On Friday March 6, the degree and master diploma ceremony for students from 16 countries. Special guests at the ceremony: Letizia Moratti, Marcello Masi, Otto Bitjoka

graduation day unisg

On Friday March 6 the University of Gastronomic Sciences in Pollenzo will celebrate its fourth Graduation Day, the solemn degree ceremony which, as always, will be attended by a number of special guests.

Graduation Day, inaugurated in February 2012, is still a “young tradition,” a choral commemoration of the communal life of the students as they celebrate the achieving of their goal together with their families and loved ones.

The day will follow a special procedure and ritual, with students donning academic caps and tabarri, or tabards, the traditional black cloaks of the Langa district.

The ceremony will begin at 4pm, when the graduates will set off from the Agenzia di Pollenzo courtyard and walk in procession to the parish church of San Vittore, where they will be met by the university teaching staff, the dean Piercarlo Grimaldi, the president of the University Carlo Petrini, and three special guests: Letizia Moratti, co-founder of the San Patrignano Foundation, Marcello Masi, journalist and editor of RAI TG2 news, and Otto Bitjoka, economist, founder of the Ethnoland Foundation and vice-president of Extrabanca, Italy’s first bank for immigrants.

According to custom, the guests will speak about their own studies and recall memories of their graduation.

Inside the church, the proclamation of the graduates will be followed by the songs and music of the UNISG choir.

Here is a list of the graduates’ names and thesis titles.

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THREE-YEAR UNDERGRADUATE DEGREE

Lorenzo Aguzzoli, 22, from Almese (Turin): “Multisensorialità: riscoperta della centralità dei 5 sensi” (Multisensoriality: the rediscovery of the central role of the five senses). Supervisor Prof. Nicola Perullo.

Serena Bagnasco, 23, from Alba (Cuneo): “Il confine tra scelta sostenibile e scelta commerciale nell’azienda dell’agroalimentare” (The borderline between sustainable choice and commercial choice in agrifood businesses). Supervisor Prof. Paolo Corvo.

Annabelle Ibrahim Beydoun Orozco, 26, from Canada/Mexico: “Comparison Of Diet And Medicinal Herbs Used By Healers And Laywomen In The Region Of Quintana Roo, Mexico”. Supervisor Prof. Andrea Pieroni.

Mohamed Lamine Camara, 25, from Mali: “Local Production of Prime Materials for a Craft Brewery in Guinea”. Supervisor Prof. Paola Migliorini.

Benedetta Canovi, 25, Bergamo: “Applicazione del Sottovuoto: proposta di un modello di Business” (An application for vacuum-packing: a business model proposal). Supervisor Prof. Franco Fassio.

Andrea Casero, 24, from Arese (Milan): “Ristorazione spaziale: storia, esperienze, nuove tecnologie e sviluppi per una moderna ristorazione” (Spatial catering: history, experiences, new technologies and developments for a modern form of catering). Supervisor Prof. Antonio Montanari.

Sofia Cavassa, 22, from Pieve Ligure (Genoa): “La ‘Natura’ della pasta: il caso studio del Pastificio Novella” (The “Nature” of Pasta: a case study on the Novella pasta company). Supervisor Prof. Franco Fassio.

Valentina Dall’Antonia, 22, from San Donà di Piave (Venice): “Territorio e alimentazione: come sono cambiati il territorio del Veneto Orientale, l’alimentazione e le conoscenze possedute dai bambini riguardo ciò che mangiano, da fine Ottocento ad oggi” (Local area and food: how Eastern Veneto, its food and children’s knowledge have changed since the 19th century). Supervisor Prof. Paolo Corvo.

Tine Devriese, 22, from Belgium: “L’imperfezione del termine Gastronomia per rappresentare adeguatamente l’Università di Scienze Gastronomiche ed i suoi alunni” (The imperfection of the term “Gastronomy” in adequately representing the University of Gastronomic Sciences and its students). Supervisor Prof. Michele Antonio Fino.

Victoria Dibbern, 29, from Germany: “Perception of climate change among diverse actors of the Greenlandic society”. Supervisor Prof. Andrea Pieroni.

Marco Frizzarin, 23, from Padua: “Il “Salone” sostenibile: un nuovo paradigma socio-economico-culturale. Progetto di sostenibilità per il mercato storico sito nel Palazzo della Ragione della città di Padova” (The sustainable “Salone”: a new socio-economic-cultural paradigm. A sustainable project for the historic market in the Palazzo della Ragione in Padua). Supervisor Prof. Franco Fassio.

Arianna Natalia Garella, 24, from the USA: “Food and Identity in the U.S. Prison System”. Supervisor Prof. Paolo Corvo.

