laboratori di professione enogastronomo<\/a>, che mi hanno aiutato a capire i possibili sbocchi lavorativi e le mie passioni una volta conseguita la laurea. Gli aspetti negativi sono per lo pi\u00f9 legati all\u2019organizzazione, principalmente all\u2019orario delle lezioni che molto spesso si sovrappongono o che non ti permettono di fare una giusta pausa per mantenere alta l\u2019attenzione.<\/p>\nE le tue scelte per gli studi futuri e in ambito lavorativo?<\/u><\/p>\n
Per gli studi futuri la mia idea \u00e8 di spostarmi nell\u2019ambito economico del mondo enogastronomico, in particolare avrei intenzione di iscrivermi al corso di Food marketing e strategie commerciali dell\u2019Universit\u00e0 Cattolica di Piacenza. In ambito lavorativo, mi piacerebbe dopo gli studi magistrali lavorare per grandi aziende rappresentanti del settore enogastronomico italiano.<\/p>","protected":false},"excerpt":{"rendered":"
Intervista a Federico Baggio, studente del terzo anno in Scienze e Culture Enogastronomiche del Dipartimento di Scienze dell’Universit\u00e0 di Roma Tre. Perch\u00e9 hai scelto Sceg? … <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1441","post","type-post","status-publish","format-standard","hentry","category-chisiamo"],"yoast_head":"\n
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<\/a><\/p>\n