{"id":645,"date":"2022-11-16T11:05:16","date_gmt":"2022-11-16T11:05:16","guid":{"rendered":"https:\/\/sceglab.uniroma3.it\/?p=645"},"modified":"2022-11-16T11:05:17","modified_gmt":"2022-11-16T11:05:17","slug":"dallamore-per-la-cucina-a-sceg","status":"publish","type":"post","link":"https:\/\/sceglab.uniroma3.it\/index.php\/2022\/11\/16\/dallamore-per-la-cucina-a-sceg\/","title":{"rendered":"Dall\u2019amore per la cucina a SCEG"},"content":{"rendered":"<h3>Beatrice Scarf\u00f2 \u00e8 una ragazza di 22 anni di Roma ed \u00e8 iscritta al terzo anno del corso di laurea in <a href=\"_wp_link_placeholder\" data-wplink-edit=\"true\">Scienze e culture enogastronomiche<\/a> (SCEG) dell\u2019Universit\u00e0 degli Studi Roma Tre. Amante da sempre del cibo, dopo aver conseguito il diploma in un istituto alberghiero, spiega i motivi che l\u2019hanno spinta a intraprendere un tale percorso universitario e le sue prospettive future.<\/h3>\n<p><strong>Perch\u00e9 la scelta del corso di laurea in SCEG?<\/strong><\/p>\n<p>Fin da piccola ho mostrato interesse per la cucina: mi piaceva molto cucinare ed ho portato avanti questo mio interesse iscrivendomi ad una scuola alberghiera. Proseguendo con il mio percorso, mi sono resa conto che l\u2019amore per la cucina si stava trasformando in una passione per il mondo del cibo. Per questo, quando ho saputo dell\u2019esistenza di un corso di laurea che permetteva di studiare il cibo sotto tanti punti di vista, ho subito pensato facesse al caso mio.<\/p>\n<p><strong>Quali sono gli aspetti positivi e negativi di tale percorso accademico?<\/strong><\/p>\n<p>Devo dire che ho riscontrato pi\u00f9 aspetti positivi che negativi durante questo percorso: uno in particolare \u00e8 l\u2019opportunit\u00e0 di analizzare accuratamente il cibo sotto tutti i punti di vista: ad esempio, i cambiamenti che avvengono all\u2019interno di un prodotto e la sua composizione o anche il modo in cui sono gestite le aziende che producono o lavorano prodotti alimentari. Inoltre, un altro aspetto che mi piace molto \u00e8 la possibilit\u00e0 di frequentare vari laboratori di chimica, biologia e di cucina, che permettono di osservare ed approfondire pi\u00f9 da vicino le varie caratteristiche di un cibo e i fenomeni che avvengono. Per quanto riguarda gli aspetti negativi, ho notato un\u2019organizzazione generale mal gestita dal punto di vista della didattica e legato a ci\u00f2, una mole di esami non pianificata al meglio.<\/p>\n<p><strong>Dopo la laurea quali progetti di studio e di lavoro?<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-806 size-medium\" src=\"https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2022\/11\/laboratorio-1-300x200.jpg\" alt=\"ricercatrice intenta a compiere esperimenti scientifici\" width=\"300\" height=\"200\" srcset=\"https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2022\/11\/laboratorio-1-300x200.jpg 300w, https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2022\/11\/laboratorio-1-272x182.jpg 272w, https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2022\/11\/laboratorio-1.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>Durante questo percorso mi sono appassionata alle tecnologie birrarie e alimentari, perci\u00f2, mi piacerebbe continuare su questa direzione seguendo una magistrale pi\u00f9 specifica in \u00a0quest\u2019ambito. Legato a questo, vorrei dunque lavorare in azienda, magari in un birrificio, come tecnologa alimentare o diventare ricercatrice.<\/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\">Alessandra Melis<\/p><p class=\"wp-block-post-author__name\">sceglab_students<\/p><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Beatrice Scarf\u00f2 \u00e8 una ragazza di 22 anni di Roma ed \u00e8 iscritta al terzo anno del corso di laurea in Scienze e culture enogastronomiche &#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":[46,19],"class_list":["post-645","post","type-post","status-publish","format-standard","hentry","category-interviste","tag-sceg","tag-scienza"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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