<\/p>\n
On Sunday February 26<\/strong> at the Reggia di Colorno<\/strong>, the campus of the The 25 graduates<\/strong> of the unique course come from Italy, Switzerland, During the Master the students had the chance to study quality products In addition to academic lessons, through the year the students also Stages allow students to follow the the whole chain of production for To recognize the invaluable contribution that the companies<\/strong> and On Sunday the annual Assembly of Members of the Association of Friends <\/p>\n Program for Sunday February 26<\/p>\n 10.00am of Gastronomic Sciences\u00a0\u00a011.30am<\/strong><\/p>\n Official dedication of the \u201cPeppino and Mirella Cantarelli Room\u201d<\/p>\n Speech Gastronomic Sciences<\/p>\n 12.00pm<\/strong><\/strong> <\/p>\n Presentation of Learning Center plaques to possible<\/p>\n
\nThe Students of the Master in Gastronomic Sciences and Quality Products
\nWill Recieve Their Diplomas on Sunday February 26 at Colorno<\/strong><\/p>\n<\/div>\n
\nUniversity of Gastronomic Sciences dedicated to postgraduate education,
\nthe first students<\/strong> to graduate from the Master in Gastronomic Sciences
\nand Quality Products<\/strong> will receive their diplomas<\/strong>.<\/p>\n
\nFinland, Mexico, the United States, Japan<\/strong> and Canada<\/strong> and have spent the
\nlast year living in Colorno and Parma and travelling around Italy and
\nEurope to study food culture.<\/p>\n
\n(wine, pasta, cheese, meat and cured meats, fruits and vegetables,
\nolive oil and fish) from both a humanistic and scientific point of
\nview. They acquired the skills necessary to be able to promote quality
\nin food in Italy and throughout the world.<\/p>\n
\nwere able to study at first-hand the concepts they were learning about
\nin the classroom, thanks to the stages<\/strong> (field seminars) that make UNISG
\ncourses so distinctive.<\/p>\n
\nthe products they are studying, from raw materials to marketing,
\nlearning directly from the people in the industry, This provides them
\nwith a strong connection between theory and practice.<\/p>\n
\norganizations<\/strong> supporting the stages have given, they will be awarded
\nwith a plaque designating them as UNISG Learning Centers<\/strong>.<\/p>\n
\nof the University of Gastronomic Sciences<\/strong> will also be held at Colorno,
\nand following this one of the lecture halls will be officially
\ndedicated to the memory of Peppino<\/strong> and Mirella Cantarelli<\/strong>, renowned
\nchefs from Samboseto, guardians and promoters of the culinary
\ntraditions of the area around Parma.<\/p>\n
\n<\/strong><\/p>\n\n\n
\n <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\nMeeting of Members of the Association of
\nFriends of the University<\/p>\n
\nby Prof. Alberto Capatti, Dean of the University of <\/em><\/p>\n
\nthe companies andorganizations whose support has made the University\u2019s stages<\/p>\n