Subject Areas

The Three-Year Undergraduate Degree in Gastronomic Sciences has an interdisciplinary academic structure, meaning that students acquire knowledge and develop skills in four different areas: natural sciences, life sciences and human nutrition; food production sciences and technologies, sensory evaluation and gastronomic design; historical, anthropological, philosophical and semiotic disciplines; and statistical, economic, social and legal disciplines.

Practical experiences, workshops and study trips to learn about products and their places of origin will take place alongside theoretical lessons in order to provide students with a holistic education in the world of gastronomy.

Syllabus for students beginning their studies in the 2017/2018 academic year. Courses are subject to variation. Courses may be divided into modules.

First semester
Animal biodiversity and breeding systems (module I)
Basics of Statistics, Economics, and Methodology (module I)
Molecular Sciences
Sociology of Cultural and Communicative Processes
Computer Science Abilities

Second semester
Animal biodiversity and breeding systems (module II)
Basics of Statistics, Economics, and Methodology (module II)
European Legal Roots
Food Microbiology
2 Elective courses

Italian/English Language
Study Trips and film techniques – Year I

First semester
Plant biodiversity and agrosystems
History of Agriculture and Food
Geography of local products

Second semester
Sensory Analysis
Food Technology
Molecular Basis and Physiology of Taste and Nutraceuticals
2 Elective courses

Study Trips – Year II

First semester
Food Economics and Food Law
Ecodesign of Gastronomy
Nutrition and Dietetics

Second semester
Food-Service Systems and Technology
History of Cuisine and Wine
Cultural Anthropology
Philosophy and Semiotics of Food
2 Elective courses

Study Trips – Year III
Graduation Thesis

Examples

Food and media
Food packaging
Gastronomic Associations: The Slow Food Case
Science in the Kitchen
Ecological Horticulture and Sustainable Agriculture
Introduction to Understanding and Appreciating Wine
Historical Ecology Workshop
Gastronomic Measurements Workshop
Rhetoric and Public Speaking
History of Typical Products
Food Advertisement Workshop

Please view the UNISG academic portal for detailed course syllabi >