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1° level Master Program in WINE CULTURE

AND COMMUNICATION

a.y. 2019/20

Student Guide

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Sommario

GENERAL INFORMATION ............................................................................................................................................................................ 3

Program Overview ................................................................................................................................................................................... 3

Calendar ....................................................................................................................................................................................................... 3

Program Structure..................................................................................................................................................................................... 3

Program Requirements ............................................................................................................................................................................ 4

Study Plan ................................................................................................................................................................................................... 5

Syllabi ........................................................................................................................................................................................................... 7

University Fee Payment Regulations ................................................................................................................................................. 46

TEACHING MATERIAL .................................................................................................................................................................................. 48

BlackBoard................................................................................................................................................................................................ 48

STUDENTS ATTENDANCE .......................................................................................................................................................................... 50

QuickPresences ....................................................................................................................................................................................... 50

EXAMS and EVALUATIONS .......................................................................................................................................................................... 51

Grading Chart .......................................................................................................................................................................................... 51

Plagiarism: Policy And Penalties ......................................................................................................................................................... 52

Turnitin ...................................................................................................................................................................................................... 52

UNISG ONLINE PORTAL .............................................................................................................................................................................. 52

Esse3 .......................................................................................................................................................................................................... 52

CONTACTS AND OTHER USEFUL INFORMATION ....................................................................................................................... 53

Unisg Academic Staff ................................................................................................................................................................................. 53

Unisg Administrative Staff ................................................................................................................................................................... 53

Student Services ...................................................................................................................................................................................... 54

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GENERAL INFORMATION

Program Overview

This Master is designed for international students who want to become a professional with a new perception of

wine and learn to navigate the diverse world of wine, by connecting innovative communication skills and an

interdisciplinary understanding of terroir, style and production techniques.

Students will understand and promote high-quality and sustainable wine, immerse themselves in diverse wine

cultures with our international study trips and expand their network in the wine sector.

They will attend lectures and seminars with renowned international figures of the wine industry; complemented

with a wide range of practical learning, including study trips, vineyard visits, and tastings.

After studying wine on an introductory level, the students will choose their own master experience by

specializing in one of the following streams: Wine Languages and Perception or Wine Marketing and Strategy.

This master has been designed with the Wine Bank and Slow Food’s Slow Wine and is taught in a UNESCO

castle in the Langhe.

The University applies a system of educational credits to its curriculum, which corresponds to the procedures in

place in Inter-University Collaboration Relations. This master is a first-level master, with a total of 90 ECTS credits

(1 ECTS credit = approx. 25 hours of student work).

Calendar

The calendar of classes, study trips, and other programmed events can be found here.

Morning and afternoon sessions are generally scheduled as follows:

9:30 a.m. – 12:45 p.m.

1:45 pm – 5:00 p.m.

Program Structure

The program’s structure is based on an interdisciplinary study of gastronomic sciences, with an emphasis on an

active and experiential learning experience for students.

The program is divided between:

1. Classes, three areas will be explored during the Master in Wine Culture and Communication:

I – Wine Culture and Communication (Common Classes)

Students learn about wine’s millennia-old history and the winemaking process, with a focus on Italy, once known

as Enotria, the land of wine.

The culture of wine will be developed starting from the culture and sciences involved in viticulture and

winemaking. Then the students will be taught history and philosophy of wine, sociology and history of art, food

and wine communication and law.

II – Wine Languages and Perception (Stream I)

https://unisg.prod.up.cineca.it/calendarioPubblico/contesto=CON_DIP_SG&titolo=MWCC%2520-%2520A.Y.%252019%252F20&corsi=MWCC&annoAccademico=2019&mostraIndisponibilita=false&giorniNonVisualizzati=&vistaDefault=agendaWeek&coloraPer=docente&lang=en

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The stream aims at developing the sensitivity of the students for the new ways to encounter, to experience and

describing the complexity of wine. The module will involve classes devoted to understand how perception

works, as well as workshops on wine writing and monographic lectures about natural wines.

III – Wine Marketing and Strategy (Stream II)

The stream aims at developing the knowledge and the skills of the future professional in a company that works

to make, trade and sell wine, equipping her/him with a solid background in marketing of wine, strategy and

statistics.

2. Tastings: Courses and workshops taught by professionals offering an advanced introduction to historical aspects,

qualities and evaluation, introducing students to the multi-sensorial evaluation of selected world ingredients.

3. Study trips: Three study trips (one in Italy, one in Europe and another outside Europe) to discover the most

significant terroirs of our country. Study trips allow students to meet the real protagonists of contemporary wine

market, such as producers and other wine professionals, while tasting typical wines in their areas of origin.

4. Internship: The internship aims to give students the opportunity to explore, through work experience, some of

the topics studied during the previous months of classes and study trips. Alternatively, students can choose to

pursue an individual research project.

5. Final thesis and presentation: To be completed under the guidance of a faculty advisor on a topic relating to the

program’s content and expected to bring new original knowledge to the field of wine studies.

Because of the complexity of the program design, changes may occur from time to time due to unforeseen issues.

All changes will be communicated as quickly as possible, and for the best overall experience, students are requested

to work collaboratively with staff in finding and accommodating solutions.

Program Requirements

an undergraduate or first-level degree

proficiency in written and spoken English

Programmed activities include lectures, seminars, panel discussions, hands-on workshops, field study trips in Italy

and abroad, and the final internship. In all, students are expected to commit to an overall workload of

approximately 2250 hours, which corresponds to 90 university educational credits in compliance with article 7 of

Ministerial Decree 270/2004.

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Study Plan

Name: Master in Wine Culture and Communication

Convenors: Prof. Michele Fino and Prof. Nicola Perullo

Starting date: January 14th, 2020

Academic Activity Module ECTS HOURS EX(=exam)

/FREQ (=attendance)

Lecturer

Wine Culture and Communication (Common core)

Basics of Viticulture 5 32 ES Maurizio Gily

Enology 5 32 ES Matteo Marangon

Basics of Tasting Techniques 3 24 ES Andrea Dani

Geography of Terroir 3 12 FREQ Roberta Cevasco

Entomology and Vineyard Safeguarding 2 12 FREQ Ilaria Pertot

Vine Physiology and Pruning 2 12 FREQ Ulrich Fischer

Biodinamic Viticulture and Soil Management 2 12 FREQ Stefano Pescarmona

Sensory Analysis of Wine 2 12 FREQ Luisa Torri

Communication 5 32

ES Jeremy Parzen Food Communication 16

Wine Communication 16

Wine History and Cultures team teaching 3 24 ES Ian Tattersall

Robert Desalle

Anthropology of Wine 3 20 FREQ Pietro Stara

Anthropology of Wine - General

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Pietro Stara

Anthropology of Wine - Special

8 Michele Fontefrancesco

Sociology of Food and Wine Consumption

2 8

FREQ Roberta Sassatelli

4 Elia Arfini

History of Art in Wine-Producing Areas 3 16 FREQ Armando Castagno

Philosophy of Wine 3 10 FREQ Nicola Perullo

Enojournalism and Wine Blogging 2 12 FREQ Jeremy Parzen

Wine Journalism and Guides 2 12 FREQ Richard Baudains

Law and Legislation 5 32 ES Michele Fino

Law and Legislation 20

Michele Fino

Wine Legislation 12 Michele Fino

TOT. 52 318

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Wine Marketing and Strategy (Stream Prof. Fino)

Competitive Strategy and Entrepreneurship 3 24 ES Carmine Garzia

Competitive Strategy and Entrepreneurship 12

Cinzia Parolini

Competitive Strategy and Entrepreneurship

12 Carmine Garzia

Marketing 3 24 ES Katia Premazzi

Wine Marketing 2 16 ES Slawka G. Scarso

Numbers of Wine 2 12 FREQ Marco Baccaglio

TOT. 10 76

Wine Languages and Perception (Stream Prof. Perullo)

Epistenology: Knowing the Self with Wine 3 20 ES Nicola Perullo

Exercises for New Approches to Wine Knowledge

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Nicola Perullo

Poliglossya and Dissemination of Words

8

Emanuele Giannone

Aesthetics and Wine 3 24 ES Giampaolo Gravina

Wine, Aesthetics and Terroir

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Giampaolo Gravina

Wine, Expertise and Quality Measurement

10

Cain Todd

Wine Writing 2 16 ES Corby Kummer

Wine, Brain and Languages 2 14 ES Jamie Goode

TOT. 10 74

Italian Language 24 Emiliano Trucco

Career Center Workshop 6

Study Trips and on Field Activities 9 FREQ

Seminars & Activities Designed by the Class 10 80 FREQ

Internship or Personal Research 4 FREQ

Final Thesis 5 ES

TOTAL CFU/HOURS 90

474 Major MARKETING AND STRATEGY

472 Major LANGUAGES AND CREATIVITY

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Syllabi

Program Name: Master in Wine Culture and Communication

Academic Year: 2019/20

PLEASE NOTE THAT DATES AND INFORMATION INCLUDED IN THE SYLLABUS MAY BE

SUBJECT TO CHANGE. PLEASE ALWAYS REFER TO YOUR ONLINE CALENDAR.

Course Name: Basics of Viticulture [MA0321]

Preliminary information:

a) Lecturer’s name and surname: Maurizio Gily

b) Lecturer’s email address for students: [email protected]

c) Office hours for students (if applicable):

d) Affiliation (Institution, company, organization): Studio Maurizio Gily

e) Teaching language: English

Course Content

1. Sequence of topics

Fundamentals of climatology related with winegrowing.

Climate of the Italian and world wine-growing areas.

Mesoclimates and microclimates.

The soil and the vine.

The grape/environment relationship and the concept of terroir

Selection, breeding and reproduction of the grapevine

Fundamentals of anatomy and physiology of the vine

Fundamentals of agronomy applied to viticulture

Outline of the main Italian and foreign wine grapes

Grape maturation and wine quality

The training/trellis systems and the vine landscape

Handwork and mechanization

Principles of plant protection against the main diseases

The green way: conventional, organic, integrated, sustainable

The vineyard project.

Influence of different techniques on grapes and wine characters. Techniques to mitigate the effects of global

warming

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Critical analysis of the wine-growing requirements by law in geographic denomination of origin

Practical sessions in the vineyard in different seasons:

Canopy management and plant protection from diseases

Mechanical equipment. Mechanization and hand work

Sampling of grapes and monitoring of ripening and quality

2. Specify the type of teaching used: lessons, exercises, team work, workshops, etc. and how they will be structured.

Classroom lessons, including written exercises, and one practical training session in the vineyard

3. Describe the exam, assignment(s), presentation(s), or other evaluation tools to be used

Written test, questions with multiple answers

Reference texts and Teaching Material

Handouts and infographics provided by the teacher; videos; other papers; suggested books

Objectives

The aim of the course is to provide the students a fundamental knowledge about the behavior of Vitis vinifera

under cultivation, and about the main techniques of vine growing in Italy and in the world, under the point of view

of a sustainable farming, aiming to a quality wine target.

Even not a viticulture specialist, the Master graduated must be able, at the end of the course, to hold a conversation

about the main subjects of viticulture with growers, buyers, journalists and consumers.

Course Name: Enology [MA0323]


a) Lecturer’s name and surname: Matteo Marangon


c) Office hours for students (if applicable): N/A

d) Affiliation (Institution, company, organization): Università degli studi di Padova, Dipartimento di

Agronomia Animali Alimenti Risorse Naturali e Ambiente (DAFNAE), Viale dell’Università 16, 35020 Legnaro

(PD), Italy


Abstract

Through a series of lectures, class exercises, and wine tasting students will gain knowledge of the underlying

concepts and principles of production of different styles of wine. The course will deal with the entire production

process of wines, from the grapes to the bottle. Particular attention will be on the role of different factors affecting

wine production and wine quality.

