In the morning: thesis defenses — in the afternoon: graduation ceremony in the Red Hall
On Friday, 26 September, the graduation ceremony will be held for a total of 45 Italian and international students enrolled in bachelor’s and master’s degree programs.
Thirty‑nine are graduating from the Bachelor’s Degree in Gastronomic Sciences and Cultures, and six from the Master’s Degree in Food Innovation & Management / Sustainable Food Innovation and Management.
They hail from 10 nationalities — Italy, Canada, Germany, Ireland, Israel, Portugal, the United Kingdom, the United States, Thailand, and Turkey — and here are the future gastronomes and their thesis topics.
Bachelor’s Degree in Gastronomic Sciences and Cultures
- Asaf Asher Aharon (28, Portugal / Israel) — “How Does Slow Tourism Help Preserve Food Heritage and Raise Awareness of Sustainability and Food System Issues Through Direct Encounters with Artisanal Producers”, supervisor Prof. Andrea Pieroni
- Giada Antonietti (24, Varallo, Piedmont, Italy) — “The Protein Transition in Italy and Europe: Market Dynamics and Changes in Consumption of Meat and Plant-Based Products”, supervisor Prof. Davide Calandra
- Costanza Baschi (22, Florence, Tuscany, Italy) — “Feeding the Army: Military Rations in Italy between History and Logistics”, supervisor Prof. Simone Cinotto
- Liam Buonfiglio (24, Bra, Piedmont, Italy) — “Bra and the Interpretation of Natural Wine — A Cultural and Territorial Investigation”, supervisor Prof. Nicola Perullo
- Giacomo Cesano (22, Canada / Italy) — “Leveraging Blockchain for Enhanced Traceability and Transparency in Boschera Grape Wine, an ‘Ark of Taste’ Product”, supervisor Prof. Franco Fassio
- Lorenzo Chiaverini (21, Italy / Bahrain) — “Microplastics in the Kitchen: An Emerging Dietary Risk and How to Reduce Exposure”, supervisor Prof. Luca De Carli
- Mariangela Cipriani (29, Spoltore, Abruzzo, Italy) — “Chocolate in a Changing World: A Philosophical Investigation of Lab‑Grown Chocolate”, supervisor Dr. Elena Mancioppi
- Marta Dalla Favera (22, Turin, Piedmont, Italy) — “Alterations in Gustatory Perception in Patients with Breast Cancer”, supervisor Prof. Luisa Torri
- Stefano D’Aversa (23, Pontinia, Lazio, Italy) — “It’s More than Just Bread: Scientific and Cultural Study of the Use of Buffalo “scotta,” Wheat, and Legumes in Breadmaking”, supervisor Prof. Luisa Torri.
- Stefano De Canio (27, Rome, Lazio, Italy) — “Bridging North and South: Traditional Plant Knowledge and Linguistic Heritage in Basilicata’s Gallo‑Italic Settlements, Southern Italy”, supervisor Prof. Andrea Pieroni
- Isabella Fimbres (29, United States) — “The Fifth Element in Agritourism: Soulful Experiences in the Harmonization of Earth, Water, Fire, and Air”, supervisor Prof. Nicola Perullo
- Ivo Harald Freeman (22, Ireland / United Kingdom) — “The Imagined, the Personal, the Fermented: Reflections on British National Identity through Cider and Wine”, supervisor Prof. Roberta Cevasco
- Melodie Gai (22, Moncalieri, Piedmont, Italy) — “Artisanal Scalability and Identity Sustainability: The Case of Melly’s Kombucha”, supervisor Prof. Franco Fassio
- Riccardo Galante (29, Vigonza, Veneto, Italy) — “Novel Food: New Perspectives for Sustainable Nutrition. A Critical Analysis of Three Case Studies”, supervisor Prof. Luca De Carli
- Matteo Gallone (23, Mortara, Lombardy, Italy) — “Artisanal Fishing in Italy: ‘Saving the Sea’ through Fish‑Tourism”, supervisor Prof. Silvestro Greco
- Zeynep Kartal (22, Turkey) — “An Ancient Coastal Wisdom Feeding the Future: A Cross‑Cultural Study of Fermented Fish Products from Traditional Knowledge to Climate‑Resilient Fine Dining”, supervisor Prof. Andrea Pieroni
- Francesco Lazzaretto (22, Turin, Piedmont, Italy) — “Consumption of Distilled Beverages — Different Perspectives of Consumers and Producers”, supervisor Prof. Paolo Corvo
- Ilaria Luboz (35, Turin, Piedmont, Italy) — “The Role of the Bar in Society and Personal Identity and the Emergence of Partial Alcohol‑Free Consumption”, supervisor Prof. Paolo Corvo
- Federico Miccolis (23, San Vito dei Normanni, Puglia, Italy) — “Foie Gras between Tradition and Controversy: An Ethnobiological Perspective on Local Knowledge and Contemporary Challenges”, supervisor Prof. Andrea Pieroni
- Viola Oldani (22, Segrate, Lombardy, Italy) — “The Future of Memory: Milan’s Food Shops between Tradition and Innovation”, supervisor Prof. Paolo Corvo
