Unisg attends international conferences

The University of Gastronomic Sciences
begins its tour of international conferences

From February the University of Gastronomic Sciences will be
participating in a series of international conferences at various
prestigious European universities and institutions.
The conferences will explore the study of food through specific
approaches ranging from historical and humanist to medical and
nutritional. They will offer many important opportunities for contact
between participants, for the development of new initiatives and for
the promotion of gastronomy as the science of good living.

The Netherlands: on 17 February the University of Gastronomic
Sciences presented its project at Wageningen. In collaboration with
Slow Food Netherlands and WUR (Wageningen Universiteit &
Researchcentrum) a conference was organized on the possibilities of
future research into subjects such as taste, biodiversity, consumer
trust and the ethical value of gastronomy.

Spain: On 8 March, in collaboration with the Provincial Council
of the city of Zaragoza, the University of Gastronomic Sciences will
participate in a seminar on gastronomic culture and Spanish traditions.
The meeting will touch on various topics, among them the nutritional
value of the Spanish diet and health problems associated with the
globalization of food. The seminar will take place at the University of
Zaragoza, one of the oldest in the Iberian peninsula, and it will
conclude with a tasting of traditional local wines.

Germany: On 18 March the Food Technology Department of the
University of Fulda will host a conference called “Organic meets Arc”,
in which the University of Gastronomic Sciences has been invited to
participate. The themes of the conference will range from organic food
to the model of Slow Food’s Presidia, highlighting how the University
of Gastronomic Sciences deals with such subjects by fully integrating
them into its teaching courses.

France: On 22 March the Faculty of Medicine of the University of
Montpellier will present the seminar “Food: First Medicine” in
collaboration with the University of Gastronomic Sciences and Slow Food
France. The objective of the conference is to provide an opportunity to
reflect on the connections between public health and a way of eating
tied to good culinary practices.

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