{"id":625,"date":"2022-11-14T08:59:07","date_gmt":"2022-11-14T08:59:07","guid":{"rendered":"https:\/\/sceglab.uniroma3.it\/?p=625"},"modified":"2022-11-16T11:32:07","modified_gmt":"2022-11-16T11:32:07","slug":"le-scienze-enogastronomiche-come-corso-universitario","status":"publish","type":"post","link":"https:\/\/sceglab.uniroma3.it\/index.php\/2022\/11\/14\/le-scienze-enogastronomiche-come-corso-universitario\/","title":{"rendered":"Le scienze enogastronomiche come corso universitario"},"content":{"rendered":"<h2>La studentessa ventunenne <a href=\"https:\/\/sceglab.uniroma3.it\/wp-admin\/post.php?post=743&amp;action=edit\">Martina Pieretti<\/a>, iscritta a <a href=\"https:\/\/www.uniroma3.it\/corsi\/dipartimento-di-scienze\/l\/2022-2023\/scienze-e-culture-enogastronomiche-0580706202600001\/\">Scienze e culture enogastronomiche<\/a> dell\u2019Universit\u00e0 degli Studi <a href=\"https:\/\/www.uniroma3.it\/\">Roma Tre<\/a>, ci racconta di questo corso di laurea e delle sue prospettive future.<\/h2>\n<h3><strong>Perch\u00e9 hai scelto il corso di laurea in Scienze e culture enogastronomiche ?<\/strong><\/h3>\n<p>La mia prima scelta era Scienze biologiche, ma poich\u00e9 non ho passato il test di ingresso ho ripiegato su questo corso.<\/p>\n<p>Ci\u00f2 che mi ha convinta a scegliere questo corso \u00e8 stata soprattutto la visione a 360\u00b0 sul mondo alimentare che fornisce.<\/p>\n<h3><strong>Quali sono gli aspetti negativi e positivi di questo corso di laurea?<\/strong><\/h3>\n<p>Tra gli aspetti negativi ho notato la massiccia presenza di materie puramente scientifiche al primo anno, che di solito bloccano la carriera universitaria. Invece, tra i lati positivi apprezzo il perfetto connubio tra teoria e pratica, come ad esempio il fatto che le lezioni sono spesso intervallate da numerosi laboratori e uscite didattiche.<\/p>\n<h3><strong>Quali sono le uscite che hai apprezzato di pi\u00f9 per la tua carriera universitaria?<\/strong><\/h3>\n<p>Le mie preferite sono state la visita alla cantina \u201c<a href=\"https:\/\/ominaromana.com\/pages\/i-nostri-vini\">Omina Romana<\/a>\u201d. Mentre invece i seminari pi\u00f9 interessanti sono stati quello del gambero rosso e quello sull\u2019olio extra vergine d\u2019oliva.<\/p>\n<h3><strong>Dopo la laurea che progetti di studio o di lavoro hai?<\/strong><\/h3>\n<p>Dopo la laurea penso di non proseguire gli studi, il mio piano \u00e8 di entrare nel mondo del lavoro, magari aprendo un ristorante. Diciamo che il mio obiettivo post laurea \u00e8 l\u2019indipendenza economica.<\/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\">Davide Gennamari<\/p><p class=\"wp-block-post-author__name\">sceglab_students<\/p><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>La studentessa ventunenne Martina Pieretti, iscritta a Scienze e culture enogastronomiche dell\u2019Universit\u00e0 degli Studi Roma Tre, ci racconta di questo corso di laurea e delle &#8230; 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