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Objectives

Through a series of lectures, class exercises, and wine tasting students will gain knowledge of the underlying

concepts and principles of production of wine.

In particular, on successful completion of the module, students will be able to:

1. Evaluate the importance of the principal factors affecting wine production and wine quality.

2. Assess pre-fermentation winemaking options and demonstrate an understanding of wine fermentation.

3. Evaluate different strategies for maturation, treatment and packaging of wine.

Explain the production methods and distinctive characteristics of key wine styles.

Course Content

1. Sequence of topics covered in the module

- The grape ripening process

- The different harvesting methods.

- Grape composition

- Grape processing methods

- The need for must adjustment procedures

- The alcoholic fermentation

- The white and red wine vinification processes

- The malolactic fermentation

- Wine clarification and stabilisation

- Wine storage, blending & maturation

- Bottling techniques and packaging options

- Methods for the production of sparkling wines

- Methods for the production of speciality wines (carbonic maceration, orange wine, passiti, fortified wines,

etc)

- Sensory analysis of key wine styles

2. Type of teaching used and how the lessons will be structured.

Lessons will be delivered mostly by means of powerpoint presentations, demonstration, class exercises, group

work and some wine tastings.

All the material presented in class will be made available in pdf form, and additional readings from national and

international journals will be made available to students to deepen their knowledge in particular fields.

3. Assessment

The final exam will be in a written form, and will be aimed at assessing that students reached all the learning

outcomes of this module.

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In particular, students will be required to answer a series of short questions and to draw a detailed flow diagram

of the winemaking process of a given wine style.


All learning support materials required (e.g. class presentation materials and additional resources) will be made

available in advance to the students via Blackboard.

Useful optional supplementary readings are listed below:

- Robinson, Jancis & Harding Julia (eds.). The oxford companion to wine. Oxford University Press, 2015.

- Jackson, Ronald S. Wine science: principles and applications. Academic press, 2008.

Requirements/Advance readings (or other assignments)

No advance readings required

Course Name: Basics of Tasting Techniques [MA0326]


a) Lecturer’s name and surname: Andrea Dani



d) Affiliation (Institution, company, organization): Associazione Italiana Sommelier (AIS)


Abstract

The aim of the course is to give the students a first introduction to the wine tasting technique. At the end of the

course they should know how to taste and understand a wine, its typology, structure, age, quality etc. They will

learn the most important steps and terminology used in a wine tasting session and the most significant features to

get the complexity of a wine and evaluate its organoleptic qualities, in order to fully understand style, personality

and value of a wine. Final test: a blind wine tasting in order to check the skills of the student in approaching and

“understanding” a wine. They will have to describe the tasting experience and fill a grid with all the right terms of

their analysis.

Course Content


Wine tasting: why?

Approach to tasting: oenologist, journalist, sommelier, wine blogger…

To where it all began: history of (wine) tasting

Wine tasting and classification

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How to taste wine

A matter of vocabulary – Hardware/Software

Wine tasting conditions

Order of samples, temperature, glassware, setting

Fault and Flaws

Service techniques: affections on tasting

The most used wine tasting grids

Terminology

Visual Examination: evaluation of limpidity, colors, consistency/body, effervescence/perlage

Smell – Aroma – Flavor

Olfactory Analysis: terminology

Evaluation of olfactory intensity, complexity, quality

Aromatic grapes – Terpenes – Pyrazines

Wine aromas: secondary and tertiary scents

Bouquet description (flowers, fruits, herbs, etc.)

Taste-olfactory examination

Taste perceptions

Tactile sensations

Retro (post-) olfactory sensations

Structure/Body

Persistence, Balance and Quality of wines

Wine evolutions: the process of aging and its tasting features


Each lesson will be structured in a first part as a lecture, and a second part organized with a tasting of different

wines. The tasting will be organized with a full interaction/workshop in order to let the student achieve

understanding experience checking their sensations and perceptions and organizing them in a global view of the

wine sample. In the end there will be a Q&A session.


The aim of the course is to give the students a first introduction to the wine tasting technique. At the end of the

course they should know how to taste and understand a wine, its typology, structure, age, quality etc. They will

learn the most important steps and terminology used in a wine tasting session and the most significant features to

get the complexity of a wine and evaluate its organoleptic qualities, in order to fully understand style, personality

and value of a wine. Final test: a blind wine tasting in order to check the skills of the student in approaching and

“understanding” a wine. They will have to describe the tasting experience and fill a grid with all the right terms of

their analysis.

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A pdf file with the slides will be available on Blackboard.

Objectives

The main goal of the course is to give a general introduction to the wine tasting technique, its aims, history and

contemporary approach to wine.

The goal will be achieved through the knowledge of the basic wine tasting theories and grids, and the management

of the information/perceptions/sensations of a wine tasting experience in an organized sensory profile and in an

understandable and precise way of description.

Each lesson will be divided into a theoretical part and some blind tasting experience in order to practice and use

tasting grids and models.

Course Name: Communications [MA0397]


a) Lecturer’s name and surname: Jeremy Parzen


c) Office hours for students (if applicable): N/A

d) Affiliation (Institution, company, organization): N/A

Module: Food Communication

TOPICS

Lectures will cover the follow topics: Abbreviated history of food writing from antiquity to present day;

abbreviated overview of food communications in the pre- and post-Chez Panisse/Whole Foods eras; commercial

food writing (technical writing, tasting notes, press releases, content creation); creative food writing (recipes,

menus, pairings, narrative, service); food journalism (short-form writing, long-form writing, food criticism,

restaurant criticism); food in translation; food commentary (opinion and ethics), food writing and communications

standards; food photography and social media; social implications of food communications.

REQUIREMENTS/EXAMS

MID-TERM QUIZ

Students will be required to complete one (1) quiz halfway through lectures, including multiple-choice questions

and one (1) short-essay question. The quiz will be administered during the last 45 minutes of class time (duration:

45 minutes) midway through the course.

FINAL EXAM

Students will be required to complete one (1) exam (halfway through lectures), including multiple-choice questions

and two (2) short-essay questions. The exam will be administered during the last hour and 15 minutes of class time

(duration: 1 hour, 15 minutes) on the last day of class.

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Module: Wine Communication

TOPICS

Lectures will cover the follow topics: Abbreviated history of ampelography and wine writing from antiquity to

present day; abbreviated overview of the pre- and post-Robert Parker eras and the rise of the natural wine

movement; commercial wine writing (technical writing, tasting notes, scores, press releases, content creation); wine

journalism (short-form writing, long-form writing, food criticism, restaurant criticism); creative wine writing (wine

lists, wine pairings, narrative); wine in translation; wine commentary (opinion and ethics), wine writing and

communications standards; wine photography and social media (techniques and approaches); social implications

of wine communications.

REQUIREMENTS/EXAM

MID-TERM QUIZ

Students will be required to complete one (1) quiz halfway through lectures, including multiple-choice questions

and one (1) short-essay question. The quiz will be administered during the last 45 minutes of class time (duration:

45 minutes) midway through the course.

FINAL EXAM

Students will be required to complete one (1) exam (halfway through lectures), including multiple-choice questions

and two (2) short-essay questions. The exam will be administered during the last hour and 15 minutes of class time

(duration: 1 hour, 15 minutes) on the last day of class.

Course Name: Wine History and Cultures [MA0398]


a) Lecturer’s name and surname: Ian Tattersall, Rob DeSalle

b) Lecturer’s email address for students: [email protected], [email protected]

c) Office hours for students (if applicable): 9:00 – 9:30 M-F

d) Affiliation (Institution, company, organization): The American Museum of Natural History


Structure of the Syllabus:

Day Date from to Topic Reading Discussion

1 24-Feb 9:30 10:00 Introduction Chapter 2 Wine Day1A

1 24-Feb 10:00 11:00 Why we drink wine Wine Day1B

1 Break

1 24-Feb 11:15 12:45 Your brain and wine Chapter 9

2 25-Feb 10:15 11:00 History and Wine 1 Chapter 1 Wine Day2

mailto:[email protected]


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2 Break

2 25-Feb 11:15 12:45 History and Wine 2

2 Lunch

2 25-Feb 13:45 15:15 Wine and Molecules Chapter 3

3 26-Feb 10:15 11:00 Phylloxera

Break Chapter 7 Wine Day3A

3 26-Feb 11:00 12:45 Wine and your body Chapter 10

3 Lunch Wine Day3B

3 26-Feb 13:45 15:15 Vineyard to Table

3 Break Chapter 11

4 27-Feb 10:15 11:00 All about Grapes

4 Break Chapter 4 Wine Day3A

4 27-Feb 11:00 12:45 All about Yeast Chapter 5

4 Lunch Wine Day3B

4 27-Feb 13:45 15:15 Terroir / Ecology of Vineyard

5 28-Feb 10:15 11:00 Neuroeconomics

5 Break Chapter 9 Wine Day3A

5 28-Feb 11:00 12:45 Climate Change Chapter 12

5 Lunch Wine Day3B

5 28-Feb 13:45 15:15 A Digression/Beer - Concluding discussion

5 A Natural History of Beer

Abstract

The object of the course is to introduce students to the natural science of wine, and particularly to its historical,

evolutionary, and psychological aspects. Students will explore topics such as the natural history of grapes and yeast,

the anthropological context of wine making, the neurobiology of wine drinking and wine preference and other

topics

Course Content


Why we drink wine

Your brain and wine

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History of wine

Wine and Molecules

Phyloxera

Wine and your body

Vineyard to Table

All about Grapes

Terroir

Ecology of the Vineyard

Neuroeconomics and wine

Climate change and wine


Lessons – 45 minute lectures


The exam will be an essay of 1000 words answering one of a possible four questions that will be posted midway

in the week of the course.


We suggest that “A Natural History of Wine” (Yale University Press, New Haven) by Ian Tattersall and Rob

DeSalle be used as a text for the course. We will cite chapters for each of the lectures that we propose to present

for this course in the syllabus presented below. Each chapter in this book has suggested reading listed in the book

so if the student needs or wants more support from the literature they can easily find it from this book. In addition,

daily readings will be suggested and the PDFs for these articles will be made available to the students via

blackboard. These articles are:

Discussion Readings

Wine Day1A Earliest Known Winery Found in Armenian Cave

Wine Day1B Early Neolithic wine of Georgia in the South Caucasus

Wine Day2 Why you should be drinking obscure wine

Wine Day3A Wine yeast genomes lack diversity

Wine Day3B At the cutting-edge of grape and wine biotechnology

Wine Day4A Pairing Wine and Food

Wine Day4B Multisensory experiential wine marketing

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Wine Day5A Diversity of Wine Yeasts

Wine Day5B From Vineyard Soil to Wine Fermentation

Wine Day6A Climate change, wine, and conservation

Wine Day6B The amazing resilience of wine grapevineyards

The PDF files are titled as Wine_DayX and will be available to students online.

Objectives

Wine History and Cultures - The Natural History of Wine

The object of the course is to introduce students to the natural science of wine, and particularly to its historical,

evolutionary, and psychological aspects.


For the first class the students should read and be ready to discuss the following two papers

Wine_Day1A Earliest Known Winery Found in Armenian Cave

Wine Day1B Early Neolithic wine of Georgia in the South Caucasus

These will be available as PDFs on blackboard.

