On Friday, March 26th, the closing ceremony for 54 students of three international Master

The students, who defend their theses exclusively online, represent 23 different nationalities: Belgium, Brazil, Canada, China, Colombia, South Korea, Denmark, France, Germany, Jamaica, Japan, Hong Kong, Israel, Italy, Mexico, Holland, the United Kingdom, South Africa, Russia, the United States, Sweden, Taiwan, and Thailand.

On Friday, March 26th, the discussions of the final theses are held, followed by the proclamation of graduation of three annual Masters: the Master of Applied Gastronomy: Culinary Arts, the Master of Gastronomy: Creativity, Ecology and Education, and the Master of Gastronomy: World Food Cultures and Mobility.

Both the discussions and the proclamation will exclusively take place online.

 

Master of Applied Gastronomy: Culinary Arts

Emil Stenz Aardestrup, from Denmark, presents the thesis / report entitled: “Changing the perception of food prices through a more transparent supply chain and a closer connection between farmer and consumer – my thoughts and ramblings from a 3 month internship at a pig farm “.

Flavia De Andrade Abdala, from Brazil, presents the thesis / report entitled: “MEAT – And Sustainability. What is the relationship between daily meat consumptions of any kind and climate change”.

Matteo Bigi, from Reggio Emilia, Italy, presents the thesis / report entitled: “Cork Augmented Beehive An investigation on the influence of recycled cork inserts on the thermal insulation of a beehive in Catalunya”.

Gabriela Estefany Bonilla Rubio, from Colombia, presents the thesis / report entitled: “The lost cultural palate, between false promises of food sovereignty and gastronomic colonialism”.

Alice Cavallaro, from Pozzonovo (PD), Italy, presents the thesis / report entitled: “Experimental Development Of A Recipe Collection Model For Professional Kitchen”.

Ya-Fang Chang, from Taiwan, presents the thesis / report entitled: “Restaurant approach Only Pasta Italian cuisine not only pasta”.

Lisa Roos De Bruijn, from Holland, presents the thesis / report entitled: “Cacao marketing plan”.

Fang Du, from China, presents the thesis / report entitled: “Internship Report”.

Frederik Joris J Herremans, from Belgium, presents the thesis / report entitled: “The consumption of meat versus plant-based protein sources”.

Yan Ming Charmaine Lau, from Hong Kong, presents the thesis / report entitled: “Exploring the Possibility of Ethical Meat Consumption”.

Katerina Emily Liakos, from the United States, presents the thesis / report entitled: “Designing the Bread of the Future: Replacing Gluten and Promoting Biodiversity”.

Riccardo Lorusso, from Bagnolo in Piano (RE), Italy, presents the thesis / report entitled: “Towards a visual theory of taste”.

Nathan Harris Merenstein, from the United States, presents the thesis / report entitled: “Job Report on my winter work at Niseko Ramen 2021”.

Henry Ottmann, from Germany, presents the thesis / report entitled: “Conceptualization, implementation and management of a kitchen”.

Paola Parodi, from Turin, Italy, as an auditor, presents the thesis / report entitled: “What traces have the salt routes left?”.

Wanwalee Tansantisuk, from Thailand, presents the thesis / report entitled: “Cook with “WHY””.

Virginia Valle, from Bologna, Italy, presents the thesis / report entitled: “Podere il Casale: a 360° internship inside an Organic Farm”.

Ching-Hao Wang, from Taiwan, presents the thesis / report entitled: “The proposal for how to run a bakery effectively – citing Panetteria Farina e Fuoco as an example”.

Soojin Yang, from Korea, presents the thesis / report entitled: “Find a way back home: The heart of Korean cooking“

 

Master of Gastronomy: Creativity, Ecology and Education

Marco Cardone, from Albenga (SV), Italy, presents the thesis / report entitled: “Food Industry and human perception”.

Giulia Defilippi, from Sale delle Langhe (CN), Italy, presents the thesis / report entitled: “What’s the point of having food education when going to the supermarket?”

Kendall Dreyer, from the United States, presents the thesis / report entitled: “Empress Norge: A Thriving Brand Leading the Non-Alcoholic and Fermented Food Market in Norway”.

Arlette Gomez Ortiz, from Mexico, presents the thesis / report entitled: “Honey education in Mexico: a creative project to tackle socio-economic inequalities for beekeepers”.

Emma Fie Rostgaard Jakobsen, from Denmark, presents the thesis / report entitled: “Creativity in cooking and sustainable choices: A quantitative study of the Danes’ foodways”.

Olivia Beba Lennox, from the UK, presents the thesis / report entitled: “By Way of Design: Making Marks Through Nature, Culture and Identity”.

