September 18, marks the start of orientation week with the welcome of first-year students in the bachelor’s and master’s degree programs.

Thursday, September 18, marks the start of orientation week with the welcome of first-year students in the bachelor’s and master’s degree programs.

Students of 15 different nationalities arrive in the classroom

It is time for the welcome and orientation week for the first-year students of the Bachelor’s Degree in Gastronomic Sciences and Cultures and the Master’s Degree in Food Industry Management.

Starting today, Thursday, September 18, Pollenzo comes to life with the arrival of new students from 15 countries, who begin to get to know the university and then dive into the weekend of Cheese, the major event promoted by Slow Food dedicated to the world of cheeses.

The new students come from Italy, Saudi Arabia, Brazil, Korea, Colombia, France, Israel, Kenya, Mexico, the Netherlands, Poland, the United States, Switzerland, Turkey, and Uganda.

On Thursday, September 18, things begin with a meeting with Rector Nicola Perullo and UNISG President Carlo Petrini, followed by a presentation of Cheese by Roberto Burdese of Slow Food; then comes the campus tour and lunch at the Tavole Accademiche.

Orientation week then resumes on Tuesday, September 23: in the morning, Carlo Petrini will give a lecture on topics of gastronomy, which will be followed by an address by Rector Nicola Perullo on the theme “The Sense of an In-person in the Age of AI and online Learning.”

Afterwards, the first-year students will be introduced to university life in Pollenzo through a meeting with the convenors of their respective degree programs and the academic staff, as well as with representatives of the ASSG (Associazione Studenti Scienze Gastronomiche – Association of Gastronomic Sciences Students).

There will also be time for a convivial moment, such as the welcome aperitif at the Tavole Accademiche.

On Wednesday, September 24, the introductory meetings between the new students and the various areas and activities of the university will continue: in the morning, there will be a discussion of Executive training and the innovation projects that characterize UNISG, then of the New Gastronome magazine, produced by the university’s Marketing and Communication Office in collaboration with faculty and students. In the afternoon, the Orti Ecologici will be presented, with those responsible, Professor Paola Migliorini and technical manager Calvin Morakeng.

And from Thursday, September 25, everyone in the classroom for the start of the lessons!