University of Gastronomic Sciences (UNISG)

Introduction

University of Gastronomic Sciences (UNISG)

Founded by the Slow Food movement and located in the heart of the food and wine region of Piedmont, Italy, is a ministerially recognized, private non-profit institution. The University supports a unique educational design, that is based on:cross-disciplinary learning, practical experience and study trips around the world.

Its goal is to create the professional gastronome figure who is 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 food and wine 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.

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.

This school offers programs in:
  • English
  • Italian

View master programs »

Programs

This school also offers:

Master

Master in Food Culture & Communications

Campus Full time 1 year October 2016 Italy Bra

Each Master program in Food Culture and Communications is a separate and complete Master program with a specific thematic stream. The different streams of the Master share a common core of coursework, complemented by specialized material unique to that stream. Each, however, is designed for international students seeking an innovative approach to the study of food and foodways and the ways in which they are discussed and represented today. [+]

Each Master program in Food Culture and Communications is a separate and complete Master program with a specific thematic stream. The different streams of the Master share a common core of coursework, complemented by specialized material unique to that stream. Each, however, is designed for international students seeking an innovative approach to the study of food and foodways and the ways in which they are discussed and represented today. The program offers a wide mix of in-class lessons, exercises, guided tastings, projects, and study trips in Italy and abroad to provide a multi-experiential understanding of both high-quality artisanal and industrial food products, their ecology, agronomy, technology, history, anthropology, sociology, as well as the necessary knowledge and expertise for communicating them. Instructors include internationally recognized scholars, journalists, and gastronomy experts, including: Carole Counihan, Barny Haughton, Corby Kummer, Stuart Franklin, Anne Noble, Carlo Petrini, and others. Through an approach that merges anthropology, history, ecology, food policy, agronomy, economics, food and sensory sciences, tasting sessions, communications, and a wide range of other subjects, students acquire the tools for developing new conceptualisations, communications, and educational strategies within the realm of high-quality gastronomy. Graduates emerge ready for careers in community-based project management, education, marketing and public relations. In addition to this breadth of study, each stream of the master also includes a distinct academic focus, falling into the following themes. Note that the four streams of the program each have different start dates. Each stream of master comprises 90 university credits and leads to a 1st level Master degree. The language of instruction is English. The program lasts 14 months and a minimum of 80% attendance is required. Master in Food Culture and Communications: High-Quality Products The Master in Food Culture and Communications: High-Quality Products is characterized by an in-depth exploration of themes related to products that characterize gastronomy as well as artisanal foods of excellence. With these products as its focus, the Master provides an ongoing comparison with agro-industrial foods to grasp their characteristics and differences. The products examined during the course will include beverages such as spirits, wines, and beers, and foods such as cheeses, meats, pasta and rice, extra virgin olive oil, vinegar, salt and spices, chocolate, coffee, and tea. High-quality products often have a non-tangible value, are purchased for what they represent, and have roles as status symbols. Many of them, if not all, are profoundly linked to a specific region with which they are closely identified. The objective of this Master is also to understand the cultural appeal of the products, and what constitutes the link between the product and the region. This approach necessitates a change of perspective, that is, starting not from the “region,” but rather from the taste of the product, which will be analyzed, understood, and described, and then working backwards to figure out which factors have created this “taste”: the methods of production, the raw materials, and the “place” and history that led to the product’s origin will also be examined. The scientific Director of the Master in Food Culture and Communications: High-Quality Products is Mirco Marconi Internship A 4-to-8-weeks long internship and 2-to-4-months long internship (in 2016) concludes the master, with each student working within a company or organization in Italy or abroad, or within a UNISG research project. Internships focus on sustainable food production or communication and are the basis for a final thesis presented to an academic committee. Over the course of the year, master program staff assist students in researching and identifying internships and hosts suited to their individual interests. While some internship hosts may occasionally provide room and board, students are responsible for all expenses related to their internships. Final Thesis The final thesis is the culmination of the master program and offers the student the opportunity to synthesize both theoretical and practical coursework, including the internship. The thesis, including methodologies and a report on the internship work, is completed individually and is evaluated by an academic committee. Subject Areas Both humanities and sciences are taught within the Master. 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 subject areas comprise the core coursework common to all streams of the Master, with the exception of the last four areas, which are specific to each of the four individual streams. Coursework includes seminars dedicated to a variety of specific issues, and course content may vary from year to year. The Master also includes events and presentations related to Slow Food programs, coordinated in collaboration with the organization itself. Fees The university fee for the master programs in Food Culture & Communications is €16,500. The fee includes: all academic activities, including conferences, tastings, and seminars study material (in digital format) all study trip expenses as programmed, including travel, food and lodging participation in all UNISG and Slow Food events as included in the Master program civil insurance coverage (during academic activities) health coverage for non-European students wifi internet access on campus all Registar Office certificates 5000 credits on your lunch cards to be used at UNISG Academic Tables (corresponds to €500) Note: Fees do not include the cost (around €180) of obtaining an Italian “permesso di soggiorno” (residency permit). Non-EU citizens must apply for a permesso di soggiorno at the post office, or at the Al Elka Foreigners’ Service, within 8 working days after arriving in Italy. [-]

