{"id":101227,"date":"2025-09-24T14:13:08","date_gmt":"2025-09-24T12:13:08","guid":{"rendered":"https:\/\/www.unisg.it\/?post_type=press-office&p=101227"},"modified":"2025-09-24T14:13:08","modified_gmt":"2025-09-24T12:13:08","slug":"friday-26-september-45-international-students-graduate-in-pollenzo","status":"publish","type":"post","link":"https:\/\/www.unisg.it\/en\/friday-26-september-45-international-students-graduate-in-pollenzo\/","title":{"rendered":"Friday, 26 September \u2014 45 international students graduate in Pollenzo"},"content":{"rendered":"

In the morning: thesis defenses \u2014 in the afternoon: graduation ceremony in the Red Hall<\/strong><\/p>\n

\"\"<\/p>\n

On Friday, 26 September<\/b>, the graduation ceremony will be held for a total of 45 Italian and international students enrolled in bachelor\u2019s and master\u2019s degree programs.<\/span><\/p>\n

Thirty\u2011nine are graduating from the <\/span>Bachelor\u2019s Degree in Gastronomic Sciences and Cultures<\/b>, and six from the <\/span>Master\u2019s Degree in Food Innovation & Management \/ Sustainable Food Innovation and Management<\/b>.<\/span><\/p>\n

They hail from 10 nationalities<\/strong> \u2014 Italy, Canada, Germany, Ireland, Israel, Portugal, the United Kingdom, the United States, Thailand, and Turkey \u2014 and here are the future gastronomes and their thesis topics.<\/span><\/p>\n

