{"id":102469,"date":"2025-11-10T16:32:59","date_gmt":"2025-11-10T15:32:59","guid":{"rendered":"https:\/\/old.unisg.oiss.io\/?page_id=102469"},"modified":"2026-02-04T14:29:19","modified_gmt":"2026-02-04T13:29:19","slug":"the-art-of-fermentation-where-tradition-meets-science","status":"publish","type":"page","link":"https:\/\/old.unisg.oiss.io\/en\/the-art-of-fermentation-where-tradition-meets-science\/","title":{"rendered":"The Art of Fermentation \u2013 where tradition meets science"},"content":{"rendered":"

\"\"<\/p>\n

A course for fermentation fans and fermented friends!<\/p>\n

Whether you’re a beginner with little to no experience with ferments or a practiced preserver of foods, we welcome you to this course on fermentation hosted at the Pollenzo Food Lab.<\/p>\n

Over four days, this gastronomic transformation and cultural practice<\/strong> will be explored through theory and technique, hands-on activities, and practical, useful knowledge. Participants will navigate a few types of fermentation, understanding the why and how by moving from fundamentals to creative, culinary practice. Disciplines such as anthropology, nutrition, science, and technology<\/strong> are translated through show-and-tells, tastings, case studies, didactic lectures, and DIY moments<\/strong>. Those who participate will take home ferments, inspiration, and knowledge for continued practice.<\/p>\n

The course will be conducted by teachers and professionals from the Pollenzo Food Lab<\/strong> and the Sensory, Behavior, and Cognition Lab<\/strong> to provide the right theoretical notions that will be tested in practical sessions and workshops.<\/p>\n

To complete the experience, participants will engage in an educational journey to discover\u00a0Reis<\/strong>, a mountain farm to fork concept found\u00a0at the foot of the Monviso mountain. At Reis, the art of cooking is not just about creating delicious dishes, but also about fostering a deeper understanding of the intricate relationships between food, health, and sustainability. They are passionate about using their home-grown seasonal ingredients and fermentation techniques to craft menus that are not only flavorful but also nutrious and sustainable.<\/p>\n

The morning experience will be followed by a visit to the Craveri and Lamberti Cider company<\/strong>, a small artisanal company founded by 3 young friends, with the common passion for fermenting fresh local fruits.<\/p>\n

 <\/p>\n

Open for applications<\/h4>\n
\n

Location<\/strong>:\u00a0Pollenzo<\/p>\n

Date<\/strong>:\u00a029th<\/sup> June \u2013 2nd July 2026 (4 days)<\/p>\n

Application deadline:\u00a0<\/strong>5th June 2026<\/p>\n

Language<\/strong>:\u00a0\u00a0English<\/p>\n

Participants:\u00a0<\/strong>Enthusiasts\u00a0who want to cultivate their passion for fermentation and explore the UNISG universe and its approach\u00a0to food.<\/p>\n

Cost:\u00a0<\/strong>1.200\u20ac (VAT incl) includes all the training activities (lessons, workshops, visits and tastings), 4 lunches, 1 dinner and transport during the visits to producers. The cost does not include lodging.<\/p>\n

Early bird:<\/strong> 960\u20ac (VAT incl) for those who apply and pay the deposit by 28 February 2026<\/p>\n

20% discount<\/strong> for UNISG students and alumni, UNISG Partner Companies\u00a0and Slow Food members<\/p>\n

10% discount<\/strong> for you and a friend\/member of family if you apply together<\/p>\n

N.B discounts are not cumulative.<\/p>\n

All participants of the UNISG Summer Schools can benefit from a 500\u20ac reduction on the fees for some UNISG academic courses and masters<\/p>\n

For further information >\u00a0summerschool@unisg.it<\/a><\/p>\n

 <\/p>\n

Download the Program ><\/a><\/h2>\n

<\/h3>\n

 <\/p>\n

\"\"<\/a><\/p>\n<\/form>\n

 <\/p>\n

 <\/p>\n

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Confirmation Process:\u00a0<\/strong><\/p>\n

Once you have sent us your online application, you will receive an email asking you to proceed with the payment of the deposit (180\u20ac, VAT incl*). The reception of the deposit will complete the application process and confirm your place in the Summer School.<\/p>\n

Waiting List:\u00a0In case the number of applications exceeds the available places (20 participants per School), candidates will be placed on a waiting list. If places become available, those on the waiting list will be notified.<\/p>\n

Final Payment:\u00a0The second installment (the full cost, minus the deposit) can be paid at any time, but must be wired at least 1 month prior to the start of the course. It is also possible to pay the full fee in one single installment for those who wish to.<\/p>\n

Failure to make the full fee by the deadline will result in the loss of their place in favor of a candidate on the waiting list.<\/p>\n

\u00a0<\/em><\/p>\n

Refunds and Cancellations:<\/strong><\/p>\n

Refunds:\u00a0In case the course does not reach the minimum number of participants (10 participants per School), the deposit (180\u20ac, VAT incl) will be refunded to those who have paid it. Please note that the deposit will not be refunded in any other case.<\/p>\n

Cancellations:\u00a0If you have already made the second installment and wish to cancel your participation, you must communicate this intention by email to\u00a0summerschool@unisg.it<\/a>\u00a0at least 1 month before the start of the course. In this case, 50% of the total amount paid will be refunded. After this date, no refunds will be made for cancellations.<\/p>\n

Requests:\u00a0For further questions or clarifications, please contact\u00a0summerschool@unisg.it<\/a>.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

A course for fermentation fans and fermented friends! Whether you’re a beginner with little to no experience with ferments or a practiced preserver of foods, we welcome you to this course on fermentation hosted at the Pollenzo Food Lab. Over four days, this gastronomic transformation and cultural practice will be explored through theory and technique, … …read more<\/a><\/p>\n","protected":false},"author":22331,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-102469","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nThe Art of Fermentation \u2013 where tradition meets science - UNISG - University of Gastronomic Sciences<\/title>\n<meta name=\"description\" content=\"A course for fermentation fans and fermented friends! 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