Study Abroad
Every programme is custom-designed
These tailor-made, action-learning food studies experiences are designed to align with the profiles of students, their enrolled courses, and their individual interests. Whether you're studying economics, marketing, anthropology, or any other discipline, this program offers an intensive, two-week full immersion into the world of food, providing a unique perspective based on your academic background and personal focus areas.
With extensive human resources available, including expert faculty from Pollenzo and partner universities, we are equipped to address any course requirement or specialization. Each experience is custom-built to give students a deep understanding of food from the angle most relevant to them, whether it's cultural, economic, or environmental. At Pollenzo, we cover every aspect of the food ecosystem, offering an unparalleled learning opportunity in one of the world’s most prestigious gastronomic regions.
The first and only university in the world dedicated exclusively to Gastronomic Sciences.
Founded by Slow Food in 2004, the university is internationally recognised as a centre of excellence for the study of the global food system. Its mission is to train professionals capable of understanding food in all its complexity, through an interdisciplinary approach that integrates natural sciences, social sciences, economics and culture. A unique academic context, chosen by partner universities to enrich their students' educational journey with a direct experience, rooted in the territory and guided by internationally renowned faculty and researchers.
Theory and practice, in a single journey
Study Abroad programmes combine academic lectures, field experiences and practical activities in an integrated pathway that alternates between the classroom and the territory. Theoretical sessions are led by faculty and researchers from the university and cover topics related to food culture, sustainability, food economics and sensory sciences. Visits to producers, companies and local realities complement classroom learning, offering students direct contact with the Italian food system. Practical workshops at the Pollenzo Food Lab and the Sensory Behavior and Cognition Lab allow students to touch, taste and analyse food through scientific tools and multidisciplinary approaches.
A one-of-a-kind campus
The Pollenzo campus offers students unique learning spaces, designed to integrate theoretical study, practical experimentation and academic life. Each facility is an integral part of the educational experience.
behaviour. Equipped with 24 individual booths and advanced analytical technologies, it is the place where taste, science and research come together to develop a deep understanding of food quality.
The space where theory becomes practice. The Pollenzo Food Lab is the university's cooking and gastronomic transformation laboratory, dedicated to experimentation, recipe development and product innovation. A professional environment open to students, faculty and external partners.
An open-air classroom in the heart of the campus. The educational gardens are a space for direct learning about the relationship between agriculture, biodiversity and food culture, where students cultivate, observe and understand the cycle of raw materials from the land to the table.
An academic resource dedicated to gastronomic sciences. The university library collects texts, journals and specialised publications on the global food system, offering students a unique study and research environment.
The university canteen is much more than a place to eat. Le Tavole Accademiche is a convivial space where quality food becomes an integral part of the daily educational experience, with a gastronomic offering that pays close attention to seasonality, local territory and sustainability.
Guardian of Italy's wine heritage, La Banca del Vino preserves over 60,000 bottles from the finest cellars in Italy. A unique space for guided tastings, events and educational programmes dedicated to wine culture and its history.