Course Name: Law and Legislation [MA0334]


a) Lecturer’s name and surname: Michele A. Fino


c) Office hours for students (if applicable): Tuesday from 5 to 6 pm (previously mail)

d) Affiliation (Institution, company, organization): UNISG

Objectives

The objective of this course is to let the students understand and deepen the logic behind the regulations applied

to the winemaking and to the presentation of wine. The classes will constantly compare the European and America

ways to regulate the making and the marketing of wines, in order to allow the students understand the differences

and the ongoing evolution of the relation between these two visions.

At the end of the course the students will be aware of the meaning and the importance of the rules about wine

making and wine marketing in order to protect the consumers’ expectations and the fair competition among the

companies.


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There are no requirements to actively participate the classes.

The legal lexicon will be day-by-day presented, explained and discussed.

The readings eventually needed to prepare the single classes will be distributed by the lecturer before each class.

Contents

The wine legislation across Europe in the XXth Century

The current Common Market Organization in Europe about wine

International admitted practices and European rules for viticulture

Labeling rules: the European legal frame and its consequences on what we read on the bottles

Teaching Method

The teaching will be traditional with an interaction with the class in order to debate about the readings

Exam’s procedure

The exam consists of a test, based on both multiple-choice and open questions. The students stand for the written

exam roughly 15 days after the end of the classes. Students who cannot get a positive mark from the written exam

can stand for the exam orally.

SEMINARS [MA0073]

Course Name: Geography of Terroir


a) Lecturer’s name and surname: Roberta Cevasco


c) Office hours for students (if applicable): on request by email

d) Affiliation (Institution, company, organization): UniSG


Abstract

An invitation to explore in depth terroir and individual viticultural landscapes of historical interest - and their

changes over time - using an interdisciplinary and regressive approach

Course Content


- Introduction to the Geography of terroir (environmental and historical perspective)

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- The interdisciplinary and regressive approach of historical ecology to analyse landscapes changes crossing

different sources

- Diachronic analysis of Italian vineyard landscapes: Emilio Sereni’s “History of the Italian Agricultural Landscape”

(1961)

- Terroir and agro-silvo-pastoral landscapes in transformation: the Langhe case study

- Giving a historical context to the present vineyard landscapes: the topographic historical cartography

- Possible fieldwork activity around Pollenzo and La Morra


The course structure is based on:

- power point presentations and discussion

- practical exercises on cartographical documents (IGM historical topographical maps, etc.)

- research teamwork functional to the design of case study projects

- possible fieldwork activity


• The course does not have a final exam. Active participation in the class is required to design a research

work and obtain course attendance.


SERENI E., “History of the Italian Agricultural Landscape” (1961, trans. Litchfield 1997) - Introduction

AGNOLETTI M., ed., (2013) Italian Historical Rural Landscapes. Springer, Dordrecht, Netherlands

ICOMOS n. 1390 rev– Vineyard Landscape of Langhe-Roero and Monferrato

Objectives

- Address methodological issues and case studies with the purpose of providing students in the Master’s

program with the essential toolbox to research on sources and methods of the historical approach to the study of

terroir and individual vineyard landscapes

- Document the geographical and environmental variety of vine-growing historical systems, what remains

of this heritage, the problems of its active conservation

- Invite students to do fieldwork, interact with producers, explore sources for the history of individual

vineyards, detect changes over time in landscapes, practices and products

- Relate to the study trips intended as laboratories for field observation and reflection on: 1. present

winegrowing practices with different interaction with the land; 2. relationship of present practices with the

archaeological and historical-environmental heritage

Additional Information

Students are invited to design - during the course - a research work focused on the geography of terroir, e.g.:

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- identify present management practices in different vineyards of the Barolo area and the different

interactions with local resources (vegetation, water, etc.)

- evaluate the relationship with the local archaeological and historical-environmental heritage: farmhouse

(“cascine”), castles, ciabots, old trees and hedges, chestnut poles, pre-phylloxera vines, etc.

Course Name: Entomology and Vineyard Safeguarding


a) Lecturer’s name and surname: Ilaria Pertot


c) Office hours for students (if applicable): na

d) Affiliation (Institution, company, organization): Fondazione Edmund Mach

Objectives

The general objective is to provide a framework that students can use in their profession to best approach

grapevine disease and pest management.

Specific objectives include:

- To introduce students to the basic principles and concepts of grapevine protection. To familiarize students

with the basic vocabulary of plant protection and grapevine disease and pest management.

- To present the major groups of grapevine pests and diseases (phytopathogens, phytophagous insects,

mites and nematodes), the symptoms they cause and their biological cycle.

- To teach how to recognize the symptoms of the five main pests and pathogens of grapevine.

- To illustrate the major tools to protect grape against pest and pathogens, including the existing regulation

on plant protection products, integrated pest management and organic production. A special section will be

devoted to illustrate alternatives to synthetic chemical pesticides.

- To analyze the relevant EU legislation on pesticides, integrated pest management and organic production.

- To illustrate the repercussion of plant protection on the wine image and on consumers, especially

discussion the issue chemical residues in wine.

At the end of the course the student should be able to understand the concept of grapevine protection and main

pests and diseases, know the relevant EU and US legislation on plant protection including residues in wine, be able

to elaborate a basic grapevine protection program, critically read the relevant technical and scientific literature on

the subject.


The students should preferably read the two documents before the starting of the course. ‘A critical review of

plant protection tools for reducing pesticide use on grapevine and new perspectives for the implementation of

IPM in viticulture? Provides and overview of the tools that can be used in IPM of grapevine and ‘Wine Drinkers

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Face Little Danger from Pesticides, but Winegrowers Do’ will be used as exercise to critically analyses information

on the subject. The three regulations (Reg. 1107, Reg. 834 and dir. 128) will be used in an exercise during the

course therefore students do not need to read them before the course.

Contents

1. Sequence of topics (the presented program can be approximate; minor changes can be made later)

• Basic principles of grapevine protection and definitions

• Main pests and pathogens: biological cycle, symptoms

• Definition of integrated pest management, organic production, biodynamic production and relevant

legislation on pesticides

• Main groups of tools to be used in integrated grape protection

• Basic rules for the implementation of a plant protection program

• Impact of the pesticides used in grape protection on health and environments including the issue of

maximum residue levels in wine and environmental indicators.


• Frontal lessons

• One exercise to learn how recognize disease symptoms and pests

• One exercise to learn how to read and interpret the regulation of the registration of plant protection

products (Reg. 1107), organic production (Reg. 834) and the directive on the sustainable use of pesticides (Dir.

128)

• One exercise to learn how to interpret the relevant legislation on pesticides

• One exercise on the European pesticide database

• Team work to build a basic plant protection program

Course Name: Vine Physiology and Pruning

Prof. Ulrich Fischer

Theory:

Vine physiology relevant to pruning

Different trellising systems

Introduction to pruning of vines

Gentle pruning system Simonit & Sirch

Special pruning techniques

______________________________________________________________________________

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Practice @ Ceretto Winery (Alba):

Bus transfer to Vineyard of Ceretto

Meeting viticulturist Davide Pellizzari

Pruning in the Piemonte – Guyot and Cordone Speronato

Practical pruning in groups of two

Meeting with Alessandro Ceretto on a glass of wine in the winery – Viticulture

and Wine in the Langhe

Reading material:

You will find on the black board www.unisg.blackboard.com

The following material:

The general introduction to pruning from the excellent text book Wine Science of Ron Jackson. This

gives you an overview, but is written in a rather scientific jargon.

I provide as well the very specific handbook for pruning, which is written for practical applications and

less demanding. So please prepare by reading Chapter 1 General Principles of Grapevine Pruning and

Physiology and Chapter 2 General Principles of Grapevine Pruning and Training.

If you want to go deeper the other Chapters refer to specific training systems (Chp 3) pruning and

diseases (Chp 4) pruning at bud break (Chp. 5) and technical equipment of pruning (Chp.6).

I will attach also already an unfinished (German English) lecture and a German textbook on pruning.

For the practical training we will provide scissors to do the pruning. Please choose warm cloth, gloves

and shoes for the training and prepare even for rain.

Please organize some sandwiches and other food for the lunch in the vineyards or in case of bad weather in the winery.

Course Name: Biodynamic Viticulture and Soil Management


a) Lecturer’s name and surname: Stefano Pescarmona



d) Affiliation (Institution, company, organization): agroecologist and winegrower at Podere Magia

Objectives

The course addresses the issue of sustainability spread across the analysis of ecological and soil principles that

govern the vineyard ecosystem.

http://www.unisg.blackboard.com/

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The different methods of cultivation of the vineyard and winemaking, with a focus on biodynamic method, will

be addressed from a theoretical and practical point of view.

The module provides field exercise of soil fertility analysis


S. Diver, Biodynamic Farming and Preparations, ATTRA, 1999

An overview of the biodynamic sector, International Journal of Wine Research, 2017:9

Content

PROGRAM

Organic and Biodynamic Viticulture

Agriculture, Ecology and Sustainability (History and principles)

Organic and Biodynamic Viticulture. (History, Fundamentals, Principles and Techniques)

Elements of pedology and sustainable soil management

Biodynamic Technical Insight. Critical overview towards science and farm. Final Debate

Field experience in Ceretto’s Vineyards. (Soil Analysis, Biodynamic Preparations and Technologies)

Natural, organic and biodynamic Wine

Soil analysis and field observation

TEACHING METHOD

Lessons, exercise and field trip

There is no evaluation for this class

Course Name: Sensory Analysis of Wine


a) Lecturer’s name and surname: Luisa Torri


c) Office hours for students (if applicable): Wednesday from 4.45 pm to 6.00 pm

d) Affiliation (Institution, company, organization): University of Gastronomic Sciences


Course Content:


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The perception of the appearance, odor, flavour and mouthfeel in wines

Introduction to the wine aroma wheel.

Sensory methods for wine evaluation (descriptive analysis, time-intensity, Temporal Dominance of Sensations,

perceptual maps)

Wine defects

Consumers’ perception and preferences of wines.

Evaluation of physical standards to memorize the aromas commonly perceivable in white wines.

White wine evaluation and description of their flavours.

Evaluation of physical standards to memorize the aromas commonly perceivable in red wines.

Red wine evaluation and description of their flavours.


The course will be structured in a sequence of alternated lessons and laboratory exercises:

-Theoretical lessons (6 hours);

-Practice at the laboratory of Sensory Analysis (tasting and experiencing the main sensory tests) (6 hours).


Lessons: The material relating to the lessons will be made available to the students in advance on BlackBoard.

Special teaching material has been developed for this course which corresponds to the slides provided by the

teacher. (Students are asked to download or print the material that lecturers will used in the classroom in advance,

so as to facilitate note-taking).

Exercises: the teacher will provide the material used during the laboratory exercises.

Suggested readings:

- Monteleone, E. Sensory methods for product development and their application in the alcoholic beverage

industry. In: Piggott J. (ed.), Alcoholic beverages - Sensory evaluation and conusmer research. Oxford: Woohead

Publishing, 2012.

- Mac Fie, H.J.H., Piggott, J. Preference Mapping. Principles and potential applications to alcoholic beverages. In:

Piggott J. (ed.), Alcoholic beverages - Sensory evaluation and conusmer research. Oxford: Woohead Publishing,

2012.

Further readings:

-Ronald S. Jackson. Wine Tasting. A professional handbook. Second edition. London: Academic Press, 2009.

- Relevant scientific articles will be provided by the teachers in advance on BlackBoard.

Objectives

The course is aimed:

- To introduce students to the sensory methods applied to wine evaluation;

- To explain how manage basic sensory wine tastings;

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- To promote the memorization and description of the aromas perceivable in wine;

- To learn how to interpret data from report analysis or results from the scientific literature.

