UNISG offers a three-year undergraduate program leading to a BSc ("Laurea Triennale") in "Gastronomic Sciences and Cultures" (taught both in English and Italian, 180 credits); a two-years Master's program ("Laurea Magistrale", 120 credits), entirely taught in English, in "Food Innovation & Management", four one-year full-time Master's programs of 90 credits entirely taught in English ("Master of Gastronomy: World Food Cultures and Mobility" , "Master of Gastronomy: Creativity, Ecology, and Education", "Master in Food Culture, Communications & Marketing" and "Master in Wine Culture, Communication & Management") and one full-time Master's program of 90 credits taught in Italian: "Master di Ecogastronomia in Cucina". In all courses, students study an integrated mix of humanities (history of food, food aesthetics), biosciences (food biodiversity, nutritional sciences, taste science, food science and technology, agroecology, sensory science, and ethnobiology), and social sciences (food anthropology and sociology, communications, economics, food law, and food design).