UNISG students, hailing from around the world, gain dynamic experiences in artisanal and industrial food production, thanks to complementary education in both science and humanities, sensory training, and hands-on learning during study trips (field seminars) across five continents. The result is a new professional figure - the gastronome - skilled in production, distribution, promotion, and commun
ication of high-quality foods. Gastronomes are the next generation of educators and innovators, editors and multimedia broadcasters, marketers of fine products, and managers of consortia, businesses, and tourism companies. Gli studenti, provenienti da ogni parte del mondo, acquisiscono una formazione attiva e dinamica, grazie alla complementarietà tra formazione umanistica e formazione scientifica, al forte training sensoriale, all'esperienza diretta (attraverso i viaggi didattici nei cinque continenti) dei processi artigianali e industriali di produzione e di elaborazione del cibo.
