Forty-nine international students from 20 countries complete their studies in Pollenzo, representing Italy, Argentina, Austria, Belgium, Brazil, Canada, China, France, Germany, India, Israel, the Netherlands, Portugal, the United Kingdom, Russia, the United States, Switzerland, Turkey, Venezuela, and Vietnam.
Forty-sixgraduate with a degree, while three have attended as auditors. There are 13 graduates from the Master of Applied Gastronomy: Culinary Arts, 11 from the Master of Gastronomy: Creativity, Ecology and Education, and 22 from the Master of Gastronomy: World Food Cultures and Mobility.
The graduation ceremony will start in the early afternoon in the Sala Rossa of the Agenzia di Pollenzo. Here are the names of our new gastronomes:
Master of Applied Gastronomy: Culinary Arts
Manav Dhingra, 24, from India, presents the report of his internship entitled: “Development of meat-like flavors from plant-based ingredients for use in plant-based meat analogues and extenders: A review”, supervised by prof Gabriella Morini.
Stephanie Gaengler, 34, from Germany, presents the report of her internship at the Piazza Duomo restaurant in Alba (CN), supervised by prof Gabriella Morini.
Giovanna Gigante, 37, from Milan, Italy, presents the report of her internship entitled: “ACETYCA / IORI: Internship report on two different companies that have sustainability in common”, supervised by prof Gabriella Morini.
Fiona Jeanne Glaettli, 31, from Canada, presents the report of her internship entitled: “Sustainable practices in plant-based fine dining restaurants”, supervised by prof Gabriella Morini.
Melissa Graf, 28, from Austria, presents the report of her internship entitled: “Internship at the Restaurant Amass – How sustainability and fine dining can go hand in hand”, supervised by prof Gabriella Morini.
Laurence Hamdan, 29, from the UK, presents the report of his internship entitled: “Reflections on an Internship at Bad Schörgau”, supervised by prof Gabriella Morini.
Puk Klaus, 23, from the Netherlands, presents the report of her internship entitled: “The experience of a two-sided perspective within gastronomy”, supervised by prof Gabriella Morini.
William Donald George Oakley, 28, from the United Kingdom, presents the report of his internship at Forno Brisa in Bologna, supervised by prof Gabriella Morini.
Malaika Parmer, 22, from India, presents the report of her internship entitled: “Food as a medicine: concentrating on Vedic food and medicine in ancient India”, supervised by prof Gabriella Morini.
Khyati Saini, 22, from India, presents the report of her internship entitled: “An insider’s view on the world of Humus Hortense, Belgium”, supervised by prof Gabriella Morini.
Lisandru Venturini, 31, from France, presents the report of his internship at the Pollenzo Food Lab, supervised by prof Gabriella Morini.
Tingting Zhang, 30, from China, presents the report of her internship at the Unforgettable restaurant in Turin, supervised by prof Gabriella Morini.
Paulina Zottl, 26, from Austria, presents the report of her internship entitled: “Biodiversity in Austria: My internship at Slow Food Österreich”, supervised by prof Gabriella Morini.
Nadia Saibene, from Italy, attended the course as an auditor.
Master of Gastronomy: Creativity, Ecology and Education
Candice Charlotte Louise Méry Chemel, 24, from France, discusses the thesis entitled: “The Dinner Performance”, supervised by prof Nicolo Perullo.
Luca Conte, 28, from Italy, discusses the thesis entitled: “Ethics and Esthetics of Fish Fermentation – Mundane, serious, and narrated thoughts of a prodigal son”, supervised by prof Nicolo Perullo.
Marianne Camille Srebrenka Cvitkovic, 26, from France, presents the report of her internship in the “Food Supply Chain and Food Logistics” at the Culinaries company, Paris, supervised by prof Nicolo Perullo.
Sophia Indira Dorfsman, 23, from the United States, discusses the thesis entitled: “Receipt of Reciprocity: The Semiotics of a Recipe and a Home Cook’s Speculative Design for One”, supervised by prof Nicolo Perullo.
Martina Fiorito, 26, from Catania, Italy, presents the report of her internship entitled: “Meat Consumption: a Call from the Planet-Taking Action Through Food Design”, supervised by prof Nicolo Perullo.
Thomas André Le Moël, 27, from France, presents the report of his internship entitled: “L’école comestible and its growing plan”, supervised by prof Nicolo Perullo.
Diliara Mukhamedzhanova, 33, from Russia, discusses the thesis entitled: “La mia camicia di fatica: Approaching the aesthetic sensibility and epistemology of a food artisan and its cosmogonic possibilities”, supervised by prof Nicolo Perullo.
Emel Pilavci Degerli, 31, from Turkey, presents the report of her internship entitled: “Performative Happenings Around A Table”, supervised by prof Nicolo Perullo.
Isabel Christina Regehr, 23, from the United States, presents the report of her internship entitled: “Interning at Origami Food Creative Studio in Puglia”, supervised by prof Nicolo Perullo.
Marle Marie Rudolph, 26, from Germany, presents the report of her internship at the La Servaja company, supervised by prof Nicolo Perullo.
