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.