From Grain to Pasta: Gastronomic Sciences Students in Campania, Abruzzo and Puglia to Discover the Best Pasta Makers in Italy From May 8 to 12 the students enrolled in the first year of the degree course at the University of Gastronomic Sciences will be traveling to the south of Italy to learn all about … …read more
TEACHING HIGHLIGHTS OF THE MONTH: MAYANN NOBLE Who: Ann Noble, Professor Emerita of Enology, Department of Viticulture and Enology, University of California, Davis Title: Sensory Evaluation of Wine Bio: Professor Noble is internationally known as an an expert in the areas of sensory and chemical analysis of wine flavor. Her research has focussed on factors … …read more
From Grain to Pasta: Gastronomic Sciences Students in Campania, Abruzzo and Puglia to Discover the Best Pasta Makers in Italy From May 8 to 12 the students enrolled in the first year of the degree course at the University of Gastronomic Sciences will be traveling to the south of Italy to learn all about … …read more
TEACHING HIGHLIGHTS OF THE MONTH: MAYANN NOBLE Who: Ann Noble, Professor Emerita of Enology, Department of Viticulture and Enology, University of California, Davis Title: Sensory Evaluation of Wine Bio: Professor Noble is internationally known as an an expert in the areas of sensory and chemical analysis of wine flavor. Her research has focussed on factors … …read more
The University of Gastronomic Sciences at the Turin International Book Fair The University of Gastronomic Sciences will be present at the International Book Fair held in Turin from May 4-8. The fair will be held at the Lingotto Exhibition Center, and UNISG will be providing information about its activities at the stands for the Region … …read more
The University of Gastronomic Sciences at the Turin International Book Fair The University of Gastronomic Sciences will be present at the International Book Fair held in Turin from May 4-8. The fair will be held at the Lingotto Exhibition Center, and UNISG will be providing information about its activities at the stands for the Region … …read more
New Thematic Stage on Animal Husbandry for Second-Year Students Five Days to Study how Cows, Pigs, Sheep and Chickens are Bred and Raised From April 10 to 14 the second-year students of the University of Gastronomic Sciences will be focussing their studies on the theme of animal husbandry, looking at how animals are farmed in … …read more
New Thematic Stage on Animal Husbandry for Second-Year Students Five Days to Study how Cows, Pigs, Sheep and Chickens are Bred and Raised From April 10 to 14 the second-year students of the University of Gastronomic Sciences will be focussing their studies on the theme of animal husbandry, looking at how animals are farmed in … …read more
New Cheese Stage: Students Travel South to Abruzzo to Study Typical Cheeses Other Groups in Emilia-Romagna, Lombardy, Piedmont and Veneto The students of the University of Gastronomic Sciences degree course will have a chance to see at first-hand what they’ve been learning about in their Microbiology and Hygiene classes when they spend five days on … …read more
New Cheese Stage: Students Travel South to Abruzzo to Study Typical Cheeses Other Groups in Emilia-Romagna, Lombardy, Piedmont and Veneto The students of the University of Gastronomic Sciences degree course will have a chance to see at first-hand what they’ve been learning about in their Microbiology and Hygiene classes when they spend five days on … …read more