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, … …read more
The 86 students are representatives of 24 different nations In both February and March 2021, new students arrived and started their lessons for five of the University‘s annual programs: the Master in Food, Culture, Communication & Marketing, the Master of Gastronomy: Creativity, Ecology and Education, the Master of Gastronomy: World Food Cultures and Mobility, … …read more
Discussions partly take place online and to a lesser extent in person: 23 undergraduate students and 4 graduate students from Italy, Austria, Brazil, Germany, Kenya, Tanzania, Sweden, Switzerland and the United States will discuss their theses. The Undergraduate and Graduate degree sessions are held on Thursday, March 4th, at the University of Pollenzo, involving … …read more
CALL FOR PAPERS for the Conference “Transatlantic Modern Consumerisms: Italian Goods and Commercial Cultures in Postwar America, 1949-1972”, June 25-26, 2021 – Pollenzo The University of Gastronomic Sciences Pollenzo, Polytechnic of Milan, Roma Tre University, and University of Eastern Piedmont organize a joint interdisciplinary conference on the influence of modern Italian culture and goods on … …read more
A Master to innovate and relaunch the food product-service system in the post-Covid era will train professionals and entrepreneurs to combine the planning and experimental design approach with the food and sustainability sector. Discount for those who register by March; EARLY BIRD of 10%: deadline 31 March 2021 Milan, February 2021 – Faced with health … …read more
In this issue you’ll discover more about the new application Food Waste Flow Balance developed in the framework of LIFE FOSTER to quantify food waste, you’ll deepen the Farm to Fork Strategy and much more! You can view LIFE FOSTER 3rd newsletter here > Co-financed by the EU Commission LIFE Programme and led by the … …read more
Online discussion and proclamation with 23 students from Italy, France, Israel and Switzerland The last graduation session of 2020 is held on the morning of Friday, December 18th, and involves 23 students from the three-year and master’s courses, discussing their theses online. In the early afternoon, at 2.30 pm, after all the discussions, the joint … …read more
Today, Friday, December 12th, 14 students from the Master of Applied Gastronomy: Culinary Arts, the Master of Gastronomy: World Food Cultures and Mobility, and the Master of Gastronomy: Creativity, Ecology and Education are presenting their final theses or reports and are attending the Graduation Ceremony online. Here are their names and their dissertations. Master … …read more
You can view LIFE FOSTER 3rd newsletter here > Co-financed by the EU Commission LIFE Programme and led by the Italian network for VET, ENAIP NET, the LIFE FOSTER project aims at reducing waste in the restaurant industry. The project focuses on these main fields: GREEN SKILLS, FOOD WASTE PREVENTION, TRAINING AND EDUCATION, AND COMMUNICATION. The interconnection between environmental, social and … …read more
From January 2021 a new course to study the food system through a design approach will be held in English UNISG contributes in the fields of Circular Economy for Food & Systemic Design, Sensory Analysis & Food Technology, Food Cultures & Human Ecology, Food Aesthetics & Advanced Food and Trade Law, and through its experiential … …read more