08 Ottobre 2026
Venerdì 9 ottobre 2026, l’Università di Scienze Gastronomiche di Pollenzo celebra la laurea di 47 studenti dei Master in New Food Thinking e in World Food Studies. Provenienti da diversi Paesi e contesti culturali, i nuovi laureati rappresentano la dimensione internazionale dell’Ateneo e il suo approccio multidisciplinare al cibo, alla gastronomia e ai sistemi alimentari.
La giornata si apre con le sessioni di discussione delle tesi: il Master in New Food Thinking inizia alle 8:30 nell’Aula Magna, seguito dal Master in World Food Studies alle 10:30 in Aula 4. La cerimonia ufficiale di laurea si svolge alle 12:30 nella Sala Rossa, dopo il corteo dei laureandi in Piazza Vittorio Emanuele II.
I due programmi offrono prospettive complementari sulle sfide contemporanee legate al cibo.
Il Master in New Food Thinking esplora il mondo alimentare attraverso approcci creativi, interdisciplinari e basati sull’esperienza pratica, mettendo in relazione gastronomia, ospitalità, educazione, artigianalità, comunicazione e innovazione.
Il Master in World Food Studies analizza invece il cibo nelle sue dimensioni culturali, sociali, economiche e ambientali, concentrandosi sulle relazioni tra sistemi alimentari, territori, comunità e cambiamenti globali.
I progetti dei laureati riflettono questa pluralità di prospettive e affrontano temi che spaziano dai saperi alimentari tradizionali all’ospitalità rigenerativa, dalla sostenibilità alimentare alla ricerca etnografica, dall’imprenditorialità alle tradizioni culinarie e al futuro dei sistemi alimentari.
Master in New Food Thinking
26 laureati
La classe riunisce studenti provenienti da numerosi Paesi, tra cui Italia, Svizzera, Giappone, Stati Uniti, India, Cina, Malesia, Spagna, Germania, Israele, Taiwan e Thailandia.
Ecco i nomi degli studenti con i loro report e tesi.
Hannah Lia Aebi — Svizzera
Tesi: “Cultivating Relationships: Hospitality as a Practice of Care at Agriturismo Valleponci”
Atalia Amir — Israele
Report: “Learning from Fondo Supper Club”
Bezil Betill Belendiran Suja — India
Report: “The Evolution of Baking: Connecting Tradition, Innovation and Gastronomy Through Professional Practice”
Boshan Chen — Cina
Report: “Beyond the Orchard: Ecological Farming, Smart Agriculture and Supply Chain”
Marco De Filippo — Italia
Report: “Breadmaking in Copenhagen: Craft, Fermentation and Contemporary Bakery Practices at Hart Bageri”
Maria Eduarda Domit Zaniolo Leisner — Germania
Report: “The Food Waste Cookbook”
Larissa Fernandez Brayner — Spagna
Report: “From Materials to Learning Experiences: Food as a Tool for Education”
Deniz Francesca Giuliani — Italia
Report: “Redefining Food as Art: The Case of ElBulli and the Role of Multisensory Experience”
Giacomo Giurietto — Italia
Report di tirocinio.
Luisa Maria Hächler — Svizzera
Report: “The Responsible Host: Exploring Responsibility, Locality and Guest Experience through Regenerative Hospitality: An Internship Report from Restaurant Storchen Lucerne”
Kuhu Kochar — India
Report: “Branding, Marketing and Digital Storytelling for Food and Beverage Brands: An Internship at Small Batch Co.”
Ayako Kumagai — Giappone
Tesi: “Reimagining Education through Food: Learning from Food Education in Tokyo and Wales”
Hsin-Tzu Liao — Taiwan (Cina)
Report: “Living with the Land and People”
Pietro Manacorda — Italia
Tesi: “Understanding Psychological Strain in Professional Kitchens: An Organizational Psychology Perspective”
Clelia Mazzoni — Italia
Report: “Hospitality Experience in a Biodynamic Winery”
Martina Mingolla — Italia
Tesi: “Building a Sense of Place: From Memory to Practice to Table”
Ayano Osuga — Giappone
Report: “Learning Through the Hands: Craftsmanship and Traditional Knowledge at Pietro Romanengo”
Katrina Kayora Ong — Malesia
Report: Report di tirocinio presso Cascina Lago Scuro.
