The University of Gastronomic Sciences


The University of Gastronomic Sciences was born in 2004 thanks to the international association of Slow Food and the Regione of Piedmont and Emilia Romagna. It is a private university legally recognized by the Italian Ministry of Education. 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 University strives to create a new generation of food professionals, the gastronomes, who possess both knowledge in the field of food production as well as concern for environmental impact and sustainability and it strives to bring academic distinction to the complex and multidisciplinary study of food. The development of institutional and university agreements abroad, which nurture the ongoing exchange of students and professors, contribute to a rich and dynamic university popular community.

The University has a strong experience and knowledge regarding educational contents and territory immersion. They will offer a series of study trips which have the aim of complementing in-class academic learning with field visits to learn about food within is production and consumption contexts. The objective of their study trips is to explore and learn about local gastronomic traditions and

products, as well as the territory and cultural/historical settings in which these are produced and consumed. Their didactic activities include:

-Producer visits: learning about the productive chain system.

-Cooking classes: learning how to make a local dish from scratch)

-Meeting with chefs, or food historians/experts that can hold a lesson on the culinary traditions of the territory.

-Cultural territorial visits (guided tour of city centers, trekking, excursions)

-Scheduled interviews for the project ?The Granaries of Memory?, a gathering of stories of the elderly that guard the traditional knowledge of antique production techniques, of popular traditions still in use.

-Visits at local food and craft market.

Inside the learning partnership, UNISG will take on the role of Resources project coordinator, in collaboration with YFM, in order to follow up our physical, educational and community resources. At the end, they will create a good-practices guide “from the fork to the plate: the co-producers/consumers enrol!” with the learners, trainers and coordinators lessons learned through the partnership.



Universita degli Studi di Scienze Gastronomiche

Piazza Vittorio Emanuele, 9 Frazione Pollenzo

12042, Bra, ITALIE