Online discussion and proclamation with 23 students from Italy, France, Israel and Switzerland
The last graduation session of 2020 is held on the morning of Friday, December 18th, and involves 23 students from the three-year and master’s courses, discussing their theses online. In the early afternoon, at 2.30 pm, after all the discussions, the joint proclamation ceremony will be held for both, bachelor’s and master’s graduates.
Here are the names of the new gastronomes and the titles of their theses:
Bachelor’s Degree in Gastronomic Sciences
Safiye Karuna Akdag, from Zurich (Switzerland), discusses the thesis entitled: “Agrobiodiversity for Mitigation and Adaptation to Climate Change with Particular Reference to Participatory and Evolutionary Plant Breeding”, supervised by prof. Paola Migliorini
Matteo Bellome, from Como, discusses the thesis entitled: “Pesca, ristorazione ed ecologie turbolente: il caso del lago di Como”, supervised by prof. Gabriele Volpato
Cecilia Maria Bruno, from Milan, discusses the thesis entitled: “Come il sistema alimentare globale contribuisce all’emergere delle zoonosi”, supervised by prof. Gabriele Volpato
Oscar Mario Francesco Casagrande, from Garbagnate Milanese (MI), discusses the thesis entitled: “La percezione del sake in occidente: uno studio in Italia”, supervised by prof. Paolo Corvo
Alessio Corti, from Gravedona ed Uniti (CO), discusses the thesis entitled: “Acqua alimentare: confronto tra le impronte idriche di due filiere di produzione di Bresaola della Valtellina I.G.P.”, supervised by prof. Paola Migliorini
Shalom Simcha Elbert, from Israel, discusses the thesis entitled: “Aspetti cerimoniali e rituali nell’uccisione degli animali nelle popolazioni indigene”, supervised by prof. Paola Migliorini
Cristina Marello, from Barolo (CN), discusses the thesis entitled: “Ceremonial aspects and rituals in the killing of animals in indigenous peoples”, supervised by prof. Gabriele Volpato
Silvia Merano, from Chiusavecchia (IM), discusses the thesis entitled: “Il consume alimentare etico come atto politico di espressione identitaria e sociale”, supervised by prof. Maria Giovanna Onorati
Maria Teresa Mosillo, from Rome, discusses the thesis entitled: “Neurogastronomia edestetica ecologica: origini, implicazioni etiche ed influenza delle nuove tecnologie di marketing sulla nostra percezione del cibo”, supervised by prof. Nicola Perullo
Anais Justine Plain, from France, discusses the thesis entitled: “Educazione alimentare e media nella società contemporanea”, supervised by prof. Maria Giovanna Onorati
Daniele Sartore, from Bra (CN), discusses the thesis entitled: “L’evoluzione della pubblicità alimentare in Italia dal dopoguerra ad oggi”, supervised by prof. Simone Cinotto
Pietro Valente, from Turin, discusses the thesis entitled: ““Il recupero di cave in Italia: proposta di riqualificazione agricola in un caso studio in Val Varaita”, supervised by prof. Paola Migliorini
Maria Novella Valenti, from Florence, discusses the thesis entitled: “Un banchetto lungo tre secoli: basso Medioevo e Rinascimento nella prospettiva della mensa e dei suoi addetti”, supervised by prof. Antonella Campanini.
Master’s Degree in Gestione del patrimonio gastronomico e turistico (old program)
Enrico Maria Bargiacchi, from Milan, discusses the thesis entitled: “Il vino come fenomeno culturale e di mercato e la sua evoluzione storica: dal consumo degli antichi al trend dei vini spumanti”, supervised by prof. Michele Antonio Fino
Master’s Degree in Food Innovation and Management (new program)
Silvia Falbo, from Crotone, discusses the thesis entitled: “Corporate Sustainability in Collective Catering: Pedevilla Case Study”, supervised by prof. Franco Fassio
Andrea Mantegazza, from Varese, discusses the thesis entitled: “Raw milk: Regulations and critical aspects in consumer perception”, supervised by prof. Michele Antonio Fino
Elisa Orizio, from Brescia, discusses the thesis entitled: “2020, ripensare il turismo enogastronomico tra sfide ed opportunità: il caso Planeta”, supervised by Serena Guidobaldi
Guglielmo Pangrazi, from L’Aquila, discusses the thesis entitled: “An Application of the Hedonic Price Model to the Italian Michelin-starred Restaurants Industry”, supervised by Heinrich Jost Reinhold.
Rebecca Rubino, from Turin, discusses the thesis entitled: “Il gelato artigianale in Italia: una valutazione delle sfide e opportunità del settore”, supervised by prof. Patrizia Gazzola.
Andrea Sclauzero, from Lequio Tanaro (CN), discusses the thesis entitled: “Impatto del piano One Belt One Road sulla sicurezza alimentare dei paesi in via di sviluppo”, supervised by prof. Donatella Saccone
Cecilia Severi, from Turin, discusses the thesis entitled: “Circular Economy: the Reuse of Waste from the Agro-Food Chain in the Fashion Industry”, supervised by prof. Patrizia Gazzola
Benedetta Taffuri, from Rome, discusses the thesis entitled: “The Food Supply Chain Does Not Stop. The Made in Italy Neither. Canada: Challenges and Opportunities During the 2020 Health Emergency”, supervised by prof. Patrizia Gazzola
Ester Tumbiolo, from Mazara del Vallo (TP), discusses the thesis entitled: “The perception of food risk “, supervised by prof. Simone Cinotto
Learn about our programmes…
