All posts by webmaster

Food processing and food safety


Instructor: Prof.ssa Alessandra Guidi

Prof. Beniamino Cenci Goga

Dr. Lorenzo Castigliego

Summer School

University of Pisa /Gambero Rosso Catania 2015

Main Goals:

The aim of the course is to impart the main principles of food science and technology, their implementation in the food industry and all the issues related to food safety and risk management. Students will directly experience, with theoretical and practical classes, the major traditional and modern techniques used in food processing and preservation along with critical issues in food regulations, controls and nutrition.

Continue reading

History of Seafood and maritime Activities

Diego-CalaonInstructor: Dr. Diego Calaon

Marie Curie-Skłodowoska fellow,

Ca’ Foscari University, Venice (I), Stanford University (US)

Main goals

The course aims to provide keys for the comprehension of the history of Mediterranean Seafood and Maritime Activities from an archeological and material perspective. Connecting Europe with Asia and Africa, the Mediterranean represents the physical space where people met in the past, sharing maritime technologies, food cultures and trade routes.

Continue reading

Food and Films

Francesca Coin

Instructor: Dr Francesca Coin

University of Pisa /Gambero Rosso Catania 2015

Main Goals:

Food is the most basic of all human needs, and yet it constitutes a very sophisticated symbolic language. Food is never simply a necessity for survival. Food is also a symbol and a communication system that delivers many of the meanings we assign to culture. The symbolic value of food is used for the positioning of social group identities as well as  shaping matters of policy, security, education and national identity. The goal of this class is to introduce students to cultural studies on media and food studies that help us dissect social issues of race, class, gender and sexuality.

Continue reading

Mediterranean Food Culture and Identity

Erica D’AmicoInstructor: Dr Erica D’Amico

Summer School

University of Pisa/ Gambero Rosso Catania 2015

Main Goals:

The course aims to provide students with knowledge of the history of food of the Mediterranean territories, focusing in particular on the Italian peninsula and Sicily, attempting to demonstrate how similar food cultures are present in different epochs and territories, and to explain how dining habits and cooking techniques change. Sicily is arguably one of Europe’s top food destinations. The gastronomic culture on the island can be traced back to Magna Grecia times, and this strong link to the past makes for a unique, stimulating, place to study this discipline.

Continue reading

Mediterranean Kitchen Basics and Italian Wines Topics

Mediterranean Kitchen Basics: theory and techniques
Italian Wines Topics: history, grape varieties, production techniques, terroir, tasting and food matching

Emanuela-PankeInstructor: Executive Chef Gambero Rosso Culinary School Catania

Summer School

University of Pisa/ Gambero Rosso Catania 2015

Main Goals:

The culinary course is designed for highly motivated young people, even those with anon-existent experience in the kitchen, enabling them to acquire all of the basics and to learn the secrets of Mediterranean cuisine. The course follows a structured teaching method in theoretical and practical lessons. The method is innovative because it allows students to learn and assimilate all the concepts and techniques refined through full implementation, from the outset, of a large number of recipes, selected on the basis of product categories and processes that require increasing complexity.

Continue reading

Erica D’Amico (Richmond University in Rome)

Erica D’Amico

Erica D’Amico is an archeologist of the Middle Ages, recently moving towards an interest in Food History. She has been Adjunct Professor at the Richmond University in Rome since 2012, teaching a course titled History of Food and Table Manners, and a course on Medieval Rome. She has recently been selected as Core participant of the fellowship seminar program titled ‘Framing Medieval Mediterranean Art: museums and archeology in national discourse’ sponsored by the AAR and the Getty Foundation. She is also currently working with the University of Pisa as consultant at the Department of Civilizations and Forms of Knowledge. She has collaborated with the Ca’ Foscari University and the Professor of Medieval Archeology S. Gelichi in Venice. She holds a PhD in Archeology from Durham University (UK), completed in 2011. She has worked as an archeologist and pottery specialist in several projects in Italy and abroad and as a research assistant at the Center for Medieval Archeology of the Ca’ Foscari University in Venice since 2004.