Master in Italian Wine Culture

Campus Full time 1 year April 2017 Italy Bra

The Master in Italian Wine Culture, designed by the University of Gastronomic Sciences in collaboration with Slow Food and the Wine Bank, has the ambitious objective of training “wine tellers.” These new enological ambassadors play a leading role in Italian wine marketing and communication. [+]

The Master in Italian Wine Culture, designed by the University of Gastronomic Sciences in collaboration with Slow Food and the Wine Bank, has the ambitious objective of training “wine tellers.” These new enological ambassadors play a leading role in Italian wine marketing and communication. The Master follows the unique formula developed at Pollenzo, with classroom teaching complemented by trips to vineyards and wineries and meetings with leading figures from Italian and international enology, culture and agronomy. Wine is examined from a historical, cultural and environmental perspective, as well as technical and agricultural. What are wine tellers and what do they do? This new professional figure has been identified by UNISG as a result of feedback from many wine producers, who have highlighted the need for this type of expert for the effective promotion of Italian wine. Wine tellers have expert knowledge of vine cultivation and wine production, and know how to communicate years of enological and viticultural tradition, placing it within a framework of Italian art, history, anthropology and esthetics. Wine tellers know how to narrate and market Italian wine, which they see as the product of a unique land. They know that in order to best appreciate a wine, one must get to know that land, along with and thanks to the wine. How is the Master structured? Economists, sociologists, legal experts, historians, anthropologists, philosophers, agronomists, ampelographers, enologists, geologists and entomologists make up the course’s faculty, which consists of resident professors and visiting lecturers from many different backgrounds who come to Pollenzo from around Italy, Europe and the rest of the world. In line with the traditions of the University of Gastronomic Sciences, theory will be regularly combined with practice. Classroom activities will be complemented by regular outings to see the work in the vineyard and winery as it happens. Destinations include many of Piedmont’s greatest producers, including Ceretto, Fontanafredda, Cantine Borgogno, Conterno Fantino, Contratto and La Spinetta. The program also includes three study trips, each lasting a week, so that students can visit and learn more about some of the most important terroirs in northern, central and southern Italy. The course year begins during winter pruning and concludes after vinification with a final educational internship. Throughout the course, students will also hear from diverse professionals from the wine world, including agronomists who have spent years developing original vineyard management methods, botanists and ecologists, art historians and philosophers, geographers and sociologists, anthropologists and legal experts. Examples include Maurizio Gily, Jacky Rigaux, Claude e Lydia Bourguignon, Richard Baudains, Jeremy Parzen, Marco Baccaglio. The packed program of supplementary teaching will also feature big names from the Italian and international winemaking scene, at the level of Anselme Selosse, Giuseppe Mazzacollin, Enzo Ercolino, Alessio Planeta, Guido Fantino and Pierluigi Zamò. Lastly, thanks to a collaboration with Slow Food and the Wine Bank, the course will include tasting sessions organized by the Slow Wine editors, taking advantage of the huge selection of great Italian wines stored in the Wine Bank cellars. Subject Areas The multifaceted curriculum of the Masters in Italian Wine Culture integrates technology, craft and culture in a way that has never been done before in Italy. Study trips: Three 5-6 day trips ( in the north, centre and south of Italy) Experience in the field: A few days each month will be dedicated to the cycle of the vine, with hands on lessons held in various Piedmontese vineyards and wineries such as: Aziende Vitivinicole Ceretto, Fontanafredda, Cantine Borgogno, Azienda Agricola Conterno e Fantino, ecc… Internship: 3 months internship in January and March Admissions The University of Gastronomic Sciences organizes a one-year Master program in Italian Wine Culture. In order to apply to the Master in Italian Wine Culture, candidates must: register online complete a motivational test upload the documents for the application dossier All the aforementioned application steps are free and non-binding. Fees The university fee for the Master in Italian Wine Culture is €16,500 The fee includes: all academic activities, including conferences, tastings, and seminars study material (in digital format) all study trip expenses as programmed, including travel, food and lodging participation in all UNISG and Slow Food events as included in the Master program civil insurance coverage (during academic activities) health coverage for non European students wifi internet access on campus all Registar Office certificates 4000 credits on your lunch cards to be used at UNISG Academic Tables Note: Fees do not include the accomodation service in Pollenzo and the cost of obtaining an Italian permesso di soggiorno (residency permit, around €180). Non-EU citizens must apply for a permesso di soggiorno at the post office, or at the Al Elka Foreigners’ Service, within 8 working days after arriving in Italy. [-]

