The University of Gastronomic Sciences, founded in 2004 by the international non-profit association Slow Food in cooperation with the Italian regions of Piedmont and Emilia-Romagna, is a ministerially recognized, private non-profit institution.
Its goal is to create an international research and education center for those working on renewing farming methods, protecting biodiversity, and building an organic relationship between gastronomy and agricultural science.
The university forms gastronomes, new professional figures with multi-disciplinary skills and knowledge in the fields of science, culture, politics, economics and ecology of food, working to apply them to production, distribution and sustainable consumption.
UNISG students, hailing from around the world, gain dynamic experiences in artisanal and industrial food production, thanks to complementary education in both sciences and humanities, sensory training, and hands-on learning during study trips across five continents.
To date, more than 2500 students have studied or are studying at UNISG.