- Andrea Pillon (22, Bordighera, Liguria, Italy) — “CRISPR‑Cas9 in the Agri‑Food Sector: Mechanisms, Applications, and Political‑Social Implications”, supervisor Prof. Paola Migliorini
- Christian Maria Ernst Porcelli (24, Milan, Lombardy, Italy) — “Food as Metaphor in the Narrative of Italo Calvino”, supervisor Dr. Elena Mancioppi
- Francesco Alberto Poveromo (21, San Severo, Puglia, Italy) — “Role of Bitter Foods in Stimulating TAS2R Receptors and Modulating GLP‑1: Implications for Obesity and Type 2 Diabetes Treatment”, supervisor Prof. Andrea Pezzana
- Katharina Quies (22, Germany) — “The Evolution of Food Systems in Mecklenburg‑Vorpommern”, supervisor Prof. Andrea Pieroni
- Jacopo Roero (22, Pino Torinese, Piedmont, Italy) — “Food of the Gods: How Cocoa Unites Health and Culture”, supervisor Prof. Luca De Carli
- Rebecca Rosso (22, Borgaro Torinese, Piedmont, Italy) — “Mycoremediation: An Analysis of the Potential of Fungi for the Remediation of Contaminated Soils”, supervisor Prof. Paola Migliorini
- Letizia Russo (26, Cusago, Lombardy, Italy) — “Between Kitchens and Borders: Food as a Bridge in a Mother-and‑Child Community”, supervisor Prof. Simone Cinotto
- Guido Salvi (22, Empoli, Tuscany, Italy) — “Italian Mussel Farming: Status, Techniques, and Sustainability”, supervisor Prof. Silvestro Greco
- Armando Scarano (21, Trivento, Molise, Italy) — “Treasure Hunt: A Tourism Revaluation Project for the Municipality of Trivento”, supervisor Prof. Paolo Corvo
- Cecilia Scharf (23, Asti, Piedmont, Italy) — “Protecting the Right to Food in New York City: Federal Policies and Local Alliances”, supervisor Prof. Michele Antonio Fino
- Luca Scolozzi (23, Novoli, Puglia, Italy) — “Experimental Circular Economy Project Applied to Craft Beer Production”, supervisor Prof. Franco Fassio
- Martina Spadafora (33, Turin, Piedmont, Italy) — “Food and Identity: Mapping Recipes and Culinary Uses of North Africa from the Middle Ages to the 19th Century”, supervisor Prof. Gabriele Proglio
- Ettore Tagliabue (23, Sovico, Lombardy, Italy) — “Regenerating Agricultural Identity: Rebranding and Sustainability in Contemporary Agri‑food Companies”, supervisor Prof. Franco Fassio
- Chanawan Tanpaibule (23, Thailand) — “Preserving River Wisdom: Traditional Fish Preservation Practices along the Lower Songkhram River at Ban Pak Yam, Thailand”, supervisor Prof. Naji Sulaiman
- Ugo Maria Triolo (23, Palermo, Sicily, Italy) — “Insects and Gastronomy: Current Uses and Prospects for a Sustainable Future”, supervisor Prof. Chiara Romano
- Sofia Ubino (22, Vigone, Piedmont, Italy) — “Between Prisons and Restaurants: Workplace, Training, and Social Cooperation”, supervisor Prof. Lorenzo Bairati
- Carola Venturino (28, Varazze, Liguria, Italy) — “The Role of Food in Recovery Therapeutic Communities: The Case of San Patrignano”, supervisor Prof. Maria Giovanna Onorati
- Andrea Zanot (41, Milan, Lombardy, Italy) — “The Sonic Dimension: Sound as Nourishment”, supervisor Prof. Nicola Perullo
- Niccolò Rudi Zema (22, Turin, Piedmont, Italy) — “Fermented Beverages in Italy: The Case of Kombucha between Attraction and Suspicion”, supervisor Prof. Paolo Corvo
Master’s Degree in Food Innovation & Management / Sustainable Food Innovation and Management
- Alessia Dinatale (26, San Mauro Torinese, Piedmont, Italy) — “The Art of Circular Eating”, supervisor Prof. Franco Fassio
- Francesco Ferretti (25, San Zeno Naviglio, Lombardy, Italy) — “Franciacorta 2.0: A Dual‑Tier Appellation Strategy for Lombardy’s Traditional‑Method Wines”, supervisor Prof. Carmine Garzia
- Alberto Giunta (25, Modica, Sicily, Italy) — “The Future of Coffee: Adaptation to Climate Change in Emerging Regions”, supervisor Prof. Franco Fassio
- Giacomo Invernizzi (26, Brugherio, Lombardy, Italy) — “From the Overload of Generalist Information in Gastronomic Reviews to Algorithmic Digital Word‑of‑Mouth: A Critical Analysis of the Context and the Proposed Design of the ‘Palato’ App”, supervisor Prof. Franco Fassio
- Andrea Nuzzo (24, Rome, Lazio, Italy) — “Langa Identity and Territory: Historical Evolution of Local Actors and Labor. Lights and Shadows of Work in the Vineyard.”, supervisor Prof. Gabriele Volpato
- Camilla Superina (24, Trofarello, Piedmont, Italy) — “What If a Pedagogy of Food Existed? Historical Perspectives and Teaching Practices of Conscious Food Education in Italy”, supervisor Prof. Gabriele Proglio