PhD Program in Ecogastronomy, Food Sciences and Cultures

The PhD Program will officially start on October 1, 2024.

The annual amount of the scholaprship is 17.500 € gross

To apply for admission to the PhD program the prospective candidate must go through the following procedure:

register on Unisg Portal
fill in the application form (fillable pdf form)
upload the attachements in pdf format indicated in the announcement to the Unisg Portal
Note

Before proceeding with the online application process, please read through the Admission Application
The attachments referenced in the Admission Application for the PhD Program in Ecogastronomy, Food Sciences and Cultures can be found in the application procedure on the UNISG portal
With reference to the scholarships ex D.M. 630/24 (art. 7), the MUR will proceed to the verification of eligibility of the projects, in support of the PNRR and the ANVUR will proceed to the verification of the coherence with the requirements; having completed these verifications, the MUR will communicate the final allocation of funding, due to each University. Admission to the PhD course, referred to this call, is therefore to be considered under the condition of the positive verification of consistency and eligibility and the allocation of ministerial funding. In the event that a scholarship position does not pass the verification, all interested parties will be promptly notified.

DR_545_24_Bando_Dottorato_Ecogastronomia, Scienze e Culture del Cibo_DM_630_ENG

Minutes_1_Evaluation_Criteria_Ph.D. course-XL_DM 630

Minutes_2_Evaluation of qualifications and publications_Ph.D course-XL_DM 630

Ranking of those admitted to the second phase_Ph.D course-XL_DM 630

Minutes 3 – Interview Evaluation and compilation of the final ranking_Ph.D course_XL_DM 630

DR_552_24-Decreto Approvazione atti Bando Corso di Dottorato_XL_DM_630_in italian

The PhD Program will officially start on October 1, 2024.

The annual amount of the scholaprship is 17.500 € gross

To apply for admission to the PhD program the prospective candidate must go through the following procedure:

• register on Unisg Portal
• fill in the application form (fillable pdf form)
• upload the attachements in pdf format indicated in the announcement to the Unisg Portal

Note

• Before proceeding with the online application process, please read through the Admission Application
• The attachments referenced in the Admission Application for the PhD Program in Ecogastronomy, Food Sciences and Cultures  can be found in the application procedure on the UNISG portal.

DR_532_24_ENG Bando_Dottorato_Ecogastronomia, Scienze e Culture del Cibo

Minutes_1_Evaluation_Criteria_Ph.D. course-XL

Minutes_2_Evaluation of qualifications and publications_Ph.D course-XL

Ranking of those admitted to the second phase and testing schedule_Ph.D course-XL

Minutes 3_Written exam_PhD.Course_XL

Minutes 4 – Interview Evaluation and compilation of the final ranking_Ph.D course_XL_ENG

Final ranking_PhD.Course_XL_11-09-2024

DR_551_24-Decreto Approvazione atti Bando Corso di Dottorato_XL_in italian

The PhD Program in Ecogastronomy, Food Sciences and Cultures expresses the international and interdisciplinary nature of the university at the highest level, constituting itself as a program which foresees in its Council the presence of international professors from many universities around the world representing the multiplicity of approaches to the topics covered by the program.

Italian Teachers:

International teachers:

1. Nicola Perullo (coordinator)
2. Gabriele Proglio (vice-coordinator)
3. Luisa Torri
4. Donatella Saccone
5. Simona Bo

DR_543-24_Nomination of the Doctoral Admissions Committee

DR_548-24_Nomination of the Doctoral Admissions Committee_DM 630_ENG

1. Food policies, social systems, and food sovereignty

The course will develop with a specific annual transversal focus that every year will (re) articulate the modules in an original way, especially regarding the case studies and the problems and perspectives of scientific innovation that these open.

Module 1: Food biodiversity and climate change
The course aims to deal with the dynamic nature of biodiversity in its three levels (genetic, species, and ecosystem), with particular regard to its fragility in relation to the climate change in progress and its effects on the food supply chains.

Module 2: Green Agriculture
The course will address the topic of the sustainability of agricultural systems and primary productions and agroecology, with a particular emphasis on food sovereignty in internal and peripheral areas of the world.

