The day begins with thesis defense sessions: the Master in New Food Thinking starts at 8:30 a.m. in the Aula Magna, followed by the Master in World Food Studies at 10:30 a.m. in Aula 4. The official Graduation Ceremony takes place at 12:30 p.m. in the Sala Rossa, following the graduation procession in Piazza Vittorio Emanuele II.<\/p>\n\n\n
![\"unisg](\"https:\/\/www.unisg.it\/assets\/unisg-pollenzo-graduation-corteo-torre.jpg\")
<\/figure>\n\n\n The two programmes offer complementary perspectives on contemporary food challenges. The Master in New Food Thinking<\/strong> explores food through creative, interdisciplinary and practice-based approaches, connecting gastronomy, hospitality, education, craftsmanship, communication and innovation. The Master in World Food Studies<\/strong> examines food in its cultural, social, economic and environmental dimensions, focusing on the relationships between food systems, territories, communities and global change.<\/p>\n\n\n\n The graduates' projects reflect this breadth of perspectives, addressing subjects ranging from traditional food knowledge and regenerative hospitality to food sustainability, ethnographic research, entrepreneurship, culinary traditions and the future of food systems.<\/p>\n\n\n\n 26 graduates<\/strong><\/p>\n\n\n\n The graduating class brings together students from a wide range of countries, including Italy, Switzerland, Japan, the United States, India, China, Malaysia, Spain, Germany, Israel, Taiwan and Thailand.<\/p>\n\n\n\n Hannah Lia Aebi<\/strong> \u2014 Switzerland Atalia Amir<\/strong> \u2014 Israel Bezil Betill Belendiran Suja<\/strong> \u2014 India Boshan Chen<\/strong> \u2014 China Marco De Filippo<\/strong> \u2014 Italy Maria Eduarda Domit Zaniolo Leisner<\/strong> \u2014 Germany Larissa Fernandez<\/strong> Brayner<\/strong> \u2014 Spain Deniz Francesca Giuliani<\/strong> \u2014 Italy Giacomo Giurietto<\/strong> \u2014 Italy Luisa Maria H\u00e4chler<\/strong> \u2014 Switzerland Kuhu Kochar<\/strong> \u2014 India Ayako Kumagai<\/strong> \u2014 Japan Hsin-Tzu Liao<\/strong> \u2014 Taiwan (China) Pietro Manacorda<\/strong> \u2014 Italy Clelia Mazzoni<\/strong> \u2014 Italy Martina Mingolla<\/strong> \u2014 Italy Ayano Osuga<\/strong> \u2014 Japan Katrina Kayora Ong<\/strong> \u2014 Malaysia Viola Patacconi<\/strong> \u2014 Italy Aroonwatree Rattanataree<\/strong> \u2014 Thailand Tia Antonia Rotolo<\/strong> \u2014 United States Meredith Paige Salmon<\/strong> \u2014 United States Arianna Vaj<\/strong> \u2014 Italy Tosca Aim\u00e9e Waeber<\/strong> \u2014 Switzerland Yuval Waldman<\/strong> \u2014 Romania\/Israel Zhimeng Zhang<\/strong> \u2014 China 21 graduates<\/strong><\/p>\n\n\n\n The graduating class brings together students from Italy, China, Macao, Hong Kong, Malaysia, the United States, Brazil, Israel, Austria, Switzerland, Romania, South Korea, Turkey and Germany. Their projects investigate food as a cultural practice and a driver of social, economic and environmental transformation.<\/p>\n\n\n\n Giulia Ambrosini<\/strong> \u2014 Italy Jieli Bao<\/strong> \u2014 Macao (China) Ryleeann Kathryn Buss<\/strong> \u2014 United States Ivan Chan<\/strong> \u2014 Hong Kong (China) Zi Xiang Chan<\/strong> \u2014 Malaysia Fabiana De Oliveira Figueiredo<\/strong> \u2014 Brazil Lotem Erez<\/strong> \u2014 Israel Ath\u00e9na Fernanda Irina Martinez Troxler<\/strong> \u2014 Switzerland Addison Rose Mitchell<\/strong> \u2014 United States Leonardo Maria Moleri<\/strong> \u2014 Italy Robert-Mario Moldoveanu<\/strong> \u2014 Romania Yuval Mor<\/strong> \u2014 Israel Guy Nahor<\/strong> \u2014 Austria\/Israel Nkemdilim Taft Ikenna Nnochirionye<\/strong> \u2014 United States Kwonsoon Park<\/strong> \u2014 South Korea Eliza Allyn Roth<\/strong> \u2014 United States Thomas Frank Shenoi<\/strong> \u2014 United States Lina Lee Singh<\/strong> \u2014 United States Emily Marie Schmidt<\/strong> \u2014 United States <\/p>\n\n\n\n Mingwei Wan<\/strong> \u2014 China\/United States Sarah D\u00e9sir\u00e9e Wunsch<\/strong> \u2014 Germany <\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" On Friday, October 9, 2026, the University of Gastronomic Sciences of Pollenzo celebrates the graduation of 47 students from the Master in New Food Thinking and the Master in World Food Studies. Coming from different countries and cultural backgrounds, the graduates embody the international outlook of the University and its multidisciplinary approach to food, gastronomy […]<\/p>\n","protected":false},"author":11068,"featured_media":355864,"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":[728],"tags":[],"class_list":["post-355870","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-press-office-en"],"_links":{"self":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/355870","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=355870"}],"version-history":[{"count":2,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/355870\/revisions"}],"predecessor-version":[{"id":355880,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/355870\/revisions\/355880"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media\/355864"}],"wp:attachment":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media?parent=355870"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/categories?post=355870"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/tags?post=355870"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Master in New Food Thinking<\/h4>\n\n\n\n
