

Speech
by Prof. Alberto Capatti, Dean of the University of

Gastronomic Sciences

12.00pm 

Presentation of Learning Center plaques to
the companies andorganizations whose support has made the University’s stages

possible

Plaques presented by Carlo Petrini, Slow Food President

12.30pm 

Awarding of diplomas to the students of the
Master in GastronomicSciences and Quality Products

Diplomas awarded by Prof. Alberto Capatti, Dean of the University of

Gastronomic Sciences

 



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