Module 3: Ethnobiology and citizen science
The course will focus on the interrelationships between biosystems and cultural and social systems. It will also focus on the role that these deep interrelations that are the quintessence of the world’s gastronomy (traditional knowledge, landscapes, and food heritage) have in forging a new science of citizens.

Module 4: Food quality and innovation
The course will address the complex issue of food quality in the field of food sciences and technologies (including food chemistry and microbiology) and sensory sciences.

Each year, annual transversal focuses will insist on these keywords: mobility (biota, people, goods); interfaces / borders; inclusion.

2. Food and perception, food languages, and cultures

The course explores the themes of multi- and trans-sensorial perception of food, synesthesia, and the relationship between food, memory, imagination, emotion, and cognition, and can be expressed both from a philosophical point of view (aesthetic, ethical, epistemological, and ontological) and under the historical-cultural profile (languages, communication models, anthropologies and sociologies of food). Particular attention will be paid to ecologies and geographies of taste and gastronomy.

3. Food, human health, and nutrition

The course is centered on human nutrition, as a potential source of health for the human body, but also the origin of pathologies, whenever it is quantitatively and/or qualitatively incorrect. Human eating habits will be taken into consideration, from the dawn of civilization to the present ones, describing the changes and consequent effects on well-being, lifestyle, the onset of diseases, aging, and survival. Attitudes, orientations, and most common past and present beliefs towards food also will be discussed. Both physiological and pathological attitudes towards nutrition will be addressed.
This analysis, starting from the most rigorous scientific evidence, will provide the base for the students in order to:

– know the main recommendations relating to proper nutrition,
– understand the healthiness of the most common nutritional schemes,
– identify the most common fake news and false myths regarding nutrition,
– learn the relationships between food and human health (physical and mental), broaden the concept of nutrition to the more general one of lifestyle, in a holistic vision that cannot ignore the personal, cultural, ethical and religious values of each individual.

4. Food sciences, biodiversity, and sustainability

This course will address the concept of biodiversity and will analyze the interests and demand of consumers / co-producers, oriented towards the rediscovery of local foods and the enhancement of spontaneous species, plant cultivars, and local and/or indigenous animal breeds. In particular:

1. Documentation of food biodiversity, historical ecological stratifications, and related knowledge;

2. Analysis of the effect of climate change on biodiversity and the resilience of local communities;

3. Analysis of the sustainability of agroecological and food systems;

4. The analysis of possible socio-environmental variables that affect food biodiversity and ecological networks;

5. New educational and citizen science perspectives capable of mitigating the effects of climate change and other drivers of global change.

Finally, new guidelines will be studied, such as the circular economy (with research for the reduction of residues and additives in food, the reduction of waste and packaging, and the development of sustainable materials for the same);l the study of complex ecological networks, the biodiversity of spontaneous products and old cultivars, the soil microbiome (for the balance of the soil microflora, the reduction of the use of pesticides and water consumption); the conservation of rustic breeds (with less forced productions to ensure adequate animal welfare); the One Health approach (to promote a state of global health); and consumer perceptions of the quality of food products in the context of sensory sciences (to understand the genetic, psychological and cultural dynamics underlying in food preferences).

• PhD Program in Ecogastronomy, Food Sciences and Cultures is an inter-university course, organized in agreement with the University of Turin, one of the most prestigious Italian academic institutions. The scholarships are provided both by the University of Gastronomic Sciences of Pollenzo and by the University of Turin.
• Access to the PhD Program takes place through an open competitive examination, which is accessed by qualifications, publications, and research project.
• In order to compete for admission to the PhD program, it is necessary to have obtained a Graduate Degree made up of 120 ECTS (University educational credits), obtained either in an Italian University or in any recognized international Universities. (The 90 ECTS Master’s degree is not sufficient to access admission to the PhD Program).
• The PhD Program includes an exclusive full-time commitment lasting 3 years, dedicated to research.
• The open competitive examination for the access to the PhD program is governed by specific legislation. Until the outcome of the selection, candidates are required not to interact with the members of the Faculty Council.

The PhD Program in Ecogastronomy, Food Sciences and Cultures expresses the international and interdisciplinary nature of the university at the highest level, constituting itself as a program which foresees in its Council the presence of international professors from many universities around the world representing the multiplicity of approaches to the topics covered by the program.

