European university regulations envisage courses for agronomists and zootechnicians, food scientists and dieticians, all of whom share a scientific approach to food based on mathematics and chemistry. What they fail to contemplate is a historical, sensory and gastronomic exploration of what we eat in terms of its desirability and the pleasure it gives us.
The University of the Science of Gastronomy ? the first of its kind in Europe ? will supplement scientific learning with humanistic content and expand it with sensory and linguistic education (study of terroirs and artisans, of the history of the world¡Çs cuisines and foodstuffs and so on).

Ultimately, it will become an international center of training and research and documentation at the service of all those who are working to achieve a new model of agriculture, the maintenance of biodiversity and an organic link between gastronomy and agrarian sciences.