Thesis:<\/em> \u201cCultivating Relationships: Hospitality as a Practice of Care at Agriturismo Valleponci\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cLearning from Fondo Supper Club\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cThe Evolution of Baking: Connecting Tradition, Innovation and Gastronomy Through Professional Practice\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cBeyond the Orchard: Ecological Farming, Smart Agriculture and Supply Chain\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cBreadmaking in Copenhagen: Craft, Fermentation and Contemporary Bakery Practices at Hart Bageri\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cThe Food Waste Cookbook\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cFrom Materials to Learning Experiences: Food as a Tool for Education\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cRedefining Food as Art: The Case of ElBulli and the Role of Multisensory Experience\u201d<\/p>\n\n\n\n
Internship report.<\/p>\n\n\n\n
Report:<\/em> \u201cThe Responsible Host: Exploring Responsibility, Locality and Guest Experience through Regenerative Hospitality: An Internship Report from Restaurant Storchen Lucerne\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cBranding, Marketing and Digital Storytelling for Food and Beverage Brands: An Internship at Small Batch Co.\u201d<\/p>\n\n\n\n
Thesis:<\/em> \u201cReimagining Education through Food: Learning from Food Education in Tokyo and Wales\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cLiving with the Land and People\u201d<\/p>\n\n\n\n
Thesis:<\/em> \u201cUnderstanding Psychological Strain in Professional Kitchens: An Organizational Psychology Perspective\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cHospitality Experience in a Biodynamic Winery\u201d<\/p>\n\n\n\n
Thesis:<\/em> \u201cBuilding a Sense of Place: From Memory to Practice to Table\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cLearning Through the Hands: Craftsmanship and Traditional Knowledge at Pietro Romanengo\u201d<\/p>\n\n\n\n
Report:<\/em> Internship report at Cascina Lago Scuro.<\/p>\n\n\n\n
Report:<\/em> \u201cTraditional Apulian Lifestyle Meets Luxury Masseria\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cLiving Thai Herbs in Milan: Availability and Culinary Practices within the Thai Diaspora\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cTranslating the Herbal Traditions of Greece: Storytelling through Technical and Editorial Texts at Daphnis and Chloe\u201d<\/p>\n\n\n\n
Internship report at Masseria Potenti.<\/p>\n\n\n\n
Thesis:<\/em> \u201cThe Paradox of Pastry: On Pleasure, Making and Becoming\u201d<\/p>\n\n\n\n
Internship report at Plat Institute.<\/p>\n\n\n\n
Report:<\/em> \u201cDiscovering the World of Puglian Wine at Agricole Felline\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cRotational Internship Report on a Large-Scale Meal Delivery Enterprise \u2013 A Full-Chain Observation from Procurement, Processing, and Distribution\u201d<\/p>\n\n\n ![\"unisg](\"https:\/\/www.unisg.it\/assets\/unisg-pollenzo-graduation-corteo-chiesa.jpg\")
<\/figure>\n\n\n Master in World Food Studies<\/h5>\n\n\n\n
Report:<\/em> \u201cWachtler Spezialit\u00e4ten\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cSoup as Cultural Practice: Adaptation, Memory, and Care in Hubei Lotus Root Soup and Cantonese Slow-Boiled Soup\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cThe Geography of Eating: Food, Mobility, and the Built Environment in America\u201d<\/p>\n\n\n\n
Internship report at Masterskip Gulden Leeuw.<\/p>\n\n\n\n
Report:<\/em> \u201cWhat the Brochure Didn't Say: A Kitchen Internship at a Two-Forchette Restaurant in Piemonte\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cFat and Sound\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cCurating a Farmers\u2019 Market: Reflections on Food, Producers, Place and Community\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cFrom Market Screening to Distributor Mapping: Building an International Expansion Strategy at NEED Ice Cream\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cLady Oyster: A Summer Submerged in Maine\u2019s Oyster Industry\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cGrappa, Territory, Sustainability: An Internship Report at Marzadro Distillery\u201d<\/p>\n\n\n\n
Thesis:<\/em> \u201cBetween Sustainability and Global Connections: An Ethnographic Account of Auroville\u2019s Food System\u201d<\/p>\n\n\n\n
Internship report.<\/p>\n\n\n\n
Report:<\/em> \u201cWinemaking, Agroecology and Adaptation at Cascina Bandiera\u201d<\/p>\n\n\n\n
Thesis:<\/em> \u201cEating Tomorrow: Speculative Gastronomy as Ethnographic Inquiry into Foodways, Culture, and the Futures of Food Systems\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cInternship at Mezzocorona, Province of Trentino as Seen by Korean\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cContent, Craft, and Community: Slow Tourism in Practice at Fritto Misto Comune\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cOn the Plate: Investigating Chef-Ceramicist Collaborations\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cFrom Farm to Fermentation: The Question of Scale in Food-System Transformation\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cGrowing with a Start-Up Food Systems Advisory Firm: Business Development, Stakeholder Engagement, and Sustainability Research at Anderson-Berens Consulting\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cFrom Cellar to Culture: An Assistant Sommelier\u2019s Perspective on Wine, Territory, and the Limits of Terroir Communication at Borgo dei Conti\u201d<\/p>\n\n\n\n
Report:<\/em> \u201cLearning Sake in Practice: A World Food Studies Internship at Sake Studio in Tokyo\u201d<\/p>\n\n\n\n