11 Maggio 2017
Fourteen students from around the world will be discussing their final Master in Food Culture & Communications thesis and receive their degree on May 12, in the Great Hall of the University of Gastronomic Sciences.
Coming from Italy, Bulgaria, Israel, Turkey, Germany and the United States, find below their names and thesis titles:
Alexander Mihailov Djourdjin, 28, from Sofia (Bulgaria), will discuss his thesis entitled "Bulgarian autochthonous grape varieties: production and marketing challenges".
Daria Ratiner, 29, from Tel Aviv (Israel), will discuss his thesis entitled "The white devil - the change in the perception of sugar throughout human history".
Martina Reggia, 24, from Concesio (Brescia, Italy), will discuss his thesis entitled "Italian food in the United States: the social, economic and legal impact of Italian Sounding".
Andrea Agostini, 24, from Mirano (Venice, Italy), will discuss his thesis entitled "Back to the past or new beginning? The natural fermented beverages movement and its perception by Danish customers: the case of Æblerov, Melin vin & Vin de Table".
Eleonora Federzoni, 26, from Formigine (Modena, Italy), will discuss her thesis entitled "New Tendencies in London food scene".
Jule Kilgus, 42, from Ravensburg (Germany), will discuss her thesis entitled "The demands of a changing wine sector - export of high quality wines to growing markets – taking the region Piedmont as an example".
Shir Levy, 27 anni from Tivon (Israel), will discuss her thesis entitled "Culture, Food and perception (general subject)".
Yazgi Patar, 28, from Giresun (Turkey), will discuss her thesis entitled "Sustainability aspect of Cheese in Small Scale Farm Model".
Maria Cecilia Migliore, 25, from Moncalieri (Turin, Italy), will discuss her thesis entitled "Langhe And Burgundy Comparison between the wine tourism offering, with special focus on communication. How Langhe territory can improve its wine tourism communication?".
Jacopo Maniaci, 26, from Messina (Italy), will discuss his thesis entitled "The Natural Assistance".
Emilie Tirza Majoor, from New York (USA), will discuss her thesis entitled "The market of gluten-free pasta in the US".
Beatrice Moretti, 24, from Monza (Italy), will discuss her thesis entitled "The authenticity of terroir wines".
Heiko Niehaus, 25, from Recklinghausen (Germany), will discuss his thesis entitled "Understanding the body language of European wine vinegar - How can consumers without expertise in food science judge the quality of wine vinegar?".
Laura Pozzato, 32, from Padua (Italy), will discuss her thesis entitled "Cultivating The Future: A Place At The Table For An “Educated” Food - The awareness of food as a value and the refuse to waste it as form of respect for people and environment.- Food education: eating to learn or learning to eat?".
