On October 27, 2011, at 9:00 am in UNISG’s Aula Magna in Pollenzo, seven graduates from the three-year program in Gastronomic Sciences and one graduate from the two-year program in Gastronomy and Food Communications will receive their degrees. Their names, theses, and cities of origin are are as follows:
Jennifer Cordin, 22, from Torino, with the thesis Forme e pratiche del buono, pulito e giusto: il caso di Fontanafredda, supervised by Franco Fassio, professor of Systemic Approaches to Gastronomy.
Beatrice De Tullio, 22, from Pescara, with the thesis Tra piacere e peccato. Il cioccolato come paradigma dell’ambivalenza, supervised by Nicola Perullo, professor of Aesthetics.
Manuela Donatone, 22, from Velletri, with the thesis Italia enogastronomica: pizza, spaghetti e… ?, supervised by Giovanni Perri, professor of Geography and Food and Wine Tourism.
Cristina Griva, 22, from Carmagnola, with the thesis Restaurare un rapporto sano tra i bambini e la sana alimentazione, supervised by Andrea Pezzana, professor of Human Nutrition and Food Systems.
Giacomo Jaime, 22, from Torino, with the thesis Marketing virale e prodotti di nicchia. Il caso Samaroli srl, supervised by Danielle Borra, professor of Marketing of High-Quality Food Products.
Paolo Passano, laureando magistrale, 24, from Lavagna, with the thesis Memorie di futuro: il caso di Lavagna, supervised by Piercarlo Grimaldi, dean and professor of Cultural Anthropology.
Margherita Spinelli, 22, from Monza, with the thesis Nuove logiche del servizio di prima colazione per uno sviluppo sostenibile di ricettività e turismo a Sirmione del Garda, supervised by Giovanni Perri.
Federica Traverso, 26, from Genova, with the thesis Conservazione e mantenimento dell’ecosistema mare. Piano di fattibilità per l’ampliamento del laboratorio di conserve ittiche della cooperativa di pescatori di Camogli, supervised by Silvestro Greco, professor of Animal Production.