Master in the Slow Art of Italian Cuisine

Campus Full time 1 year January 2016 Italy Bra

Designed for people seeking an innovative model of cuisine based on the knowledge of traditional Italian products and Slow Food’s philosophy. The Master combines both sciences and humanities to develop knowledge of food products and how they are produced. Featuring classes with famous Italian chefs and important personalities in the world of Gastronomy, the program integrates lectures, study trips around Italy, and internship experiences in Italian Slow Food osterias and restaurants. [+]

Slow Art of Italian Cuisine In 2014 the Pollenzo Cookery School, developed by the University of Gastronomic Sciences in collaboration with Slow Food, will organize two one-year Master programs in the Slow Art of Italian Cuisine. The structure and syllabus will be the same for both courses, the only difference being that the first will be taught in Italian and the second in English: From September 2016 – in Italian From January 2017 – in English Each course will be open to a maximum of 20 students and will be taught in the Corte Albertina in Pollenzo, next to the other UNISG buildings. Cookery School students will study in a unique environment, in close contact with undergraduate, postgraduate, Master and Advanced Apprenticeship students from all over the world. They will also be able to attend university events and lectures and take part in activities open to the other students. The course offers an original and innovative teaching model which focuses on cuisine seen as passion, sharing and pleasure. Its aim is to help all those keen to enter the culinary profession to learn about cooking both from a scientific and humanistic perspective (increasingly necessary these days) as well as get to know various restaurant activities first hand. The course will alternate between lectures and lessons in Pollenzo and practical training experience in osterias and restaurants. The course will be organized as follows: two months at Pollenzo, three months in an osteria selected from the Osterie d’Italia guide published by Slow Food Editore, two months at Pollenzo, three months in an Italian restaurant, one month at Pollenzo. Following this syllabus, under the guidance of the UNISG chefs, students will then be able to share their experiences, as well as dishes and recipes learnt during their time at the osterias and restaurants. The ongoing interaction between traditional lectures and practical lessons will be facilitated by the layout of the Corte Albertina, which offers an integrated kitchen fitted with counters and appliances which will also house a classroom area with desks and a blackboard. Study trips, an essential element of all UNISG courses, are also a feature of the Master in the Slow Art of Italian Cuisine. The course will focus not only on learning about cooking techniques during practical lessons, but also on the knowledge of food products and how they are produced. During the course a number of talks will be held about specific food products and practical lessons will be held by experts, including visiting professors, producers, professional tasters and chefs who have long collaborated with UNISG and Slow Food. Students on the course will also have a unique opportunity to get to know the Academic Tables, UNISG’s sustainable canteen, through meals, meetings with guest chefs and brief periods of work experience. The Master in the Slow Art of Italian Cuisine issues a 1st level Master degree worth 60 credits to those with a previous graduate diploma, and an attendance certificate plus an acquired skills certificate to the other participants. Fees The fee for the Master in the Slow Art of Italian Cuisine is € 12,500, which includes € 400 allocated for credits to be loaded onto the student’s meal card for the university cafeteria, “Tavole Accademiche,” to the value of 4000 credits. Lavazza, which supports the Cookery School project, aims to help students enrolled in the Master by remitting that amount (€ 400.00) to each of them. Therefore, the amended fee due by the students for the Master degree is equal to 12,100 euro. It includes: All lessons, lectures and practical exercises and demonstrations Course material (mostly in digital format) Travel, food and accommodation during study trips UNISG cook’s uniform Use of equipment and a utensil kit Access to the university’s wifi network Participation in all events promoted by the University of Gastronomic Sciences and Slow Food Third-party liability insurance coverage health coverage for non European students Certificates issued by the Registrar’s Office Lunch on lesson days The fee does not include accommodation during your stay in Pollenzo. [-]