Viola Patacconi — Italia
Report: “Traditional Apulian Lifestyle Meets Luxury Masseria”
Aroonwatree Rattanataree — Thailandia
Report: “Living Thai Herbs in Milan: Availability and Culinary Practices within the Thai Diaspora”
Tia Antonia Rotolo — Stati Uniti
Report: “Translating the Herbal Traditions of Greece: Storytelling through Technical and Editorial Texts at Daphnis and Chloe”
Meredith Paige Salmon — Stati Uniti
Report di tirocinio presso Masseria Potenti.
Arianna Vaj — Italia
Tesi: “The Paradox of Pastry: On Pleasure, Making and Becoming”
Tosca Aimée Waeber — Svizzera
Report di tirocinio presso Plat Institute.
Yuval Waldman — Romania/Israele
Report: “Discovering the World of Puglian Wine at Agricole Felline”
Zhimeng Zhang — Cina
Report: “Rotational Internship Report on a Large-Scale Meal Delivery Enterprise – A Full-Chain Observation from Procurement, Processing, and Distribution”
Master in World Food Studies
21 laureati
La classe riunisce studenti provenienti da Italia, Cina, Macao, Hong Kong, Malesia, Stati Uniti, Brasile, Israele, Austria, Svizzera, Romania, Corea del Sud, Turchia e Germania. I loro progetti indagano il cibo come pratica culturale e motore di trasformazione sociale, economica e ambientale.
Giulia Ambrosini — Italia
Report: “Wachtler Spezialitäten”
Jieli Bao — Macao (Cina)
Report: “Soup as Cultural Practice: Adaptation, Memory, and Care in Hubei Lotus Root Soup and Cantonese Slow-Boiled Soup”
Ryleeann Kathryn Buss — Stati Uniti
Report: “The Geography of Eating: Food, Mobility, and the Built Environment in America”
Ivan Chan — Hong Kong (Cina)
Report di tirocinio presso Masterskip Gulden Leeuw.
Zi Xiang Chan — Malesia
Report: “What the Brochure Didn't Say: A Kitchen Internship at a Two-Forchette Restaurant in Piemonte”
Fabiana De Oliveira Figueiredo — Brasile
Report: “Fat and Sound”
Lotem Erez — Israele
Report: “Curating a Farmers’ Market: Reflections on Food, Producers, Place and Community”
Guy Nahor — Austria/Israele
Report: “Winemaking, Agroecology and Adaptation at Cascina Bandiera”
Leonardo Maria Moleri — Italia
Report: “Grappa, Territory, Sustainability: An Internship Report at Marzadro Distillery”
Robert-Mario Moldoveanu — Romania
Tesi: “Between Sustainability and Global Connections: An Ethnographic Account of Auroville’s Food System”
Yuval Mor — Israele
Report di tirocinio.
Nkemdilim Taft Ikenna Nnochirionye — Stati Uniti
Tesi: “Eating Tomorrow: Speculative Gastronomy as Ethnographic Inquiry into Foodways, Culture, and the Futures of Food Systems”
Kwonsoon Park — Corea del Sud
Report: “Internship at Mezzocorona, Province of Trentino as Seen by Korean”
Eliza Allyn Roth — Stati Uniti
Report: “Content, Craft, and Community: Slow Tourism in Practice at Fritto Misto Comune”
Thomas Frank Shenoi — Stati Uniti
Report: “On the Plate: Investigating Chef-Ceramicist Collaborations”
Lina Lee Singh — Stati Uniti
Report: “From Farm to Fermentation: The Question of Scale in Food-System Transformation”
Emily Marie Schmidt — Stati Uniti
Report: “Growing with a Start-Up Food Systems Advisory Firm: Business Development, Stakeholder Engagement, and Sustainability Research at Anderson-Berens Consulting”
Athéna Fernanda Irina Martinez Troxler — Svizzera
Report: “From Market Screening to Distributor Mapping: Building an International Expansion Strategy at NEED Ice Cream”
Mingwei Wan — Cina/Stati Uniti
Report: “From Cellar to Culture: An Assistant Sommelier’s Perspective on Wine, Territory, and the Limits of Terroir Communication at Borgo dei Conti”
Sarah Désirée Wunsch — Germania
Report: “Learning Sake in Practice: A World Food Studies Internship at Sake Studio in Tokyo”
Addison Rose Mitchell — Stati Uniti
Report: “Lady Oyster: A Summer Submerged in Maine’s Oyster Industry”
