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.
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