University of Gastronomic Sciences

Università Scienze Gastronomiche (esterno)

University of Gastronomic Sciences (Università degli Studi di Scienze Gastronomiche or UNISG) is a private university located in Pollenzo, near Bra, in the Piedmont region of Italy. It was founded in 2004 with the support of the regions of Piedmont and Emilia-Romagna, in collaboration with Slow Food, an organization dedicated to preserving local food culture and promoting sustainability in the food supply chain. The university aims to provide a comprehensive education in the gastronomic sciences, combining academic study with practical experiences in the field of food production, gastronomy, and hospitality management.

History

The University of Gastronomic Sciences was established to create a new professional figure—the gastronome—who is knowledgeable in all aspects of the food system, from agricultural methods to food processing, distribution, and consumption. The idea for the university was conceived by Carlo Petrini, the founder of Slow Food, in response to the increasing globalization of the food industry and the loss of local food traditions. The institution is part of a broader effort to promote a sustainable food system that respects the environment, cultural diversity, and the dignity of labor.

Campus

The UNISG campus is located in the historic Agenzia di Pollenzo, a complex that includes buildings dating back to the 19th century, which were once part of the royal estate of the House of Savoy. The campus facilities include lecture halls, a library, tasting laboratories, a wine cellar, and student housing. The university also operates experimental farms and food laboratories where students can engage in practical learning experiences.

Academic Programs

The University of Gastronomic Sciences offers undergraduate, graduate, and postgraduate programs in fields related to food and gastronomy. These include:

• Bachelor's degree in Gastronomic Sciences
• Master's degree in Food Culture and Communications
• Master's degree in Food Innovation and Management

The curriculum is interdisciplinary, incorporating elements of agronomy, culinary arts, nutrition, sociology, economics, and environmental science. Students are encouraged to participate in internships and study abroad programs to gain hands-on experience in the global food industry.

Research and Collaboration

UNISG is actively involved in research projects aimed at advancing knowledge in the field of gastronomic sciences. The university collaborates with international institutions, research centers, and industry partners to study topics such as sustainable agriculture, food biodiversity, and culinary traditions. Through these collaborations, UNISG contributes to the development of policies and practices that support a sustainable and equitable food system.

Notable Alumni

The University of Gastronomic Sciences has produced graduates who have gone on to successful careers in various sectors of the food industry, including food production, hospitality, journalism, and academia. Alumni are often involved in projects that promote sustainable food practices and the preservation of culinary heritage.

See Also

• Slow Food
• Sustainable agriculture
• Food sovereignty