Master of Gastronomy: Food in the World

Campus Full time 2 years September 2017 Italy Bra

The Master of Gastronomy: Food in the World program offers a coursework that is cross-disciplinary and multi-thematic, with visiting scholars from around the world teaching throughout the year. Numerous tasting workshops focus on food itself, bringing all the senses into the learning process. And three field-study trips, in Italy and abroad, help students synthesize and contextualize what happens in the classroom. A final, four-month internship then allows students to work in or research a specific area of interest, weaving these threads together through practical experience. [+]

The Master of Gastronomy: Food in the World program offers a coursework that is cross-disciplinary and multi-thematic, with visiting scholars from around the world teaching throughout the year. Numerous tasting workshops focus on food itself, bringing all the senses into the learning process. And three field-study trips, in Italy and abroad, help students synthesize and contextualize what happens in the classroom. A final, four-month internship then allows students to work in or research a specific area of interest, weaving these threads together through practical experience. What is gastronomy? Despite its short history, gastronomy is a concept that has often been debated, discussed, and disregarded. At UNISG, gastronomy is an approach to studying food through diversity. It is about understanding that knowledge exists in the mind and in the body, and that our identity, emotions, and senses are also tools for learning about food. Gastronomy acknowledges that food is simultaneously symbolic and physical, political and poetic, environmental and political. Program Content The result of this program is that students graduate as gastronomes—connection-makers in the world of food who have a critical understanding of their own roles. They are professionals with the tools and perspectives for shaping a new future of food that is good, clean, and fair for everyone. The program begins in September 2016 and end in September 2017, comprising eight months of on-campus work and a three-month internship. Subject Areas The program confers certified, first-level, master’s degree, comprising 90 European academic credits. The programs last twelve months, with nine months of on-campus and study trips, followed by a three-month internship or research project. The master program includse tasting workshops on up to fifteen different food products, including wine, beer, bread, cured meat, cheese, tea, and chocolate, among others. Three guided study trips take place during the year, to regions within Italy and abroad. Study Trips As part of UNISG’s educational design, students within the master program participate in a series of study trips in order to learn about a variety of food products within their environmental, economic, and social contexts. The purpose of these visits is to ensure a 360-degree understanding of gastronomy, from taste, nutritional value, and molecular composition, to the cultural and social knowledge that comes from direct experience within a production setting. Study trips take place both in Italy and abroad, and provide students with hands-on experiences in production and promotion. Particular attention is given to the differences between industrial and traditional realities along the entire production chain, including distribution and communications. Academic and logistical planning is managed by staff tutors, who also accompany the students during this phase of the program. Fees The university fee for the Master of Gastronomy is €16,500. The fee includes: all academic activities, including conferences, tastings, and seminars study material (in digital format) all study trip expenses as programmed, including travel, food and lodging participation in all UNISG and Slow Food events as included in the Master program civil insurance coverage (during academic activities) health coverage for non European students wifi internet access on campus all Registar Office certificates 4000 credits on your lunch cards to be used at UNISG Academic Tables (corresponds to €400) Note: Fees do not include the cost (around €180) of obtaining an Italian “permesso di soggiorno” (residency permit). Non-EU citizens must apply for a permesso di soggiorno at the post office, or at the Al Elka Foreigners’ Service, within 8 working days after arriving in Italy. [-]

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Welcome to UNISG - University of Gastronomic Sciences

Contact

The University of Gastronomic Sciences

Address Piazza Vittorio Emanuele II 9
Pollenzo, Bra 12042, Italy
Website http://www.unisg.it/en/
Phone +39 0172 458511