University of Gastronomic Sciences (UNISG)

Introduction

Gastronomes are a new type of food professional with an in-depth understanding of the entire web of food production, from agriculture to processing to distribution. Paying particular attention to environmental and sustainability issues, these leaders understand how to connect food processes to both economic and communication systems, as well as the relationships within food and wine tourism, high-quality product marketing, and the promotion of regional food traditions.

In the working world

UNISG graduates work in a wide range of businesses, from large-scale agrifood production to small-scale and artisanal enterprises, such as wineries, local retailers, and specialty shops. Gastronomes are also active in the tourism sector, training, and NGOs. They hold positions in communications, marketing, and management, as well as in journalism, sales, and food production. A small number of alumni work for family businesses, while a growing percentatge become entrepreneurs, often based on a project developed during their time at university.

Whether employee or owner, family business heir or start-up entrepreneur, UNISG gastronomes all share the desire to move towards a delicious and sustainable future for food, dreaming up, speaking about, and building the new culture of gastronomy.

History & Mission

The University of Gastronomic Sciences, founded in 2004 by the international non-profit association Slow Food in cooperation with the Italian regions of Piedmont and Emilia-Romagna, is a ministerially recognized, private non-profit institution.

Its goal is to create an international research and education center for those working on renewing farming methods, protecting biodiversity, and building an organic relationship between gastronomy and agricultural science.

The result is a new professional figure—the gastronome—skilled in the production, distribution, promotion, and communication of high-quality foods. Gastronomes are the next generation of educators and innovators, editors and multimedia broadcasters, marketers of fine products, and managers of consortia, businesses, and tourism companies.

UNISG students, hailing from around the world, gain dynamic experiences in artisanal and industrial food production, thanks to complementary education in both sciences and humanities, sensory training, and hands-on learning during study trips across five continents.

To date, more than 2,000 students have studied or are studying at UNISG.

Cet établissement propose des programmes en :
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Programmes

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Licence

Undergraduate Degree in Gastronomic Sciences

Campus À temps plein 3 années September 2016 Italie Bra

The program includes required subjects (some of which are composed of multiple modules), optional courses and thematic and regional study trips, for a total of 180 university credits. [+]

The three-year undergraduate program in Gastronomic Sciences is designed for students seeking broad-based professional training in multidisciplinary food studies. Through an approach that merges both sciences and humanities, the program provides the necessary knowledge and skills for work in food and beverage production, processing, distribution, promotion and marketing, and within food and wine tourism. The program includes required subjects (some of which are composed of multiple modules), optional courses and thematic and regional study trips, for a total of 180 university credits. The courses are taught in Italian and English, and credited courses in English (for Italians) and Italian (for non-Italians) are provided. Students are required to attend both lessons and study trips. Subject Areas Both humanities and sciences are taught within the undergraduate program. Practical learning, lab work, and study trips to discover products and their regions of origin complement in-class lessons in order to provide students with an interdisciplinary approach to the world of gastronomy. The following list of subjects and course modules comprise the Gastronomic Sciences program of study. Each may include seminars dedicated to a specific issue, and course content may vary from year to year Admissions In order to apply to the three-year undergraduate program in Gastronomic Sciences, candidates must: – register online – complete a motivational test – complete the online application process – pass the admission test Note: – all the application steps are free and non-binding – before proceeding with online pre-enrollment, please carefully read the Admission Process Instructions Study Trips As part of the three-year undergraduate program in Gastronomic Sciences, students have the opportunity to combine theoretical classes with first-hand learning experiences in the world of food production. These are the study trips, a new form of experiential study that enables future gastronomes to use their five senses to learn in the field, following food production and supply chains and gaining a practical understanding of biodiversity. Study trips are innovative educational journeys, based on the belief that future gastronomes must not only learn about the scientific aspects of food, such as nutritional and chemical composition, but also couple this knowledge with real-life experience. Through travel, students will get to know production processes, unique food cultures, diverse ingredients, production techniques, and methods of consumption. The study trips fall into two categories: – Thematic study trips are focused on understanding a particular product. Through a mix of classroom studies and first-hand experience, students deepen their production knowledge on a single product. – Regional study trips offer a deep understanding of the culture and gastronomy of a geographic area or region. During the three years of the program, students travel extensively around Italy, Europe and the rest of the world. The trips include diversified educational activities, including: – Academic lessons with local teachers, historians and experts in the eco-gastronomy field – Visits to producers, businesses, restaurants and other significant organizations in the food and wine sector – Practical culinary workshops with chefs and restaurateurs – Cultural tours to discover the region – Visits to traditional markets, Slow Food producers and food communities Tutors are responsible for the logistical and educational organization of individual trips, and they also accompany the students on the journeys. Study trips last between 4 and 12 days. At the end of the study trip students are required to produce a report on the study trip experience which can use different methods of communication, such as written reports, videos, photo slideshows, essays, etc. Thematic study trips are focused on specific products, such as coffee, oil, pasta and cheese. Regional study trips offer a chance to discover different food cultures by traveling around Italy’s diverse regions, to European countries such as Spain, France, Austria, Germany, Great Britain, Croatia, and Poland, and to countries in different continents like India, Mexico, Canada, Ecuador, Japan and Kenya. [-]

Vidéos

Welcome to UNISG - University of Gastronomic Sciences

UNISG 2016 - Welcome to our community!

Contact

The University of Gastronomic Sciences

Adresse Piazza Vittorio Emanuele II 9
12042 Pollenzo, Bra, Italy
Site internet http://www.unisg.it/en/
Téléphone +39 0172 458511