13 July 2026
The theses cover a wide range of topics, united by a shared reflection on the role of food in the transformations of contemporary society
On Friday, July 17, the Aula Magna of the University of Gastronomic Sciences in Pollenzo will host the thesis discussions and graduation ceremony for students of the Graduate Degree in Food Industry Management and the Undergraduate Degree in Gastronomic Sciences and Cultures.
The graduation session reflects the interdisciplinary approach that characterizes the educational offering of the University of Gastronomic Sciences.
The theses cover a wide range of topics, united by a shared reflection on the role of food in the transformations of contemporary society: from the regeneration of inland and rural areas to the enhancement of agri-food production, from international food law to the blue economy, from culinary medicine to the geopolitics of food, and the relationships between gastronomy, culture, art, and education.
This broad spectrum of research highlights how food has become a privileged lens through which to understand economic, social, environmental, and cultural phenomena.
The Graduate Degree in Food Innovation & Management prepares professionals capable of leading innovation and development processes within companies and organizations in the agri-food sector.
The Undergraduate Degree in Gastronomic Sciences and Cultures provides a multidisciplinary education that integrates scientific, humanistic, economic, and social disciplines, preparing graduates to understand the complexity of food systems and promote more sustainable and conscious models.
Below are the graduating students and their thesis titles.
Graduate Degree in Food Innovation & Management
Matteo Landi, 24, from Moncalieri (Piedmont), presents the thesis titled: "A Journey Through the Italian Inner Areas: Territorial Marketing as a Lever for a Economic and Social Rural Regeneration", supervised by Professor Carmine Garzia.
Undergraduate Degree in Gastronomic Sciences and Cultures
Carlotta Paola Lamantea, 222, from Trani (Apulia), presents the thesis titled: "La funzionalità sensoriale come strumento di valorizzazione degli oli extravergini di oliva", supervised by Professor Maria Piochi..
Marco Imwinkelried, 32, from Switzerland, presents the thesis titled: "Sustainable Food Legislation in Cities: Human Rights Foundations and Public Procurement", supervised by Professor Elena Corcione.
Igor Casorzo, 23, from Tonco (Piedmont), presents the thesis titled: "Ductus nell'arte culinaria domestica", supervised by Dr. Elena Mancioppi.
Francesco Romano, 22, from Caronno Pertusella (Lombardy), presents the thesis titled: "(G)astronomia: un'ipotesi di progetto culturale e imprenditoriale interdisciplinare che connette cibo, arte, scienza, cultura ed educazione", supervised by Professor Franco Fassio.
Matteo Gnocchi, 24, from Genoa (Liguria), presents the thesis titled: "Rigenerazione territoriale e food system locale. Progetto agro-gastronomico per la Cascina delle Signore in Val Borbera", supervised by Professor Franco Fassio.
Alessia Defilippi, 22, from Bosconero (Piedmont), presents the thesis titled: "Il ruolo terapeutico della Medicina Culinaria nella Sindrome Poliendocrina Metabolica Ovarica", supervised by Dr. Andrea Devecchi.
Michele Cocchini, 29, from Fucecchio (Tuscany), presents the thesis titled: "La miticoltura come modello di blue economy sostenibile: il caso della Cooperativa Mitilicoltori Spezzini", supervised by Professor Silvestro Greco.
Viola Ghitti, 21, from Angolo Terme (Lombardy), presents the thesis titled: "Il ruolo del cibo nella questione israelo-palestinese", supervised by Professor Gabriele Proglio
Marta Tambone, 22, from Turin (Piedmont), presents the thesis titled: "Medicina culinaria ed educazione alimentare: progetto di un workshop interculturale", supervised by Dr. Andrea Devecchi.
