UNIVERSITA DEGLI STUDI DI SCIENZE GASTRONOMICHE

Their core work

The University of Gastronomic Sciences (based in Bra, Piedmont) is a specialized Italian university focused on food systems education, agroecology, and the social dimensions of food production and consumption. Their H2020 work centers on educating agrifood professionals, promoting agroecological practices through living labs, and revitalizing underutilized crops and local food value chains. They bring a distinctive combination of ethnobotanical knowledge, participatory research methods, and food policy expertise — bridging the gap between traditional food knowledge and modern sustainable agriculture.

What they specialise in

How they've shifted over time

In their early H2020 period (2014–2018), the university focused heavily on science communication, public engagement, and responsible research and innovation — participating in researchers' nights and citizen science initiatives. From 2019 onward, their focus shifted decisively toward applied food systems work: agroecological practices, living labs, multi-actor approaches, urban food policy, and value chain transformation for underutilized crops. This evolution reflects a move from broad public engagement toward deep, practice-oriented food systems research with clear policy and farmer-level impact.

They are consolidating around agroecological transition, food policy, and participatory methods — expect future work in urban-rural food governance and sustainable school/public food procurement.

How they like to work

Exclusively a participant or third party — they have never coordinated an H2020 project, always joining existing consortia. With 149 unique partners across 30 countries, they operate in large, diverse consortia typical of Coordination and Support Actions and multi-actor Research and Innovation Actions. This makes them a reliable, low-risk consortium partner who brings specialized food knowledge without competing for coordination roles.

Extensive European network spanning 149 unique partners across 30 countries, built through participation in large multi-actor consortia. Their reach is broadly pan-European with no strong geographic concentration beyond their Italian base.

What sets them apart

This is the world's only university dedicated entirely to gastronomic sciences — giving it an unmatched ability to connect food culture, ethnobotany, and education with EU-scale agroecological research. Unlike agricultural universities focused on production efficiency, they approach food systems from the human, cultural, and educational angle. For any consortium needing expertise in food literacy, participatory agrifood education, or the social dimensions of food transition, they are a uniquely positioned partner.

Highlights from their portfolio

• SchoolFood4Change
  Their largest funded project (EUR 568K) — addresses school food transformation combining public health, sustainable procurement, and regional food systems across multiple countries.
• RADIANT
  Focuses on underutilized crops and dynamic value chains using co-creation with farmers and consumers — directly connects traditional food knowledge to market innovation.
• DiGe
  ERC-funded ethnobotany project studying how traditional plant knowledge changes across generations and borders — rare combination of cultural research within a food sciences institution.