{"id":1384,"date":"2023-12-04T14:09:11","date_gmt":"2023-12-04T14:09:11","guid":{"rendered":"https:\/\/sceglab.uniroma3.it\/?p=1384"},"modified":"2023-12-04T16:33:40","modified_gmt":"2023-12-04T16:33:40","slug":"zoe-fanizzi-studentessa-multitasking-appassionata-di-enogastronomia","status":"publish","type":"post","link":"https:\/\/sceglab.uniroma3.it\/index.php\/2023\/12\/04\/zoe-fanizzi-studentessa-multitasking-appassionata-di-enogastronomia\/","title":{"rendered":"Zoe Fanizzi: donna multitasking appassionata di enogastronomia"},"content":{"rendered":"<h2><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1386\" src=\"https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2023\/12\/4879236-300x300.jpg\" alt=\"Studentessa multitasking\" width=\"300\" height=\"300\" srcset=\"https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2023\/12\/4879236-300x300.jpg 300w, https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2023\/12\/4879236-1024x1024.jpg 1024w, https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2023\/12\/4879236-150x150.jpg 150w, https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2023\/12\/4879236-768x768.jpg 768w, https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2023\/12\/4879236-1536x1536.jpg 1536w, https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2023\/12\/4879236.jpg 2000w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>Zoe Fanizzi, studentessa di <a href=\"https:\/\/www.uniroma3.it\/corsi\/dipartimento-di-scienze\/l\/2021-2022\/scienze-e-culture-enogastronomiche-0580706202600001\/\">Scienze e Culture Enogastronomiche<\/a>, espone pregi e difetti di tale facolt\u00e0.<\/h2>\n<p>Studentessa, madre, pasticcera, Zoe Fanizzi incarna l\u2019esempio perfetto della donna moderna e multitasking, in questa intervista racconta la sua esperienza da studentessa presso l\u2019<a href=\"https:\/\/www.uniroma3.it\/\">Universit\u00e0 Roma Tre<\/a> e le motivazioni che l\u2019hanno portata dopo anni di lavoro a riprendere gli studi.<\/p>\n<h3><strong>Quali sono le motivazioni che ti hanno portata a scegliere il corso di laurea in Scienze e culture enogastronomiche presso Roma Tre?<\/strong><\/h3>\n<p><em>Sono nata in un\u2019azienda agricola, fin da bambina ho sempre avuto a che fare con il mondo dell\u2019enogastronomia, per questo crescendo ho sviluppato una certa propensione per tutto ci\u00f2 che riguarda il settore food. Uscita dal liceo, ho deciso di diventare pasticcera. Lavorando per anni in questo campo mi sono resa conto che non mi lasciava la possibilit\u00e0 di spaziare nelle mie scelte e conoscenze.\u00a0 Questo \u00e8 il principale motivo per cui ho deciso di intraprendere tale percorso di laurea. \u00c8 fondamentale guardarsi intorno.<\/em><\/p>\n<h3><strong>Quali sono gli aspetti positivi e negativi di tale percorso accademico?<\/strong><\/h3>\n<p><em>Gli aspetti negativi riguardano soprattutto l\u2019incertezza su quale lavoro poter svolgere in futuro e la parte organizzativa dell\u2019universit\u00e0, mi risulta difficile infatti, avendo due bambine piccole, conciliare i miei impegni con quelli accademici. Gli aspetti positivi sono la preparazione degli studenti a 360\u00b0 sul mondo dell\u2019enogastronomia,\u00a0 la struttura del corso di laurea e le <a href=\"https:\/\/sceglab.uniroma3.it\/index.php\/2023\/11\/10\/prova-di-panel-test-su-olio-doliva\/\">esperienze didattiche.<\/a> Arriviamo al terzo anno che abbiamo la possibilit\u00e0 di muoverci in ogni ambito anche a livello pratico. Ho notato che gli altri corsi sono tutti molto teorici.<\/em><\/p>\n<h3><strong>Dopo la laurea quali sono i tuoi progetti riguardo lo studio o il lavoro?<\/strong><\/h3>\n<p><em>Mi piacerebbe unire il lato sociale al mondo del food, credo che queste due sfere siano profondamente collegate. Non escludo di proseguire gli studi se riescono per\u00f2 a conciliarsi con famiglia e lavoro. Le mie esperienze passate saranno sicuramente una risorsa nella ricerca del lavoro\u00a0 perch\u00e9 posso offrire competenze non solo teoriche, grazie ai miei studi all\u2019universit\u00e0, ma anche pratiche grazie agli anni di esperienza nel mondo del lavoro. <\/em><\/p>\n\n<div class=\"wp-block-post-author\"><div class=\"wp-block-post-author__avatar\"><img alt='' src='https:\/\/secure.gravatar.com\/avatar\/bd5a05aca4d0264103aca9c9a67c0548d309db9ae3a3ff370ee9f956e6fce595?s=48&#038;d=mm&#038;r=g' srcset='https:\/\/secure.gravatar.com\/avatar\/bd5a05aca4d0264103aca9c9a67c0548d309db9ae3a3ff370ee9f956e6fce595?s=96&#038;d=mm&#038;r=g 2x' class='avatar avatar-48 photo' height='48' width='48' \/><\/div><div class=\"wp-block-post-author__content\"><p class=\"wp-block-post-author__byline\">Anna Bernardi<\/p><p class=\"wp-block-post-author__name\">sceglab_students<\/p><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Zoe Fanizzi, studentessa di Scienze e Culture Enogastronomiche, espone pregi e difetti di tale facolt\u00e0. Studentessa, madre, pasticcera, Zoe Fanizzi incarna l\u2019esempio perfetto della donna &#8230; <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[179,39],"class_list":["post-1384","post","type-post","status-publish","format-standard","hentry","category-interviste","tag-donna","tag-scienze-e-culture-enogastronomiche"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Zoe Fanizzi: donna multitasking appassionata di enogastronomia - Sceg Communication Marketing Lab<\/title>\n<meta name=\"description\" content=\"Zoe Fanizzi, mamma e studentessa di Scienze e Culture Enogastronomiche, espone pregi e difetti di tale facolt\u00e0.\u00a0\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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