November 30, 2007 (Pollenzo, Italy) — Nine new graduates of the University of Gastronomic Sciences’ undergraduate program received their Bachelor Degrees today at the the university campus in Pollenzo, Italy. The nine new gastronomes, from Italy, Switzerland, and Germany began their program in 2004, and conclude three years of study with thesis presentations on subjects ranging from molecular gastronomy to an Adriatic fishing community.
The school was co-founded in 2003 by Slow Food to build new food leaders around the world with an integrated understanding of food systems and culture, and comprises four undergraduate and graduate programs at two historic campuses in Piemonte and Emilia Romagna.
From Italy:
Carlo Belladonna, from Moncalieri, under Professor Marco Riva, lecturer in food technology, with the thesis Nutricalc: Test of a Nutritional Documentation System for Recipes and Menus
Giorgia Chiodi Latini, from Piossasco, under Professor Nicola Perullo, lecturer in aesthetics, with the thesis The Female Gastronome: A Case Study
Anna Ruini, from Pontassieve, under Professor Giovanni Perri, lecturer in enogastronomic tourism, with the thesis Going Slow: Soft Mobility Pathways in the “Comunità Montana Fiorentina” Area
Maria Elena Sidoti from Grugliasco, under Professor Silvestro Greco, lecturer in animal production, with the thesis The Small-Scale Fishing Community of the Mid-Coast Adriatic: Relationships Between Profession and Product
Alice Saglia from Bra, under Professor Nicola Perullo, with the thesis In vino veritas? Reflections On the Nature of Wine
Annalisa Sivieri from Codevilla, under Professor Pierluigi Basso, lecturer in gastronomic communications, with the thesis Food Lost to Folly
From Switzerland:
Giorgia Croce, from Faido, under Professor Nicola Perullo, with the thesis The Taste of Molecules: Research on Molecular Gastronomy
Annette Weber from Bern, under Professor Nicola Perullo, with the thesis The Slow Look: A Walk from Bra to Bras (Michel)
From Germany:
Till Lukas Haas, from Frankfurt, under Professor Concetta Vazzana, lecturer in plant production, with the thesis Eco–Gastronomy
The graduation ceremony takes place Friday, November 30, at 10:00 am in the Aula Magna of UNISG’s Cascina Albertina building, 8 via Amedeo di Savoia in Pollenzo, Bra (CN). Subsequent ceremonies will be held for graduates of this class as they present their individual theses to the university’s examination panel.