Action Learning
Applied Field Knowledge
Action learning is an integral part of the educational experience at Pollenzo. Through study trips, field studies, company visits, and hands-on activities, students engage directly with food systems in their real-world contexts, meet industry professionals, and apply knowledge gained in the classroom to concrete situations. These experiences develop analytical and collaborative skills, as well as the practical preparation needed to operate within the global food system.
Study Trips
bring students into the territories, supply chains, and communities that shape food culture. A direct and personal experience, designed for each course.
Field Studies
combine classroom instruction and on-site visits to develop a deep, critical, and sensory understanding of the food system.
Company Visits
Company visits are educational experiences tailored to each course, designed to bring students directly into the organizations and businesses they study in the classroom.
Product Labs
Product Labs are instructional sessions dedicated to the comprehensive understanding of a single product. A producer or industry expert guides students through all dimensions of that product: the raw material, production processes, the supply chain, and market dynamics. The goal is not tasting in itself, but the ability to read a product as a complex system. Students develop analytical tools that integrate the sensory dimension with the technical, economic, and cultural ones.
Tastings
Tastings are encounters between products, stories, and people. Alumni, producers, and university partners bring into the classroom the philosophy of a company, the character of a territory, the story of a supply chain. They are moments of sensory learning and, at the same time, opportunities for connection with the broader UNISG community, allowing students to expand their organoleptic repertoire and to discover food through the direct voice of those who produce it.
Workshops
Workshops are hands-on, extracurricular sessions dedicated to the development of specific skills. Led by faculty members, industry professionals, or students themselves, they offer an active learning experience in which doing becomes the primary instrument of knowledge. Each workshop represents an opportunity to deepen technical, creative, and methodological competencies that enrich and complement the academic program.
Conferences
UNISG conferences bring to Pollenzo the voices that are shaping the future of food. Researchers, entrepreneurs, policymakers, and leading figures in the agri-food sector engage with the student community on topics spanning sustainability, innovation, food policy, and global gastronomic cultures. Open to all students, conferences are not separate from the educational program; they are an integral part of a learning experience that considers dialogue with the real world an essential component of knowledge.
Student Challenges
Student Challenges are educational competitions in which students develop projects, products, and solutions around a concrete challenge connected to the food system. UNISG fields its own teams in external competitions and promotes internal calls for proposals that stimulate design thinking, teamwork, and a propensity for innovation. These are the moments in which the competencies acquired throughout the course of study find their first real and competitive application, preparing students to operate as agents of change in the food sector.
Visit UNISG
We offer a range of in-person and online events designed for prospective students who are considering joining the UNISG community. Whether you prefer to visit our campus or connect with us virtually, these are the perfect opportunities to explore our academic programs, meet our faculty and staff, and get a real feel for life at UNISG.
Find out more about our Orientation Days, Open Days and individual campus visits.