UNISG Students from U.S. Now Eligible for Federal Student Loans
The University of Gastronomic Sciences has received a Federal School Code from the U.S. Department of Education, making American students eligible to apply for federal student loans in order to attend UNISG programs. The UNISG school code is G41391 and may be used on the FAFSA website in the application process.

UNISG Signs Agreement with La Vigna International Library in Vicenza
The October 2 cooperative agreement with La Vigna library in Vicenza gives UNISG students and staff access to over 50,000 titles, all focused on agriculture and the world of farming, including some online volumes. Developed with Slow Food Veneto, the accord provides for both a common research effort as well as a base in Vicenza to host students and organize seminars.

UNH Students Explore Piedmont, Liguria, and Umbria
During October and November, study-abroad students from the University of New Hampshire traveled within Piedmont to study wine and cheese as well as to Liguria and Umbria to examine olive oil production. From October 26–29, they visited Fontanafredda di Serralunga in Alba for a guided tour and tasting, then on to the Osella di Carmagna Piemonte dairy for cheese production. Additional lessons took place at the Batasiolo di Barolo winery, as well as a visit and tasting at the Saracco di Castiglione Tinella winery, followed by a tour of Pollenzo's own Banca del Vino.

UNISG at Cheese
From September 18–21, the university's kiosk in Piazza XX Settembre provided visitors to the biannual event with information about UNISG programs and courses. The campus in Pollenzo was also open to the public. On Sunday the 20th, Sensory Analysis Coordinator Luisa Torri and undergraduate student Janna Kuehne presented their research on vegetable-rennet cheeses at Slow Food Editore's Caffè Letterario. Professor Alberto Capatti and French philosopher Michel Onfray also spoke, addressing the theme of “the philosophy of taste.”

StudyInPiemonte TV Shoot
On October 2, a StudyInPiemonte TV crew followed UNISG's new first-year cohort through the streets of Bra as they participated in an orientation of the city that will be their home for the next three years. Accompanied by second- and third-year students in order to better integrate with their new surroundings, the arrivals captured the interest of the “Study in Piedmont” director, whose program presents not only the educational options for studies in the region, but also the qualities of student life.

New Master in Italian Gastronomy and Tourism Kicks Off
The second edition of the IGT master program in Colorno began on November 18. Twenty-six students are enrolled, hailing from six countries (12 students from Italy, 8 from the U.S., 2 from Germany, 1 from Brazil, 2 from South Korea, and 1 from the Netherlands).

Barolo Project
Through a collaborative effort between UNISG, the Berlinale, and the Digicittà Campus of Bologna, a new documentary project has begun, presenting the production chain of the famed Piemontese wine, Barolo. Engaged in the project are Aesthetics Professor Nicola Perullo, Vittorio Manganelli, Ginetto Campanini, and Thomas Struck, as well as students Debora Arici, Santina Cerino, Rosa Cerritelli, Claudia Garcia, Nadav Malin, Chantelle Packer, Leonard Reindl, Ludovico Roccatello, Alessandro Scalerandi, and Caroline Voherer.

Botanical Excursion to the Alpi Marittime Park
On October 16, accompanied by professor Andrea Pieroni, first-year students took off for a botanical exploration of the Valasco Plains in the Alpi Marittime Park in the province of Cuneo. The group was accompanied by a number of park rangers.

2009-10 Study Trips Start Up
Second-year students started up their new academic year with a study trip focused on cheese production. An introductory day in Pollenzo incorporated lessons and sensory analysis labs, as well as practical exercises in cheese production. The trip then moved on to a number of days examining Parmigiano Reggiano, Grana Padano, and the variety of cheeses from the Saluzzesi and the Langa valleys.

International Course on Piedmontese Wines—March and July 2010
This course, organized in cooperation with top local producers and institutions, is aimed at professionals in the field (restaurants, wine bars, importers, and buyers) who believe in spreading the culture of wine throughout the world. It is designed to present not only the uniqueness of Piemontese wines, but also their rapport with the local gastronomic culture, in a context that brings together history, people, and food. For more information, click here.