Bachelor\u2019s Degree in Gastronomic Sciences and Cultures<\/b><\/h3>\n
    \n
  • Asaf Asher Aharon<\/b> (28, Portugal \/ Israel) \u2014 <\/span>\u201cHow Does Slow Tourism Help Preserve Food Heritage and Raise Awareness of Sustainability and Food System Issues Through Direct Encounters with Artisanal Producers\u201d<\/span><\/i>, supervisor Prof. Andrea Pieroni<\/span><\/li>\n
  • Giada Antonietti<\/b> (24, Varallo, Piedmont, Italy) \u2014 <\/span>\u201cThe Protein Transition in Italy and Europe: Market Dynamics and Changes in Consumption of Meat and Plant-Based Products\u201d<\/span><\/i>, supervisor Prof. Davide Calandra<\/span><\/li>\n
  • Costanza Baschi<\/b> (22, Florence, Tuscany, Italy) \u2014 <\/span>\u201cFeeding the Army: Military Rations in Italy between History and Logistics\u201d<\/span><\/i>, supervisor Prof. Simone Cinotto<\/span><\/li>\n
  • Liam Buonfiglio<\/b> (24, Bra, Piedmont, Italy) \u2014 <\/span>\u201cBra and the Interpretation of Natural Wine \u2014 A Cultural and Territorial Investigation\u201d<\/span><\/i>, supervisor Prof. Nicola Perullo<\/span><\/li>\n
  • Giacomo Cesano<\/b> (22, Canada \/ Italy) \u2014 <\/span>\u201cLeveraging Blockchain for Enhanced Traceability and Transparency in Boschera Grape Wine, an \u2018Ark of Taste\u2019 Product\u201d<\/span><\/i>, supervisor Prof. Franco Fassio<\/span><\/li>\n
  • Lorenzo Chiaverini<\/b> (21, Italy \/ Bahrain) \u2014 <\/span>\u201cMicroplastics in the Kitchen: An Emerging Dietary Risk and How to Reduce Exposure\u201d<\/span><\/i>, supervisor Prof. Luca De Carli<\/span><\/li>\n
  • Mariangela Cipriani<\/b> (29, Spoltore, Abruzzo, Italy) \u2014 <\/span>\u201cChocolate in a Changing World: A Philosophical Investigation of Lab\u2011Grown Chocolate\u201d<\/span><\/i>, supervisor Dr. Elena Mancioppi<\/span><\/li>\n
  • Marta Dalla Favera<\/b> (22, Turin, Piedmont, Italy) \u2014 <\/span>\u201cAlterations in Gustatory Perception in Patients with Breast Cancer\u201d<\/span><\/i>, supervisor Prof. Luisa Torri<\/span><\/li>\n
  • Stefano D\u2019Aversa<\/b> (23, Pontinia, Lazio, Italy) \u2014 <\/span>\u201cIt\u2019s More than Just Bread: Scientific and Cultural Study of the Use of Buffalo \u201cscotta,\u201d Wheat, and Legumes in Breadmaking\u201d<\/span><\/i>, supervisor Prof. Luisa Torri.<\/span><\/li>\n
  • Stefano De Canio<\/b> (27, Rome, Lazio, Italy) \u2014 <\/span>\u201cBridging North and South: Traditional Plant Knowledge and Linguistic Heritage in Basilicata\u2019s Gallo\u2011Italic Settlements, Southern Italy\u201d<\/span><\/i>, supervisor Prof. Andrea Pieroni<\/span><\/li>\n
  • Isabella Fimbres<\/b> (29, United States) \u2014 <\/span>\u201cThe Fifth Element in Agritourism: Soulful Experiences in the Harmonization of Earth, Water, Fire, and Air\u201d<\/span><\/i>, supervisor Prof. Nicola Perullo<\/span><\/li>\n
  • Ivo Harald Freeman<\/b> (22, Ireland \/ United Kingdom) \u2014 <\/span>\u201cThe Imagined, the Personal, the Fermented: Reflections on British National Identity through Cider and Wine\u201d<\/span><\/i>, supervisor Prof. Roberta Cevasco<\/span><\/li>\n
  • Melodie Gai<\/b> (22, Moncalieri, Piedmont, Italy) \u2014 <\/span>\u201cArtisanal Scalability and Identity Sustainability: The Case of Melly\u2019s Kombucha\u201d<\/span><\/i>, supervisor Prof. Franco Fassio<\/span><\/li>\n
  • Riccardo Galante<\/b> (29, Vigonza, Veneto, Italy) \u2014 <\/span>\u201cNovel Food: New Perspectives for Sustainable Nutrition. A Critical Analysis of Three Case Studies\u201d<\/span><\/i>, supervisor Prof. Luca De Carli<\/span><\/li>\n
  • Matteo Gallone<\/b> (23, Mortara, Lombardy, Italy) \u2014 <\/span>\u201cArtisanal Fishing in Italy: \u2018Saving the Sea\u2019 through Fish\u2011Tourism\u201d<\/span><\/i>, supervisor Prof. Silvestro Greco<\/span><\/li>\n
  • Zeynep Kartal<\/b> (22, Turkey) \u2014 <\/span>\u201cAn Ancient Coastal Wisdom Feeding the Future: A Cross\u2011Cultural Study of Fermented Fish Products from Traditional Knowledge to Climate\u2011Resilient Fine Dining\u201d<\/span><\/i>, supervisor Prof. Andrea Pieroni<\/span><\/li>\n
  • Francesco Lazzaretto<\/b> (22, Turin, Piedmont, Italy) \u2014 <\/span>\u201cConsumption of Distilled Beverages \u2014 Different Perspectives of Consumers and Producers\u201d<\/span><\/i>, supervisor Prof. Paolo Corvo<\/span><\/li>\n
  • Ilaria Luboz<\/b> (35, Turin, Piedmont, Italy) \u2014 <\/span>\u201cThe Role of the Bar in Society and Personal Identity and the Emergence of Partial Alcohol\u2011Free Consumption\u201d<\/span><\/i>, supervisor Prof. Paolo Corvo<\/span><\/li>\n