Course Name: The Anthropology of Wine


a) Lecturers names and surnames: Pietro Stara



d) Affiliation (Institution, company, organization):

a) Lecturers names and surnames: Michele Fontefrancesco


c) Office hours for students (if applicable): (Fontefrancesco) Mon. & Wed. 12-2 PM

d) Affiliation (Institution, company, organization): University of Gastronomic Sciences

Objectives

Wine is an interesting object for anthropological analysis that sheds light on the cultural relationship between

consumers and producers, market and local communities. Wine is of wide-ranging anthropological interest

because, in drinking (just like in eating), humans incorporate into our bodies the products of nature transformed

into culture.

This course aims to familiarize students with the history, theory and practice of ethnography as a method of social

science research. Ethnographers typically gather participant observations, necessitating direct engagement with

the world (the wine world in your case) they are studying. This session will introduce the concept of fieldwork and

examine how to gain access and rapport in the field. It will discuss the advantages / disadvantages of the “insider”

and “outsider” perspectives. Reflexivity (the relationship a researches shares with the investigated world) is a central

element of ethnographic work: How do I present myself and my research in fieldwork setting? How do I manage

relationships with informants and gatekeepers? What are some of the risks and ethical challenges I might face

while doing fieldwork? Non longer we can assume that anthropologist and their audiences live in

compartmentalized worlds; nor can we assume that our research is grounded in a specific place and time.

The module presents the fundamental anthropological theories and research used to analyse wine and wine culture.

Building on it, the lectures investigate the link between wine culture and local territories, starting from an

anthropological analysis of taste and gastronomic experience.

In this context, wine is read considering contemporary processes of heritagization and branding of local culture

and terroir. The lectures will discuss those concepts and the relationship between consumers, producers and local

communities in light of contemporary anthropological debate.

A special focus will be on wine culture and production in the Southern Piedmont presenting particular traits of

local folklore and the recent recognition of this area as a UNESCO World Heritage Site.


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Readings:

Required

• Barbera F., & Audifredi S., 2012, In Pursuit of Quality. The Institutional Change of Wine Production

Market in Piedmont, in Sociologia Ruralis, 52, pp.311-331.

• Bourdieu P., 1984, Distinctions. A Social Critique of the Judgment of Taste, Cambridge MA, Harvard

University Press: pp. 466-484.

• Demossier M., 2011, Beyond terroir: territorial construction, hegemonic discourses, and French wine

culture, in Journal of the Royal Anthropological Institute, 17, pp. 685-705.

• Fontefrancesco M. F., 2012, Crafting the local: GIs, jewelry and transformations in Valenza, Italy, in Social

Analysis, 56, pp. 89-107

• Grimaldi P, 2008, The Mighty Mother’s Bones. A Discussion of Two Anthropomorphic Vineyard Stones

Discovered in the Langhe, in Scienze Gastronomiche. Il piacere di pensare il cibo, 4, pp. 17-29

Suggested

• Barth R, 2008, Toward a Psychosociology of Contemporary Food Consumption, in Couihan C., & Van

Estrik P. (editors), Food and Culture. A Reader. II Ed., New York – Oxford, Routledge, 28-35

• Barthes, R. 1967: Elements of semiology. London: Cape.

• Barthes, R. 1972: Wine and milk in Mythologies. London: Cape, 58-61.

• Black R. and Ulin R. 2013, Wine and culture. Vineyard to glass. London, New York: Bloomsbury

Academic

• Bourdieu, P. 1984: Distinction: a social critique of the judgement of taste. London: Routledge & Kegan

Paul.

• Fabian J., 2002: Time and the Other: How Anthropology Makes Its Object, Columbia University Press

Grimaldi P., 1993, Il calendario rituale contadino. Il tempo della festa e del lavoro fra tradizione e complessità

sociale, Milano, Franco Angeli, pp. 29-123, English Summary.

• Le Breton D., 2017: Sensing the World: An Anthropology of the Senses, Bloomsbury Publishing PLC,

London, New York, Sydney and Delhi

• Mead M., 2008, The Problem of Changing Food Habits, in Couihan C., & Van Estrik P. (editors), Food

and Culture. A Reader. II Ed., New York – Oxford, Routledge, 17-27

• Parker T., 2015: Tasting French Terroir: The History of an Idea (California Studies in Food and Culture),

University of California Press,

• Portelli A., “What Makes Oral History Different?”

• Ulin R., 1995, Invention and representation as Cultural Capital: Southwest French Winegrowing History,

in American Anthropologist, 97, pp. 519-527.

Contents

Program

• Definition of culture by Taylor. This is the first definition of culture that has been handed down to us by

an anthropologist.

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• Quotes on culture.

• Problem of understanding. Cultural differences sometimes lead to difficulties of understanding

• Taste and identity held Stereotypes The form and content of food and drink are powerful markers of

identity .

• There are also some anthropologists and sociologists, in particular, who have a negative view of the

concept of culture. The sceptical discourse on culture

• Taste and flavor

• EPISTEMOLOGY and the Humoral theory (deduction)

• The raw and the cooked

• Taste of the world To define a culture we commonly speak of its vision of the world, or “world view,”

giving sight a sensory primacy, but we could just as easily evoke a taste of the world, insofar as food categories also

order the world in their own way, shape, that is, our taste for life.

• What is ethnography? Iterative -inductive research

• Anthropology and Ethnographic Practice

• Food in Society. Roland Barthes -Denotation, Connotation, Myth - Coevalness

• Putting ethnographic writing in context

• The cultural range of flavor

• Sources - Eyewitnessing The Uses of Images as Historical Evidence

• Oral history an photography.

• Sources - Oral history Tropes

• Wine and perception

• Wine and cultural change

• Territory, wine culture and local brandization

• Traditional Wine Culture and World Heritage in Southern Piedmont

Teaching method

Anthropology of Wine is centered on a research project chosen by each student with the aid of the lecturers. With

this in mind strategies involving interviewing, hypothesis testing, field trips, ethnographic film viewing, and

Internet use can be applied during the lessons.

Course Name: Sociology of Food and Wine Consumption


a) Lecturer’s name and surname: Elia A.G. Arfini; Roberta Sassatelli

b) Lecturer’s email address for students: [email protected]; [email protected]

c) Office hours for students (if applicable): by email

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d) Affiliation (Institution, company, organization): University of Milan, Department of Social and Political

Sciences

Objectives

The aim of the module is to provide the main tools to think about food and wine the experience of food and wine

consumption, as objects embedded in the social space and as cultural practices. We will consider the specificity of

modern consumer societies and explore the main theories about consumption and taste within sociology. Particular

attention will be paid to cultural economies, the aestheticization of food and wine consumption, and to the

construction of quality and of symbolic surplus in the social space of food. We will discuss issues related to both

the production side and to that of consumption considering the global/local dialectic and McDonaldization as well

as alternative consumption initiatives, sustainability and fair trade. Normative initiatives such as branding and the

construction of terroir, will be analysed as cultural objects, rather than as institutional mechanisms of certification.

In fact, we will argue that food consumption is an increasingly active arena for the refinement of taste, distinction,

and for the exercise of ethical and political agency of consumers. Main objectives of the class include:

Understanding food and wine consumption as a structuring actor of social organization; acquiring knowledge of

the transformation of foodscapes in late modernity; understanding economies of quality in food and wine

(reflexive) consumption.


Compulsory Reading to be completed before start of class:

Sassatelli, R. (2007) Consumer Culture. History, Theory and Politics, Sage, London; chapter 5

Students are invited to contact the instructor to receive bespoke reading suggestions.

Choose one paper from the list below you will critically discuss in class in the final workshop through teamwork

Barbera F and Audifredi S. (2012) In pursuit of quality. The institutional change of wine production market in

Piedmont. Sociologia Ruralis 52(3):311–331.

Barham E (2003) Translating terroir: the global challenge of French AOC labeling. Journal of Rural Studies (19)1:

127-138.

Bowen S and Zapata AV (2009) Geographical Indications, terroir, and socioeconomic and ecological sustainability:

The Case of Tequila. Journal of Rural Studies 25 (1):108–119.

Callon M, Méadel C and Rabeharisoa V (2002) The economy of qualities. Economy and Society

31(2):194–217.

Crenn C and Téchoueyres I (2007) Local heritage to singularize a wine terroir: the example of Pays Foyen (Gironde,

France) Anthropology of food [Online].

Demossier M (2011) Beyond terroir: territorial construction, hegemonic discourses, and French wine culture.

Journal of the Royal Anthropological Institute 17(4): 685-705

DeSoucey M (2010) Gastronationalism: food traditions and authenticity politics in the European Union. American

Sociological Review 75(3): 432–55.

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Domaneschi (2012) Food social practices: Theory of practice and the new battlefield of food quality. Journal of

Consumer Culture 12(3):306–322.

Feagan R (2007) The place of food: mapping out the ‘local’ in local food systems. Progress in Human Geography

31(1): 23-42

Fischler C (1979) Gastro-nomie et gastro-anomie. Communications 31:189-210.

Fourcade, Marion, (2012) The Vile and the Noble, The Sociological Quarterly, 53.4, pp. 524-545.

Goodman D (2003) The quality turn and alternative food practices. Reflections and agenda. Journal of Rural

Studies 19(1):1-7.

Halkier B, Holm L ,Domingues M, Magaudda P, Nelsen A and Terragni L (2007) Trusting, complex, quality

conscious or unprotected? Constructing the food consumer in different European national contexts. Journal of

Consumer Culture 7(3): 379–402.

Mandelkern IA (2013) Does the Foodie have a Soul?. Gastronomica: The Journal of Food and Culture 13(2):1-2

Miele M and Murdoch J (2002) The practical aesthetics of traditional cuisines: Slow Food in Tuscany. Sociologia

Ruralis 42(4): 312–328.

Johnston J, Szabo M and Rodney A (2011) Good food, good people: understanding the cultural repertoire of

ethical eating. Journal of Consumer Culture 11(3): 293-318.

Pratt J (2007) Food values. The local and the authentic. Critique of Anthropology 27(3): 285-300.

Sassatelli, R. (ed) (2019) Italians and Food, Basingstoke, Palgrave (any chapter except introduction)

Sassatelli R. and Davolio F (2010) Consumption, pleasure and politics. Slow Food and the politico-aesthetic

problematization of food. Journal of Consumer Culture 10(2) :1–31.

Sassatelli R and Scott A (2001) Trust regimes, wider markets, novel foods. European Societies (3)2:211-42.

Vanhonacker F, et al. (2010) How European consumers define the concept of traditional food: evidence from a

survey in six countries. Agribusiness 26(4):453-476

Warde A, Wright D and Gayo-Cal M (2007) Understanding cultural omnivorousness: or, the myth of the cultural

omnivore. Cultural Sociology 1(2):143–164.

Welz G (2013) Contested Origins: Food Heritage and the European Union’s Quality Label Program. Food, Culture

and Society: An International Journal of Multidisciplinary Research 16(2):265-279

Richard R. Wilk, "Real Belizean Food": Building Local Identity in the Transnational Caribbean American

Anthropologist, New Series, Vol. 101, No. 2. (Jun., 1999), pp. 244-255.

