Study Trips
As part of UNISG’s educational design, students within the master program participate in a series of study trips in order to learn about a variety of food products within their environmental, economic, and social contexts. The purpose of these visits is to ensure a 360-degree understanding of gastronomy, from taste, nutritional value, and molecular composition, to the cultural and social knowledge that comes from direct experience within a production setting.
Study trips take place both in Italy and other European countries, and provide students with hands-on experience in production and promotion. Particular attention is given to the differences between industrial and traditional realities along the entire production chain, including distribution and communications.
Academic and logistical planning is managed by staff tutors, who also accompany the students during this phase of the program.
Study trips fall into two categories:
- Thematic trips focus on a given product and give students, in smaller groups both in and out of class, the chance to learn about all steps along the production chain.
- Regional trips focus on the gastronomic and cultural aspects of a territory or region.
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