  • Federico Miccolis<\/b> (23, San Vito dei Normanni, Puglia, Italy) \u2014 <\/span>\u201cFoie Gras between Tradition and Controversy: An Ethnobiological Perspective on Local Knowledge and Contemporary Challenges\u201d<\/span><\/i>, supervisor Prof. Andrea Pieroni<\/span><\/li>\n
  • Viola Oldani<\/b> (22, Segrate, Lombardy, Italy) \u2014 <\/span>\u201cThe Future of Memory: Milan\u2019s Food Shops between Tradition and Innovation\u201d<\/span><\/i>, supervisor Prof. Paolo Corvo<\/span><\/li>\n
  • Andrea Pillon<\/b> (22, Bordighera, Liguria, Italy) \u2014 <\/span>\u201cCRISPR\u2011Cas9 in the Agri\u2011Food Sector: Mechanisms, Applications, and Political\u2011Social Implications\u201d<\/span><\/i>, supervisor Prof. Paola Migliorini<\/span><\/li>\n
  • Christian Maria Ernst Porcelli<\/b> (24, Milan, Lombardy, Italy) \u2014 <\/span>\u201cFood as Metaphor in the Narrative of Italo Calvino\u201d<\/span><\/i>, supervisor Dr. Elena Mancioppi<\/span><\/li>\n
  • Francesco Alberto Poveromo<\/b> (21, San Severo, Puglia, Italy) \u2014 <\/span>\u201cRole of Bitter Foods in Stimulating TAS2R Receptors and Modulating GLP\u20111: Implications for Obesity and Type 2 Diabetes Treatment\u201d<\/span><\/i>, supervisor Prof. Andrea Pezzana<\/span><\/li>\n
  • Katharina Quies<\/b> (22, Germany) \u2014 <\/span>\u201cThe Evolution of Food Systems in Mecklenburg\u2011Vorpommern\u201d<\/span><\/i>, supervisor Prof. Andrea Pieroni<\/span><\/li>\n
  • Jacopo Roero<\/b> (22, Pino Torinese, Piedmont, Italy) \u2014 <\/span>\u201cFood of the Gods: How Cocoa Unites Health and Culture\u201d<\/span><\/i>, supervisor Prof. Luca De Carli<\/span><\/li>\n
  • Rebecca Rosso<\/b> (22, Borgaro Torinese, Piedmont, Italy) \u2014 <\/span>\u201cMycoremediation: An Analysis of the Potential of Fungi for the Remediation of Contaminated Soils\u201d<\/span><\/i>, supervisor Prof. Paola Migliorini<\/span><\/li>\n
  • Letizia Russo<\/b> (26, Cusago, Lombardy, Italy) \u2014 <\/span>\u201cBetween Kitchens and Borders: Food as a Bridge in a Mother-and\u2011Child Community\u201d<\/span><\/i>, supervisor Prof. Simone Cinotto<\/span><\/li>\n
  • Guido Salvi<\/b> (22, Empoli, Tuscany, Italy) \u2014 <\/span>\u201cItalian Mussel Farming: Status, Techniques, and Sustainability\u201d<\/span><\/i>, supervisor Prof. Silvestro Greco<\/span><\/li>\n
  • Armando Scarano<\/b> (21, Trivento, Molise, Italy) \u2014 <\/span>\u201cTreasure Hunt: A Tourism Revaluation Project for the Municipality of Trivento\u201d<\/span><\/i>, supervisor Prof. Paolo Corvo<\/span><\/li>\n
  • Cecilia Scharf<\/b> (23, Asti, Piedmont, Italy) \u2014 <\/span>\u201cProtecting the Right to Food in New York City: Federal Policies and Local Alliances\u201d<\/span><\/i>, supervisor Prof. Michele Antonio Fino<\/span><\/li>\n
  • Luca Scolozzi<\/b> (23, Novoli, Puglia, Italy) \u2014 <\/span>\u201cExperimental Circular Economy Project Applied to Craft Beer Production\u201d<\/span><\/i>, supervisor Prof. Franco Fassio<\/span><\/li>\n
  • Martina Spadafora<\/b> (33, Turin, Piedmont, Italy) \u2014 <\/span>\u201cFood and Identity: Mapping Recipes and Culinary Uses of North Africa from the Middle Ages to the 19th Century\u201d<\/span><\/i>, supervisor Prof. Gabriele Proglio<\/span><\/li>\n
  • Ettore Tagliabue<\/b> (23, Sovico, Lombardy, Italy) \u2014 <\/span>\u201cRegenerating Agricultural Identity: Rebranding and Sustainability in Contemporary Agri\u2011food Companies\u201d<\/span><\/i>, supervisor Prof. Franco Fassio<\/span><\/li>\n
  • Chanawan Tanpaibule<\/b> (23, Thailand) \u2014 <\/span>\u201cPreserving River Wisdom: Traditional Fish Preservation Practices along the Lower Songkhram River at Ban Pak Yam, Thailand\u201d<\/span><\/i>, supervisor Prof. Naji Sulaiman<\/span><\/li>\n
  • Ugo Maria Triolo<\/b> (23, Palermo, Sicily, Italy) \u2014 <\/span>\u201cInsects and Gastronomy: Current Uses and Prospects for a Sustainable Future\u201d<\/span><\/i>, supervisor Prof. Chiara Romano<\/span><\/li>\n
  • Sofia Ubino<\/b> (22, Vigone, Piedmont, Italy) \u2014 <\/span>\u201cBetween Prisons and Restaurants: Workplace, Training, and Social Cooperation\u201d<\/span><\/i>, supervisor Prof. Lorenzo Bairati<\/span><\/li>\n
  • Carola Venturino<\/b> (28, Varazze, Liguria, Italy) \u2014 <\/span>\u201cThe Role of Food in Recovery Therapeutic Communities: The Case of San Patrignano\u201d<\/span><\/i>, supervisor Prof. Maria Giovanna Onorati<\/span><\/li>\n
  • Andrea Zanot<\/b> (41, Milan, Lombardy, Italy) \u2014 <\/span>\u201cThe Sonic Dimension: Sound as Nourishment\u201d<\/span><\/i>, supervisor Prof. Nicola Perullo<\/span><\/li>\n
  • Niccol\u00f2 Rudi Zema<\/b> (22, Turin, Piedmont, Italy) \u2014 <\/span>\u201cFermented Beverages in Italy: The Case of Kombucha between Attraction and Suspicion\u201d<\/span><\/i>, supervisor Prof. Paolo Corvo<\/span><\/li>\n<\/ul>\n