Wikström S., Jönsson H. and L’Espoir Decosta P (2014) A clash of modernities: Developing a new value-based

framework to understand the mismatch between production and consumption. Journal of Consumer Culture, on

line preprint first published on April 4, 2014

Contents

The unit introduces the main concepts in the history and sociology of consumption, with particular attention to

food issues and taste. It thereby focuses on the sociology of taste and gets into some detail into Bourdieu’s

Distinction where his theory of habitus is developed in relation to cultural consumption and food. It finally

introduces key topics in the sociology of food today, addressing the issue of globalization and dealing with

McDonaldization and its limits and with issues of localization and globalization. It also focuses on the

entanglement of food and territory, considering both the cultural construction of National authenticities and the

29

embracement of cultural hybridization; and finished off with a few considerations on Foodism, Quality Food

Circuit and Eco-gastronomy as well as Ethical and Critical Consumption.

The method of teaching is lessons and workshops that will require the active participation of students.

Assessment is 100% active participation in class and workshops.

Course Name: History of Art in Wine Producing Areas


a) Lecturer’s name and surname: Armando Castagno


c) Office hours for students (if applicable): by email

d) Affiliation (Institution, company, organization): -

Objectives

The aim of this module is to provide the students with tools to better understand the evolution of Italian culture

through the centuries and therefore to consider Italian wine from a point of view which take account of the artistic

evolution, as a fundamental aspect of Italian culture.

Every lesson being closed by a guided tasting of two wines, chosen in order to represent a total of 10 different

Italian terroirs, another aim of the program is to complement the students’ knowledge of Italian oenography.

And finally, given the number and the importance of terms which are used both in art and in wine telling, the goal

of the module is to get what exactly an Italian wine producer or critic “sees” when he talks or writes about a

“balanced” wine, a “powerful” one, a “harmonic” one, and so on.

Contents

In five lessons of three hours each, we will discuss the development of Italian Renaissance culture until the birth

of the Barocco era, from before the half of the XV century to after the half of the XVII.

To do so, we will move from the life and work of Masters like Piero della Francesca, Leonardo da Vinci, Raffaello,

Michelangelo and Caravaggio, to land to a better conscience of what aestethic concepts like “balance”,

“experimentation”, “harmony”, “power” and “feeling” mean, in art as in wine.

A guided tasting of two wines, chosen in order to better investigate the subject of each lesson but also to study ten

different and interesting Italian terroirs, will close every session.

Given the level of attention required to face such a challenging program, it will be kindly requested the students

not to use notebooks or smartphones during the lessons.

30

Course Name: Philosophy of Wine


a) Lecturer’s name and surname: Nicola Perullo


c) Office hours for students (if applicable): by appointment



Abstract

Philosophy has addressed win very often addressed because of different reasons. One can draw a distinction

between two different approaches of philosophy towards wine: an ancient and a modern one. In this course, we

will describe the main features and consequences of these differences.

Course Content


- Introduction: what is this course about? Few words about philosophy according to my view

- The philosophy of wine: ancient approach (symposium, conviviality, inebriation)

- The philosophy of wine: modern approach (sensory qualities, objectivation, theory of constituents)

- The rise of the modern talking about wine

- Tastes, tasting, quality, value

- Creativity of perception and the relational model of knowledge: from knowing about to knowing with

2. Teaching method:

Frontal lessons, discussions, pps presentations, tasting exercises.


N. Perullo, Wineworld. New essays on Wine, Taste, Philosophy, and Aesthetics, Rosenberg & Sellier 2013

N. Perullo, Epistenology (PDF draft)

R. Scruton, I drink therefore I am, Bloomsbury, 2009

Questions of Taste. Wine and Philosophy, ed. by B. Smith, Signal Books, 2007

Objectives

The goals of the course are the following:

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1. Enriching the student’s perspective on the cultural complexities and philosophical depth of wine, intended

not just a “commodity object” but also as an artifact, whom rules of production and appreciation go parallel in

history and change accordingly.

2. Offering some new approaches to wine quality and appreciation, stemming from the relational paradigm

of knowledge. This new approaches may help in developing a more profound way of communicating wine in

different work contexts.

Course Name: Enojournalism and Wine Blogging


e) Lecturer’s name and surname: Jeremy Parzen

f) Lecturer’s email address for students: [email protected]

g) Office hours for students (if applicable): N/A

h) Affiliation (Institution, company, organization): N/A

Seminar topics will include: Abbreviated history of wine journalism from post-World War II to the present;

abbreviated overview of the wine blog and social media era; abbreviated overview of the natural wine movement;

review of trends in wine journalism and blogging over the last 10 years; review of leading wine writers,

journalists, bloggers, and influencers; discussion of “what is a blog” and how does blogging diverge or align with

classical wine writing; the future and the post-Parker/post-Natural era.

Requirements/Exams

Attendance, participation in class discussion and break-out sessions, no exam.

Course Name: Wine Journalism and Guides


a) Richard Baudains

b) [email protected]

c) n/a

d) The British School of Friuli-Venezia Giulia/Decanter Magazine


Abstract

On this course we will aim to combine study of the role and context of contemporary wine writing in various

media with the development of the practical skills of editing and writing.

Course Content

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Syllabus Area: Wine Journalism

These sessions will begin by identifying readerships and then go on to examine the content, style and register of

wine journalism which addresses their needs. Specific topics:

• Who reads about wine? Identifying target readerships

• Roles of the wine writer. Copy writing and journalism compared

• Defining written style. Convention and creativity

• Ethics of wine writing

Syllabus Area: Wine Guides

• Functions of published wine guides

• Analysis of the structure and content of selected Italian wine guides

• Scoring and ranking systems

• Writing producer profiles

• Writing tasting notes

Lesson Format

We will be doing these sessions in interactive workshop mode. I will be asking you to do practical discussion and

problem solving tasks in pairs and small groups. Please bring ample supplies of note paper.


I will be bringing all the teaching materials to the lessons. There are no reference texts for these sessions

Objectives

General Aims

To raise awareness of fundamental issues in wine journalism

To encourage a critical, analytical approach to published wine guides

Specific Outcomes

You will:

• plan and write a producer profile for a wine guide

• write a series of effective tasting notes

• produce a page plan for an Italian wine guide


There is no required reading for this course, but I strongly recommend that you familiarize yourselves with a

selection of the following guides and magazines:

• Slow Wine (English edition)

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• Gambero Rosso, Italian Wines (English edition)

• Decanter Magazine (UK)

• Wine Spectator (USA)

• Wine Enthusiast (USA)

• Wine Business Monthly (USA)

Additional Information

Looking forward to meeting you all.

STREAM: WINE MARKETING AND STRATEGY

Course Name: Competitive Strategy & Entrepreneurship [MA0396]

Carmine Garzia, [email protected]

Cinzia Parolini, [email protected]

The course provides an introduction to strategic management and business planning with a specific focus on the

food industry. The aim of the course is to provide participants with tools that can be applied to the analysis of real

business situations and to the implementation of strategic initiatives (new business or existing business renewal).

The course in dedicated to the illustration of the main analytical frameworks for strategic analysis applied to food

industry and food firms.

Methodology

The course has a strong empirical approach, based on case discussion and in-class group assignments. In the

second part of the course computer based simulations and exercises will be run.

Because the course is very interactive we suggest to read and bring in class the paper version of cases and relevant

support material (indicated by the teacher).

Grading

Participants are evaluated on a final essay (take home, single student work). Deadline for the exam will be

communicated on the first class (and posted on line).

Participants have the possibility to take up to 3 bonus points (to be added the final written exam grade) thanks to

in-class (group) assignments. Only students that will be present at the specific group work will be eligible for the

bonus points.

Support material

Readings and cases will be distributed on-line through the e-learning.

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Use of laptops and electronic devices

Laptop and tablet usage is permitted during academic sessions to take notes and is necessary to complete in-class

assignments. We require to bring your laptop with you to all classes.

During the course we will use for in class assignments Power Point and Microsoft Excel. For Microsoft Excel

ideally version 2016, or at least 2013, on Windows computers. Mac users should have a version that allows to run

macros. Version 2016 is definitely compatible, version 2011 should be able to run macros, but could create

problems because of a different interface. Version 2016 in English for Windows will be used by the instructor for

demonstrations and exercises.

Internet access is NOT permitted during academic sessions unless otherwise stated by the respective professor

and/or staff. Use of other personal communication devices, such as cell phones, is considered unprofessional and

is not permitted during academic sessions. ANY e-devices (cell phones, PDAs, iPhones, iPads, other texting

devices, laptops, iPods) must be completely turned off during class time. Upon request, you must comply and put

your device on the table in off-mode and FACE DOWN. You might also be asked to deposit your devices in a

designated area in the classroom.

CLASS PLAN

First part. Advanced strategic analysis. Prof. Carmine Garzia

Date Topic Case/in class activities

1 April, 9

9.30-12.45

Entry Barriers and Industry Analysis

The Wine Industry

2 April, 15

9.30-12.45

Strategic Positioning

Michel et Augustin

In class assignment

3 April, 16

9.30-12.45

Strategic Innovation

Nespresso

In class assignment

4 April 28

13.45-17.00

How to find a business opportunity and to develop

a business idea

Market Analysis

5 April, 29

9.30-12.45

Gathering data and Sales Forecasting

The use of Pivot Tables to analyze datasets

Wine Wars

In class assignment

6 April, 29

13.45-17.00

Gathering data and Sales Forecasting

The use of Google Trends to analyze markets

Simulation models and Data Tables on Excel

Lisa Case

In class assignment

SUPPORT MATERIALS

Readings and cases will be distributed on-line through the course folder.

Part 1

Markides, C. Six Principles of Breakthrough Strategy, Business Strategy Review, 1999, Volume 10 Issue 2, pp 1-10) Porter, M. E., The Five Competitive Forces that Shape Strategy, Harvard Business Review, January 2008 Porter, M. E., What is Strategy? Harvard Business Review, November/December 1996.

35

Part 2

C. Parolini, Becoming an Entrepreneur - Excerpt Chapters 1, 2, 3, 8

Course Name: Marketing [MA0392]


a) Lecturer’s name and surname: Katia Premazzi


c) Office hours for students (if applicable): by appointment (via e-mail)

d) Affiliation (Institution, company, organization): SDA Bocconi School of Management, Milano


Abstract

The course follows the typical steps of the marketing management process, with a focus (mainly through examples) on food & beverage industry.

Course Content

1. Program

The course covers the following topics:

• The marketing process

• Marketing analysis

• Strategic marketing

• Marketing operations: the P’s of the marketing mix

• Product and Branding.

• Pricing (hints) and Communication (hints)

• Distribution

• Products, services and experiences (hints)

• (Presentations of teamworks)

2. Teaching method:

Lessons, case discussions, teamwork

3. Criteria, rules and procedures for the exam

The course grade is 100% based on a project on an assigned topic students have to prepare in teams of 4-5 persons.

The output of the project is going to be a Power Point file (with eventual annexes admitted, such as Excel files, sets of pictures or videos).


The lessons will be mainly based on slides, complemented by some reading materials and cases.

The lesson slides will be uploaded after the lecture.

The case will be made available in due advance.

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Objectives

The course is structured around the marketing approach, with a focus (mainly through examples) on food & beverage industry.

Following the typical steps of the marketing process, students will learn how to analyze the marketing environment to find market opportunities, how to define a proper marketing strategy and related marketing mix (the so-called P’s).

At the end of the course, students will be familiar with all the concepts needed to prepare a marketing plan.

Students, organized in teams, besides attending classes, will have to run a project on an assigned industry and topic, in order to master the theoretical frameworks and concepts seen in class.


The readings to prepared before a class (e.g. case) will be communicated, with adequate notice, during the course.

Students, organized in teams, will have to run a project on an assigned topic, in parallel to the course.

