Blog: University of Gastronomic Sciences
Catherine Sleep | 2 December 2003
There’s little doubt that the food industry is at a crossroads. In the last 100 years the food system has been revolutionised and not necessarily for the better. We need to invest in a new food culture and train students who can practice it, study it in depth and express it in a range of professions including journalism and marketing.
This is part of the reason why a number of food industry luminaries have given their support to a new venture based in Italy, as Tim Lang, professor of food policy at Thames Valley University, told a gathering of food journalists on Friday. Based in Bra, Italy, the University of Gastronomic Sciences will welcome its first intake next autumn. Conceived by Slow Food and the regional authorities of Piedmont and Emilia-Romagna, this private university aims to give food the academic recognition it deserves. It won’t be training cooks, but future food and wine writers, teachers of subjects connected to food, journalists, multimedia editors, purchasing managers involved with high-quality products, executives of consortia that safeguard particular foods, marketing specialists and managers in food and agricultural industries.
Students can opt for a three-year training degree in Gastronomy or a two-year Specialisation Degree in Food and Gastronomy Communications or Food Management.
The only snag is the cost, €19,000 per year, which over a three- or even two-year course, with no possibility to study by e-learning or on a modular basis, will be prohibitive for many. I hope that as the new university evolves, it will be able to offer more flexible options so that people unable to make the financial or practical commitment demanded by a full-time course can benefit from the university’s exceptional facilities. Such as myself.
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