Eleonora Sforzi, 25, from Legnano (Mi), Italy, presents the report of her internship entitled: “Æquinoctium: re-experiencing the meaning of food”, supervised by prof Nicolo Perullo.
Yael Namdar, from Israel, attended the course as an auditor.
Master of Gastronomy: World Food Cultures and Mobility
Rylee Alyssa Charbeneau, 23, from the United States, presents the report of her internship entitled: “A Gastronome’s View of Public Health Efforts for Women, Infants and Children”, supervised by prof Simone Cinotto.
Gaia Do Amaral, 26, from Italy, presents the report of her internship entitled: “Food and Memory at LAC (Laboratory of Anthropology of Food – Milan) with Ernesto and his ceviche”, supervised by prof Simone Cinotto.
Francisca Fernandes Almeida Feiteira, 29, from Portugal, presents the report of her internship entitled: “The food system: global problems, local solutions”, supervised by prof Simone Cinotto.
Muriel Estelle Fischer, 31, from Switzerland, presents the report of her internship entitled: “Improving Food Security through the Development of Ready-to-Eat Meals for Refugees at the Thailand-Myanmar Border – Internship at the World Fair Trade Organization (WFTO) Asia”, supervised by prof Simone Cinotto.
Bianca Otilia Ghiuzan, 31, from Pordenone, Italy / Romania, presents the report of her internship entitled: “Gastronomes’ Home Recipe “, supervised by prof Simone Cinotto.
Alice Francesca Giraudi, 22, from Turin, Italy, presents the report of her internship entitled: “Capturing Food Stories: Sharing Food Virtually Through the Development of the UNISG YouTube channel”, supervised by prof Simone Cinotto.
Virginia Gomez Guisoli, 30, from Argentina, discusses the thesis entitled: “What is today the fashion industry: causes and consequences of this pandemic. What attitudes can we embrace to stop dressing from a fashion funeral and transform our role from consumer to a PROsumer?”, supervised by prof Simone Cinotto.
Anna Elizabeth Hirschorn, 24, from the United States, presents the report of her internship entitled: “Making Chocolate in Modica: The Romanticization of the Artisan Process”, supervised by prof Simone Cinotto.
Thanh Trúc Huynh, 24, from Vietnam, presents the report of her internship entitled “How to cook more sustainably at home following the method of Rome Sustainable Food Project?”, supervised by prof Simone Cinotto.
Priya Prabhakar Joshi, 44, from India, discusses the thesis entitled: “Unlocking the potential for culinary tourism in the state of Karnataka, India to promote its diverse food cultures and create new avenues for rural development”, supervised by prof Simone Cinotto.
Alexandra Lucht, 33, from Germany, presents the report of her internship at Frischepost Berlin GmbH, supervised by prof Simone Cinotto.
Paolo Manzella, 27, from Turin, Italy, presents the report of his internship at the “L’Alveare che dice sì” network, supervised by prof Simone Cinotto.
Agnès Hélène Martin, 53, from Belgium, discusses the thesis entitled: “Behind the scenes of eco-responsibility in restaurants: from struggles to solutions”, supervised by prof Simone Cinotto.
Gerardo Francesco Moceri, 24, from the United States, presents the report of his internship entitled: “Il Forno di Calzolari: Grani Alti, Panettone, and Gino”, supervised by prof Simone Cinotto.
Gavin Myers, 27, from the United States, presents the report of his internship entitled: “Sweet Nothings: A U.S. Based Organic Snack Food Startup Internship”, supervised by prof Simone Cinotto.
Giulia Pestarino, 25, from Genoa, Italy, presents the report of her internship entitled: “Food Education through a gastronome’s lens: the case of Square Food Foundation”, supervised by prof Simone Cinotto.
Deines Rosibel Rojas Loaiza, 24, from Venezuela, presents the report of her internship entitled: “Communicating sustainability. An immersion into the strategies to influence with impact. Case Slow Food International”, supervised by prof Simone Cinotto.
Stefano Romero Da Silva Nunes, 32, from Brazil, presents the report of his internship entitled: “Ancient grains, nixtamalization and Ark of Taste: preserving delicate traditions”, supervised by prof Simone Cinotto.
Jessica Marie Scazzero, 24, from the United States, presents the report of her internship entitled: “From New York, Piedmont, and Nigeria to Molise: Olive Oil and its Untold Stories”, supervised by prof Simone Cinotto.
Camilla Stevanato, 27, from Spinea (Ve), Italy, presents the report of her internship entitled “The social farm ‘Casa di Anna’, for sustainable and inclusive agriculture”, supervised by prof Simone Cinotto.
Sofía Tertzakian, 28, from Argentina, presents the report of her internship entitled “OrtoBioattivo: Agroecology for a nutraceutical and sustainable approach to food”, supervised by prof Simone Cinotto.
Stephanie Elago Ugalde, 31, from the United States, discusses the thesis entitled: “Linking dietary behavior to food and recycling waste management: a cross-sectional study”, supervised by prof Simone Cinotto.
Marie Kerkeling, from France, attended the course as an auditor.