Italian Teachers:

International teachers:

1. Nicola Perullo (coordinator)
2. Simona Bo (vice-coordinatric)
3. Paola Migliorini
4. Gabriele Proglio
5. Damiano Cortese

DR_477_23_Nomination of the Doctoral Admissions Committee

Alessia Amistà

Biography: Alessia Amistà was born in Turin in 1997 where she still lives. She got a first level degree in Biological Sciences and subsequently, again at the University of Turin, a Master’s Degree in Food Sciences and Human Nutrition with a thesis entitled “Association between food psychopathology and modulation of interpersonal space in patients suffering from anorexia nervosa and control subjects”. At the same time as the three-year degree, she got a diploma in journalism from the Holden School in Turin in 2020. Always interested in the multidisciplinary aspect of Nutrition, she aims to explore the correlation between physical and mental health, focusing on psychology in the social, historical, physiological, clinical and developmental fields.

Project: Comparison between Mediterranean, vegetarian and pescatarian diets in subjects suffering from the disorder Major Depressive Disorder and Generalized Anxiety Disorder through a sustainable approach.

Advisor: Prof.ssa Simona Bo

Maddalena Castellani

Biography: Maddalena Castellani was born in the province of Treviso in 1996. She lived in London, where she got a BA in Art & Design History and Practice, First Class with Honours, at the Kingston School of Art, subsequently obtaining a Master’s Degree in Food Innovation & Management at the University of Gastronomic Sciences with a thesis entitled The Arts in the Ecological Paradigma.

Her study models in Art, Gastronomy and Ecology aim to create a harmonious relational, transversal and systemic awareness of the world.

Project: How can we rethink humans’ relationship with the environment through art?

Advisor: Prof.  Nicola Perullo

Alice Fassò

Biography: Alice Fassò was born in the province of Lecco in 1994. During the three-year degree course in Gastronomic Sciences at the University of Gastronomic Sciences and the subsequent Master of Sciences in Rural Development and Innovation, at the University of Wageningen, she had the opportunity to develop his interest in local farming communities both theoretically and practically, with the aim of improving their food and production systems. The thesis is entitled Syntropic agriculture and affective labour: The ‘becoming’ of environmental subjects – Case studies from the Atlantic Forest and the Cerrado, Brazil. She is holder of a research grant at UNISG for the creation of three Living Labs on different scales, Dutch national, Italian regional and a local UK one.

Project: Agroecological Living labs to accelerate agroecological transition in Northern Italy.

Advisor: Prof.ssa Paola Migliorini

Marco Garbaccio

Biography: Marco Garbaccio was born in 1995 in Bra, district of Cuneo, where he lives. He completed the entire cycle of university studies at the University of Turin and graduated in Cultural Heritage with an archaeological curriculum, subsequently obtaining a Master’s Degree in Archeology and Ancient History with a thesis entitled Digital dissemination between historical study and data-driven marketing: the case of the Civic Museum of Palazzo Traversa. His academic training, with a solid background in archaeology, provides him with the necessary tools to tackle the complex panorama of historical research.

Project: The historical-gastronomic memories of a territory: archaeological, literary and anthropological analysis of the remains of Lower Piedmont.

Advisor: Prof. Simone Cinotto

Giorgia Pagliuca

Biography: Giorgia Pagliuca was born in Turin in 1997 where she still lives. She graduated from the University of Turin in Intercultural Communication Sciences and subsequently got a Master’s Degree in Food Culture, Communication and Marketing and subsequently a Master’s Degree in Food Innovation and Management from the University of Gastronomic Sciences of Pollenzo with a thesis entitled Eating oppression: analyzing the phenomenon of extractivism in the meat industry. She pecialized in the study of sustainable food systems, sustainability communication, animal food production, she is an activist and influencer. She published Fix the World in 2022 for Aboca Edizioni and held conferences and seminars for the “Climate Change & Oenology 2022” cycle.

Project: Productive Bodies: recent oppression in the extractive frontier of meat production.

