University of Gastronomic Sciences Students on Stage to Discover Raviggiolo Cheese and Romagnola Cows In the Apennines between Romagna and Tuscany, hosted by the Mountain Communities of Aquacheta and the Forlivese Apennines Kenya, Turkey, Canada, Greece, Switzerland, the United Kingdom, Germany, the Netherlands, France, the United States and Italy: these are the nationalities of … …read more
Piedmontese Wine in the 19th Century A Conference organized by OICCE at the University of Gastronomic Sciences On Wednesday December 14 at 5.30pm in the conference hall of the Agenzia di Pollenzo, the new book Il vino piemontese nel 1800 (Piedmontese wine in the 19th century) will be presented. It forms part of the series … …read more
The Second-Year Students on Stage at Ferrero in Alba to Study the Confectionery Industry From Monday November 28 until Friday December 2, the students of Year II of UNISG will be on stage at the headquarters of Ferrero S.p.A. in Alba, to learn at first hand about one of the most important confectionery companies in … …read more
The University of Gastronomic Sciences at Job&Orienta 2005 From November 24 – 26 the University will be present at the 15th Job&Orienta, at the Fiera di Verona exhibition hall, the most important event in Italy dedicated to schools, higher education and careers. Over 35,000 visitors, 300 exhibitors and 60 conferences, workshops and round tables are … …read more
The University of Gastronomic Sciences on Swiss Television The German-Swiss television station SF DRS Schweizer Fernsehen recently broadcast a report on the University of Gastronomic Sciences and Slow Food, as part of the program MTW. The reporter was Catrin Hofstetter, one of the students enrolled in the Master in Gastronomic Sciences and Quality Products at … …read more
In Piedmont, Friuli and Tuscany the Students of the University of Gastronomic Sciences Discover the Best Italian Cured Meats From November 21 to 25 the students of the first year of the University of Gastronomic Sciences degree course will be on stage, travelling to Piedmont, Friuli and Tuscany to learn about cured meat production. Divided … …read more
First Week of Classes for the Master in Food Culture: Communicating Quality Products Colorno, 11/14/2005 This week saw the start of the second Master held at the Colorno campus of the University of Gastronomic Sciences, the Master in Food Culture: Communicating Quality Products. The course got underway with a presentation of the teaching plan and … …read more
The Taste of Wine: History, Fashions and Evolution from the Middle Ages to the Present An International Conference Organized by the University of Gastronomic Sciences and CeSA “Wine: varieties, social distinctions, history” Saturday November 5 at 2.30pm in the Sala Rossa of the Agenzia di Pollenzo The international conference “Wine: varieties, social distinctions, history” … …read more
The University of Gastronomic Sciences Begins a New Academic Year Students from 11 different countries are welcomed to Pollenzo October 3, 2005 – Today the University of Gastronomic Sciences welcomed 68 new students to its Pollenzo campus for the undergraduate degree course in Gastronomic Sciences. The University’s international identity was confirmed by the presence of … …read more
Rural Development: Lessons in Economics from Periphery to Centre A discussion of agriculture and development to be held in Pollenzo on October 14, organized by the University of Turin and the University of Gastronomic Sciences on the occasion of World Food Day On October 14, 2005, from 9am to 1pm, the conference “Rural Development: Lessons … …read more