History & Mission
The University of Gastronomic Sciences, founded in 2004 by the international non-profit Slow Food in cooperation with the Italianregions 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 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 science and humanities, sensory training, and hands-on learning during study trips (field seminars) across five continents.
Subject Areas
Both humanities and sciences are taught within the undergraduate program. Practical learning, lab work, and study travel 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 disciplines 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
YEAR I
Module I: Animal biologyThe course aims at providing the instruments necessary to understand the structure and functions of animal organisms. The course is divided into three parts: cytology, histology and anatomy and physiology of the animals of alimentary interest. This teaching is an important basis for the cultural training of operators of the agri-food sector and provides the student with the necessary knowledge to deal with profit studies concerning the production and processing of food of animal origin.
Module II: Food BotanyThis module will introduce basic concepts of plant sciences (plant biology and plant taxonomy) and will especially focus on the most relevant food plants (esp. focusing on their taxonomy, sensory, health properties, and cultural history). A few of them will be identified during practical workshops in class and botanical excursions. The module will also focus on ethnobotany, i.e. the link between plants and humans from historical, economical, and socio-cultural perspectives.
Module I: Fundamentals of economics and computer scienceSection concerning Fundamentals of Computer Science aims to provide knowledge of the basics of Computer Science, from hardware, software and network architectures, to methods for encoding information. The objective of this course is to enable students to have a complete and updated overview of key topics related to the vast world of Information Technology (IT), and know how to steer and operate the latest computer technology. To this end, this course aims to provide both conceptual knowledge to keep up the pace with the constantly changing industry, both the technical tools to move at ease among the most popular applications, like office suite tools (e.g., spreadsheets and databases) and those for publishing content online.
Section concerning Fundamentals of Economics aim to provide the basic knowledge to understand the drivers of the agrofood system. The course covers both microeconomics and macroeconomics. Topics include: analysis of the agrifood supply chain, the consumer choices, the competition, the role of the government in the market regulation, the analysis of inflation and unemployment. Primary emphasis is placed upon stimulating the individual application of the contents to a case study.
Section concerning Fundamentals of Economics aim to provide the basic knowledge to understand the drivers of the agrofood system. The course covers both microeconomics and macroeconomics. Topics include: analysis of the agrifood supply chain, the consumer choices, the competition, the role of the government in the market regulation, the analysis of inflation and unemployment. Primary emphasis is placed upon stimulating the individual application of the contents to a case study.
Module II: StatisticsThe course is divided into two modules, Statistics and Marketing Research
1. Statistics: Students will become familiar with basic statistical concepts and learn to carry out simple statistical analyses using a software application package
2. Market Research: Students will acquire basic knowledge about the key elements of strategic marketing, including the role of market research and the principal research methods utilized in the field of agribusiness / agricultural sector.
1. Statistics: Students will become familiar with basic statistical concepts and learn to carry out simple statistical analyses using a software application package
2. Market Research: Students will acquire basic knowledge about the key elements of strategic marketing, including the role of market research and the principal research methods utilized in the field of agribusiness / agricultural sector.
The course provides the necessary notions of general chemistry, organic chemistry and biochemistry to understand the molecular mechanisms at the basis of the transformations which occur in food during the various phases of its production and of its gastronomic transformation.
The main groups of substances found in food will be studied: water, carbohydrates, lipids, proteins and vitamins, as well as the basic nomenclature of organic compounds.
The physical states of the main food systems (solutions, dispersions, emulsions, foams, gels) will be discussed.
The main groups of substances found in food will be studied: water, carbohydrates, lipids, proteins and vitamins, as well as the basic nomenclature of organic compounds.
The physical states of the main food systems (solutions, dispersions, emulsions, foams, gels) will be discussed.
There are two parts to the course:
HUMAN PHYSIOLOGY
- To analyze the physiology of the digestive and renal systems and the basic principles of related pathologies.
- To know the basic principles of the physiology of the olfactory sense.
- To analyze the mechanism of actions and bio-activity of food botanicals and herbal remedies, which may mitigate the dysfunctions of the digestive and kidney systems.
- To analyze the physiology of the digestive and renal systems and the basic principles of related pathologies.
- To know the basic principles of the physiology of the olfactory sense.
- To analyze the mechanism of actions and bio-activity of food botanicals and herbal remedies, which may mitigate the dysfunctions of the digestive and kidney systems.
