A stage (field seminar) dedicated to the tomato will be held for
the students of the Master in Gastronomic Sciences and Quality
Products.
For three days beginning on Wednesday September 7th, the 25 postgraduate
Master students of the University of Gastronomic Sciences will visit
locations near their campus in Emilia-Romagna that are involved in the
production and processing of a basic Mediterranean food: the tomato and its derivatives.
“Our students have come to Italy from all over the world to study quality gastronomy,” says Carlo Catani,
director of the Colorno campus. “In the plains around Parma gastronomic
traditions and high-tech modernity have been wedded for decades, and
there’s no better place for our students to be.”
The students enrolled in the Master program are aspiring
editors, marketing directors, heads of sales, restaurant critics and
wine writers. Ten are from Italy, while 15 come from other countries
such as Canada, Japan, Switzerland, the United States, Finland and
Mexico.
The innovative interdisciplinary academic program
includes field seminars in Italy and abroad to help students develop a
direct knowledge of not only quality foods and wines but also the
people who dedicate their lives to preserving this heritage.
During the stage on tomatoes, the students will be guests of the experimental farm Staurd in San Pancrazio, in the Province of Parma, and the Experimental Station for the Food Preserving Industry in Parma. Two days will be dedicated to the company Mutti,
where the students will have the chance to learn about the production,
distribution and marketing of high-quality processed tomato products.