19 Settembre 2019
Presentation of the New Master in Raw Milk and Cheese on Saturday, September 21st at 11:30am at the UNISG Stand in Piazza XX Settembre - Bra
A new course dedicated to the production of raw milk cheese and related professions has been created at the University of Gastronomic Sciences of Pollenzo: the Master in Raw Milk and Cheese, which will be presented during Cheese on Saturday, September 21st at 11:30am at the UNISG stand in Piazza XX Settembre.
Based on the university’s integrated approach, using technical and humanistic teaching methods, and created together with Slow Food, the international master (professional master’s program, taught in English and with a duration of twelve months) is aimed at students who wish to approach the world of raw milk production and learn about its different phases, from the ecology of pastures to marketing and communicating the final products: young Italian and foreign degree-holders who hope to work in the dairy sector as producers, as affineurs, as buyers, and in marketing of high-quality, traditional products.
The master will be structured in four thematic modules:
The first will be dedicated to animals, from their zootechnical characteristics to the environments in which they live and the animal welfare they should be granted to the geography of pastoral areas. The second regards milk as a food product, with its nutritional and sensory characteristics as well as legal aspects. The third cornerstone module is dedicated to the transformation of milk, the production of cheese and other dairy products, and their affinage. Finally, the last module is focused on consumer perceptions and anthropological aspects of dairy products, as well as the communication, narration, and commercialization of dairy products.
Another fundamental aspect, as always within courses offered by the Pollenzo university, are the internships in which students participate: one dedicated to alpine production and another with a commercial operation (for example, cheesemakers or affineurs, but also pastoral or livestock operations).
The master’s program aims to educate future cheesemakers, affineurs, farmers and shepherds, as well as individuals to work in product development, as marketing managers, and as educators in the dairy sector.
Learn more about the new Master in Raw Milk and Cheese >
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