MOLECULAR ASPECTS OF TASTE
The course has the aim to clarify that “flavor” is a combination of connected sensations which food induces and which we can divide schematically into physical sensations, consistency, chemical sensations, and chemesthetic sensations. The apparatus and receptors used to detect the stimuli will be described, as well as the basic physiology of taste. More relevance will be given to the molecular aspects of the interaction between tastants and their receptors.
The course has the aim to clarify that “flavor” is a combination of connected sensations which food induces and which we can divide schematically into physical sensations, consistency, chemical sensations, and chemesthetic sensations. The apparatus and receptors used to detect the stimuli will be described, as well as the basic physiology of taste. More relevance will be given to the molecular aspects of the interaction between tastants and their receptors.
The course aims to provide basic knowledge of the microbial world and to deepen the main microbial groups involved in production, processing, storage and consumption of food. In particular, the student should have knowledge of the structure and function of a microbial cell and its metabolism, of the main sources of microbial contamination along the supply chain and distribution of food and the mechanisms of infection and intoxication of the main pathogens; and last but not least, to acquire the knowledge necessary to assess the microbiological quality and hygiene in food preparation.Students will learn the basis of Food Microbiology and general human physiology.
There are two parts to the course:
HISTORY OF AGRICULTURE AND FOOD: In the first brief part, the course is about some important changes in the agriculture during the Ancient and Modern period. In the second part, the course aims to explain and discuss the history of agriculture during the Contemporary period.
HISTORY OF FOOD: At the end of the course students will obtain knowledge and research methodology to study history of food history. The course will address the theme of the history of food in its historical and anthropological aspects, examining the most significant aspects of a cultural and an economic-social. Particular attention will be paid to the ancient Mediterranean cultures, the European Middle Ages and the “Columbian Exchange”, with constant comparisons with contemporary reality.
The course aims to stimulate a more aware and in depth usage of the basic computer tools, delivering adequate knowledge to evaluate and choose the hardware, to work online (local or wide area). It will be also analyzed in details the most common basic software and their open source alternatives, the advanced features of office software, both in their local or online usage, also with mobile devices.
The University’s official languages are English and Italian. To improve understanding, students are offered grammar, conversation and reading lessons, written English for Italians and Italian for non-Italians. The classes are divided according to level of proficiency.
Study trips are a new form of experiential learning study that enables future “gastronomes”, using their five senses, to learn in the field by following supply chains and understanding biodiversity.
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 notable figures 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.
- Academic lessons with local teachers, historians and experts in the eco-gastronomy field;
- Visits to producers, businesses, restaurants and other notable figures 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.
During the first year of the course, the regional study trips allow students to deepen their knowledge of regional Italian gastronomy, while in the thematic study trips, students learn about important culinary products including pasta, coffee, cold meats and cheeses.
YEAR II
Module I: Animal productionThe course deals with the health and welfare of farm animals: analyzes the breeds of cattle, swine and avian species, as well as nutrition and comparisons between different methods of farming. The course is also designed aquaculture in salt water. The meat is examined in terms of nutritional and microbiological testing: analyzing the cuts of meat and their processing, from slaughter to the table (with respect to beef, pork, chicken, rabbit, lamb and goat).
Module II: Crop ProductionThe essence of this course is at first the application of ecological concepts and principles to the design and management of sustainable food production systems.
The specific objectives of the course are:
- to develop a basic knowledge on crop production
- to emphasize the principles of crop production
- to present crop production as a science, an art and a business
- to introduce some new concepts and trends in crop production
- to provide good reference on the subject of crop production
The specific objectives of the course are:
- to develop a basic knowledge on crop production
- to emphasize the principles of crop production
- to present crop production as a science, an art and a business
- to introduce some new concepts and trends in crop production
- to provide good reference on the subject of crop production
This course will be focused on the presentation and application of the methods internationally used to scientifically analyze the sensory properties of food, particularly important in determining the acceptability and preference of food products by consumers. By means of a balanced combination of lectures, theoretical and laboratory exercises (several kind of food products will be tasted), students will be trained in the process of designing, executing sensory tests, statistically analyzing sensory data and reporting their results.
Module I: Introduction to food engineeringThe aim of the course is to provide the necessary tools to understand and describe the main processes of food preservation and processing and define the relationship between the production process and product quality.
Module II: Food processingThe course aims at acquainting students with diverse technologies for food production.
Module I: History of wineThe course aims to:
- teach students about the history of key-elements and trends in the wine industry.
- Show students several methods (reflection, approach, analysis) for evaluating cultural issues in the history of wine. in relation to cultural problems related to Wine History
- provide deep knowledge of the factors which aided the development of wine and food systems.
