On Tuesday, September 29, 2009, eighteen students from the University of Gastronomic Sciences three-year undergraduate program will present their theses and receive their degrees. The ceremony will begin at 9:00 am in the Cascina Albertina building of the Pollenzo campus. Graduates include students from Australia, Austria, France, Germany, Italy, Kenya, and Switzerland, as follows:
AUSTRALIA
David Prior, 26, from Brisbane, with the thesis: The Taste of Place: Comunicating and Redefining Terroir in the Pages of a Magazine, under Dr. Nicola Perullo, professor of Aesthetics.
AUSTRIA/FRANCE
Georges Francois Rudolf Desrues, 43, from Vienna, with the thesis: Osterie d’Italia: A Reproducible Model of a Food Guide? Study Case: Austria, under Dr. Nicola Perullo.
AUSTRIA
Christian Mueller-Guttenbrunn, 25, from Closterneuburg, with the thesis: Urban Greening: How City Dwellers Reconnect with the Natural Enviroment, under Dr. Nicola Perullo.
GERMANY
Constanze Edle Von Hartmann, 24, from Monaco, with the thesis: The Cuban Agrarian Reform: Promises and Reality of the Socialist Revolution, under Dr. Simone Cinotto, professor of Contemporary History.
Anna-Lena Banzhaf, 26, from Stuttgart, with the thesis: The Impact of Socialism on the Bakery Craftmanship in the German Democratic Republic, under Dr. Simone Cinotto.
Janna Marlen Erika Kuehne, 25, from Kirchlinteln, with the thesis: Traditional Use of Cynara Cardunculus as a Coagulant in Cheese Making: Two Case Studies and Influences of Vegetable Rennet on Sensory Properties of Ewe’s Milk Cheese, under Luisa Torri, professor of Gastronomic Measurements.
ITALY
Lorenzo Genovesi, 22, from Lanciano, with the thesis: Cristoforo da Messisbugo, banchetti composizioni di vivande e apparecchio generale, under Dr. Antonella Campanini, professor of History of Food and History of Cuisine.
Giovanni Angelucci, 23, from Lanciano, with the thesis: Ricostruire la tradizione la Festa dei Serpari di Cocullo al tempo del terremoto, under Dr. Piercarlo Grimaldi, professor of Cultural Anthropology.
Claudio Lembo, 22, from Napoli, with the thesis: Tuberi di uso alimentare nella regione andina, under Dr. Andrea Pieroni, professor of Plant Biology and Ethnobotany.
Paolo Passano, 21, from Lavagna, with the thesis: Il cappello di Montecristi, un patrimonio culturale, storico ed economico dell’Ecuador, under Dr. Piercarlo Grimaldi.
Mattia Oriani, 22, from Cusano Milanino, with the thesis: La storia dell’alimentazione militare in epoca antica. Come mangiavano i soldati dell’antichità, under Dr. Massimo Montanari, professor of History of Food.
Elisa Mereatur, 22, from Conzano , with the thesis: Progetto di interscambio di ospitalità, cultura e conoscenze tra produttori agricoli internazionali: il territorio del Monferrato come caso-studio, under Dr. Giovanni Perri, professor of Geography and Food and Wine Tourism.
Alice Nicoletta, 22, from Settimo Vittone, with the thesis: Il paniere dei prodotti tipici della provincia di Torino, under Dr. Danielle Borra, professor of High-Quality Food Marketing.
Gastone Pantaleo, 22, from Fasano, with the thesis: Analisi della catena alberghiera Apuliacollection sita nel territorio di Fasano, under Dr. Giovanni Perri.
Luca Girolami, 22, from Serravalle Pistoiese, with the thesis: Messa a punto della cottura al microonde di prodotti ortofrutticoli come approccio preliminare alla produzione di conserve vegetali, under Luisa Torri.
SVIZZERA
Finnian James Fuhrer, 27, from Munsingen, with the thesis: Yearning for Authenticity: Using the Example of Cheese Making in Switzerland and Ireland, under Dr. Nicola Perullo.
Marcel Luther, 23, from Buochs, with the thesis: Niche Products and Their Marketing (on the Example of Farmers in the Canton Nidwalden (Switzerland), under Dr. Danielle Borra.
KENYA
Edward Mukundi Njomo, 33, from Kiambu, with the thesis: Integrated Small-Scale Based Irrigation as a Means of Improving Food Security in Kenya, under Dr. Paola Migliorini, professor of Plant Production and Sustainable Agriculture.
The University, with campuses in Pollenzo and Colorno, was co-founded by the internaitonal non-profit Slow Food, with the cooperation of the Italian regions of Piemonte and Emilia-Romagna. Its goal is to create a new professional figure—the gastronome—with the skills to work in the production, distribution, promotion, and communications of high-quality foods.
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