Start Date:
June 26-30, 2023
Duration:
1 week (40 hours)
Location:
University Residential Centre (Ce.U.B.) Via Aldruda Frangipane, 6, 47032 Bertinoro (FC), Italy
Course Aim:
The course will enable PhD students to participate in teaching activities held by industry leaders and prominent scientists in the field of research, innovation and technology transfer of processed vegetable foods.
The training program is aimed at providing scientific and technical skills and knowledge of current issues related mainly to innovative / emerging technologies applications for sustainable vegetable food processing, also in relation to the product quality, safety and stability during storage. The program will follow a multidisciplinary approach, also considering the market strategies and consumer perception of the sector.
Faculty Members:
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Prof. Urszula Tylewicz |
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Prof. Francesca Patrignani |
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Dr. Giulia Baldi |
