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Los Angeles


Event Announcement: University of Gastronomic Sciences Information Session

Slow Food Los Angeles is pleased to announce that it will welcome David Szanto, the North American representative of the University of Gastronomic Sciences, to Los Angeles for an information session at the UCLA Art|Sci Center + Lab at CNSI:

When: Friday, February 27, 2009 from 7:00pm-9:00pm
Where: California NanoSystems Institute (CNSI), UCLA Campus, Los Angeles. Directions to the CNSI are available at
Cost: Free of charge. (On-campus parking is available for $9; limited on-street metered parking is available on Westwood and LeConte.)
RSVP: If interested in attending, please email your name and telephone number to David Szanto at d [dot] szanto [at] unisg [dot] it.

Co-founded in 2003 by Slow Food and the Italian regions of Piedmont and Emilia-Romagna, the University’s innovative approach is to create a new understanding of gastronomy, linking the act of eating with the act of producing, along with all the phases in between. Four programs at two Italian campuses follow a multidisciplinary learning model, merging science with humanities, sensory training with communications, classroom study with field seminars (including travel to five continents).
David Szanto will explain the Slow Food–inspired educational philosophy of the university, present the undergraduate and graduate degrees, discuss internships and work opportunities within the food world, and answer other questions. The session is open to all students, professionals, and members of the public. This program will be of particular interest to prospective students who wish to learn more about the school, its foundation, and its programs, including:

  • Undergraduate degree in Gastronomic Sciences
  • Graduate degree in Gastronomy and Food Communications
  • Master of Italian Gastronomy and Tourism
  • Master of Food Culture and Communications

For more information about the University of Gastronomic Sciences and its programs, visit the UNISG website.
For brief background information on the programs noted above, continue reading… The University of Gastronomic Sciences offers four programs, each with different subject areas, durations, and application requirements:

  • Undergraduate degree in Gastronomic Sciences: This three-year program includes classes in both the humanities and scientific disciplines, as well as such ancillary courses as marketing, statistics, law, IT, and aesthetics, which together provide a complete overview of food culture. The syllabus is made up of 30 subjects and numerous field seminars, which take students to regions within Italy, in Europe, and overseas. Classes take place in English and Italian.
  • Graduate degree in Gastronomy and Food Communications: This two-year program focuses on the administration of gastronomy industries, including tourism and food marketing. Designed as a specialization program to follow the UNISG three-year undergraduate program in gastronomy, it is also open to those with related undergraduate degrees. A study-abroad period at the University of New Hampshire in Durham, NH, and a 10-to-12-week internship conclude the program. Classes take place in English and Italian.
  • Master of Italian Gastronomy and Tourism: This one-year master program takes a cultural, social, and historical approach, providing students with knowledge of food products and the issues of sustainability and ethical practices and gastro-tourism businesses. Lessons include Italian language and cultural studies, as well as seven weeks fo field study in various Italian regions for a full immersion in the country’s foodways. The program concludes with an 8-to-10-week internship towards a final thesis. Classes take place entirely in English.
  • Master of Food Culture and Communications: This program, also one year in length, is designed for international students seeking a holistic perspective on food culture as well as the tools and modes of contemporary food communications. Students gain knowledge about high-quality food products from a cultural, social, and historical perspective, in order to develop professional skills in food promotion and education. The program includes extensive travel in Europe and throughout Italy, as well as a 6-to-8-week internship and final thesis. Classes take place entirely in English.