{"id":16369,"date":"2015-06-16T17:43:51","date_gmt":"2015-06-16T15:43:51","guid":{"rendered":"https:\/\/old.unisg.oiss.io\/?page_id=16369"},"modified":"2017-09-27T16:26:38","modified_gmt":"2017-09-27T14:26:38","slug":"subject-areas","status":"publish","type":"page","link":"https:\/\/old.unisg.oiss.io\/en\/programs-admissions\/subject-areas\/","title":{"rendered":"Subject Areas"},"content":{"rendered":"

The Three-Year Undergraduate Degree in Gastronomic Sciences<\/strong> has an interdisciplinary academic structure, meaning that students acquire knowledge and develop skills in four different areas: natural sciences, life sciences and human nutrition; food production sciences and technologies, sensory evaluation and gastronomic design; historical, anthropological, philosophical and semiotic disciplines; and statistical, economic, social and legal disciplines.<\/p>\n

Practical experiences, workshops and study trips to learn about products and their places of origin will take place alongside theoretical lessons in order to provide students with a holistic education in the world of gastronomy.<\/p>\n

Syllabus for students beginning their studies in the 2017\/2018 academic year. Courses are subject to variation. Courses may be divided into modules.<\/em><\/p>\n

\n

<\/i><\/span> Year I<\/h3><\/div>
<\/p>\n

First semester
\n<\/em>Animal biodiversity and breeding systems (module I)
\nBasics of Statistics, Economics, and Methodology (module I)
\nMolecular Sciences
\nSociology of Cultural and Communicative Processes
\nComputer Science Abilities<\/p>\n

Second semester
\n<\/em>Animal biodiversity and breeding systems (module II)
\nBasics of Statistics, Economics, and Methodology (module II)
\nEuropean Legal Roots
\nFood Microbiology
\n2 Elective courses<\/p>\n

Italian\/English Language
\nStudy Trips<\/a>\u00a0and\u00a0film techniques\u00a0\u2013 Year I<\/p>\n

<\/div><\/div>\n

<\/i><\/span> Year II<\/h3><\/div>
<\/p>\n

First semester
\n<\/em>Plant biodiversity and agrosystems
\nHistory of Agriculture and Food
\nGeography of local products<\/p>\n

Second semester
\n<\/em>Sensory Analysis
\nFood Technology
\nMolecular Basis and Physiology of Taste and Nutraceuticals
\n2 Elective courses<\/p>\n

Study Trips<\/a>\u00a0\u2013 Year II<\/p>\n

<\/div><\/div>\n

<\/i><\/span> Year III<\/h3><\/div>
<\/p>\n

First semester
\n<\/em>Food Economics and Food Law
\nEcodesign of Gastronomy
\nNutrition and Dietetics<\/p>\n

Second semester
\n<\/em>Food-Service Systems and Technology
\nHistory of Cuisine and Wine
\nCultural Anthropology
\nPhilosophy and Semiotics of Food
\n2 Elective courses<\/p>\n

Study Trips<\/a>\u00a0\u2013 Year III
\n<\/a>Graduation Thesis<\/p>\n

<\/div><\/div>\n

<\/i><\/span> Elective Courses<\/h3><\/div>
<\/p>\n

Examples<\/em><\/p>\n

Food and media
\nFood packaging
\nGastronomic Associations: The Slow Food Case
\nScience in the Kitchen
\nEcological Horticulture and Sustainable Agriculture
\nIntroduction to Understanding and Appreciating Wine
\nHistorical Ecology Workshop
\nGastronomic Measurements Workshop
\nRhetoric and Public Speaking
\nHistory of Typical Products
\nFood Advertisement Workshop<\/p>\n

<\/div><\/div>\n

\n

Please view the UNISG academic portal for detailed course syllabi ><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

The Three-Year Undergraduate Degree in Gastronomic Sciences has an interdisciplinary academic structure, meaning that students acquire knowledge and develop skills in four different areas: natural sciences, life sciences and human nutrition; food production sciences and technologies, sensory evaluation and gastronomic design; historical, anthropological, philosophical and semiotic disciplines; and statistical, economic, social and legal disciplines. Practical … …read more<\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"parent":16325,"menu_order":13,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-16369","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nSubject Areas - UNISG - University of Gastronomic Sciences<\/title>\n<meta name=\"description\" content=\"The Three-Year Undergraduate Degree in Gastronomic Sciences has an interdisciplinary academic structure, meaning that students acquire knowledge and\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Subject Areas - UNISG - University of Gastronomic Sciences\" \/>\n<meta property=\"og:description\" content=\"The Three-Year Undergraduate Degree in Gastronomic Sciences has an interdisciplinary academic structure, meaning that students acquire knowledge and\" \/>\n<meta property=\"og:url\" content=\"https:\/\/old.unisg.oiss.io\/en\/programs-admissions\/subject-areas\/\" \/>\n<meta property=\"og:site_name\" content=\"UNISG - 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