Advisor: Prof. Gabriele Proglio

Cynthia Giard Prefontaine

Biography: Cynthia Giard Prefontaine was born in Canada in 1980. She graduated in Ecological Biology from the University of Sherbrooke, Quebec. In 2015 she obtained an inter-university Master’s degree in Green Areas and Landscape Design at the Universities/Polytechnics of Turin, Genoa and Milan. She later was awarded a scholarship at the Department of Veterinary Sciences at the University of Turin for a research project on: Historical and iconographic definition for the valorization of native poultry breeds. She created a photographic reportage relating to the vegetable garden of the Church of the S.S. Redeemer of Venice, as well as photography and research of historical documentation for the Royal Gardens of Piazza San Marco.

Project: Gastronomic culture and its importance in defining the landscape: a photographic approach.

Advisor: Prof.ssa Chiara Simonigh

Joseph Tobenna Umejsei

Biography: Joseph Tobenna Umejsei was born in Lagos, Nigeria in 1994. He graduated in Food Science & Technology. He obtained the Master of Sciences in 2016 MSc Food Systems; Management & Quality Studies at the University of Warsaw, in collaboration with the Universities of Hohenheim & Turin with a thesis entitled Evaluation of Consumer Acceptance towards Plant-based Proteins. Until 2022 he collaborated on various projects with the three universities above mentioned.

Project: Ethical investigation into marketing paths to encourage system innovations in Food Production through the triadic vision of Innovation, Culture and Consumer Behavior.

Advisor: Prof.ssa Chiara Civera – cotutor Prof. Damiano Cortese

1. Food policies, social systems, and food sovereignty

The course will develop with a specific annual transversal focus that every year will (re) articulate the modules in an original way, especially regarding the case studies and the problems and perspectives of scientific innovation that these open.

Module 1: Food biodiversity and climate change
The course aims to deal with the dynamic nature of biodiversity in its three levels (genetic, species, and ecosystem), with particular regard to its fragility in relation to the climate change in progress and its effects on the food supply chains.

Module 2: Green Agriculture
The course will address the topic of the sustainability of agricultural systems and primary productions and agroecology, with a particular emphasis on food sovereignty in internal and peripheral areas of the world.

Module 3: Ethnobiology and citizen science
The course will focus on the interrelationships between biosystems and cultural and social systems. It will also focus on the role that these deep interrelations that are the quintessence of the world’s gastronomy (traditional knowledge, landscapes, and food heritage) have in forging a new science of citizens.

Module 4: Food quality and innovation
The course will address the complex issue of food quality in the field of food sciences and technologies (including food chemistry and microbiology) and sensory sciences.

Each year, annual transversal focuses will insist on these keywords: mobility (biota, people, goods); interfaces / borders; inclusion.

2. Food and perception, food languages, and cultures

The course explores the themes of multi- and trans-sensorial perception of food, synesthesia, and the relationship between food, memory, imagination, emotion, and cognition, and can be expressed both from a philosophical point of view (aesthetic, ethical, epistemological, and ontological) and under the historical-cultural profile (languages, communication models, anthropologies and sociologies of food). Particular attention will be paid to ecologies and geographies of taste and gastronomy.

3. Food, human health, and nutrition

The course is centered on human nutrition, as a potential source of health for the human body, but also the origin of pathologies, whenever it is quantitatively and/or qualitatively incorrect. Human eating habits will be taken into consideration, from the dawn of civilization to the present ones, describing the changes and consequent effects on well-being, lifestyle, the onset of diseases, aging, and survival. Attitudes, orientations, and most common past and present beliefs towards food also will be discussed. Both physiological and pathological attitudes towards nutrition will be addressed.
This analysis, starting from the most rigorous scientific evidence, will provide the base for the students in order to:

– know the main recommendations relating to proper nutrition,
– understand the healthiness of the most common nutritional schemes,
– identify the most common fake news and false myths regarding nutrition,
– learn the relationships between food and human health (physical and mental), broaden the concept of nutrition to the more general one of lifestyle, in a holistic vision that cannot ignore the personal, cultural, ethical and religious values of each individual.