- offer students basic elements for critical analysis of sources and of historical and cultural problems related to wine.
- teach students about the history of key-elements and trends in the wine industry.
- Show students several methods (reflection, approach, analysis) for evaluating cultural issues in the history of wine. in relation to cultural problems related to Wine History
- provide deep knowledge of the factors which aided the development of wine and food systems.
- offer students basic elements for critical analysis of sources and of historical and cultural problems related to wine.
Module II: History of gastronomyThe course consists of a broad examination of Italian recipe books from medieval origins to the twentieth century. Can one consider the recipe book as a primary source for the study of the history of the kitchen? What are the limits and what are the factors to consider? What information is clear and what must be inferred from reading between the lines? These questions will be answered by a direct approach to the sources accompanied by appropriate references.
European legal roots is the course which aims to explain the basic concepts of that system invented to regulate the human behavior in the civil societies which we call “law”. This system was born in Ancient Rome and Athens, thanks to different “roots” and philosophical thoughts. Consensus, democracy, justice and freedom are faced by the legal concepts of property, contract, family. A guide to discover the relationship between values and rights is our introduction to the world of juridical phenomenon.
Study trips are a new form of experiential learning study that enables future “gastronomes”, using their five senses, to learn in the field by following supply chains and understanding biodiversity.
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 notable figures 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.
- Academic lessons with local teachers, historians and experts in the eco-gastronomy field;
- Visits to producers, businesses, restaurants and other notable figures 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.
During the second year of the course, the regional study trips allow students to deepen their knowledge of regional gastronomy across Europe, while in the thematic study trips, students learn about other essential culinary products including oil, wine and large-scale production as found in the confectionary industry.
YEAR III
Module I: Economics of an agribusinessThe issues concerning the evaluation of teaching processes implemented by entrepreneurs in agribusiness companies. In particular, in addition to classical methods, mono-criteria type of money (budget, cost / revenue, etc..). Ample space is given to multi-criteria evaluation methods, through which the contractor may express an opinion based on several factors of assessment, be they monetary and non monetary. As part of the multi-criteria evaluation, the course will be both the “quantitative”, both “qualitative.
Module II: Marketing of quality food productsThe course aims to provide a basic knowledge of marketing, with an overview of the main issues affecting marketing. The course also aims at developing key marketing tools applicable to food quality.
Module III: Food lawThe course will focus on the legal aspects of food production and marketing, throughout the analysis of both national and European sources of food law. The first part of the course will address the legal and institutional framework, i.e. the key European Institutions, the procedures for the adoption of European legislation and the impact of the judgements of the European Court of Justice. The second part will focus on the food law both at European and national level. This will allow a careful analysis of the main aspects of food law (e.g. food safety and security, labelling, advertising), from the point of view of the implementation of the European law by Member States, in particular Italy. The aim of the course is to enable students to efficiently handle issues and cases and provide them with a comprehensive overview of the dynamics of food law through a multi-disciplinary approach.
The course objective is to contribute, through a clear and systematic explanation of restoration topics and technologies, to form innovative interdisciplinary professionals able “to develop and optimize the production, processing and marketing of products food” according to the principles of the new science of gastronomy: “GOOD, CLEAN, and FAIR”.
The course development methodology will be a specific analysis of all elements that directly or indirectly determine and/or influence the final meal product, analyzing every aspect of the process according to a balanced system concerning a trade and tourism catering.
The course proposes both a precise analysis of the different areas of restoration, identifying case studies and common aspects, as well as a systematic illustration of the techniques and production technologies analyzing its functional, hygiene, operational, administrative and regulatory aspects. The course will evaluate and propose a balanced system that contributes to define a “global quality” of the final product.
The course development methodology will be a specific analysis of all elements that directly or indirectly determine and/or influence the final meal product, analyzing every aspect of the process according to a balanced system concerning a trade and tourism catering.
The course proposes both a precise analysis of the different areas of restoration, identifying case studies and common aspects, as well as a systematic illustration of the techniques and production technologies analyzing its functional, hygiene, operational, administrative and regulatory aspects. The course will evaluate and propose a balanced system that contributes to define a “global quality” of the final product.
