21 September

Raw Milk and Cheese: the new Master’s degree at the University of Gastronomic Sciences

Bra-Piazza XX Settembre

UNISG and Slow Food have created a new master’s degree that will be dedicated exclusively to the world of raw milk and cheese making.

The course, an annual degree held in English, will cover the whole milk supply chain, from the animal and the importance of its nutrition and well-being, to the transformation of milk into cheese and dairy products, to the ageing process of the cheese. At the same time, sales and consumer perception towards the great variety of existing products will be discussed as well.

Free entry while seats last.

Presented by Maria Piochi, coordinator of the Master’s degree.

21 September

11:30 - 12:30

Stand:
Università di Scienze Gastronomiche | University of Gastronomic Sciences