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 of Applied Gastronomy: Culinary Arts
Giuseppe De Gennaro, from Verona (Italy), is presenting the thesis “Culture: A Bridge Between Tradition and Innovation”, convenor prof. Gabriella Morini.
Danielle L. Judson, from the United States, is presenting the report “La Vimea Vegan Kitchen: A Culinary Internship Experience”, convenor prof. Gabriella Morini.
Giovanni Mondini, from Giorgio di Mantova (Italy), is presenting the thesis “The concept of Circular Economy applied to food large-scale retail trade”, convenor prof. Gabriella Morini.
Master of Gastronomy: World Food Cultures and Mobility
Heidi Abi-Rached, from Lebanon/France is presenting the thesis “Lebanon’s edible lifeboat: How culinary heritage and food tourism can be the country’s socio-economic solution out of its crisis”, convenor prof. Simone Cinotto.
Nicole Barth Kirby, from the United States, is presenting the thesis “Internship at Coveyou Scenic Farm Market Learnings and experiences from a summer farm internship”, convenor prof. Simone Cinotto.
Kristine Sarah Claudio, from the Philippines, is presenting the report “From staple food to super food: The Evolution and Gentrification of the Philippine coconut”, convenor prof. Simone Cinotto.
Marzia Costanzo, from Messina (Italy), is presenting the thesis “Beer in fine dining menus”, convenor prof. Simone Cinotto.
Woesha A Cloud Hampson-Medina, from the United States, is presenting the report “The Sugar Coated Reputation of Maple Syrup & its Forgotten Indigeneity”, convenor prof. Simone Cinotto.
Yoonjin Ji, from Korea, is presenting the thesis “Importance of Home cooking”, convenor prof. Simone Cinotto.
Chia-Hao Lin, from Taiwan, is presenting the report “Internship report – working at Taiwanese traditional soy sauce factory”, convenor prof. Simone Cinotto.
Preet Tushar Sanghvi, from India, is presenting the report “Exploring Indian Food culture and Cuisine for the MOGWFCM Students- An analysis of the previous class and prospective syllabus”, convenor prof. Simone Cinotto.
Inès Machava Vieira, from Mozambique, is presenting the thesis “Alternative Food Spaces: Shopping Experiences of Minorities of Color and Disabled People in Farmer’s markets and CSAs”, convenor prof. Simone Cinotto.
Master of Gastronomy: Creativity, Ecology and Education
Karley Theresa Howell-Blackwell, from the United States, is presenting the report “Cottage Industries & Garden Practices An Internship with BotanaBliss”, convenor prof. Nicola Perullo.
Lucia Helga Rizzo, from Germany, is presenting the report “Internship Report on the organic farm Herrmannsdorfer”, convenor prof. Nicola Perullo.
Learn about our programmes…
