Seminar Series of the School of Applied Sciences – Spring 2020 – 5. Seminar

Dear Students of the School of Applied Sciences,

You are kindly informed to welcome the Food Writer,  Demet GÜZEY, Ph.D. as the guest speaker of the seminar series.

Date      : Thursday, 14 May 2020
Time      : 14:40-16:30
Place     : Web Seminar

Demet GÜZEY, Ph.D. is a food writer based in Verona, Italy. She studied Food Engineering in Turkey (MSc., Istanbul Technical University) and Food Science in the US (PhD., University of Massachusetts). After a decade of management roles in the food industry in the Netherlands and France, she moved to Italy.  Demet GÜZEY, Ph.D. started her own business on food and wine education, culinary tours, and workshops. She is a WSET Level 3 wine expert and holds a degree in Gastronomy (Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table, University of Reims). She teaches Food and Culture, Italian Food and Wine Business, and Event Management courses at the University Studies Abroad Consortium (USAC) in Verona. She also gives lectures on Food Writing at Le Cordon Bleu, Paris. Demet GÜZEY, Ph.D. published numerous articles online and in print, as well as two books: Food on Foot: A History of Eating on Trails and in the Wild (2017) and Mustard: A Global History (2019, winner of Gourmand World Cookbooks Award). Further information can be found about Demet GÜZEY, Ph.D. at demetguzey.com.  Demet GÜZEY, Ph.D.  is going to make an online presentation titled “The Art and Craft of Food Writing” in the seminar course.