November 29th 2012
Today, let me brag about our colleague’s brilliant academic results at the University of Gastronomic Sciences, in Pollenzo (Italy). As you may already know, Éloïse Vincent has been a part-time contributor of SOSCuisine since 2009, throughout her studies. She recently graduated with the highest possible cumulative GPA (Grade Point Average) of 110/110!
Also, she is currently featured on the home page of the University with a short summary of her thesis.
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September 4th 2012
Eloise Vincent, dietary technician and our part-time colleague since 2009, passed her exams with flying colors at the University of Gastronomic Sciences. We are delighted and very proud to announce that her final mark was an excellent 29.8/30!
Passionate about food, she wanted to expand her background in dietetics by increasing her knowledge about everything from the farm to the fork. As she declares:
“Eating well for me is much more than a just question of calories, vitamins and minerals… Food deserves to be studied 360o, because all its aspects are interconnected. What fascinates me about this discipline is precisely the various links between its facets: nutritional, technical, psychological, sociocultural, environmental, commercial… and of course taste! I was lucky enough to find a degree program in Italy that aims to study gastronomy exactly as I imagined it: I didn’t waste a single second, I sent off my application for admission!”
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August 23rd 2011
Note by Cinzia: Our regular readers already know our team member Éloïse, through the articles that she has written here on Pestoblog. In her latest article here, we learn two things: Firstly, that her university course at the University of Gastronomic Sciences in Italy keeps her super busy. And secondly, that the members of the SOSCuisine team are “A+” 
From the time that I was a student in Quebec, the end of term always reminded me of a sprint. It required maximum effort but it got over quickly.
In Italy, exam sessions are divided into two parts: some exams are held in July and others at the start of the new academic year. I get the feeling that what seemed like a sprint in Quebec has turned into an out-and-out marathon in Italy!
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April 25th 2011
A dietetic technician in the R&D team at SOS Cuisine since 2009, I am also a ‘globe-trotting gastronome’. As part of my latest university internship, I had the opportunity to go and study food in Kenya!
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November 23rd 2009
What motivates students from around the world to come and study at the University of Gastronomic Sciences (UNISG) in Pollenzo, a small Italian village of approximately 750 inhabitants?
First of all, the absolutely innovative concept! Here at last, is a university that offers courses on gastronomic studies. The bilingual instruction – in English and in Italian – aims at training us in a variety of food related fields.
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How do you start off a year at the 
This wonderfully new concept, which has just celebrated its first birthday was launched by the 
After having worked behind the scenes of SOSCuisine.com during the summer, I’m all set to start an undergraduate programme at the