<\/p>\n\n\n\n <\/p>\n\n\n\n The University of Pollenzo<\/strong> will be a leading presence at Terra Madre Salone del Gusto 2026<\/strong> with a large space at the heart of the event, which this year returns to Turin\u2019s historic city centre. From 24 to 27 September<\/strong>, in Piazza Castello<\/strong>, the University will present its educational and research model to the public through a programme of more than twenty events, including conferences, round tables, workshops, tastings, sensory laboratories and moments of discussion dedicated to the major transformations of contemporary food systems.<\/p>\n\n\n\n UNISG\u2019s presence at Terra Madre represents one of the most concrete expressions of the University\u2019s strategic vision outlined by President and Rector Nicola Perullo<\/strong>: an international, interdisciplinary university open to society, capable of addressing today\u2019s challenges through food as a tool for understanding and transforming the relationships between the environment, cultures, economies and communities.<\/p>\n\n\n\n The stand will be animated by faculty members, researchers, students, alumni and staff<\/strong>, who will accompany visitors, professionals and students on a journey to discover the University of Pollenzo\u2019s degree programmes, master\u2019s programmes, research projects and national and international collaborations.<\/p>\n\n\n\n Among the most significant events in the programme is the round table \u201cFood and Transitions: Energy, Digital, Ecological and Consumption Transitions\u201d<\/strong>, a multidisciplinary discussion on the transformations reshaping the global food system. The event, moderated by UNISG Associate Professor Maria Piochi<\/strong>, will feature the participation of Associate Professor Franco Fassio<\/strong>, and Assistant professor Luca Antoniazzi<\/strong>, together with other experts from different fields. Applied research on sustainability and biodiversity will be at the centre of the conference \u201cSustainability, Biodiversity and Innovation. Results of the research project carried out through the collaboration between CNH, UNISG and xFarm\u201d<\/strong>, which will present the outcomes of a project dedicated to the study of permanent grasslands as ecosystems that are fundamental for soil health, biodiversity and agroecosystem resilience. The project, developed through the monitoring of environmental and biological indicators, highlights the role of research in building concrete tools for more sustainable agriculture.<\/p>\n\n\n\n The work of UNISG researchers on sustainability will also be showcased through the event \u201cThe Agroecological Living Labs of Piedmont Meet\u201d<\/strong>, curated by UNISG Associate Professor Paola Migliorini<\/strong>, dedicated to sharing practices, experiences and perspectives from Piedmont\u2019s territories engaged in the agroecological transition.<\/p>\n\n\n\n A significant focus will also be dedicated to food culture as social heritage and a tool for preserving memory. The event \u201cRecipes on Social Media\u201d<\/strong>, organised within the framework of the European project RELISH<\/strong>, will bring together Aurora Cavallo (Cooker Girl)<\/strong>, Full Professor Simone Cinotto (UNISG)<\/strong> and philosopher Andrea Borghini (University of Milan)<\/strong> to reflect on how digital platforms are transforming the way recipes are narrated, shared and passed down.<\/p>\n\n\n\n Also within the activities linked to the RELISH project, the event \u201cRecipes in Motion: Food, Diaspora and Memory\u201d<\/strong>, moderated by Research fellow Claudia Sbuttoni (UNISG)<\/strong>, will explore the relationship between recipes, migration and cultural identities, showing how food represents a living trace of exchanges, adaptations and encounters among communities.<\/p>\n\n\n\n The programme will also include the UNISG Talks<\/strong>, short sessions dedicated to key issues for the future of food systems. UNISG Research Fellow Chiara Flora Bassignana<\/strong> will reflect on the role of ecosystem services through an ecofeminist perspective in the talk \u201cMaking the Invisible Visible: An Ecofeminist Perspective on Ecosystem Services\u201d<\/strong>, while Associate Professor Lorenzo Bairati<\/strong> and Assistant professor Elena Corcione<\/strong> will address the communication of sustainability in \u201cCan Your Shopping Change the World? Sustainability on Labels and the Role of Consumers\u201d<\/strong>. Associate Professor Gabriele Proglio<\/strong> will also present the book \u201cPorta Palazzo: An Oral and Sensory History of Europe\u2019s Largest Market\u201d<\/strong>, dedicated to migrant memories and the role of food in shaping identities.<\/p>\n\n\n\n UNISG\u2019s presence will also be an opportunity to highlight the experiential dimension of Pollenzo\u2019s educational approach, through workshops and tastings that combine scientific knowledge, biodiversity and territories. Among these is the workshop \u201cLegumes as Heritage and Innovation\u201d<\/strong>, dedicated to the role of legumes in building more sustainable food systems, which will present EarthPulse<\/strong>, an innovative product developed by UNISG students and alumni within the framework of the EIT Food Challenge<\/strong>, in dialogue with the Slow Beans<\/strong> network.<\/p>\n\n\n\n Activities dedicated to raising consumer awareness will also be featured, including the installation \u201cHow Sweet Is Your Sugar\u201d<\/strong>, a multisensory journey created by students Martina Ferioli, Francesca Ferretti and Sara Gebbinck<\/strong> as part of the UNISG course \u201cDolci e Profumati\u201d<\/strong>, with the collaboration of Research fellows Maddalena Borsato and Elena Mancioppi<\/strong>. Through scents, images and sensory stimuli, the project invites visitors to reflect on the environmental and social impact of sugar production.<\/p>\n\n\n\n The programme will be completed by meetings with alumni who have become entrepreneurs in the agri-food sector, activities connected to the University\u2019s European projects, book presentations and workshops dedicated to products from the Ark of Taste, breads from around the world, coffee, craft beer, cider and local productions.<\/p>\n\n\n\n Through its participation in Terra Madre Salone del Gusto 2026<\/strong>, the University of Pollenzo confirms its commitment to building a food culture capable of combining scientific research, sustainability, biodiversity, innovation and social responsibility<\/strong>, bringing to the heart of Turin an internationally recognised educational model focused on training the new generations of professionals in the food system.<\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" From 24 to 27 September in Piazza Castello, a rich programme of meetings, conferences, workshops and experiential activities featuring faculty members, researchers, students and alumni of the University of Gastronomic Sciences The University of Pollenzo will be a leading presence at Terra Madre Salone del Gusto 2026 with a large space at the heart of […]<\/p>\n","protected":false},"author":11068,"featured_media":106559,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"show_related_posts":true,"mobile_featured_image":[],"relatore_articolo_journal":"","autore_articolo_journal":"","footnotes":""},"categories":[755,728],"tags":[],"class_list":["post-278641","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-comunicati","category-press-office-en"],"_links":{"self":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/278641","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=278641"}],"version-history":[{"count":4,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/278641\/revisions"}],"predecessor-version":[{"id":278661,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/278641\/revisions\/278661"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media\/106559"}],"wp:attachment":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media?parent=278641"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/categories?post=278641"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/tags?post=278641"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"unisg](\"https:\/\/www.unisg.it\/assets\/unisg_terra_madre_copyaarongomezfigueroa-8278-scaled.jpg\")
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During the event, the new inter-university Undergraduate Degree in Food Tech for Ecological Transition<\/strong>, created through the collaboration between UNISG and the Polytechnic University of Turin, will also be presented.<\/p>\n\n\n\n![\"pollenzo](\"https:\/\/www.unisg.it\/assets\/pollenzo-terra-madre-3.jpg\")
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