Course Name: Wine Marketing [MA0481]


a) Lecturer’s name and surname: Slawka G. Scarso





Abstract

The Wine Marketing module will provide students with the foundations that will help them understand the current wine marketing and the marketing strategies adopted by small and large wineries in Italy and abroad. Starting with the application of the classic marketing mix to the wine industry, it will then focus on common web marketing strategies and on hospitality in the wine industry. Throughout the course, case studies and exercises will be provided to help students get a concrete grasp of the topic.

Course Content

Program

Wine marketing strategies (4 hours): we will see how the principles of marketing are applied to wine as a product, starting from highlights from the wine market and the analysis of consumer behavior towards wine consumption. We will then see how the marketing mix (product, price, place, promotion) is applied to wine.

Online marketing strategies for wine (8 hours): we will discuss how online marketing can be used by both small and large wineries to promote their activity. Starting from the website as a point of reference we will then analyse the use of social media marketing both to create a relationship with the consumer and to understand consumers better through insights. In particular, we will focus on Facebook, Instagram, Twitter and Linked. We will introduce the use of online advertising and see how to structure a content strategy for a winery.

Wine tourism marketing (4 hours): during this last part we analyse the wine industry’s potential for hospitality, starting with an overview of customer’s expectations, the customer’s decision-making process, and then analysing how to structure the hospitality offer.

Teaching method:

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Lessons will include both a lecture and, depending on the part of the course, one or more exercises or team-work activities such as creating a form to collect data from winery tourists. Students will also be given two papers to read before the beginning of the module. These will be discussed in class and will also be the topic of part of the exam. During the course, case studies will also be analysed with concrete examples of marketing applied by wineries in Italy and abroad.

Exam

At the end of the course, students will have to pass a written exam. The exam will include both multiple choice questions and open questions and will be based both on the topics covered in class, and on two papers which the students will be assigned to read in the weeks prior to the beginning of the course.


Marketing del Vino, Slawka G. Scarso, Edizioni LSWR, 2017

Objectives

As mentioned above, the course will be divided into three parts: wine marketing strategies, online marketing strategies for wine and wine tourism marketing.

Throughout the lessons, practical examples from small and large wineries from Italy and abroad will be given to the students. Students will also be asked to work in groups, during the lessons, in small workshops that will help them in the development of those soft skills that can make a difference in a winery. Examples of activities include: how to create a form to collect data from wine tourists, create the copy for an online campaign from a winery, based on a brief given during the class.


Students will be given two papers to read in the weeks prior to the beginning of the course. Part of the exam will be based on the content of these two papers.

Course Name: Numbers of Wine [MA0482]


a) Lecturer’s name and surname: Marco Baccaglio



d) Affiliation (Institution, company, organization): inumeridelvino.it


Abstract

The seminar addresses the structure of the wine sector, with a focus on the main quantitative definitions of production, consumption and international trade of wine, with key trends and potential future evolution. On top of that, we will discuss the different business models of the wine industry, the key players in the sector, both in Italy and worldwide, their plans and strategies. Finally, we will build a simple model to assess the explicit and implicit costs of a bottle of wine, to tie it with their market price.

Course Content


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Global wine production and consumption statistics

Key wine producing and consuming countries and their industry structure

World trade of wine

Key markets

Detailed structure of wine production of different countries. By region and by grapes.

Detailed discussion of Italian wine production by region, grapes and DOC data.

Consumption trends in the wine industry by age

Key brands in the wine business

The business models in wine

Key players in the Italian and international wine business, their strategies and features

Profitability and return of the wine business. How to understand a financial report

The cost of wine. Key drivers.

Taxation of wine and spirits

Wine as an investment


12 hours lessons with powerpoint slides and open discussion


Powerpoint presentation with all data to be commented will be made available in electronic format

Students can access all contents on www.inumeridelvino.it.

Objectives

The objective is to provide students with instruments to understand the size of the wine sector, the key variables involved and how many different ways there are to set up a wine business. A detailed review of the wine producing countries and (Italian) regions will then help them to understand the key drivers and competitive advantages of different products in different areas.

STREAM: WINE LANGUAGES AND PERCEPTION

Course Name: Epistenology: Knowing the Self with Wine (Exercises for New Approches

to Wine) [MA0489]


a) Professor Nicola Perullo

b) Professor email: [email protected]

c) Office hours for students (if applicable): by appointment

d) Affiliation (Institution, company, organization): UniSg

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Objectives

The course aims

a) To provide instruments for critical discussion about wineworld relevant topic (i. e.: naturality, authenticity,

terroir)

b) To propose a different approach to wine appreciation, based on an original perspective that moves away

from the classic subject/object paradigm (wine is consider to be an object) to a relational paradigm (wine is

consider to be a “person”).

c) To practice with the students the above different approach also in terms of new possibilities for wine

language and communication.


N. Perullo, Epistenology

I. Legeron, Natural wines: an introduction

Contents

1.Sequence of topics

a. Optic and haptic taste and the creative possibilities of perception

b. How to communicate: making life with wines

c. Exercises of writing and expressing through/with wines.

2. Every lesson combines theory, practice and discussion.

3. Exam will be a written text of 500 words.

Course Name: Epistenology: Knowing the Self with Wine (Polyglossia and

Dissemination of Words) [MA0489]


a) Lecturer’s name and surname: Emanuele Giannone


c) Office hours for students (if applicable): -



Abstract

In wine speech the attempt to straiten the meaning of words marks the distinctive sign of coteries rather than

linguistic democracy. Furthermore, it is doomed to failure: meaning is produced and refined by the interaction of

multiple discourses and environmental factors, i.e. by contexts, rather than a systematized glossary serving a limited

40

field of definition. Contexts are intrinsically polyglot, where polyglossia is both the coexistence and interaction of

multiple languages in all discourses (including wine speech) and a critically needed capability in order to prompt a

plenitude of meanings instead of chasing the dream - or nightmare - of the one and only, univocal, unequivocal

meaning.

Course Content

- Introduction/1: MISSION: What are you here for?

- Introduction/2: IN VINO V(x)?

- WORDS IN PROGRESS: how wine glossary and speech progress (and regress).

- ALIBIS: tradition and rearguard, vanguard and vogue.

- POLYGLOSSIA - FIND YOUR WORDS: introduction to the exercise;

- Exercise: Find your Words.

Teaching method: lesson, discussion, .pps presentation, exercise (tasting and writing).

Criteria, rules and procedures for the exam: the workshop’s result will be summarized in a ludus - not an exam -

on contextual and relational language and modern lyric poetry applied to wine speech.


Workshop presentation (to be uploaded 2-4 weeks prior to the workshop).

Recommended readings:

N. Perullo: Taste as Experience, Columbia University Press, 2016.

N. Perullo: EpisteNology, in https://www.academia.edu/17623879/EpisteNology.

R. Norman: Sense & Semblance. An Anatomy of Superficiality in Modern Society (chapters 1-3), Founthill 2007.

An extended bibliography will be provided upon request for further and individual reading.

Objectives

First goal of the workshop is to challenge the common sense that a wine language as commonly purported -

objective, reliable, completely expressive - exists. A uniform and shared wine language is a contradiction in terms.

This first goal will be pursued starting from the mission statement by the lecturer and ensuing investigations and

discussions with the students, coming to completion in the first work session (individual and in team, tasting and

composition).

Second goal of the workshop is an intuitive insight into virtual countlessness of wine languages: wine and its

context give rise to one language. Wine language appropriacy is asymptotical to polyglossia / multilingualism.

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This second goal will be approached and tested in a specific exercise on contextual and relational languages and

modern lyric poetry applied to wine speech.


Recommended: N. Perullo: EpisteNology, (see above under Reference Texts).

Course Name: Aesthetics and Wine (Wine, Aesthetics and Terroir) [MA0484]


a) Lecturer’s name and surname: Giampaolo Gravina





Abstract

This course investigates the roots of modern concepts of taste and terroir. Since wine turned into an object of

aesthetic desire, its taste keeps generating and enlivening questions: what makes a wine worth drinking? what makes

it “true to its origins”? In addition to providing an overview on some contemporary wine-writing debates, we are

going to focus on the “linguistic vocation” of wine tasting.

Course Content

Program:

Tuesday April 14th --> 4 hours from 13.45 to 17 (with a 15-minute break between 15.15 and 15.30)

Wine as a cultural “invention”.

Since its origins, wine was not just a drink. Greek and Roman legacy, convivium and conviviality: wine to cement

friendships and strengthen social bonds, becoming part of urban ordinary social life. Cistercian monks and the rise

of Burgundy wine. Wine’s identity displays its crucial relation with the specific characters of a place. Birth of

distinguished terroirs. Quality and regular wine, vin fin et vin ordinaire, individual vs generic wine. Wine and food

between pleasure and social distinction. A taste for wine begins to signal cultural refinement and savoir faire; it

requires education and training, becoming a cultural goal to achieve (and to display) socially.

Wednesday April 15th --> 4 hours from 9.30 to 12.45 (with a 15-minute break between 11 and 11.15)

Taste as an aesthetic idea.

Taste in evolution: from a mere physical sense toward a wider “capacity for discriminating”. Taste as an experience

to share and communicate. Taste as a talent to train and to develop, as an expertise to build. Taste and relations: a

critical perspective on things, people, events. The creative sense of tasting: a skill rather than a sense? Tastes to

explore and to discover, to build and to subvert; a skill to acquire and achieve, an attitude to steadily refine.

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Thursday April 16th --> 4 hours from 9.30 to 12.45 (with a 15-minute break between 11 and 11.15)

& Friday April 17th --> 2 hours from 9.30 to 11

Wine-tasting and its “linguistic vocation”: tasting tongues and tasting languages.

An overview on wine-critics history: from Mario Soldati pioneering “tasting trips” in search of genuine wines, to

the outcome of wine guides and wine scoring. Winemaking and the standardization of taste. Sommeliers and the

spread of wine-tasting classes: rise and fall of the performative model. The question of the origins and the rescue

of terroir; wine artisans in search of authenticity, naked wines and environmental sustainability. Natural wines in

need of a different vocabulary: contemporary wine-writing and the selection of new wine-keywords.

Objectives

This course investigates the roots of modern concepts of taste and terroir. Since wine turned into an object of

aesthetic desire, its taste keeps generating and enlivening questions: what makes a wine worth drinking? what does

it mean for a wine to be “true to its origins”? In addition to providing an overview on some key-steps in wine-

criticism late history, we are going to focus on the “linguistic vocation” of wine tasting. Students will gain familiarity

with some debates in contemporary wine-writing, with special attention to the controversial influence of artisan

wines “renaissance” on wine-writers work. Questions will be raised and debated in class, through lessons, wine

tastings, a suggested bibliography, narratives and experiences. At the end of the whole course (which also includes

lessons from prof. Cain Todd) students will take a written exam in order to verify the assimilation of main topics

covered.


Bibliography – useful advanced readings

1. Paul Lukacs, Inventing wine, Norton 2012

2. Terry Theise, What makes a wine worth drinking, Houghton Mifflin Harcourt 2018

3. Barry Smith (ed.), Questions of taste. The philosophy of wine, Signal 2007

4. Jamie Goode, I taste red. The science of tasting wine, University of California Press 2016

5. Cain Todd, The philosophy of wine, Routledge 2010

6. Nicola Perullo, Taste as experience. The philosophy and aesthetics of food, Columbia University Press 2016

7. Giampaolo Gravina, Camillo Favaro, Wines and vineyards of Burgundy, Artevino 2018

Specific chapters of these books will be suggested in advance of the course.

Course Name: Aesthetics and Wine (Wine, Expertise, and Quality) [MA0484]


a) Lecturer’s name and surname: Cain Todd



d) Affiliation (Institution, company, organization): Lancaster University, UK

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Abstract

This course provides an introduction to, and overview of, some philosophical issues central to the nature of expert

perception in the evaluation of wine. In addition to examining philosophical and scientific debates about the nature

and existence of expertise in taste, we shall also look briefly at the objectivity of expert evaluations of wine.

