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Free University of Bozen-Bolzano

Bachelor in

Enogastronomy in Mountain Areas

This programme, developed together with chef Norbert Niederkofler, provides you with the interdisciplinary skills you need to work in the field of healthy, sustainable mountain enogastronomy, respecting biodiversity, building on local traditions and products, and focusing on food innovation in a circular economy.

Course Description

Tradition (respect for values, old processing methods and the territory), creativity (using natural products to get the most out of their flavours), honesty (valuing the work of producers by integrating them into a virtuous circle that produces economic, social and cultural growth), innovation (using different techniques to extract the most flavour from the raw material and presenting it as naturally as possible on the plate) and sustainability (integrating processes into a circular system that simultaneously develops cuisine, the economy and culture) are the values that guide this programme.

The aim of this trilingual programme is to train food and wine experts capable of elevating food to the status of culture and giving it a new identity, on the basis of Michelin-starred chef Norbert Niederkofler's Cook the Mountain philosophy. An innovative concept that aims to rethink economic and social development by investigating the relationship between production, product, territory and consumption to create a cuisine that is a catalyst for cultural processes to spread a model of sustainable development. The raw materials, which are often difficult to find in an impervious context such as the Dolomites or other mountain areas, are made more valuable through the recovery of traditions and the rediscovery of biodiversity with the final result of elevating food to culture and giving it a new identity. The effect is to contribute to the creation of a transversal research laboratory on gastronomy that investigates the values that, on a global level, culturally and socially unite the people who live the mountains as a resource, passion, challenge, heritage to be protected, as well as to encourage a new way of experiencing the relationship between cuisine and mountains that combines ethics and conviviality, environmental sustainability and territorial development.

In this context, food and wine experts who graduate from this programme take on the role of "emotional educators", capable of promoting a new lifestyle.

Go to the admission information

Special scholarships from the Municipality of Meran-Merano

The Municipality of Meran-Merano will award 5 scholarships of € 1,000 each to students enrolled in the first year of this study programme in the 2023/24 academic year , of which four scholarships will be awarded to students resident in the municipality of Meran-Merano. If there are no applicants for the scholarships reserved for residents of the municipality of Meran-Merano, the scholarships will be awarded according to the general ranking list.

At a glance

Bachelor class: L/GASTR
ECTS credits: 180
Duration of the course: 3 years
Courses will be taught in English, Italian and German
Places available: 25 EU + 5 Non-EU
Campus: Bozen-Bolzano
Tuition fees: ca. € 1350 per year


The programme combines lectures, visits and activities with farmers, and workshops, with cooking experiences with internationally renowned chefs and an internship at AlpiNN - Food Space & Restaurant, Norbert Niederkofler and Paolo Ferretti's restaurant located on the top of Kronplatz-Plan de Corones and defined as the "home of Cook the Mountain".

In the first part of the programme, basic concepts of mathematics, statistics, chemistry and biology are taught, together with sustainable plant and animal production and the historical and anthropological evolution of their use. The second year is devoted to food and wine, including processes, technologies and organisational models, the role of microorganisms in food and how to control them, ensuring food hygiene, fermented products, as well as the financial management of small and large food and wine companies (from agritourism to catering companies at different levels of the production chain). Finally, the third year is dedicated to the visual and sensory communication of food and wine products, marketing and food law, and techniques for the recovery of by-products.

The local hospitality schools and the South Tyrolean Hotel and Restaurant Association (HGV) are also active partners.

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Degree Course director: Prof. Emanuele Boselli
Student Representative in the Course Council: Giulia Zarbo

Exchange Programmes and Internships

The faculty offers exchange programmes with universities all over the world and unibz is part of a large network of collaborations with employers in Italy and abroad where you can undertake your mandatory internships.

Hands-on Experience

Excursion at Roner distillery in Termeno

Eno-gastronomy workshop at Castel Fragsburg, Merano

Sensory training on wines

Sensory training on wines

Cheese production with Niederkofler

Cheese production with Norbert Niederkofler - Mo-Food

Excursion to a speck production factory

Excursion to a speck production factory


Getting to know the different parts of the game at Gustalier

"Aperitivo lungo" organized by the students at unibar - photo by Marla Autschbach

Career Opportunities

Graduates work as mountain food and wine experts in technical and organisational roles with specific skills in the food sector (technology and quality control, food safety and hygiene; management of mountain food and wine production companies), maîtres d'hotel or kitchen managers, logistics managers, procurement experts, or managers of specialised companies such as catering companies, restaurants or companies offering typical mountain food and wine products and services (agri-tourism, food and wine tourism, e-commerce, social media, conferences and events).

