FOOD: HISTORY, SCIENCE AND EXPERIENCE Multidisciplinary Perspectives Drawing from Steven Shapin’s Eating and Being: A History of Ideas about Our Food and Ourselves (University of Chicago Press, 2024) 4–5 December 2025 – Aula Magna, University of Pollenzo The University of Pollenzo is pleased to announce the international conference “Food: History, Science and Experience,” a two-day … …read more
On Tuesday, 18 November, Malaysian chef Norman Musa, an ambassador of Malaysian and Southeast Asian cuisine, will present his iconic dishes to the student community of the University of Gastronomic Sciences. As part of Visit Malaysia Year 2026, an initiative celebrating the country’s extraordinary gastronomic richness, shaped by its ancient multicultural heritage, the University of … …read more
On Wednesday, November 5, in Brussels, the awards for the 2025 Food Solutions – Full Protein Challenge were held. This educational and innovation program is promoted by EIT Food (European Institute of Innovation & Technology – Food) and involves students in developing concrete solutions to real-world challenges in the food system. For the third consecutive … …read more
Presented on Friday, 17 October by the two Rectors at a press conference in the Aula Magna in Pollenzo Food science and technology meet ecology and strategic thinking for a more sustainable food system Pollenzo, 17 October 2025 – A “historic” and “strategic” synergy: this is how the Rectors of the two excellent academic institutions, … …read more
From October 22 to 25, the University of Pollenzo will be the center of an important methodological workshop dedicated to the study of recipes and gastronomy as cultural heritage. The initiative is part of the European project RELISH (Reframing European Gastronomy Legacy through Innovation, Sustainability and Heritage), funded by the European Union under the Horizon … …read more
Thursday October 9th 56 students of 17 different nationalities will complete their Master programs in New Food Thinking, in World Food Studies and in Agroecology and Food Sovereignty at the University of Gastronomic Sciences of Pollenzo. The students come from: Australia, Austria, Belgium, Brazil, Germany, Japan, India, Israel, Italy, Korea, the Netherlands, Portugal, Russia, South … …read more
Where is food criticism headed today? At the University of Gastronomic Sciences of Pollenzo, a conference between gastronomy and media studies | 2–3 October 2025 Pollenzo, 26 September 2025 – On 2 and 3 October 2025, the University of Gastronomic Sciences of Pollenzo will host the conference “What is criticism today, and where is it? … …read more
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 … …read more
Thursday, September 18, marks the start of orientation week with the welcome of first-year students in the bachelor’s and master’s degree programs. Students of 15 different nationalities arrive in the classroom It is time for the welcome and orientation week for the first-year students of the Bachelor’s Degree in Gastronomic Sciences and Cultures and the … …read more
Pollenzo (CN), September 2025 – On the occasion of Cheese 2025, on Friday, September 19, the University of Gastronomic Sciences of Pollenzo (UNISG) will host the first Alumni Homecoming organized by the UNISG Alumni Association in collaboration with the University. For UNISG alums, Cheese is not only the international event dedicated to raw-milk cheeses, … …read more