22 Gennaio 2018
Strong international presence for UNISG’s postgraduate courses with students from Austria, Canada, Colombia, Denmark, Germany, India, Israel, Italy, Japan, Somalia, Sweden, Taiwan (China) and the United States
The first two Masters of 2018 at the University of Gastronomic Sciences will start on Wednesday January 24. This will be the second-ever Master in Wine Culture, Communication & Management, but the 24th edition of the Master in Food Culture, Communication & Marketing. Both courses have a strongly international student body, with participants from 13 different countries.
Students from Colombia, India, Italy, Japan, Sweden, Taiwan and the United States have come to Pollenzo for the wine culture program. They come from a wide range of different backgrounds, having previously studied everything from economics, communication, art history, psychology and foreign languages and literature to medicine, botany and gastronomic sciences.
Meanwhile those enrolled in the food culture program have come from Austria, Canada, Denmark, Israel, Italy, Japan, Somalia and Taiwan and also have a very varied range of experiences, with backgrounds in political and administrative sciences, communication and media, food technology, business administration, nutrition, biochemistry, anthropology, foreign languages and cultures, tourism management and public relations.
The aspiring wine narrators and food communication professionals will be welcomed on Wednesday January 24 at 9am with a tour of the campus before being greeted by the university’s dean, Professor Andrea Pieroni. They will then hear a presentation of the programs from the director of the two Masters, Professor Michele Antonio Fino.
The teaching body for the two Masters is composted of many visiting professors and experts.
For the Master in Wine Culture, Communication & Management, these include Ian Tattersall, anthropologist and curator of the Anthropology Department of the American Museum of Natural History in New York, and Rob De Salle, a molecular biologist from the Entomology Department of the American Museum of Natural History and the Sackler Institute for Comparative Genomics.
Two examples of professors from the Master in Food Culture are Bernard O’Connor, an Irish lawyer and one of Europe’s leading experts in geographic indications and denominations of origin, and Douglas Gayeton, a director, multimedia artist and photographer from the United States who is behind the Lexicon of Sustainability project.
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