The University of Gastronomic Sciences, founded in 2004 by the international non-profit Slow Food in cooperation with the Italian regions of Piedmont and Emilia-Romagna, is a ministerially recognized, private non-profit institution. Its goal is to create an international research and education center for those working on renewing farming methods, protecting biodiversity, and building an organic relationship between gastronomy and agricultural science. The result is a new professional figure – the gastronome – skilled in production, distribution, promotion, and communication of high-quality foods. Gastronomes are the next generation of educators and innovators, editors and multimedia broadcasters, marketers of fine products, and managers of consortia, businesses, and tourism companies. UNISG students, hailing from around the world, gain dynamic experiences in artisanal and industrial food production, thanks to complementary education in both science and humanities, sensory training, and hands-on learning during study trips (field seminars) across five continents. To date, more than 1000 students have studied or are studying at UNISG.