Course Content

1. Program:

Tuesday May 26th --> 4 hours from 1.45pm to 5pm (with a 15-minute break between 3.15pm and 3.30pm)

1. Introductory Lecture: science and expertise

2. Expertise and Language: description and evaluation

3. Perceptual Expertise: cognitive penetration

4. Discussion: is there such a thing as wine expertise?

Required Reading:

K. Bach ‘Knowledge, Wine and Taste’, in Smith (ed.) Questions of Taste. 21-41

Wednesday May 27th --> 3 hours from 1.45pm to 4.15pm ( with a 15-minute break between 3.15pm and

3.30pm)

1. Realism and Objectivity: wine categories

2. Expert Disagreement and Evaluative Relativism

3. Discussion: are judgements of wine objective?

Required Reading:

C. Todd ‘Expression and Objectivity in Wine’. Rivista di Estetica 51 (2012): 95-116.

Thursday May 28th --> 3 hours from 9.30am to 12pm ( with a 15-minute break between 11am and

11.15am)

1. Preference, Pleasure, and Value

2. Discussion: do experts taste the same wine as non-experts?

3. Conclusions

Required Reading:

G. Gale, ‘Who cares if you like it, this is a good wine regardless’, in Allhof (ed.) Wine and Philosophy: 172-86

2. Type of Teaching.

The teaching will consist of 35 minute presentations, with 10 minutes for questions. Each day will have one 45

minute session devoted to the discussion of the set questions listed under ‘Discussion’. These questions will relate

to the required reading for that day. Depending on the size of the group, small group discussion may be used and

very brief presentations by the groups may be given.

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The relevant material, the required readings, will be uploaded as PDF documents

Objectives

This course provides an introduction to, and overview of, some philosophical issues central to the nature of expert

perception in general, and in particular to the understanding and evaluation of wine. In addition to examining

philosophical and scientific debates about the nature and existence of expertise in taste, we shall also look briefly

at the objectivity of expert evaluations of wine. Students will gain some familiarity with contemporary debates

about the relation between perception and cognition, the role of attention, language, and pleasure in expert

perception, and the objectivity and subjectivity of evaluative judgements,

Bibliography – useful advanced reading

Specific useful chapters of these books will be given in advance of the course.

1. Cain Todd, The Philosophy of Wine (Routledge, 2010)

2. Fritz Allhof (ed.), Wine and Philosophy (Blackwell, 2008)

3. Barry Smith (ed.), Questions of Taste: the philosophy of wine (Signal, 2007)

4. Burnham and Skilleas, The Aesthetics of Wine (Blackwell, 2012)

5. Nicola Perullo, Taste as Experience. The Philosophy and Aesthetics of Food (Columbia University Press, NY,

2016).

Course Name: Wine Writing [MA0485]


a) Lecturer’s name and surname: Corby Kummer

b) Lecturer’s email address for students: na

c) Office hours for students (if applicable): na

d) Affiliation (Institution, company, organization): The Atlantic, the Aspen Institute

e) Teaching language: English.

Course Content

Students will read Adventures on the Wine Route: A Wine Buyer’s Tour of France, by Kermit Lynch, as an example

of voice, easy accessibility, but mastery of research and technique. They will also choose excerpts from writing

they find online and defend why and how they think it succeeds or fails to tell them about the production and

politics of food. They will be expected to fully contribute to class discussion and come ready to express and defend

their opinions.

45

Assessment method

Each student will write a 750-word essay to requirements distributed before the start of class. During the course

of lectures they will meet at least once with instructor to discuss how to revise the article and will submit the

revision before the end of lectures. In addition, students will choose passages from

Kermit Lynch and 500-word excerpts from internet writing and come prepared to defend their choices. Class

attendance and robust discussion participation are mandatory.


Adventures on the Wine Route: A Wine Buyer’s Tour of France, by Kermit Lynch

Objectives

To help students find their voice in writing, learn to structure short narrative articles, describe artisans and

winemakers and the wine they produce, and recognize which writers and websites they admire and how to tailor

proposals to them.


Adventures on the Wine Route: A Wine Buyer’s Tour of France, by Kermit Lynch

One article taken from the Web, either a blog or a magazine or specialist website, that resonates with a student’s

sense of how wine should—or should not—be clearly described for a non-specialist reader

Course Name: Wine, Brain and Languages [MA0486]


a) Lecturer’s name and surname: JAMIE GOODE





Abstract

This course looks to present an overview of how wine is perceived, the relationship between wine chemistry and

perception, and also the language of wine. The link between perception and language will be explored, together

with an examination of the way that words are used by professionals, asking the question: how can we describe

wines better?

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Course Content


1. The chemical composition of wine

2. Olfaction and gustation

3. Brain processing of flavor

4. Subjectivity, objectivity, knowledge and the role of expertise

5. The ‘perfect’ wine: other factors affecting perception

6. Perception to words: the language of wine

7. The ‘tasting note’: describing wines

8. How does language affect perception?

9. Sensory analysis

10. Conclusions


There will be a number of teaching methods employed, including practical sessions (wine tasting), group activities

and traditional-style lectures


Assessment will be by a series of short essays


I Taste Red: The Science of Tasting Wine

Jamie Goode

University of California Press, 2016

Objectives

The aim of this course is to explore an important and often misunderstood aspect of wine: how we perceive the

flavor of wine, and then communicate this in words. It will take a multidisciplinary approach, bringing together a

number of different fields, including psychology, physiology, neuroscience, chemistry and linguistics. There will

also be a practical component to it.

University Fee Payment Regulations

The university fee for the Master program is 16,500.00 Euros and is payable in three installments as follows:

Deposit: within 8 days of the date of online notification of admission

First installment: prior to the beginning of classes (no later than January 7, 2020)

Second installment: prior to May 22, 2020

The following is a summary of payment terms and conditions:

47

University fee Master program

Deposit 2,000

1st installment 8,500

2nd installment 6,000

Total 16,500

All payments must be made by bank transfer to the following account:

Payee: Università degli Studi di Scienze Gastronomiche

Reference: the student's first and last name, along with the words "university fee"

Bank: INTESA SANPAOLO SPA

Iban: IT 05 K 03069 09606 100000101172

Swift/Bic: BCITITMM

UNISG will issue a certificate of enrollment and, on request, a payment receipt. No invoice will be issued as the

Master is considered a part of the University’s institutional activities and not as a commercial service.

The university fees includes the following:

all academic activities, including conferences, tastings, and seminars

study material (in digital format)

all study trip expenses as programmed, including travel, food and lodging

participation in all UNISG and Slow Food events as included in the Master program

civil insurance coverage (during academic activities)

private insurance policy covering urgent healthcare for non-European students

4000 credits on your lunch cards to be used at UNISG Academic Tables (corresponds to €400)

access to Career Office services (food sector job placement)

In the event that a student chooses to withdraw from the Master after having accepted entry into the program, the

student will be eligible for a partial reimbursement of the university fees only if such withdrawal is made within

the first thirty or ninety days after the start date of the Master, as indicated in the schedule outlined below:

Days within which the student

withdraws from the Master

% of deposit and 1st installment of

university fees to be reimbursed

% of 2nd installment of university

fees to be reimbursed, if already

paid

30 days after the start date of the

Master

30% 80%

90 days after the start date of the

Master

0% 80%

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As per Art. 5, paragraph 4, of this announcement, students who have paid the deposit and first installment of the

university fees, and who then decide to withdraw from the program, will be required to pay 20% of the second

installment if they withdraw within 90 days of the start of the Master, and 100% of the second installment if they

withdraw after 90 days of the start of the Master.

Finally, in the event that a student has completed the application process and has made the initial deposit of

university fees, as per section 5, and then decides not to accept entry into the program, that student will be eligible

for a reimbursement of 50% of the deposit.

Students who fall behind in their payments will not be allowed to proceed with their studies (i.e. to take

exams or participate in study trips).

TEACHING MATERIAL

BlackBoard

BlackBoard is the official UNISG teaching platform, where you can find syllabi and teaching material uploaded by

lecturers.

1. Go to the login page for the Blackboard platform using the link unisg.blackboard.com

2. Enter your login details for the university’s online services (the same as for ESSE3 – QUICK PRESENCES).

3. The platform has a menu at the top and a menu on the left side from which you can access the individual

sections.

4. There are four menu options on the left-hand side:

a. My Institution

b. Courses

c. Community

d. Services

5. Once you have chosen from among your courses, the side menu will show various sections:

a. Name of the course (Home – Syllabus – Informations on final exam – Announcement)

b. Course contents (Class materials and Readings), where it will be possible to view and download teaching

materials in electronic form once they have been made available and communicated as such by the

professor.

c. App & Services (this is a series of external links useful for students, e.g. Gmail, Esse3, etc.)

d. Community (not yet available)

6. Here are two screenshots to show you how the platform looks:

https://unisg.blackboard.com/webapps/login/

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7. Please be aware that only the professor who coordinates the course can upload and manage teaching materials

on the system.

We therefore ask that for any problems or questions relating specifically to this aspect you directly contact the

relevant professor, using the contact details provided to you.

8. For any other technical issues or login problems, please contact the General Services office either by email

([email protected]) or stop by the office to talk in person with the service coordinators, Roberta Sandon

and Gabriele Moccia.

Readings will generally be made available in advance of the relevant course, while some material may be provided

in class or following the lessons. Teaching staff may email students directly with small file-size teaching material,

but generally you will be asked to download it from BlackBoard. (In order to reduce waste of printed materials,

we strongly urge you to keep as much of your reading in electronic format only.) Certain readings are made available

in the library; the catalog is available through the UNISG website (Student Services > Library > LibriInLinea).

Professors are encouraged to be in contact with students in advance of their scheduled classes, and may provide

direction or advance material that is not included in the syllabi. In such an event, follow the professors’ instructions

carefully, as they may super cede those details included on the syllabi below.

On a regular basis you will be asked to complete online course evaluations and provide comments on different

aspects of academic activities. Regular meetings with the academic staff will also be scheduled, in order to ensure

continuity. You are nevertheless welcome to raise issues or come to us with issues at any time. Contact the

Academic Office about academic activities, or the Tutor Office regarding study trips and administrative issues.

STUDENTS ATTENDANCE

Attendance is mandatory.

Regulations require that all students are enrolled under full-time status. Attendance records are therefore kept,

both during regularly scheduled classes and on study trips. An attendance rate of no less than 80% of the total

number of class hours is required in order to qualify for degree conferral. Sensory analysis workshops, preparation

meetings for field study trips, and all events of educational relevance (conferences and meetings) are considered

part of the compulsory attendance requirement.

Absences can only be excused for health reasons by submitting a medical certificate to the Academic Office.

QuickPresences In order to record students’ attendance we use a software called QuickPresences

https://wedo.unisg.it/Presences.Public/RilevaPresenza

You can also use the link present on the MyUNISG app, logging in with the same credentials you use for the

online personal portal.

At the beginning of each class, the lecturer will communicate a PIN code that is valid for 10 minutes starting from

when the first student enters it. After this time students will be recorded as present but late. After 30 minutes,

students will not be able to enter the PIN anymore and therefore considered absent.

Professors may do roll calls at the beginning of the lesson, and can verify attendance, either partially or completely

a second time at any moment thereafter.

