The University of Modena and Reggio Emilia (Italy) is organizing a BIP program on Sustainable Approaches in Food Production and Processing. This program is designed for students (BSc and MSc), PhD, and staff, offering an excellent opportunity to deepen their knowledge of various aspects of food quality, including applied microbiology, meat quality, packaging, sustainable intensification, and agricultural biodiversity.
Participants will engage in teaching activities, seminars, and practical experiences, exploring the renowned food traditions of the Emilia Romagna region, known for its exceptional products like Parmigiano Reggiano, Prosciutto di Parma, and Traditional Balsamic Vinegar. Factory and farm visits will complement academic learning, with insights from national and international experts, including those from EFSA.
Deadline for admissions: 10 April 2025.