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UNISG Presentation ENGLISH

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by

Alice Noel Fabi

on 14 April 2015

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Transcript of UNISG Presentation ENGLISH

"A method and set of tools
for creating and giving value
to food, and for preserving its culture and heritage."
—Alberto Capatti
"The practice or art of choosing,
cooking, and eating good food"
—Oxford Dictionary
The University of Gastronomic Sciences
PROGRAMS
Year III
FOOD ECONOMICS AND FOOD LAW
FOOD SERVICE SYSTEMS AND TECHNOLOGY
GEOGRAPHY AND TOURISM
ENVIRONMENTAL AND REGIONAL SOCIOLOGY
NUTRITION AND DIETETICS
CULTURAL ANTHROPOLOGY
PHILOSOPHY AND SEMIOTICS OF FOOD
GASTRONOMY WORKSHOPS — STUDY TIPS
Year II
AGRIFOOD PRODUCTION
SENSORY ANALYSIS
FOOD TECHNOLOGY
HISTORY OF CUISINE AND WINE
EUROPEAN LEGAL ROOTS
GASTRONOMY WORKSHOPS — STUDY TIPS
Year I
BIOLOGY
IT AND STATISTICS
MOLECULAR SCIENCE
NUTRITION PHYSIOLOGY AND MOLECULAR
ASPECTS OF TASTE
FOOD MICROBIOLOGY
HISTORY OF FOOD AND AGRICULTURE
COMPUTER SKILLS
LANGUAGE STUDIES — ENGLISH & ITALIAN
GASTRONOMY WORKSHOPS — STUDY TIPS


www.unisg.it
www.facebook.com/UNISG.University.of.Gastronomic.Sciences
info@unisg.it
The University of
Gastronomic Sciences

GASTRONOMY
The Gastronome
FILM
FAMINE
NUTRITION
CUISINE
PRODUCE

FOOD SECURITY
an academic community, with learning...
...on study trips
...in the classroom
...through hands-on experience
located in Pollenzo, Italy
production, transformation, diffusion, consumption
taking action
for change
understanding and valuing,
sharing and communicating
individual identity,
collective culture
Three-Year Undergraduate Program
in Gastronomic Sciences

Two-Year Graduate Program
in Promotion and Management of
Gastronomic and Tourism Heritage

One-Year Master Programs
in Food Culture and Communications:
Human Ecology and Sustainability
Representation, Place and Identity
High-Quality Products
in-class learning
sensory workshop training & tasting activities
taught in Italian
and English

Seminars, events,
optional courses, and
extracurricular activities
(undergraduate example)
Over 100 destinations in Italy and worldwide  
experience in the field:
study trips in Italy and abroad
a database of international traditional knowledge

video documentation work interviewing farmers, fishers, and artisans
food production and
distribution
entrepreneurs

buyers
for small and
large food companies

brand ambassadors

and
brand managers

sales and restaurant
managers

non-profit
project coordinators

promoting food sustainability
links students with the job world
help with finding work
coordination of internships
a network for UNISG graduates
over
1100
students
from more than
64
countries
The
gastronome
is a new professional figure who understands the connections between food production and consumption, from agriculture and zoology to processing and distribution to cookery and communications.

Gastronomes safeguard society and the environment, and build food-system sustainability while acting as cultural interpreters between food-world communities.

Gastronomes has the skills and knowledge to add value along the entire length of the food production chain.
What happens after?
Job & Career service
Alumni Association
LITERATURE
PLEASURE
TRADITION
IDENTITY
ART
ECONOMY
NECESSITY
TRADITIONAL KNOWLEDGE
JOURNALISM
for more information:
Master in Italian Wine

Advanced Apprenticeship Programs:
Brewing
Bread and Pizza Making

Cooking School
APPROACH
Thematic trips
pasta, coffee, olive oil, beverages, fishing, large scale retail
Territorial trips
Italian regions, Europe, non-European destinations
learning using all five senses
discovering local food production chains
understanding biodiversity
tasting food and meeting the people who grow, produce, and process it
ongoing research project: The Granaries of Memory
Julia Wheen
career@unisg.it
(+39) 0172 458 529
orientation: direct contacts with companies
support and advice: job application letters and CVs
gastrotourism

project managers

project leaders in
food security

food
educators

organizers of
gastronomic

events

continuing academic
studies
WHAT ARE UNISG ALUMNI DOING?
TAVOLE ACCADEMICHE
University Canteen
Davide Scabin
Giorgio Locatelli
Davide Oldani
Augusto Lima
Philippe Renard
Andoni Luis Aduriz
Marc Haeberlin
Alice Waters
Ferran Adrià
Alex Atala
Full transcript