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 of muscle 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.

The total cost for each participant is Euro 250 in double room for 5 nights (22-27 October, sharing with a roommate) breakfast, lunches, dinners, access to sessions.

Official full programme is now available

Local organizer at the course Giulia Migliarini– phone: +39 0543 446500

The registration fee is Euro 250 and it includes

  • Welcome buffet on day of arrival (October 22, 8 pm)
  • Access to sessions
  • Participant materials
  • Lunches and coffee breaks as per program
  • Dinners 23, 24, 25
  • Social dinner (Oct 26)
  • Double ROOM Accommodation for 5 nights (check 22nd and out 27th October)
    To be shared with another participant.
    Please note: if accomodation is not needed please promptly inform

Please, proceed with your registration and payment by Sept 30th, 2023 ,
by clicking the bottom “BOOK ON LINE”, below.