Enogastronomic Sciences and Cultures
The three-year Sciences and Food & Wine Cultures degree at Roma Tre University is a multidisciplinary programme combining scientific and technical foundations. This Bachelor is an interdepartmental degree, carried out in collaboration with the Departments of Economics, Business Economics and Philosophy, Communication and Performing Arts. Students gain hands-on experience through laboratory work, field activities, company visits, and sensory analysis workshops, including professional training that can lead to sommelier certification in partnership with FISAR. The course is designed to provide graduates with a comprehensive understanding of the food system, from production to consumption, focusing on quality, sustainability, and the protection of Italy’s gastronomic heritage.
Admission to the course requires candidates to take the CISIA TOLC-AV aptitude test and complete the enrolment process through the university’s online portal, in accordance with the terms outlined in the annual call for applications. In their final year, students undertake a compulsory internship worth 11 ECTS credits (approximately 275 hours), which may be carried out in companies or university research settings. The degree concludes with a final written dissertation and oral presentation, which may be based on either research or the student’s internship experience and is evaluated by a faculty committee.
The programme encourages international mobility and provides opportunities for students to participate in European exchange programmes with partner universities. Graduates will be equipped to work as experts in food and wine sciences, capable of innovating within the sector while respecting traditional practices. They will possess the skills needed to ensure the safety, quality, and ethical sustainability of food products, helping to reduce waste and bridge the gap between economic efficiency and environmental and social responsibility.