Bachelor in Enogastronomy in Mountain Areas
Free University of Bozen-Bolzano
English, German, Italian
EUR 1,352 / per year
Earliest start date
This programme, developed together with chef Norbert Niederkofler, provides you with the interdisciplinary skills you need to work in the field of healthy, sustainable mountain enogastronomy, respecting biodiversity, building on local traditions and products, and focusing on food innovation in a circular economy.
Tradition (respect for values, old processing methods and the territory), creativity (using natural products to get the most out of their flavours), honesty (valuing the work of producers by integrating them into a virtuous circle that produces economic, social and cultural growth), innovation (using different techniques to extract the most flavour from the raw material and presenting it as naturally as possible on the plate) and sustainability (integrating processes into a circular system that simultaneously develops cuisine, the economy and culture) are the values that guide this programme.
The aim of this trilingual programme is to train food and wine experts capable of elevating food to the status of culture and giving it a new identity, on the basis of Michelin-starred chef Norbert Niederkofler's Cook the Mountain philosophy. An innovative concept that aims to rethink economic and social development by investigating the relationship between production, product, territory and consumption to create a cuisine that is a catalyst for cultural processes to spread a model of sustainable development. The raw materials, which are often difficult to find in an impervious context such as the Dolomites or other mountain areas, are made more valuable through the recovery of traditions and the rediscovery of biodiversity with the final result of elevating food to culture and giving it a new identity. The effect is to contribute to the creation of a transversal research laboratory on gastronomy that investigates the values that, on a global level, culturally and socially unite the people who live the mountains as a resource, passion, challenge, heritage to be protected, as well as to encourage a new way of experiencing the relationship between cuisine and mountains that combines ethics and conviviality, environmental sustainability and territorial development.
In this context, food and wine experts who graduate from this programme take on the role of "emotional educators", capable of promoting a new lifestyle.
The programme combines lectures, visits and activities with farmers, and workshops, with cooking experiences with internationally renowned chefs and an internship at AlpiNN - Food Space & Restaurant, Norbert Niederkofler and Paolo Ferretti's restaurant located on the top of Kronplatz-Plan de Corones and defined as the "home of Cook the Mountain".
In the first part of the programme, basic concepts of mathematics, statistics, chemistry and biology are taught, together with sustainable plant and animal production and the historical and anthropological evolution of their use. The second year is devoted to food and wine, including processes, technologies and organisational models, the role of microorganisms in food and how to control them, ensuring food hygiene, fermented products, as well as the financial management of small and large food and wine companies (from agritourism to catering companies at different levels of the production chain). Finally, the third year is dedicated to the visual and sensory communication of food and wine products, marketing and food law, and techniques for the recovery of by-products.
The local hospitality schools and the South Tyrolean Hotel and Restaurant Association (HGV) are also active partners.
Exchange Programmes and Internships
The faculty offers exchange programmes with universities all over the world and unibz is part of a large network of collaborations with employers in Italy and abroad where you can undertake your mandatory internships.
Program Tuition Fee
Graduates work as mountain food and wine experts in technical and organisational roles with specific skills in the food sector (technology and quality control, food safety and hygiene; management of mountain food and wine production companies), maîtres d'hotel or kitchen managers, logistics managers, procurement experts, or managers of specialised companies such as catering companies, restaurants or companies offering typical mountain food and wine products and services (agri-tourism, food and wine tourism, e-commerce, social media, conferences and events).
Thanks to their robust scientific, cultural, and technical skills, they will be able to take on communication roles in the media or in major companies in the food, gastronomy, catering and wine sectors, in the management and organisation of cultural events, in food and wine critique, in the regional gastronomic promotion, in the analysis of company strategies and economic/financial and cultural/artistic values (history of agriculture and food; food culture and symbolism; anthropological studies, art and design).
Subsequently, they may also decide to continue their education by enrolling in a master programme in the fields of food science and technology, agriculture or viticulture and oenology.