{"id":78428,"date":"2024-02-01T10:59:54","date_gmt":"2024-02-01T09:59:54","guid":{"rendered":"https:\/\/www.unisg.it\/?post_type=docenti&p=78428"},"modified":"2026-06-04T10:30:30","modified_gmt":"2026-06-04T08:30:30","slug":"maddalena-borsato","status":"publish","type":"docenti","link":"https:\/\/www.unisg.it\/en\/docenti\/maddalena-borsato\/","title":{"rendered":"Maddalena Borsato"},"content":{"rendered":"\n

Biography<\/h4>\n\n\n
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Maddalena Borsato is a research fellow at the University of Gastronomic Sciences, working as part of the PRIN \"COLTA\" project, where she is investigating the phenomenon of collective catering from an aesthetic-philosophical perspective.<\/p>\n\n\n\n

She earned her Ph.D. in Ecogastronomy, Education, and Society<\/em> in 2022, focusing on the philosophy and aesthetics of sweet taste. In 2023, she authored the monograph \"Il dolce. Una relazione estetica\" (ETS) and has contributed to various articles on the subject. From July 2022 to November 2023, she served as a Senior Researcher at the Faculty of Food Management<\/em>, Ritsumeikan University in Kyoto, Japan.<\/p>\n\n\n\n

Her research interests encompass taste aesthetics and the philosophy of food, exploring the intersection of eating disorders and the relationship of cooking and pastry with art and design.<\/p>\n\n\n\n

In addition to her academic pursuits, she has been a pastry chef since 2014, actively participating in various projects such as workshops and food design initiatives that promote the role of food as a communication tool.<\/p>\n\n<\/div>\n <\/div>\n\n\n

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Institutional Positions<\/h4>\n\n\n
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Coordinator: Master in New Food Thinking<\/a><\/p>\n\n<\/div>\n <\/div>\n\n\n

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Teaching Activity<\/h4>\n
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Main Interdisciplinary Research Area in UNISG<\/h4>\n
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Specific Research Topics<\/h4>\n
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