The University of Gastronomic Sciences will be open to the public September 16th to 19th during Cheese. Everyone who would like to know more about this unique academic institution is invited to visit the historical 19th-century campus, located in the Agenzia di Pollenzo. Information will be available on courses and student services, and brochures and students guides can be picked up from our stands. One is located in Pollenzo by the entrance to the University and one in Bra on Via Mendicità Istruita in the courtyard of Slow Food Editore.

The University will be open Saturday, Sunday and Monday from 10am to 7pm. Additionally, it will host two conferences, to be held in the conference hall of the Albergo dell’Agenzia hotel. Both are free and open to the public.

“Yeasts, Grafts, Starters: autochthonous is best”, organized by Slow Food in collaboration with the Consortium for Parmigiano Reggiano, will be held on Friday, September 16 at 10am.

“The Science of Cheese and Horizons of Quality”, organized by the University of Gastronomic Sciences, will be held on Saturday, September 17 at 2.30pm. The aim of the conference is to deal with the technical and scientific aspects related to the production of cheese, providing a point of departure for a debate on the promotion and communcation of cheese.

For more information please visit the site or contact the Communications Office: [email protected]
Carla Ranicki, +39 0172 458 519
Maria Bellingeri, +39 0172 458 505

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