Course: Mediterranean Food Culture and Identity

Laura Prosperi (University of Adelaide)

Laura-ProsperiLaura Prosperi is a lecturer at the University of Adelaide within a program entirely devoted to Food Studies. As a food historian, Laura has explored a wide range of historical contexts privileging the food perspective. She gained her Ph.D at the European University Institute of Florence and she has also worked as a researcher in a range of other international environments such as the French École des Hautes Études en Sciences Sociales of Paris and the Institut für Europäische Geschichte in Germany. Before arriving at Adelaide, Laura taught Food History at the Faculty of Agriculture and Food Sciences of Milan and collaborated with other leading Italian universities such as Venice and Padua. Over the last fifteen years Laura has conducted research by focusing on the evolution of Western food culture and has written more than fifty pieces concerning the history of food.

Course: History of Italian Food and Wine

Alessandra Guidi (University of Pisa)


Alessandra Guidi graduated in Veterinary Medicine and specialized in “animal origin food inspection” at the University of Pisa. She is team Leader at UNIPI of the Lab of biotechnology applied to food inspection; her research focuses on developments of analytical methods able to reveal hormone treatments, fish Species identification (DNA techniques) and Asian organization of food safety systems.

She teaches in the long-cycle degree in Veterinary Medicine, in the Ph.D School of Veterinary Science, in the Specialization School of Animal Origin Food Inspection. She has been visiting professor at the National Institute of Health (Bethesda, Washington), the Chinese Academy for Agricultural Sciences (Beijing), and Guangxi and Qinghai Universities (PRC). She is Prorector for Internationalization at the University of Pisa; Honorary Professor at Guangxi University; Member of the board of directors of Confucio Institute, Pisa.

President of the international Ph.D course “Inspective area and Sanitary Concerns in Animal Production in Exchanges between the European Union and the People’s Republic of China”, activated within the national program of cultural exchanges with emerging Countries (China). She is also Director of the Sino-Italian Center for Food Safety, Cooperation between the Tuscany Region and Guangxi Province.

She is a coordinator of international teaching programs on food safety for managers of the Chinese Food and Drug Administration and the Entry-Exit Inspection Bureau of Guangxi Autonomous Region (PCR). She is the author of more than 100 articles published in national and international peer reviewed journals, in national and international congress proceedings and of chapters in national and international textbooks.

Course: Food processing and food safety

Francesca Coin (Ca’ Foscari University)

Francesca CoinFrancesca Coin is Assistant Professor of Sociology at Ca’ Foscari University of Venice, Italy. She received her Ph.D in Sociology from Georgia State University in 2007, with a dissertation entitled Pickles and Pickets after Nafta: Globalization and Agribusiness in the US and Mexico. She lived for several years in the United States and has travelled extensively through Asia and the Americas doing research in the rural communities of the peripheries in order to assess the impact of globalization on the food chain. Her work deals primarily with the sphere of reproduction, where she combines the tools of political economy and ethnography in order to study the impact of neoliberal policies on rural sustainability, always paying particular attention to issues of gender and race. She relocated to Italy in 2008. She currently teaches Neoliberal Policies and Intercultural Communication at Ca’ Foscari. She also teaches as a Visiting Professor at Ca’ Foscari Harvard Summer School and Venice International University.

Course: Food and Film 

Beniamino Cenci Goga (University of Perugia)

Beniamino-Cenci-GogaDVM, Ph.D, associate Professor at the University of Perugia, Department of Veterinary Sciences. He is the director of the Master in Veterinary Public Health and Food Hygiene and a member of the External Review Working Group of  the European Food Safety Authority (EFSA), Parma, Italy.  Visiting professor at the University of Bristol, school of medical sciences, in 2002, at the University of California, Davis, USA, in 2007, and at the University of Pretoria, Onderstepoort, South Africa, in 2006 and 2009. He has a longstanding food hygiene and animal welfare expertise, and his technical skills include bacteriology, serology and molecular biology. Freelance writer for IT, designs web pages, creates computer software for office and artistic environments. Author of articles published in national and international peer-  reviewed journals.

Course: Food processing and food safety