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The art of cacao processing and the sensorial pleasure of chocolate tasting.

Professor Maria Grazia Quieti, Director of AUR's MA in Food Studies, was recently honored to be invited to the opening of a new state-of-the-art cacao R&D laboratory & training center at the Cacao of Excellence Program, led by an alliance between Bioversity International

Working together to End Global Hunger: the U.S. and the UN Agencies in Rome

How do the UN food agencies work together to end world hunger?  What are the strengths and complementarities of the Food and Agriculture Organization (FAO), the International Fund for Agricultural Development (IFAD), and the World Food Programme (WFP)?

Call for papers - extended deadline: Novel Foods and Novel Food Production conference

The deadline for papers to be submitted for consideration for the "Novel Foods and Novel Food Production – a contribution to sustainability and food security?" has been extended to the 16th of December, 2022. 

Workshop on Developing Leadership Skills with Latica Tomašić Kickert

The speaker is an award-winning educator who has provided leadership training to public officials, non-profit leaders, and graduate students from across the globe.

Snack the System: Exploring sustainable food systems in the making

The Permanent Mission of Switzerland to the United Nations organizations in Rome together with various partners hosted Bites of Transfoodmation.

Novel Foods and Novel Food Production: A solution to food systems sustainability?

Logo of the European Society for Rural Sociology

A discussion with recent MA in Food Studies alumna, Victoria Rose.

Victoria Rose, originally from Jacksonville, Florida, is a 2018 graduate of the Food Studies Master’s program at AUR. She received her B.S. in Dietetics, with a minor in chemistry, from Florida State University in 2016.

An Edible Escape: Sustainable Culinary Creations at the American Academy of Rome

The American Academy of Rome (AAR), tucked away in the Monteverde neighborhood, provides a space for contemplation and research amidst a collaborative scholarly atmosphere for thirty lucky Rome Prize Fellows each year, along with a talented culinary staff.

A process of regeneration: Creativity, care, and community to rebuild a local farming system

On Friday, the 15 of October, Food Studies Masters students journeyed into Rieti, about two hours north of Rome, to visit Azienda Agricola Tularù, where Miguel and Alessandra have created a haven of community-based regenerative agriculture practices to promote

The Roman Kitchen: Applications of the Mediterranean diet for hungry learners

To reinforce the Mediterranean diet studies, students spent a Friday afternoon (on October 8) sampling several regional olive oils to learn about quality products and their health benefits.