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The <\/span><\/i>Pollenzo Food Lab<\/strong> of the University of Gastronomic Sciences is the laboratory dedicated to the study and applied research of gastronomic transformations. It deals with training,\u00a0academic research, consultancy for companies and third mission.<\/span><\/i><\/p>\n The Pollenzo Food Lab was born in 2014 as a meeting point between culinary theories and practices thanks to the synergy between University professors and professionals in the gastronomic sector. Over time it has been enriched thanks to collaborations with former students, researchers, artisans and food production and catering companies, configuring itself as a multidisciplinary pole of experimentation and a multifunctional collector of experiences and contributions. Thus he becomes the promoter of a network of professionals who work for sustainability and sovereignty in the kitchen.<\/span><\/i><\/p>\n The spaces of the laboratory, built like an agora in which knowledge can be exchanged horizontally, see theory and practice coexist in a single environment, made up of a classroom dedicated to theoretical lessons, a teaching kitchen for practical exercises, a professional for experimental use equipped with the most advanced technologies.<\/span><\/i><\/p>\n The main activities on which the work of the Pollenzo Food Lab is concentrated are teaching and training – aimed at spreading among future gastronomes and professionals a complex knowledge capable of supporting and stimulating virtuous changes – and research – for the development and definition of food systems in which conscious pleasure, nutritional quality and social and environmental sustainability converge.<\/span><\/i><\/p>\n <\/p>\n The teachings of the training offer of the Pollenzo Food Lab are aimed at students of the three-year, master’s and master’s degree courses of the University of Gastronomic Sciences.<\/span><\/i><\/p>\n In the Pollenzo Food Lab the following take place:<\/span><\/i><\/p>\n The activities carried out in the Pollenzo Food Lab follow an educational model based on active and experiential learning whose purpose is to support the full understanding of gastronomic processes. This systemic approach, based on the disciplines of gastronomic sciences, cultural biodiversity and social and environmental responsibility, ensures that students acquire a method that will allow them to be free to develop personal and creative paths in their professional future.<\/span><\/i><\/p>\n The Pollenzo Food Lab is also a practical and theoretical point of reference for students who have degree thesis projects related to the study of recipes, transformation processes, menu development and catering systems.<\/span><\/i><\/p>\n <\/p>\n The Pollenzo Food Lab, in collaboration with other Italian and foreign universities and research institutions, is involved in numerous research projects dedicated to the dissemination of a correct, sustainable food style for man and the planet, focusing largely on the educational implications of younger sections of society.<\/span><\/i><\/p>\n The research areas of the Pollenzo Food Lab are currently oriented towards:<\/span><\/i><\/p>\n The research projects financed by competitive tenders that have involved and still involve the staff of the Pollenzo Food Lab on the aforementioned topics are:<\/span><\/i><\/p>\n <\/p>\n <\/p>\n In close contact with companies and partner organizations of the University, the Pollenzo Food Lab is involved in the development of training courses and applied research and consultancy projects aimed at strategic players in the food sector.<\/span><\/i><\/p>\n This activity aims to strengthen the synergy between academic research and the productive world, disseminating and applying the most recent studies in the field of Applied Gastronomic Sciences and contributing to the innovation and implementation of gastronomic products and services.<\/span><\/i><\/p>\n The Pollenzo Food Lab offers training courses on Sustainable and Ecological Cooking and Applied Gastronomic Sciences to organizations and institutes; develops and proposes professional refresher courses for chefs and teachers; deals with supporting creative review operations and implementation of work processes in the field of cooking and transformation.<\/span><\/i><\/p>\n The collaboration and support to companies in the gastronomic sector also takes the form of applied research and consultancy projects aimed at developing innovative systemic solutions for the diffusion of healthy lifestyles and for the reduction of food waste and the upcycling of raw materials, with special reference to:<\/span><\/i><\/p>\n <\/p>\n <\/p>\n <\/p>\n The Pollenzo Food Lab is divided into communicating macro areas that reflect the connection between theories, practices and professional and research activity.<\/span><\/i><\/p>\n For educational and training activities are available:<\/span><\/i><\/p>\n For research and applied research activities, the following are available:<\/span><\/i><\/p>\n <\/p>\n <\/p>\n Prof.ssa Gabriella Morini – Scientific manager\u00a0<\/span><\/p>\n Dott.ssa Carol Povigna – Coordinator and technical manager\u00a0<\/span><\/p>\n Nahuel Buracco – Co-Coordinator and research technician\u00a0<\/span><\/p>\n Dott. Matteo Bigi – Researchera nd research technician\u00a0<\/span><\/p>\n<\/h3>\n
The method<\/h3>\n
\nThe teaching<\/b><\/h3>\n
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<\/p>\nResearch<\/b><\/h3>\n
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<\/h3>\nThird Mission – Research and consultancy on third party orders<\/b><\/h3>\n
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<\/h3>\nPublications<\/h3>\n
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The structure<\/h3>\n
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Food Lab Sponsors<\/h3>\n
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Contacts<\/h3>\n
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