Start of 4th Master’s Course<br/> in the philosophy of food & wine
17 January 2020

Start of 4th Master’s Course
in the philosophy of food & wine

A round table dedicated to the relationship between food and knowledge. The event - organized by the University Vita-Salute San Raffaele in Milan - involved a discussion and comparison of experiences between the wine entrepreneurs Marilisa Allegrini and Francesca Planeta, chef Andrea Berton, pastry chef Ernst Knam, Carlo Pontecorvo of Ferrarelle, university professor Gianni Moriani and the director and co-director of the UniSR master in Philosophy of food and wine: respectively the philosopher Massimo Donà and Angela Frenda, food editor of Corriere della Sera and Cook's editorial manager. The meeting was also an opportunity to present the fourth edition of this first level Master's Course which developed out of the idea that understanding and knowing how to illustrate the uniqueness of Italian food and wine is increasingly central to operating in an increasingly expanding market like that of the food & beverage sector. The university course, designed to train the food and wine managers of the future, is the result of the collaboration between the Milan-based University, the wineries in the Italian Signature Wine Academy (ISWA), Intesa Sanpaolo, and a series of partner companies that include some of the most important in the agro-food sector, such as Ferrarelle and Molino Quaglia. Classes will start on February 14th and there is time to sign up for the course until January 24th.
The 3-part course consists of 360 hours of teaching concentrated during weekends and 300 hours of internship: one part is purely philosophical and anthropological, the second is technical in nature while the third is a workshop on communication.