Kseniia Leonovich, from Russia, presents the thesis / report entitled: “The Landscape and Two Farms”.

Elisa Lisboa Rodrigues, from Brazil, presents the thesis / report entitled: “Terra Madre Brasil 2020”.

Niina Jane Lobbestael, from Canada, presents the thesis / report entitled: “Can Food Design Impact Well-being?”.

Amit Mestechkin, from Israel, presents the thesis / report entitled: “What actions can the city take in order to encourage residents to reduce home food waste?”.

Hannah Kiran Morrow, from the United States, presents the thesis / report entitled: “The Secret World of Beaters of Parmigiano Reggiano”.

Tommaso Nicolazzo, from Milan, Italy, presents the thesis / report entitled: “Dark Kitchen: The Future of Food Industry”.

Aimee Abigayle Jeanes Pleass, from the Republic of South Africa, as an auditor, presents the thesis / report entitled: “The microbial relationship between wood & cheese: effects on microbial biodiversity and cultural diversity”.

Jacopo Restagno, from Vigone (TO), Italy, presents the thesis / report entitled: “Il Rocco di Carpento winery. Natural wine, ethics and terroir”.

Chiara Zoe Tichelman, from Holland, presents the thesis / report entitled: “Ecological community correspondence during a pandemic in a gastronomic society: How to redefine our relationship to the natural environment, focusing on the human role in ecosystems”.

Eva Doria Van Asseldonk, from Holland, presents the thesis / report entitled: “A tale of growing in the wild”.

Hilde Maria Weiser, from Sweden, presents the thesis / report entitled: “Enhancing communication for improved public meal service”.

Emily Dawn Zuber, from the United States, presents the thesis / report entitled: “How to Chew a Gigabyte: Applied Aesthetics in the Digital Food Studies Classroom”.

 

Master of Gastronomy: World Food Cultures and Mobility

Laura Ann Bocon, from the United States, presents the thesis / report entitled: “On Cultures and Communities: Traditional Ferments in a Modern World”.

Larissa Z Y Chen, from the United States, presents the thesis / report entitled: “Secret Ingredients: How Asian-Americans (re) create the taste of home”.

Ayaka Chino, from Japan, presents the thesis / report entitled: “Food identity and authenticity ~ From point of view of Japanese national food and traditional food, and world food culture “.

Anicèe Claude Thèrèse Defrance, from France, presents the thesis / report entitled: “The voice in the aisle: an analysis of people and their supermarkets through British newspaper archives from 1940-1990”.

Elizabeth Starr Elliott, from the United States, presents the thesis / report entitled: “An Exploration of Native and Non-Native Contemporary Foraging Practices”.

Julia Ferrari, from Brazil, presents the thesis / report entitled: “Maize in the Brazilian Food Culture”.

Natalia Lucila Gomez, from the United States, presents the thesis / report entitled: “Manifesting a Vision for Permaculture and Cacao in Costa Rica”.

Carli Paige Gordon, from the United States, presents the thesis / report entitled: “Hot Bread Kitchen: an Organization Empowering Women to Achieve Economic Security and Mobility through Careers in Food”.

Nicola Iafrate, from Castenaso (BO), Italy, presents the thesis / report entitled: “Sottocasa – A complex home system responds to a complex world – A territorial enhancement and hospitality project with a domestic dimension”.

Shan-Shan Lu, from Taiwan, from the United States, presents the thesis / report entitled: “The Journey of Taiwan Flavor: Andre Chiang as an example in Taiwan Culinary Nationalism”.

Giulia Marcoli, from Busto Arsizio (VA), Italy, presents the thesis / report entitled: “Internship at Deliveristo and the compromises of the future that wanted to save the past”.

Kei Nakamura, from Japan, presents the thesis / report entitled: How Japanese fermented pickles ‘nukazuke’ travels the world “.

Chelsea Danielle Sarg, from the United States, presents the thesis / report entitled: “Communicating Sustainability in Natural Wine; Strategies for Including Ethical Labor “.

Kaya Tanii, from Japan, presents the thesis / report entitled: “Voice of Wine: Lack of Diversity and Movements towards inclusion”.

Makshya Lenia Tolbert, from the United States, presents the thesis / report entitled: “Equitable Food Oriented Development w / DAISA Enterprises”.

Jessica De Roux Tretina, from Jamaica, presents the thesis / report entitled: “Renewing Interest in Jamaican Cuisine to Promote National Brand, Local Agriculture and Biodiversity, and Food Sovereignty”.

Tessa Van Eijsden, from Holland, presents the thesis / report entitled: “Start-up Innovation Lab”.