The Operational Group
The numbers of the Project
5
Experimental products characterized
3
Organic fertilizers tested
30
Operators attending the course
[Jamie Notter]
Innovation is change that unlocks new value
Training
The course “Innovative processing of fruit and vegetables” is addressed to farms based in Emilia-Romagna (IT).
OUR LATEST NEWS
Seminar on C’è Fermento project
On May 25, as part of the Predictive Microbiology, Master of Science in Food Science and Technology course at the University of Parma, Dr. Martina Marrella gave a seminar on the C’è Fermento project. Below is the presentation.
Sulla Rivista Assaggiami si parla di C’è Fermento!
Assaggiami, la free-press sull’enogastronomia emiliana, parla del progetto C’è Fermento. Potete trovare l’articolo consultando il Numero 36 di Dicembre 2021.