The main goal of the course is to let the students understand how to plan a systemic, coherent, complex food and wine tourism project related to a region and/or a company. Food and Wine tourism products and services, if properly planned and managed, create a perfect blend of sustainable and cultural tourism and promote the character of a geographic region renowned for its high quality agricultural and food products/produce. The students will find practical suggestions and guidelines for creating, planning and drawing up itineraries of discovery, including how to:
- identify food and wine tourists and get to know their tastes
- identify and respond to the main characteristics of this rapidly evolving sector
- promote different regions and their products effectively
- restructure or adapt local farms or small holdings operating in the food and wine sectors to meet visitors’ expectations
- create customized itineraries involving local producers
- encourage local producers to recognize the importance of providing visitors with a warm welcome and a satisfying visit
- structure itineraries, develop tours and plan brochures and catalogues in such a way as to protect the carrying capacity of an area and to enhance the visitor experience
- create ‘themed’ itineraries, each reflecting an unmistakable flavour and offering the very best that a region can offer.
- identify food and wine tourists and get to know their tastes
- identify and respond to the main characteristics of this rapidly evolving sector
- promote different regions and their products effectively
- restructure or adapt local farms or small holdings operating in the food and wine sectors to meet visitors’ expectations
- create customized itineraries involving local producers
- encourage local producers to recognize the importance of providing visitors with a warm welcome and a satisfying visit
- structure itineraries, develop tours and plan brochures and catalogues in such a way as to protect the carrying capacity of an area and to enhance the visitor experience
- create ‘themed’ itineraries, each reflecting an unmistakable flavour and offering the very best that a region can offer.
This is the only course concerning sociology during the three-year undergraduate program in Gastronomic Sciences and probably many students don’t know sociology.
The first part describes more important sociological authors and themes; the second deals with the more considerable topics of sociology of environment and territory.
The first part describes more important sociological authors and themes; the second deals with the more considerable topics of sociology of environment and territory.
This course is designed to develop a foundation in human nutrition and to apply these principles to the gastronomic sciences.
A “gastronomic” nutritional model must take into consideration the strict relationship between food and health, but organoleptic aspects and environmental impact of individual or group choices must be considered as well.
Starting from food classification, this course will include food consumption and evolution, nutritional claims, influence of media in everyday choices.
Nutritional status evaluation and food-related illnesses will also be considered.
A “gastronomic” nutritional model must take into consideration the strict relationship between food and health, but organoleptic aspects and environmental impact of individual or group choices must be considered as well.
Starting from food classification, this course will include food consumption and evolution, nutritional claims, influence of media in everyday choices.
Nutritional status evaluation and food-related illnesses will also be considered.
This course’s main aim is to present the principal theoretical themes of cultural anthropology, with particular emphasis on the categories of oral and written transmission. Students will examine the cultural and symbolic role played by food in traditional and modern cultures through an analysis of the structure of the calendar as well as the timing of special occasions throughout the year.
Module I: Taste aesthetics and philosophyThe course will provide theoretical tools to interpret the complexity of the food in the form of critical thinking.
The course offers a comprehensive description of the aesthetic potential of food through two aspects: consumption aesthetics and production aesthetics. Students will investigate the area of interest of aesthetic taste – with issues of taste, criticism, judgment – and that of creation – with the themes of cooking and the fertile relationship between art and food.
Through a series of examples and case studies, students will develop a new aesthetic understanding through taste sensitivity and gastronomy.
The course offers a comprehensive description of the aesthetic potential of food through two aspects: consumption aesthetics and production aesthetics. Students will investigate the area of interest of aesthetic taste – with issues of taste, criticism, judgment – and that of creation – with the themes of cooking and the fertile relationship between art and food.
Through a series of examples and case studies, students will develop a new aesthetic understanding through taste sensitivity and gastronomy.
Module II: Semiotics of perception and foodThe course aims to develop a critical attitude towards the language of food, which includes all food-related cultural phenomena that tend to produce, in space and time, social and human significance: from sensory processes related to taste, to culinary operations, from a codification of gastronomy to rituals of eating together, from dietary regimens to the forms of life built through specific food choices. Secondarily, the course aims to provide a methodology of analysis of different texts and different media that such language tends to produce or use, with particular attention to contemporaneity.
Study trips are a new form of experiential learning study that enables future “gastronomes”, using their five senses, to learn in the field by following supply chains and understanding biodiversity.
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 notable figures 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.
- Academic lessons with local teachers, historians and experts in the eco-gastronomy field;
- Visits to producers, businesses, restaurants and other notable figures 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.
During the third year of the course, the regional study trips allow students to deepen their knowledge of regional gastronomy across Europe and beyond, while the thematic study trips provide students with the opportunity to learn aboutbeer, fishing and mass distribution channels.
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