Gain insights into how the pandemic has changed work practices in the broiler and egg industries including changes that will last, with featured speakers Greg Hinton, Vice President Sales, Rose Acre Farms, and Joost Sparla, Marketing and Technical Director Poultry, ForFarmers.
This training session aims to share the knowledge generated on Circular Bioeconomy and on the concept of biorefinery in the framework of the AGRIMAX project
Free online hands-on training. Learn how to easily analyze your experiment data yourself using Qlucore Omics Explorer. This is an introduction on how you can explore and analyze experiment data using a highly visual and interactive tool in a number of hands-on exercises.
This webinar will serve as an introduction to the webinar series illustrating how crop management, variety development and the wider value-chain elements and global economics impact on the delivery of ecosystem services, including the success of growers.
One of the main issues of cultured meat is the lack of dissemination. That is why the network is organizing a 2-day workshop to gain more understanding of and dissemination of the concept among different stakeholders.
The European Dairy Association (EDA), the European Feed Manufacturers’ Federation (FEFAC) and the European Livestock and Meat Traders & processors Union (UECBV) have been organized a webinar on animal nutrition strategies are available to farmers to reduce methanogenesis during enteric fermentation
Organizzata da Accademia dei Georgofili. La partecipazione potrà avvenire solo dietro compilazione, entro martedì 6 aprile 2021, del form di iscrizione
The webinar will offer insights on: Importance and role of sharing knowledge and data, Open science principle aspects and status in the food field and Best practices from EU projects
Seminar organized by ART-ER (Attractiveness Research Territory) for PhD students operating on the Campus of Cesena. Link for partecipation may be asked to francesca.montuschi@unibo.it
Il webinar è organizzato dal Gruppo di Lavoro SOI “Frutta secca” e dal Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti dell'Università di Bari.