Discussions partly take place online and to a lesser extent in person: 23 undergraduate students and 4 graduate students from Italy, Austria, Brazil, Germany, Kenya, Tanzania, Sweden, Switzerland and the United States will discuss their theses.
The Undergraduate and Graduate degree sessions are held on Thursday, March 4th, at the University of Pollenzo, involving 23 students of the three-year Undergraduate program in Gastronomic Sciences and four students of the Graduate Degree in Food Innovation & Management.
Due to the protracted Covid-19 situation, most of the defences are held online. Face-to-face discussions take place in various university rooms in full compliance with anti-contagion previsions.
Here are the undergraduates in alphabetical order and their theses:
Undergraduate Degree
Par Olov Bengtsberg, 25, from Järvsö (Sweden), discusses the thesis entitled: “The United Nations Declaration on the Rights of Peasants and Other People Working in Rural Areas: A Fundamental Tool to Enable a New Generation of Swedish Farmers”, supervised by Cinzia Scaffidi.
Pietro Bertino, 23, from Savigliano (CN), discusses the thesis entitled: “Dal cibo sostenibile al sostenere come corrispondenza”, supervised by Prof. Nicola Perullo.
Lorenzo Breda, 24, from San Polo di Piave (TV), discusses the thesis entitled: “Il banchetto rinascimentale, il ruolo della tavola tra ‘500 e ‘600: il lavoro, la politica, la vita comune”, supervised by Prof. Antonella Campanini.
Bartolomeo Causarano, 25, from Modica (RG), discusses the thesis entitled: “Fermentar-si. Tracciando scenari alternativi dell’umano: verso una metafisica delle fermentazioni”, supervised by Prof. Nicola Perullo.
Erica Camilla Conversano, 24, from Segrate (MI), discusses the thesis entitled: “Legumi per una dieta più sana e sostenibile con focus sui consumi in Italia”, supervised by Prof. Andrea Pezzana.
Riccardo Crusiglia, 27, from Candelo (BI), discusses the thesis entitled: “Come il vino ha creato un paese”, supervised by Prof. Antonella Campanini.
Alex Fulvi, 25, from Macerata, discusses the thesis entitled: “Pratiche agricole, Resveratrolo e Salute”, supervised by Prof. Paola Migliorini.
Marta Ghigliotti Hernandez, 25, from Mondovì (CN), discusses the thesis entitled: “Micro-ortaggi: una nuova frontiera dell’orticoltura e della nutrizione”, supervised by Prof. Paola Migliorini.
Luca Höfer, 26, from Kuesnacht (Switzerland), discusses the thesis entitled: “The Completer – Renaissance of a Long-forgotten Vine in the Grisons”, supervised by Prof. Antonella Campanini.
Lucas Leon, 29, from Vienna (Austria), discusses the thesis entitled: “Critical Aspects and Potentialities in Vitro Meat Production Technology”, supervisor by Prof. Maria Piochi.
Alberto Mancini, 27, from Cossato (BI), discusses the thesis entitled: “La ristorazione aziendale: effetti ed evoluzione Post Covid, un approccio scientifico gastronomico”, supervised by Prof. Antonio Montanari.
Margherita Muzzillo, 22, from Salerno, discusses the thesis entitled: “Molteplicità, Relazione e simbiosi: Riconcepire l’individualità umana attraverso il cibo”, supervised by Prof. Nicola Perullo
Chiara Nervo, 22, from Sommariva Perno (CN), discusses the thesis entitled: “Alghe, insetti e meduse: attitudine dei consumatori italiani verso fonti proteiche alternative sostenibili”, supervised by Prof. Luisa Torri.
Cecilia Schuppisser, 23, from Lugano (Switzerland), discusses the thesis entitled: “The Development of Food Preferences in the First 1000 Days of Life and their Impact on Health”, supervised by Prof. Gabriella Morini.
Ian Ray Shoo, 24, from Dar Es Salaam (Tanzania), discusses the thesis entitled: “The Influence of Nomadic Pastoralists on Natural Ecosystems and the Impacts of Decoupling Cultural Practices from the Latter: The Maasai, Nomadic Pastoralists of Northern Tanzania”, supervised by Prof. Gabriele Volpato.
Fabio Vannucci, 25, from Bari, discusses the thesis entitled: “Masserie di Puglia: la coincidenza fra cultura gastronomica e territorio”, supervised by Prof. Antonella Campanini.
Lorenzo Vichi, 22, from Grosseto, discusses the thesis entitled: “Cibo e Geotermia: due aspetti per una eco-sinergia perfetta”, supervised by Prof. Franco Fassio.
Paola Virone, 22, from Genoa, discusses the thesis entitled: “Il contributo della maturazione in legno dei distillati”, supervised by Prof. Gabriella Morini.
Lavinia Voisard, 23, from Munich (Germany), discusses the thesis entitled: “Rethinking our Consumption Model. A Case Study of the Future Project’ LAV’ as an Exemplary Business Model for a More Conscious and Sustainable Future”, supervised by Prof. Franco Fassio.
Anika Linn Wallace, 26, from Fort Collins (United States), discusses the thesis entitled: “Transition from Intensive Cocoa Farming to Cocoa Agro-forestry for Environmental and Socio-economic Security”, supervised by Prof. Paola Migliorini.
Faith Njoki Wangai, 22, from Njooro (Kenya), discusses the thesis entitled: “Changing Ecologies and Changing Gastronomy: the Case Study of the Ogiek Community of the Mau Forest, Kenya”, supervised by Prof. Gabriele Volpato.
Bianca Zampori, 23, from Diano Marina (IM), discusses the thesis entitled: “Ecovillaggi: differenze e somiglianze rilevate tra gli ecovillaggi presenti nelle zone del primo mondo e quelli collocati nelle zone del terzo mondo”, supervised by Prof. Gabriele Volpato.
Laís Zimmermann Duwe, 25, from Florianópolis (Brazil), discusses the thesis entitled: “Mysterium casei: The Perception(s) of Cheese from Late Classical Antiquity to Early Modern Europe”, supervised by Prof. Antonella Campanini.
Graduate Degree
Eleonora Stefania Bertotti, 26, from Turin, discusses the thesis entitled: “Il progetto Circular Economy for Food catering”, supervised by Prof. Franco Fassio.
Lorenzo Errico, 24, from Milan, discusses the thesis entitled: “Strategia di digitalizzazione nel luxury food ai tempi del covid-19 – Il caso di Longino & Cardenal”, supervised by Prof. Patrizia Gazzola.
Maria Stella Ruggiero, 24, from Cetraro (CS), discusses the thesis entitled: “Analisi dei nuovi trend di consumo del mercato Food e del fenomeno Street Food: ipotesi e sviluppo di un business di Food Truck sostenibile”, supervised by Prof. Patrizia Gazzola.
Andrea Sessa, 26, from Varese, discusses the thesis entitled: “The Peasant Luxury”, supervised by Prof. Simone Cinotto.