Field Studies
Get to know and understand every supply chain from the inside
The field study is a learning experience that alternates classroom work with visits to real-world operations in the food and wine industry.
Each module focuses on a key theme within the food system, explored through theoretical study, supply chain analysis, and direct engagement with producers, companies, and institutions.
Students will have the chance to explore both artisanal and industrial sectors, discover traditions and innovations, and follow a path that integrates tasting techniques with tools for conscious consumption—all with the goal of developing a understanding of food that is both critical and sensory.
Field studies are dedicated to the following themes:
An introduction and deep dive into the theoretical foundations of production and tasting techniques for iconic products such as wine, cured meats, beer, cheese, and olive oil. A learning path designed to refine both sensory and cognitive skills and to recognize the defining features of the main food production chains.
An immersive journey into the world of coffee: from the origins of the beverage to the botany of the plant, from global trade to product sustainability. Multisensory activities blending theoretical and hands-on knowledge, designed to develop the ability to recognize aromas, defects, and quality.
Lessons led by experts and industry representatives, real-life experiences, case studies, and hands-on perspectives. Visits to local operations to observe production processes, technologies in use, and best practices in action—right on the ground.
Meetings with representatives of historic brands and educational visits to offer a direct, hands-on look at the industrial confectionery sector.
Opportunities for discussion to analyze consumer trends, marketing strategies, and market impact—highlighting competitive dynamics and shifts in consumer preferences.
The world of large-scale retail, explored with strategic figures from major retail companies.
Topics include trade marketing, neuroscience, consumer behavior analysis, store design, and educational site visits.
The world of distillation, guided by industry professionals. A case study on grappa: production and market analysis. Techniques of maceration, infusion, and percolation for crafting vermouth, bitters, and amari. A special focus on mixing and blending.
The evolution of production systems: from large-scale animal farming to the latest plant-based protein alternatives. An analysis of the limits and contradictions of intensive livestock farming, with attention to sustainable production, ethical processes, and the impacts on the environment and animal welfare.
Action Learning
Action learning activities are an integral part of the programme, offering direct contact with the reality of the agri-food sector. By going beyond the classroom, students meet professionals, observe food systems in real contexts and apply the knowledge they have acquired. These experiences strengthen critical thinking, collaborative skills and the preparation needed to competently address the challenges of the global food system.
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.