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The “Food Processing” area of the School of Advanced Studies on Food and Nutrition promotes and develops scientific research and educational activities in the regards to the development, planning, improvement as well as to the technological transfer of food processes and technologies. The development of innovative food processes and technologies and the improvement of old technologies should be addressed to the obtainment of higher quality and more sustainable food. In this perspective, the School intends to become a center of excellence in the exchange, training and meeting of food technologies researchers from public and private sectors.