Marla Noemi Kayacik, 23, from Germany: “Turkish Hygiene Legislation and the Consequences for Traditional Food”. Supervisor Prof. Lorenzo Bairati.

Giulia Lombardo Pijola, 21, from Bari: “Il destino delle nazioni dipende dal modo in cui esse si nutrono: il ruolo delle politiche alimentari nel conflitto israelo-palestinese” (The destiny of nations depends on how they eat: the role of food policies in the Israeli-Palestinian conflict). Supervisor Prof. Michele Antonio Fino.

Paolo Lumini, 22, from Treviglio (Bergamo) “Street Food: un’altra forma di cucina slow” (Street Food: another form of slow cooking). Supervisor Prof. Paolo Corvo.

Hannah Rae Mcgowan, 27, from the USA: “The misrepresentation of the word ‘Natural’ on food labelling in the US”. Supervisor Prof. Paolo Corvo.

Sebastian Melnitzky, 27, from Argentina: “Food Product Innovation through Design Thinking – For gastronomes”. Supervisor Prof. Franco Fassio.

Matteo Menna, 22, from Giaveno (Turin): “Analogie tra il mondo culinario e il mondo musicale” (Analogies between the culinary world and the musical world). Supervisor Prof. Nicola Perullo.

Anika Monika Maria Mester, 27, from Germany: “(Re)building relations – On the importance of communication and education on food from an aesthetic point of view”. Supervisor Prof. Nicola Perullo.

Silvio Misono Rodrigues, 30, from Brazil: “La Cucina Brasiliana un Sincretismo Gastronomico” (Brazilian Cooking: gastronomic syncretism). Supervisor Prof. Piercarlo Grimaldi.

Virginia Paracino, 22, from Bagheria (Palermo): “Da Kebab a Babek: percorso di riconcettualizzazione di un cibo di strada” (From Kebab to Babek: a way of recontextualizing street food”. Supervisor Prof. Franco Fassio.

Federica Parodi, 22, from Ovada (Alessandria): “L’alterazione del gusto e dell’olfatto nei pazienti oncologici chemiotrattati e radio trattati” (The alteration of taste and olfaction in cancer patients undergoing chemo- and radiotherapy). Supervisor Prof. Luisa Torri.

Sebastian Sardo, 24, from the USA: “Historical Roots of New York’s Restaurant Scene”. Supervisor Prof. Simone Chinotto.

This Schaelchli, 29, from Switzerland: “Blood out, blood in”. Supervisor Prof. Silvestro Greco.

Marta Stefanini, 23, from Goito (Mantua): “Aspetti distorsivi della logica dell’agriturismo italiano – ipotesi di riequilibrio di una realtá esistente”. (Distortional aspects in the logic of Italian farm holidays). Supervisor Prof. Antonio Montanari.

Lena Maria Steinle, 23, from Germany: “History, Culture and Communication of Gin. A Semiotic Analysis”. Supervisor Prof. Dario Mangano.

Stacy Marie Stout, 26, from the USA: “Legal Issues Faced by Community Supported Agriculture in the United States of America”. Supervisor Prof. Lorenzo Bairati.

Mattia Tabacco, 26, from Venice: “La (non) essenza del vino. Percorsi tra stereotipi di modelli convenzionali e ‘naturali’” (The (non) essence of wine. Ways between stereotypes o conventional and “natural” models). Supervisor Prof. Nicola Perullo.

Michela Vivalda, 22, from Montelupo Albese (Cuneo) “Studio sull’espressione del vino Barolo in funzione dei diversi suoli di crescita del vitigno Nebbiolo” (A study of the expression of Barolo the wine as a function of the different soils on which Nebbiolo the grape grows). Supervisor Prof. Franco Mannini.

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TWO-YEAR GRADUATE DEGREE

Alessia Carducci, 27, from Rome: “Per un modello di tour operating, sistemico, personalizzato, territoriale, web 2.0” (For a systemic, personalized, local, web 2.0 tour operating model). Supervisor Prof. Giovanni Perri.

Enrico Cordenons, 25, from Pordenone, “Belcampo Belize: Ecoturismo e cioccolato per la gestione della foresta pluviale” (Belcampo Belize: Eco-tourism and chocolate for rainforest management). Supervisor Prof. Giovanni Perri.

Fabio Macrì, 29, from Rome: “Il senso del Gusto: sensazione, percezione, esperienza” (The sense of Taste: sensation, perception, experience). Supervisor Prof. Nicola Perullo.

