{"id":779,"date":"2022-11-16T10:26:52","date_gmt":"2022-11-16T10:26:52","guid":{"rendered":"https:\/\/sceglab.uniroma3.it\/?p=779"},"modified":"2022-11-16T10:27:28","modified_gmt":"2022-11-16T10:27:28","slug":"alimentazione-e-salute-intervista-a-lavinia-pristera-di-scienze-e-culture-enogastronomiche","status":"publish","type":"post","link":"https:\/\/sceglab.uniroma3.it\/index.php\/2022\/11\/16\/alimentazione-e-salute-intervista-a-lavinia-pristera-di-scienze-e-culture-enogastronomiche\/","title":{"rendered":"Alimentazione e salute, intervista a Lavinia Prister\u00e0 di Scienze e culture enogastronomiche"},"content":{"rendered":"

Lavinia, 21 anni, studentessa di Scienze e Culture Enogastronomiche a Roma Tre. Futura naturopata. Da sempre crede nell\u2019alimentazione come mezzo per la salute e il benessere della persona.<\/h2>\n

\"Corso<\/p>\n

Perch\u00e9 la scelta del corso di laurea in Scienze e Culture Enogastronomiche<\/a><\/strong>?<\/p>\n

Ho sempre avuto interesse per il mondo della cucina<\/a> e dell\u2019alimentazione. Mi sono diplomata al chimico-biologico senza avere in mente una strada ben definita, ma per fortuna i miei genitori mi hanno aiutata a trovarla. Loro hanno sempre visto in me una spiccata passione per il mondo dell\u2019alimentazione. Cos\u00ec, insieme, abbiamo conosciuto il corso di SCEG. Una volta visto il piano di insegnamenti, non ho esitato e mi sono buttata.<\/p>\n

Quali gli aspetti positivi e quali i negativi di questo corso accademico?<\/strong><\/p>\n

\"salute\"<\/p>\n

Se dovessi indicare degli aspetti negativi, avrei preferito pi\u00f9 approfondimento per alcuni insegnamenti come Scienze dell\u2019Alimentazione. Magari, studiarli durante tutto l\u2019arco dei tre anni, avrebbe permesso di approfondire meglio alcune tematiche che altrimenti abbiamo dovuto tralasciare.<\/p>\n

Ho trovato molto positivo, invece, lo spiccato interesse di indirizzarci verso il mondo del lavoro con l\u2019incontro con numerose aziende del settore del food. Questo approccio garantisce un immediato ingresso ben definito nel settore scelto subito dopo la laurea triennale.<\/p>\n

Quali progetti dopo questo corso di laurea?<\/strong><\/p>\n

\"cibo<\/p>\n

Durante questi anni di SCEG ho maturato la passione per la nutrizione, credendo sempre pi\u00f9 nella correlazione tra alimentazione e salute. Da qui nasce la mia determinazione nell\u2019intraprendere un percorso magistrale dedicato interamente alla nutrizione. Infine, il mio sogno \u00e8 quello di diventare naturopata. Una professione ancora non riconosciuta. Chiss\u00e0, un giorno sar\u00f2 proprio io a riuscirci.<\/p>\n

Di Paolo Montemurro<\/p>\n","protected":false},"excerpt":{"rendered":"

Intervista a Lavinia, studentessa di Scienze e Culture Enogastronomiche di Roma Tre.<\/p>\n","protected":false},"author":2,"featured_media":744,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[105,43,93,104,83,39],"class_list":["post-779","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-interviste","tag-alimentazione","tag-corso-di-laurea","tag-intervista","tag-salute","tag-scienze","tag-scienze-e-culture-enogastronomiche"],"yoast_head":"\nAlimentazione e salute, intervista a Lavinia Prister\u00e0 di Scienze e culture enogastronomiche - Sceg Communication Marketing Lab<\/title>\n<meta name=\"description\" content=\"Alimentazione e salute a scienze e culture Enogastronomiche. 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