    Master\u2019s Degree in Food Innovation & Management \/ Sustainable Food Innovation and Management<\/b><\/h3>\n
      \n
    • Alessia Dinatale<\/b> (26, San Mauro Torinese, Piedmont, Italy) \u2014 <\/span>\u201cThe Art of Circular Eating\u201d<\/span><\/i>, supervisor Prof. Franco Fassio<\/span><\/li>\n
    • Francesco Ferretti<\/b> (25, San Zeno Naviglio, Lombardy, Italy) \u2014 <\/span>\u201cFranciacorta 2.0: A Dual\u2011Tier Appellation Strategy for Lombardy\u2019s Traditional\u2011Method Wines\u201d<\/span><\/i>, supervisor Prof. Carmine Garzia<\/span><\/li>\n
    • Alberto Giunta<\/b> (25, Modica, Sicily, Italy) \u2014 <\/span>\u201cThe Future of Coffee: Adaptation to Climate Change in Emerging Regions\u201d<\/span><\/i>, supervisor Prof. Franco Fassio<\/span><\/li>\n
    • Giacomo Invernizzi<\/b> (26, Brugherio, Lombardy, Italy) \u2014 <\/span>\u201cFrom the Overload of Generalist Information in Gastronomic Reviews to Algorithmic Digital Word\u2011of\u2011Mouth: A Critical Analysis of the Context and the Proposed Design of the \u2018Palato\u2019 App\u201d<\/span><\/i>, supervisor Prof. Franco Fassio<\/span><\/li>\n
    • Andrea Nuzzo<\/b> (24, Rome, Lazio, Italy) \u2014 <\/span>\u201cLanga Identity and Territory: Historical Evolution of Local Actors and Labor. Lights and Shadows of Work in the Vineyard.\u201d<\/span><\/i>, supervisor Prof. Gabriele Volpato<\/span><\/li>\n
    • Camilla Superina<\/b> (24, Trofarello, Piedmont, Italy) \u2014 <\/span>\u201cWhat If a Pedagogy of Food Existed? Historical Perspectives and Teaching Practices of Conscious Food Education in Italy\u201d<\/span><\/i>, supervisor Prof. Gabriele Proglio<\/span><\/li>\n<\/ul>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

      In the morning: thesis defenses \u2014 in the afternoon: graduation ceremony in the Red Hall On Friday, 26 September, the graduation ceremony will be held for a total of 45 Italian and international students enrolled in bachelor\u2019s and master\u2019s degree programs. Thirty\u2011nine are graduating from the Bachelor\u2019s Degree in Gastronomic Sciences and Cultures, and six […]<\/p>\n","protected":false},"author":11068,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"0","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","show_related_posts":true,"relatore_articolo_journal":"","autore_articolo_journal":"","footnotes":""},"categories":[662],"tags":[],"class_list":["post-101227","post","type-post","status-publish","format-standard","hentry","category-press-office"],"_links":{"self":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/101227","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/users\/11068"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/comments?post=101227"}],"version-history":[{"count":0,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/101227\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media?parent=101227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/categories?post=101227"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/tags?post=101227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}