Summer and Winter Schools
Summer and Winter Schools are intensive programmes offering a wide variety of subjects, designed to meet the new needs for cultural and interdisciplinary learning.
The Summer and Winter Schools are international programmes lasting from one to four weeks, including classroom lessons and workshops. Most of them are delivered in English.
Participation in Summer and Winter schools may also be recognized for obtaining additional training credits for PhD students enrolled from the 40th cycle onwards.
The upcoming Summer and Winter schools organized by Professors in the Distal Department will be published in this page.
An extended list of Summer and Winter Schools active in UNIBO can be found here.
2P4S2F Summer School on Plant Pathogenomics for a Sustainable Future of Food
The 2P4S2F Summer School is an exciting training program designed for early-career researchers, PhD students, and postdoctoral fellows interested in plant pathogenomics and its applications in sustainable food production. The program offers a comprehensive blend of lectures, hands-on workshops, and collaborative projects, providing participants with essential skills and cutting-edge insights into plant-pathogen interactions, genomic analysis techniques, and sustainable agricultural practices.
Expert Instructors & Training
The summer school is led by a distinguished lineup of renowned experts in plant pathogenomics and related disciplines. Participants will have the opportunity to learn directly from researchers with extensive experience in genomic sequencing, bioinformatics, and plant pathology, gaining valuable hands-on expertise in state-of-the-art methodologies.
Program Highlights
Comprehensive training sessions with leading scientists
Hands-on experience in genome sequencing and bioinformatics
Sequencing of one sample included in the registration fee
Networking opportunities with peers and experts in the field
Social activities, including a dinner, to foster collaborations
Registration Fee & Costs
Fee: €750, which covers: Full access to all training sessions and materials, Sequencing of one sample included, Coffee breaks & lunches, Social dinner
Deadlines & Applicationxa
Application: by April 15th, 2025
Registration: by April 31st, 2025
DNA sample delivery: by May 15th, 2025
More information & registration: www.2p4s2f.com
Una Europa Summer School 2025 for doctoral researchers: Sustainable Food Systems
The Una Europa Summer School on Sustainable Food Systems will engage doctoral researchers in an open and stimulating environment to tackle some of the main challenges connected to the sustainability transition of the global and national food systems. This Summer School is open to doctoral researchers currently enrolled at an Una Europa university.
Check out this opportunity to dive deep into sustainable food systems and protein transition, connect with doctoral researchers and established academics from across Una Europa, and develop more transdisciplinary knowledge that could significantly contribute to your research.
Submit your application by completing the application form by 3 March 2025.
You can find more infos at this link.
ER-Phoods Summer and Winter Schools
The STAAA PhD course of the University of Bologna is part of Emilia-Romagna Food Science Advanced Doctoral Training Programme which is a project that will see the creation of 7 intensive seasonal schools. The Schools are aimed at Research PhD students active in the Food field and from all other the world.
These schools will have an international profile and will focus on different aspects of the field depending on the organizing University. Among the lecturers, recognized personalities in the food sector, both public (Professors and Researchers) and private (entrepreneurs and professionals). Each school will provide CFU/ECTS according to the duration and commitment required and the participants will be selected on the basis of skills and a motivational letter.
Past Summer and Winter Schools funded by ER-Phood and organized by DISTAL Department teaching staff
Sustainable Production and Consumption of Meat, Poultry and Seafood PhD School
Start Date:
23-27 October 2023
Duration:
1 week (40 hours)
Location:
University Residential Centre (Ce.U.B.) Via Aldruda Frangipane, 6, 47032 Bertinoro (FC), Italy
Course Aim:
This summer school will allow doctoral students to participate in educational activities held by industry leaders and prominent scientists dealing with the production and quality of muscle foods. The training program is aimed at providing an in-depth knowledge of current issues relating to the quality of meat and seafood products with a look at the main alternatives appearing on the market.
Production and Consumption of Processed Vegetable Foods PhD School
Start Date:
June 26-30, 2023
Duration:
1 week (40 hours)
Location:
University Residential Centre (Ce.U.B.) of Bertinoro
Course Aim:
The course enabled 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 was 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 followed a multidisciplinary approach, also considering the market strategies and consumer perception of the sector.
Innovation in Traditional Foods and Beverages
Start Date:
18-22 November 2024
Duration:
1 week (32 hours)
Location:
University Residential Centre (Ce.U.B.), Via Aldruda Frangipane, 6, 47032 Bertinoro (FC), Italy
Organized by:
Department of Agricultural and Food Sciences (DISTAL), University of Bologna
University Residential Centre (Ce.U.B.)
Course Aim:
This winter school offers master's and doctoral students the opportunity to participate in educational sessions delivered by industry leaders and prominent scientists focused on innovation in traditional foods and beverages. The training program aims to provide in-depth knowledge on current issues in the quality and production of international traditional foods and beverages, with a focus on the main alternatives on the market.