Students who purposefully abuse this system will have failed gravely in fulfilling their duties, and will have broken

the trust upon which the University was founded. Consequently, any irregularities (such as PIN sharing via e-mail,

https://wedo.unisg.it/Presences.Public/RilevaPresenza

51

chat or other modes of communication, inserting your credentials without being present in the classroom, or

leaving the classroom before the end of the lesson without informing the professor) will result in immediate

disciplinary action.

EXAMS and EVALUATIONS

The Master in Wine Culture and Communication is a first-level master of 90 ECTS credits: 72 credits are obtained

from exams in each area of coursework and seminars & activities designed by the class, 9 credits are obtained from

the participation to the Study Trips and to the “on-field” activities, and 9 credits respectively for the internship (4)

and final thesis (5). A certain number of ECTS credits are required in each subject area in order to receive your

final Master certification. These credits are obtained by passing exams in each area.

NOTE: Students must take and pass all the exams in the program. A student who fails to pass one or more exams

will NOT be allowed to defend her or his final thesis and receive her or his degree.

Students must be present for exams that take place in class (oral exams, written tests, presentations, papers, etc.)

and must comply with the instructions given by professors. If a student fails the exam, she or he must take the

exam again. The new exam will be assessed with a penalty, as indicated below. Penalties increase for each

consecutive attempt at passing the exam.

If a student does not show up in class for the exam, leaves before the completion of the exam, fails to take the

exam in any way, or submits the work that counts as an exam after the deadline, she or he must take the exam

again, and the same penalties will apply as for those that apply to failed exams.

If a student fails to take an exam because of illness or other very serious reason, she or he must submit to the

Academic Office a medical certificate or other official document to prove that she or he was unable to do so. In

any other situation, the student will be automatically considered to have failed the exam.

NOTE: It is not possible to make up tasting classes and exams. Failing to attend a tasting exam will be considered

a failure, unless a medical certificate is provided.

Since many faculty are visiting professors, students who fail/miss an exam should communicate with the professor

immediately in order to arrange to make up the exam. Students should include the Academic Office in all

correspondence with the professor in this case.

Penalties for failed/missed exams or late submission of paper:

- 1st failure/missed exam (or 1-10 days late submission): 10% off the assessed grade

- 2nd failure/missed exam (or 11-20 days late submission): 20% off the assessed grade

- 3rd failure/missed exam (or 21-30 days late submission): 30% off the assessed grade

If a student hands in a paper more than 30 days late, she or he will automatically fail that evaluation and will no

longer be allowed to present her or his thesis and receive the Master degree. In this case, the student will only be

eligible to receive a certificate of attendance from the master program.

Grading Chart

The grades for subject exams are measured in thirtieths (0-30 scale): the minimum passing grade is 18/30 and the

maximum passing grade is 30/30.

The maximum grade can be enhanced with "cum laude" (30 cum laude).

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Here is the complete grading chart:

30 cum laude: superior work

30/30: excellent

27/30 - 29/30: very good

25/30 - 26/30: good

22/30 - 24/30: fair

18/30 - 21/30: poor

17/30 and below: fail

Plagiarism: Policy And Penalties To plagiarize means to pass off someone else’s work (written text and/or ideas) as your own. It is the most serious

academic offence and UNISG does not tolerate it under any circumstances. Copying verbatim (word for word)

any text, in print, online, or from any other medium, is plagiarism. Any citations from any part of another person’s

text must be in quotation marks and acknowledged with a bibliographic reference in the footnotes or references

of your work. The use of someone else’s ideas from any work (book, article, etc.) must be rephrased in your own

words as well as cited with a bibliographic citation in your footnotes or references.

Any infringement of these rules will result in the failure of an exam or paper, with no opportunity to redo the

evaluation, which means that the student will not be able to complete the program and receive her or his degree.

All UNISG instructors are requested to report any case of plagiarism they may detect. This applies to any exam,

study trip reports, and the final thesis. Please keep this in mind, and avoid plagiarism under all circumstances.

Turnitin Turnitin is a software used by UNISG that provides instructors with the tools to prevent plagiarism, engage

students in the writing process, and provide personalized feedback.Please note that the student has to upload the

final version of his/her thesis on the Turnitin platform in order to avoid plagiarism.

UNISG ONLINE PORTAL

Esse3 Esse3 (https://unisg.esse3.cineca.it/Start.do) is the academic platform used by the University, where you will be

able to find the academic calendar and Regulations. Credentials to log in to this online portal will be given to first

time users by the General Services Office.

On the online portal you can also find:

Student Transcript Online Exam Booklet

Online transcripts (summary of grades) are available at https://unisg.esse3.cineca.it/Home.do?cod_lingua=eng

1. Log in with your username and password.

2. Choose “Career” from the left-hand menu.

3. Choose “Student Booklet.”

Certificates

Enrollment certificates, transcripts and university fee payment receipts are available at:

https://unisg.esse3.cineca.it/Start.do?cod_lingua=eng

https://unisg.esse3.cineca.it/Start.do

http://ftparea.unisg.it/Regolamenti_Interni/Inglese/

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1. Log in with your username and password

2. Choose “Registrar” from the left-hand menu

3. Choose “Printable Enrollment Certificates and Receipts of Payment”

4. Select the desired certificate from the list. Print or save certificate.

If you need a certified document (with signature and stamp), please contact the Registrar Office

([email protected]).

Professors’ Contact Information.

Professors’ email addresses are available at https://unisg.esse3.cineca.it/Guide/Home.do

1. Choose “Search Professors” from the right-hand menu.

2. Write the name of the professor your are serching the contact for

3. Click “Search”

4. Click on the name of the Professor and you will find his contact information

CONTACTS AND OTHER USEFUL INFORMATION Please email in advance to make an appointment for a meeting.

Unisg Academic Staff Rector: Professor Andrea Pieroni ([email protected]) Prorector and Director of Education: Professor Nicola Perullo ([email protected]) Director for Research: Professor Luisa Torri ([email protected]) Academic Convenor of the “Master in Wine Culture and Communication”: Professor Michele Fino ([email protected]) and Professor Nicola Perullo ([email protected]) The Academic Convenors are responsible for the academic planning of the master program

Unisg Administrative Staff

Administrative Director: Stefania Ribotta ([email protected]) Academic and Registrar Office Eleonora Zilio, coordinator ([email protected]) Academic Office: [email protected] Ilaria Galvagno ([email protected]), Davide Gaspari ([email protected]), Chiara Piazza ([email protected]). The Academic Office is responsible for a variety of aspects of academic calendar programming, exam schedule, faculty and class logistics. Registrar Office: [email protected] Manuela Barra ([email protected]), Elena Fogliotti ([email protected]), Charles Wolinsky ([email protected]). The Registrar Office is responsible for admission processes, general procedures, grade registrations, administration of graduation sessions, and certificates. Tutor Office: ([email protected]) Tutors are responsible for the planning of the study trips, accompanying students, and coordinating both learning and logistics.


https://unisg.esse3.cineca.it/Guide/Home.do

















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A wide range of staff and visiting professors also participate in the master program, and are together responsible

for the educational activity of the university. They teach the classes for which they have contracted, develop

practical course work, define the various courses of study, and in some cases sit on the thesis committee.

Student Services General Services Office

The General Services Office includes the IT Office and Logistics Office.

The IT Office provides Information Technology support. The Logistics Office handles bus passes.

For all questions, please use the general email address: [email protected] or call +39 0172 458568 to contact

the staff: Roberta Sandon (Coordinator), Massimo Bonino, and Gabriele Moccia.

- Opening hours: 8:00 a.m. – 6:00 p.m.

Library

The UNISG library in Pollenzo, thanks to its collection of books and journals, is a resource for ongoing

gastronomic research. The library is part of the National Library Services (SBN) of Italy, and it is catalogued

according to the SBN standard, indexed by subject and classified by the Dewey Decimal System. The whole

catalogue may be consulted online via LibrinLinea, a collective OPAC (online public-access catalogue) of the SBN

libraries of Piedmont: www.librinlinea.it (select Università degli Studi di Scienze Gastronomiche, second-to-last in

the list). For more information, see the Library Regulations on the UNISG website (Student Services > Library).

Library hours: Monday to Friday, 10:00 a.m. – 6:00 p.m.

Study room hours: Monday to Friday, 9:00 a.m. – 7:00 p.m.

Phone: +39 0172 458523 – e-mail: [email protected]

Online Resources

The Online Library provides electronic journals and databases. It is possible to access articles and databases from

any internet station by entering your Unisg username and password here

Contacts: [email protected]

Mail and Packages

The University will not accept postal correspondence of any kind on behalf of students.

All letters and packages should be sent to students’ home addresses. Alternatively, you can have packages delivered

to the post office in either Bra or Pollenzo by indicating Fermo Posta, and not you, as the recipient, followed by

the post office address. For Amazon packages, select the post office as the pick-up point or punto di ritiro during

online checkout.

That said, you must always include your name somewhere on the waybill, either in the reference, subject or attn.

sections. Otherwise, the Post Office will not be able to release the package to you.

https://www.unisg.it/en/campus/online-resources-library/

55

It is in any case your responsibility to determine whether a package has arrived and pick it up, as the post office

does not send out notifications. Unclaimed packages will be automatically returned to sender approximately 1 week

following their arrival at the post office.

Other courier services may offer a similar service, though these options would need to be investigated

independently.

Lastly, the company Fermopoint (https://www.fermopoint.it/) arranges package pick-ups and shipments through

local retail stores for a small fee.

Counseling

The University of Gastronomic Sciences seeks to inform students about the counseling services in Bra and the

surrounding area, offered through the local public and private health sector.

More specifically, the role of UNISG is to:

- organize meetings with UNISG contact people to better understand your request;

- provide information about public and private counseling services;

- provide information about how to access counseling services.

Absolute respect and privacy for the individual are rigorously guaranteed in every step of this process.

How to get more information on Counseling:

1. ask for an appointment by writing to [email protected] specifying your name and a personal contact;

2. the requests are read solely and exclusively by the following UNISG contact people: Eleonora Zilio

(Administrative Coordinator – Three-Year Undergraduate Degree, Two-Year Graduate Program, Master

programs) and Paolo Vanni (Career Center Coordinator);

3. you will be contacted by Eleonora Zilio or Paolo Vanni to schedule the appointment.

Please note that local health administrators and professionals do not necessarily speak any English, and that private

- as well as some public - services are subject to fees.

Bus Transportation

Pollenzo and Bra are linked by a bus route (Linea n. 1). Travel time from Bra MOVICENTRO stop (next to the

train station) to UNISG is about 20 minutes. The schedule is available at

https://static1.squarespace.com/static/5c2cde23b40b9de11c1db1c9/t/5d49775e2165370001943264/15650957

76609/GrBus_Bra_orari_L1_7.pdf. A one-way ticket can be purchased only on the bus and season passes are

available through our General Services Office.

Electrical Adaptors

Please use the correct power and plug adaptors for all electric devices. Failing to do so may create a short-circuit

and power failure in your apartment. Adaptors are available at most supermarkets, or at the hardware store at 175

via Vittorio Emanuele, in Bra.

Emergency Telephone Number 112

Taxi Service: www.paginegialle.it/ricerca/taxi/Bra%20(CN)?rk=0

https://www.fermopoint.it/

https://static1.squarespace.com/static/5c2cde23b40b9de11c1db1c9/t/5d49775e2165370001943264/1565095776609/GrBus_Bra_orari_L1_7.pdf

https://static1.squarespace.com/static/5c2cde23b40b9de11c1db1c9/t/5d49775e2165370001943264/1565095776609/GrBus_Bra_orari_L1_7.pdf

http://www.paginegialle.it/ricerca/taxi/Bra%20(CN)?rk=0

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