Programmi internazionali – Summer/Winter School

EXPERIENTIAL FOOD TOURISM

WHO CAN APPLY

University students interested in tourism, travel and food sectors

AIM

Tourism have been quickly developing and travellers become increasingly demanding not only in terms of quality of services, but also in terms of innovative ways of enjoying destinations. Experiential tourism, in particular, is a growing trend that every travel agency has to be aware of. Therefore, the challenge for tourist service providers is the capacity to offer involving and interactive packages and address the expectations of international tourists.

Recently, an increasing emphasis has also been placed on experiences and attractions related to food. Gastronomy appears like an indispensable element in order to get to know the culture and lifestyle of a destination. It combines all the traditional values with the new trends in tourism, such as respect for culture and tradition, a healthy lifestyle, authenticity, sustainability and experience. This leading role of gastronomy when choosing a travel destination has resulted in the growth of gastronomic offer based on high quality local products and the consolidation of a separate market for food tourism.

The Summer School will deal with themes such as Trends in Food Tourism, Italian Food Origins, Cultural Traditions & Rituals, Wine and Beverage Experience, Experiential Package Design, Food Writing, Food Photography Workshop and Food and Digital Marketing. The program will be also characterised by company visits, case studies, role play, projects and practical laboratory work. Examples of activities that students could have the chance to make: a Food and Wine tour in the Tuscan countryside, a Sensorial Lab at the discovery of Italian row ingredients, a Cooking class at ecofriendly farmhouse, the Ciocco Experience: healthy “detox” recipes, Experiential Study tours.

PROGRAM

  • Trends in Food Tourism
  • Italian Food Origins, Cultural Traditions & Rituals
  • Trends in Food Tourism
  • Wine and Beverage Experience
  • Experiential Package Design
  • Food Writing
  • Food Photography Workshop
  • Food and Digital Marketing

ECTS: 6

PERIOD: 13 July 2020 – 23 July 2020

APPLICATION DEADLINE: 19-06-2020

LOCATION: Fondazione Campus, via del Seminario Prima, 790 – 55100 – Monte S. Quirico – Lucca

ENROLMENT: for information about how to apply, please visit University of Pisa web site

FEES: 750 Euro

BANK TRANSFER TO THE FOLLOWING ACCOUNT:

Fondazione Campus Studi del Mediterraneo Banca di Pisa e Fornacette

Viale Castracani 313 – 55100 Arancio (LU)

IBAN: IT 60 K 08562 13700 000011799822

Bank transfer documents must include the name of the student and the name of the programme (Summer school Experiential Food Tourism)

 

COORDINATOR

Prof. Enrica Lemmi

 

CONTACT PERSON

Valentina Giannessi

Mail: valentina.giannessi@fondazionecampus.it

Phone: +39 0583 333420

 

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