4. Food sciences, biodiversity, and sustainability

This course will address the concept of biodiversity and will analyze the interests and demand of consumers / co-producers, oriented towards the rediscovery of local foods and the enhancement of spontaneous species, plant cultivars, and local and/or indigenous animal breeds. In particular:

1. Documentation of food biodiversity, historical ecological stratifications, and related knowledge;

2. Analysis of the effect of climate change on biodiversity and the resilience of local communities;

3. Analysis of the sustainability of agroecological and food systems;

4. The analysis of possible socio-environmental variables that affect food biodiversity and ecological networks;

5. New educational and citizen science perspectives capable of mitigating the effects of climate change and other drivers of global change.

Finally, new guidelines will be studied, such as the circular economy (with research for the reduction of residues and additives in food, the reduction of waste and packaging, and the development of sustainable materials for the same);l the study of complex ecological networks, the biodiversity of spontaneous products and old cultivars, the soil microbiome (for the balance of the soil microflora, the reduction of the use of pesticides and water consumption); the conservation of rustic breeds (with less forced productions to ensure adequate animal welfare); the One Health approach (to promote a state of global health); and consumer perceptions of the quality of food products in the context of sensory sciences (to understand the genetic, psychological and cultural dynamics underlying in food preferences).

The PhD Program will officially start on October 5, 2023.

The annual amount of the scholaprship is 17.500 € gross

To apply for admission to the PhD program the prospective candidate must go through the following procedure:

• register on Unisg Portal
• fill in the application form (fillable pdf form)
• pay the admissions fee of 50 Euros via bank wire transfer
• upload the attachements in pdf format indicated in the announcement to the Unisg Portal

Note

• Before proceeding with the online application process, please read through the Admission Application
• The attachments referenced in the Admission Application for the PhD Program in Ecogastronomy, Food Sciences and Cultures  can be found in the application procedure on the UNISG portal.
• Furthermore, candidates who are citizens from low-income countries (according to the World Bank of Economies) are not required to pay the 50€ admission fee as indicated in art. 3 of the announcement.

DR_471_23_Announcement for the public selection PHD in Ecogastronomy Food Sciences and Cultures

DR_479_23_Addendum_Bando_Dottorato_Borsa_Aggiuntiva_italian

Dottorato_Instructions_ENG

Minutes_1_Evaluation_Criteria_Ph.D. course_XXXIX

Minutes_2_Evaluation of qualifications and publications_Ph.D course_XXXIX

Ranking of those admitted to the second phase and testing schedule – Ph.D course_XXXIX

Minutes-3_Written exam_PhD.Course 

Minutes 4 – Interview Evaluation and compilation of the final ranking_Ph.D course 

Addendum Minutes 4_Correction of material error

Final ranking update_PhD.Course_14-09-2023

DR_480_23-Decreto Approvazione atti Bando Corso di Dottorato

• PhD Program in Ecogastronomy, Food Sciences and Cultures is an inter-university course, organized in agreement with the University of Turin, one of the most prestigious Italian academic institutions. The scholarships are provided both by the University of Gastronomic Sciences of Pollenzo and by the University of Turin.
• Access to the PhD Program takes place through an open competitive examination, which is accessed by qualifications, publications, and research project.
• In order to compete for admission to the PhD program, it is necessary to have obtained a Graduate Degree made up of 120 ECTS (University educational credits), obtained either in an Italian University or in any recognized international Universities. (The 90 ECTS Master’s degree is not sufficient to access admission to the PhD Program).
• The PhD Program includes an exclusive full-time commitment lasting 3 years, dedicated to research.
• The open competitive examination for the access to the PhD program is governed by specific legislation. Until the outcome of the selection, candidates are required not to interact with the members of the Faculty Council.

The PhD Program in Ecogastronomy, Food Sciences and Cultures expresses the international and interdisciplinary nature of the university at the highest level, constituting itself as a program which foresees in its Council the presence of international professors from many universities around the world representing the multiplicity of approaches to the topics covered by the program.

