UNISG provides a unique approach to food studies, integrating science, culture, ethics, and sustainability into a comprehensive curriculum. This approach prepares students to become future food professionals.
At UNISG, education goes beyond traditional boundaries, highlighting the intricate interconnections between food production, distribution, and consumption. Hands-on learning experiences - such as global study trips, sensory analysis labs, and collaborative research projects - enable students to deeply understand the global food system and its challenges.
UNISG equips its students with the knowledge and skills necessary to contribute significantly to the food sector. It also fosters a diverse international environment by attracting students worldwide, which international environment by attracting students worldwide, which enhances the academic experience with varied perspectives on food culture and policy.
Aside from its academic offerings, UNISG is deeply invested in impactful research that addresses critical issues within the food sector. Leveraging its expertise and resources, the university influences the food industry by providing valuable insights through its Food Industry Monitor, a research project that analyzes trends and dynamics within the food and beverage market. Complementing its industry-focused research, UNISG is also committed to environmental stewardship and the preservation of agrobiodiversity. The university spearheads and collaborates on various projects aimed at enhancing biodiversity within agricultural enterprises. These initiatives often involve the study and promotion of local and heirloom varieties, sustainable agricultural practices, and the conservation of ecosystems that support food production
For aspiring gastronomes seeking to transform their passion for food into a purposeful career, UNISG represents a matchless educational institution. It not only educates but also inspires its students to envision and work towards a future where food is good, clean, and fair for all.
History & Mission
The University of Gastronomic Sciences, founded in 2004 by the international non-profit association Slow Food in cooperation with the Italian regions of Piedmont and Emilia-Romagna, is a government-recognized, private non-profit institution.
Its goal is to create an international research and education center for those working on renewing farming methods, protecting biodiversity, and building an organic relationship between gastronomy and agricultural science.
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