{"id":8679,"date":"2006-02-27T00:00:00","date_gmt":"2006-02-26T23:00:00","guid":{"rendered":"https:\/\/www.unisg.it\/press-office\/first-master-graduates\/"},"modified":"2012-08-29T12:20:17","modified_gmt":"2012-08-29T10:20:17","slug":"first-master-graduates","status":"publish","type":"post","link":"https:\/\/www.unisg.it\/en\/first-master-graduates\/","title":{"rendered":"First Master Graduates"},"content":{"rendered":"

First Graduates of the Master in Gastronomic Sciences and Quality Products<\/strong><\/h4>\n

On Sunday February 26, 2006, at UNISG\u2019s Colorno campus in Emilia-Romagna, the first 25 students<\/strong> to graduate from the Master in Gastronomic Sciences and Quality Products program were awarded their diplomas.
\nDuring the course of the one-year program the students covered various
\nthemes relating to gastronomy, focussing on an in-depth study of
\nvarious foods and all the factors relating to industrial and artisanal
\nproduction processes and culinary transformation. In addition to
\nclassroom lectures and field seminars around Italy and Europe, the
\nstudents also spent several weeks on an educational internship<\/strong>
\nat a company or organization in the food sector, or in the offices of
\nSlow Food or the University of Gastronomic Sciences itself.
\n
\nThe new graduates are:
\n<\/strong><\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Corrado ASTRUA<\/td>\nItaly<\/td>\n<\/tr>\n
Adrian BINDELLA<\/td>\nSwitzerland<\/td>\n<\/tr>\n
Federica BON<\/td>\nItaly<\/td>\n<\/tr>\n
Claudia CALLEGARI<\/td>\nItaly<\/td>\n<\/tr>\n
Roberta-Linda CALZA<\/td>\nItaly<\/td>\n<\/tr>\n
Sarah CLARK<\/td>\nUSA<\/td>\n<\/tr>\n
Judith DEFLORIN<\/td>\nSwitzerland<\/td>\n<\/tr>\n
Giuliana DI FURIA<\/td>\nItaly<\/td>\n<\/tr>\n
Annalisa I D\u2019ONORIO<\/td>\nItaly<\/td>\n<\/tr>\n
Francee GARCIA<\/td>\nUSA<\/td>\n<\/tr>\n
Sibilla GELPKE<\/td>\nSwitzerland\/USA<\/td>\n<\/tr>\n
Cristina GORIA<\/td>\nItaly<\/td>\n<\/tr>\n
Shigemi HARA<\/td>\nJapan<\/td>\n<\/tr>\n
Catrin HOFSTETTER<\/td>\nSwitzerland<\/td>\n<\/tr>\n
Marika LEHTINEN<\/td>\nFinland<\/td>\n<\/tr>\n
J\u00c3\u02c6r\u00f4me LEUPIN<\/td>\nSwitzerland<\/td>\n<\/tr>\n
Nico LUSOLI<\/td>\nItaly<\/td>\n<\/tr>\n
Anna-Liisa MAKELA<\/td>\nFinland<\/td>\n<\/tr>\n
Miki NAKANO<\/td>\nJapan<\/td>\n<\/tr>\n
Jos\u00c3\u02c6 Carlos REDON<\/td>\nMexico\/France<\/td>\n<\/tr>\n
Genevi\u00e8ve ROUSSEAU<\/td>\nCanada<\/td>\n<\/tr>\n
Nathalie SAVOYE<\/td>\nItaly<\/td>\n<\/tr>\n
Julie SEDER<\/td>\nUSA<\/td>\n<\/tr>\n
Kaori SHIBATA<\/td>\nJapan<\/td>\n<\/tr>\n
Eleonora ZILIO<\/td>\nItaly<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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

First Graduates of the Master in Gastronomic Sciences and Quality Products On Sunday February 26, 2006, at UNISG\u2019s Colorno campus in Emilia-Romagna, the first 25 students to graduate from the Master in Gastronomic Sciences and Quality Products program were awarded their diplomas. During the course of the one-year program the students covered various themes relating […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","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":"0","_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":[662],"tags":[],"class_list":["post-8679","post","type-post","status-publish","format-standard","hentry","category-press-office"],"_links":{"self":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/8679","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\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/comments?post=8679"}],"version-history":[{"count":0,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/8679\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media?parent=8679"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/categories?post=8679"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/tags?post=8679"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}