Anna Rivaletto, 25, from Azzano Decimo (Padua): “Il vino di Gavi: ricerca storica, valorizzazioni e nuove prospettive” (The wine of Gavi: historical research, valorizations and new prospects). Supervisor Prof. Yann Grappe.

Alessia Rossino, 25, from Collegno (Turin): “L’agriturismo urbano, una cerniera tra città e campagna. Il caso dell’azienda Principessa Pio a Ferrara” (Urban farm holidays: a connection between town and country: the case of the Principessa Pio farm in Ferrara). Supervisor Prof. Giovanni Perri.

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Master in Food and Wine Management

Maria Alessandra Balduccini, 54, from Campania: “Inclusive responsibility in local farm food social management: Progetto pilota di un nuovo master di I e II livello riconosciuto nel Trattato delle Nazioni Unite avente come obiettivo agricoltura, accesso al cibo, differenze di genere e processi di pace” (“Inclusive responsibility in local farm food social management: pilot project for a new 1st and 2nd level master recognized in the United Treaty on agriculture, food access, gender differences and peace processes). Supervisors Prof. Valter Cantino and Prof. Franco Fassio.

Bianca Fabbrocino, 50, from Campania: “Penisola sorrentina. Cibo per l’anima: esperienza culturale e multisensoriale sul territorio. Un proposta di incoming” (The Sorrentine Peninsula. Food for the soul: a cultural and multisensory experience in the local area. A proposal for incoming tourism). Supervisors Prof. Giuseppe Serrao and Prof. Damiano Cortese.

Giuseppina Valeria Mazzillo, 30, from Basilicata: “Spezie ed erbe aromatiche, motori di scambi commerciali e grandi scoperte” (Spices and aromatic herbs, drivers of trade exchanges and great discoveries). Supervisor Prof. Valter Cantino.

Rossella Natalia Stamati, 30, from Calabria: “Dalle radici al mondo. Processo di creazione e internazionalizzazione di un’Azienda Vitivinicola” (From the roots to the world. The process of creation and internationalization of a wine company). Supervisor Prof. Damiano Cortese.

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MASTER IN FOOD CULTURE AND COMMUNICATION

Philip Amoah, 33, from Ghana: “Ghana: the perception of stakeholders on the role of school gardens in assisting to achieve the objectives of the Ghana school feeding programme (GSFP)”.

Andrea Calciati, 28, from Vercelli, Italy: “Piemonte on wine”: a new way of tourism”.

Austin Chauke Themba, 32, from South Africa: “The contribution of Slow Food gardens and other small-scale farmers to promote sustainable food system”.

Dominique Marcella Albert Coopman, 47, from Belgium/Italy: “The Girotonno festival”.

Anne Farrell Kelsey, 23, from the USA, “Woman: cook as man: chef Women’s perceived role in the domestic and professional kitchen through time”.

Maria Letizia Federici, 31, from Jesi (Ancona), Italy: “Postcard from Marche: a taste of traditional future”.

Claire Nicoli Friedrichsen, 24, from the United States: “Farmer understanding of soil microbes and soil organic matter, and knowledge networks in the Langhe and Roero area of Piedmont”.

Balli Gobena Gololcha, 28, from Ethiopia: “Ethiopia climate change and food security: the case of Guji indigenous ethnic group inhabited in Southern Oromia national regional state”.

Kimberly Anne Golding, 38, from the United States: “In bocca al luppolo – Italian identity expressed through its craft beer”.

Clara-Marie Anne Greif, 26, from Germany: “Global climate warming – consequences of wine growing – outlook for German wine growing”.

Elizabeth Anne Hewson, 27, from Australia: “Australia raising the steaks: why we need to value the beef we eat”.

Misato Hishinuma, 34, from Japan: “Comparison food education to junior high school students in Italy and Japan”.

Min Jeon Kim, 25, from South Korea: “Projecting kimchi in the right perspective: how can South Korea give a fair idea of its representative dish?

Kelly Angela Lee, 30, from Canada: “Step up to better food for the community: Inside research to amend unsustainable food system business in Canada”.

Julia Alejandra Marroquin-Ceron, 26, from the United States: “Revolutionary Roero: along the road of a wine tradition”.

Nicole Ashley Martorana, 29, from the United States: “Companatico at UNISG’s global table: exploring the impacts of cross-cultural education on individual food identity”.

Kazuko Ono, 45, from Japan: “Koji and other fermented foods”.

Paymika Pratomthong, 26, from Thailand: “Home remedies: the alternative treatment using natural products from Thai home garden”.

Simone Tarocco, 41, from Turin: “Food, culture, and place in e-commerce. Food, culture, and place in e-commerce”.