Italian Teachers:

International Teachers:

1. Nicola Perullo (coordinatore)
2. Simona Bo (vice-coordinatrice)
3. Achille Schiavone
4. Andrea Pieroni
5. Maria Giovanna Onorati

DR_394_22_Nomination of the Doctoral Admissions Committee_ ENG (1)

Paolo Bosca

Biography: Paolo Bosca was born in Asti in 1996. He lived in Venice, where he graduated first in Philosophy and then in Philosophical Sciences at the Ca ‘Foscari University with a thesis entitled “Utopian languages ​​and spaces”. It deals with space and places both from a theoretical point of view, through philosophy and geography, and from a practical perspective through gastronomy and agriculture. He writes for CookInc Mag, Il Tascabile, Antinomie, DudeMag and has collaborated with the MACRO Museum in Rome.

Project: An investigation into the relationship between food and space with interdisciplinary tools ranging from geography to philosophy. For the area of ​​relevance: humanities, perception and languages

Advisor: Prof. Nicola Perullo

Chiara Chirilli

Biography: Chiara Chirilli, in 2019, graduated “cum laude” at the Università Cattolica del Sacro Cuore of Piacenza in Food Science and Technology. From 2020 to 2022 he collaborated as a research fellow at the University of Gastronomic Sciences of Pollenzo on the PRIME project – Innovative processes and products of green chemistry. Since October 2022 he has been a research fellow for the FEAST project – Food systems that support transitions towards healthy and sustainable diets.

Project: Investigation of the effect of the Thermal Taster Status on sensory perception and food preferences. Food Science, Biodiversity, and Sustainability teaching area

Advisor: Prof. ssa Luisa Torri

Andrea Devecchi

Biography: Andrea Devecchi graduated with honors in Medicine and Surgery in 2015 and specialized with honors in Food Science in 2020, at the University of Turin. Recently he has mainly collaborated on an innovative training course with the University of Gastronomic Sciences of Pollenzo on issues related to food, health and sustainability aimed at the hospital staff of the Michele and Pietro Ferrero Hospital in Verduno. He is a member of the Italian Society of Human Nutrition.

Project: evaluation of sensory alterations and better nutritional and gastronomic approaches in women with breast cancer. Food, health and human nutrition sector.

Advisor: Prof. ssa Simona Bo

Elena Gosso

Biography: Elena Gosso is26 years old and lives in Bagnolo P.te. She studied Biological Sciences in Turin where she became passionate about the agri-food sector. Elena obtained a master’s degree in Food Science and Human Nutrition, during which she acquired laboratory skills in food analysis. The experience at the ISPA CNR in Turin has broadened my knowledge in the field of proteomics and developed a greater critical sense, working in the field of food allergies. This PhD will give her the opportunity to continue her path in the Food field.

Project: The project, in the context of Animal Sciences, focuses on the characterization of eggs from a nutritional point of view and as an element of poultry biodiversity. The area of ​​relevance of my project is Food Science, Biodiversity, and Sustainability.

Advisor: Prof. Achille Schiavone

Evelyn Leveghi

Biography: After having trained in the design disciplines (L and LS in Design at the Politecnico di Milano, post-graduate course in participatory local action and sustainable urban development at the IUAV, master in Relational Design by ABADIR), she embarked on a path in the field of Food Studies, first in UniBo, attending the master in History and culture of food, investigating the phenomenon of food rioting, and recently in Pollenzo as a recent PhD student in Ecogastronomy, science and culture of food

Project:
Scope: Food policies, social systems and food sovereignty [Environment]
Title: “Over (food supplies) control: socio-political disputes around food”
Abstract: Study of the correlations between food riots, policies and development models in the agri-food sector

Advisor: Prof. Gabriele Proglio

Sara Marano

Biography: Sara obtained a Bachelor’s Degree in History from the University of Turin, with a thesis on political culture and historical memories in the social movements of the 1960s in Italy. At the same University, she graduated in Master’s degree in Philosophy. Her final work investigated Karl Marx’s theory of history by inserting itself into the debate on plural temporalities. The critique of a stage-evolutionary vision of history has led her, in recent years, to broaden her research interests to political ecology.

Project: The PhD project consists of an environmental history of nutritionism (Food policies, social systems and food sovereignty).

Advisor: cotutela Prof. Matthieu Renault (Universitè de Toulose) – Prof. Gabriele Proglio

Pietro Pagella

Biography: Graduated in cultural anthropology at the University of Turin, Master in Tourism Economics, Food Studies and Agri-food Markets Law, he deals with International Cooperation at the Municipality of Turin.