Thanks to their robust scientific, cultural, and technical skills, they will be able to take on communication roles in the media or in major companies in the food, gastronomy, catering and wine sectors, in the management and organisation of cultural events, in food and wine critique, in the regional gastronomic promotion, in the analysis of company strategies and economic/financial and cultural/artistic values (history of agriculture and food; food culture and symbolism; anthropological studies, art and design).

Subsequently, they may also decide to continue their education by enrolling in a master programme in the fields of food science and technology, agriculture or viticulture and oenology.

Michaela von Lutz

Strategic Buyer - Alois Dallmayr KG, München

”Companies in the food industry are eager to recruit graduates of this bachelor programme. This unique academic background equips candidates with a holistic perspective that encompasses product and business development, food culture, production methods, ethics, and communication. By valuing the intricacies of mountain areas, we expect these graduates to contribute to the diverse expertise of the team, fostering innovation and sustainable growth within the enogastronomy industry.”

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Studying at unibz

Living in South Tyrol, Housing, Scholarships, Single Subject Courses and more

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Coming to unibz from Abroad

Everything you need to know as a degree-seeking applicant or as an incoming exchange student

Summer Infopoint

You can book a tour of the Bozen-Bolzano campus with one of our Student Ambassadors and have the chance to visit unibz and get a glimpse of your future student life. Visits are available every working day (except university closures), Monday to Friday, from 15 July to 30 August 2024.

Application and Admission

You can find all you need to know in order to apply and gain admission to this study programme by browsing through the information below.

Early Bird Application

Application: 01/03 - 07/05/2024 (by noon local time)
Language exams (online): 18/03/2024 (fully booked) and 17 - 18 - 19 and 22 - 23/04/2024 (registration: 25/03 - 09/04/2024)
Admission exam (online): 17/05/2024 - 15:00 (local time)
Publication of ranking lists: by 28/05/2024
Payment of the 1st instalment of the tuition fees: by 06/06/2024 (by noon local time)
Enrolment: from 12/07 - 06/08/2024 (by noon local time) 

Late Application (only for EU citizens)

Application: 29/05 - 10/07/2024 (by noon local time)
Language exams (online): 24 - 29/06/2024 (registration: 29/05 - 16/06/2024)
Admission exam (online): 22/07/2024 - 15:00 (local time)
Publication of ranking lists: by 30/07/2024
Payment of the 1st instalment of the tuition fees: by 06/08/2024 (by noon local time)
Enrolment: from publication of the ranking list until 06/08/2024 (by noon local time) 

Additional Application Session (only for EU citizens)

The Faculty can open additional application sessions for single study programmes in August and in September if there are available spaces. More information on additional sessions will be published in due course.

Preparatory courses and Freshers Days

Intensive language courses: 02 - 20/09/2024 (Monday to Friday, 6 h/day)
Mathematics pre-course: 23/09 - 04/10/2024
Freshers Days: 30/09 - 01/10/2024

1st semester

Classes: 30/09 - 23/12/2024
Exams (extraordinary session): 12 - 23/12/2024
Holidays: 24/12/2024 - 06/01/2025
Classes: 07/01 - 25/01/2025
Exams: 27/01 - 15/02/2025

2nd semester

Classes: 03/03 - 17/04/2025
Holidays: 18- 21/04/2025
Classes: 22/04 - 14/06/2025
Exams (extraordinary session): 15 - 24/05/2025
Exams: 16/06 - 12/07/2025

Autumn session

Exams: 25/08 - 27/09/2025

The Advisory Service provides support regarding your choice of study. In many cases a simple call or a short request is enough to get the relevant information (Tel. +39 0471 012100).

Study Course Page - Common Links - Agricultural, Environmental and Food Sciences


Photography: IDM / Sennereiverband Südtirol / Franco Cogoli