About us

The bachelor’s degree aims to train graduates to become gastronomies.

Graduates in “Sciences for the Enhancement of the Gastronomic Heritage” are able to operate in a working environment regarding:

• the management of food preparation processes, creating sustainable and innovative recipes with enhanced functional and nutritional properties, selecting the ingredients according to sensory perception, while looking at international and multi-cultural gastronomy;
• promotion, enhancement, protection and divulgation of the gastronomic heritage, typical and traditional products and foods, and their territory;
• supervision, planning, organization and design of dishes and menus suitable for people with specific physiological conditions or pathologies;
• identification of resilient supply chains and companies;
• reduction of food waste as an ethical, social, environmental and economic necessity;
• consultancy, education and training connected with the restaurant sector and gastronomic science, culture and policies, according to geographic, agroforest, environmental, socio-cultural and consumption characteristics. 

Overview

The Bachelor’s Degree in Sciences for the Enhancement of Gastronomic Heritage (SVAGAS) belongs to the L-GASTR Degree Class and is offered by the Department of Soil, Plant and Food Sciences (DiSSPA) at the University of Bari Aldo Moro.

The programme lasts three years and ensures the progressive acquisition of knowledge and skills related to gastronomic sciences and the relationship between food, culture, territories, nutrition and human health. Gastronomy is the axis that de facto celebrates the richness and

diversity of food heritage, while contributing to the economic and social development of the local community and the territorial area along the lines of the well-known ”Farm to Fork Strategy”.

Admission Requirements

Admission requires a secondary school diploma (upper secondary education) or an equivalent qualification obtained abroad and officially recognized.

Students must possess basic knowledge of chemistry, biology and geography corresponding to the national secondary school curriculum.

Preparation is assessed through a multiple-choice test (50 questions total). The test is passed with a minimum of 30/50 correct answers.

Students who do not pass are assigned an Additional Learning Requirement (OFA) to be completed within the first year.

Educational Objectives

The programme trains highly qualified professionals with interdisciplinary expertise in gastronomic sciences, sustainability, innovation and food safety.

It provides solid knowledge in food production systems, nutritional enhancement, biodiversity, sensory analysis, communication and territorial development.

Learning Areas

• Chemical Sciences
• Quality of Plant-Based Raw Materials
• Quality of Animal-Based gastronomic preparations
• Geography, Law, Sociology and Communication
• Gastronomic Preparation Sciences
• Complementary and Integrative Learning Areas

Skills and Competencies

• Graduates are able to:
  Evaluate and enhance food quality and sustainability 
• Apply HACCP principles and food safety regulations  in the gastronomic preparations 
• Develop innovative gastronomic products 
• Design sustainable and health-oriented menus 
• Communicate effectively within the gastronomic sector 
• Interpret scientific literature critically

Career Opportunities

• Graduates may work in:
  Restaurants, wine bars and gastronomy businesses
• Catering and collective food services
• Agritourism and food tourism enterprises
• Agro-food companies
• Retail and e-commerce
• Public and private institutions promoting gastronomic heritage
• Journalism, communication and advertising