Project: The research project adopts the contribution of the knowledge of the Gastronomic Sciences in the processes of international cooperation on the issues of food and nutrition, with an anthropological approach. The research analyzes some specific experiences of decentralized cooperation between local autonomies aimed at the implementation of urban food policies, focusing in particular on the legal and political-social aspects.

Advisor: Prof. Francesco Vietti, Tutor (UniTo); Prof. Simone Cinotto, Co-tutor

Guido Pugliese

Biography: Guido was born in Taranto and in 2015 he enrolled in the Faculty of Philosophy of the University of Milan, graduating in 2020 with a thesis entitled: “Animals and Humans denial, emotion and morals”. He then attended two advanced courses entitled “Environment, animals and society: scientific approaches and forensic aspects” and “Critical Theory of Society”, integrating his philosophical knowledge with notions on the most important debates in the veterinary / legal and historical-structural fields.

Project: The research project investigates the invention of meat as an economic-cultural object. Teaching area: “Food and perception, food languages ​​and cultures”.

Advisor: Dr. Flavio D’Abramo.

1. Food policies, social systems, and food sovereignty

The course will develop with a specific annual transversal focus that every year will (re) articulate the modules in an original way, especially regarding the case studies and the problems and perspectives of scientific innovation that these open.

Module 1: Food biodiversity and climate change
The course aims to deal with the dynamic nature of biodiversity in its three levels (genetic, species, and ecosystem), with particular regard to its fragility in relation to the climate change in progress and its effects on the food supply chains.

Module 2: Green Agriculture
The course will address the topic of the sustainability of agricultural systems and primary productions and agroecology, with a particular emphasis on food sovereignty in internal and peripheral areas of the world.

Module 3: Ethnobiology and citizen science
The course will focus on the interrelationships between biosystems and cultural and social systems. It will also focus on the role that these deep interrelations that are the quintessence of the world’s gastronomy (traditional knowledge, landscapes, and food heritage) have in forging a new science of citizens.

Module 4: Food quality and innovation
The course will address the complex issue of food quality in the field of food sciences and technologies (including food chemistry and microbiology) and sensory sciences.

Each year, annual transversal focuses will insist on these keywords: mobility (biota, people, goods); interfaces / borders; inclusion.

2. Food and perception, food languages, and cultures

The course explores the themes of multi- and trans-sensorial perception of food, synesthesia, and the relationship between food, memory, imagination, emotion, and cognition, and can be expressed both from a philosophical point of view (aesthetic, ethical, epistemological, and ontological) and under the historical-cultural profile (languages, communication models, anthropologies and sociologies of food). Particular attention will be paid to ecologies and geographies of taste and gastronomy.

3. Food, human health, and nutrition

The course is centered on human nutrition, as a potential source of health for the human body, but also the origin of pathologies, whenever it is quantitatively and/or qualitatively incorrect. Human eating habits will be taken into consideration, from the dawn of civilization to the present ones, describing the changes and consequent effects on well-being, lifestyle, the onset of diseases, aging, and survival. Attitudes, orientations, and most common past and present beliefs towards food also will be discussed. Both physiological and pathological attitudes towards nutrition will be addressed.
This analysis, starting from the most rigorous scientific evidence, will provide the base for the students in order to:

– know the main recommendations relating to proper nutrition,
– understand the healthiness of the most common nutritional schemes,
– identify the most common fake news and false myths regarding nutrition,
– learn the relationships between food and human health (physical and mental), broaden the concept of nutrition to the more general one of lifestyle, in a holistic vision that cannot ignore the personal, cultural, ethical and religious values of each individual.

4. Food sciences, biodiversity, and sustainability

This course will address the concept of biodiversity and will analyze the interests and demand of consumers / co-producers, oriented towards the rediscovery of local foods and the enhancement of spontaneous species, plant cultivars, and local and/or indigenous animal breeds. In particular:

1. Documentation of food biodiversity, historical ecological stratifications, and related knowledge;

2. Analysis of the effect of climate change on biodiversity and the resilience of local communities;

3. Analysis of the sustainability of agroecological and food systems;

4. The analysis of possible socio-environmental variables that affect food biodiversity and ecological networks;

5. New educational and citizen science perspectives capable of mitigating the effects of climate change and other drivers of global change.

Finally, new guidelines will be studied, such as the circular economy (with research for the reduction of residues and additives in food, the reduction of waste and packaging, and the development of sustainable materials for the same);l the study of complex ecological networks, the biodiversity of spontaneous products and old cultivars, the soil microbiome (for the balance of the soil microflora, the reduction of the use of pesticides and water consumption); the conservation of rustic breeds (with less forced productions to ensure adequate animal welfare); the One Health approach (to promote a state of global health); and consumer perceptions of the quality of food products in the context of sensory sciences (to understand the genetic, psychological and cultural dynamics underlying in food preferences).

The PhD Program will officially start on October 5, 2022.

The annual amount of the scholaprship is 17.500 € gross

The online application process for the selection ended on 22/07/2022.

To apply for admission to the PhD program the prospective candidate must go through the following procedure:

• register on Unisg Portal
• fill in the application form (fillable pdf form)
• pay the admissions fee of 50 Euros via bank wire transfer
• upload the attachements in pdf format indicated in the announcement to the Unisg Portal

Note

• Before proceeding with the online application process, please read through the Admission Application
• The attachments referenced in the Admission Application for the PhD Program in Ecogastronomy, Food Sciences and Cultures  can be found in the application procedure on the UNISG portal.
• Furthermore, candidates who are citizens from low-income countries (according to the World Bank of Economies) are not required to pay the 50€ admission fee as indicated in art. 3 of the announcement.

Summary guide to the application for admission to the PhD Program >

Announcement for the public selection To the Ph.D. course in Ecogastronomy, Food Sciences, and Cultures XXXVIII Cycle >

Minutes_1_Evaluation_Criteria_Ph.D. course

Minutes_2_Evaluation of qualifications and publications_Ph.D course

Ranking of those admitted to the second phase and testing schedule

DR_398_22-Decreto Approvazione atti Bando Corso di Dottorato

Minutes 4 – Interview Evaluation and compilation of the final ranking

Final ranking update_Ph.D course_14-09-2022

To apply for admission to the PhD program the prospective candidate must go through the following procedure:

• register on Unisg Portal
• fill in the application form (fillable pdf form)
• pay the admissions fee of 50 Euros via bank wire transfer
• upload the attachements in pdf format indicated in the announcement to the Unisg Portal

Note

• Before proceeding with the online application process, please read through the Admission Application
• The attachments referenced in the Admission Application for the PhD Program in Ecogastronomy, Food Sciences and Cultures  can be found in the application procedure on the UNISG portal.
• Furthermore, candidates who are citizens from low-income countries (according to the World Bank of Economies) are not required to pay the 50€ admission fee as indicated in art. 3 of the announcement.

Summary guide to the application for admission to the PhD Program >

DR_447_23_Announcement for the public selection PHD in Ecogastronomy Food Sciences and Cultures >

DR_453_23_Nomination of the Doctoral Admissions Committee >

Verbale 1_criteri_di_valutazione_ENG

Verbale_2_Valutazione titoli e pubblicazioni_ENG

Graduatoria degli ammessi alla seconda fase e calendario prove (in Italian)

Rettifica_Calendario prove II fase (in Italian)

DR_460_23_Annullamento II fase selezione Procedura borsa_Dottorato (In Italian)

NEW

DR_462_23_Announcement for the public selection PHD in Ecogastronomy Food Sciences and Cultures

Summary guide to the application for admission to the PhD Program

DR_468_23_Nomination of the Doctoral Admissions Committee_ borsa aggiuntiva_ENG

Verbale 1_criteri_di_valutazione_ENG

Verbale_2_Valutazione titoli e pubblicazioni_ENG

3_Verbale_3_Prova scritta_e Colloquio_Corso di Dottorato_borsa aggiuntiva (in italian)

4_Verbale 4_Valutazione II fase-graduatoria finale_Corso di Dottorato_borsa aggiuntiva (in italian)

DR_472_23-Decreto Approvazione atti Bando Corso di Dottorato (in italian)