Quality, Safety and Sustainability of the dairy sector PhD Research school

This intensive summer course organised by the Università Cattolica del Sacro Cuore - Piacenza is part of the project funded by the Emilia-Romagna Region, which provides funds to University of Parma (School of Advanced studies on Food and Nutrition) in relation to "Emilia Romagna Food Science Advanced Doctoral Training Program”, https://phooder.unipr.it/

The course will be held in Piacenza from 19 to 23 June 2023 and will allow PhD students in Food science and Agriculture fields to expand their knowledge and to develop tools and strategies to become leaders in milk and dairy food research sector. Participants will be trained on emerging topics regarding innovation and sustainable development of dairy products as well as nutrition, health, and consumer behaviour. These themes will be addressed with comprehensive and multidisciplinary approaches in order to provide an overall view of the dairy sector by approaching topics from different perspectives and along the entire supply chain. This training course will include visits, active simulations and meetings with research and industrial leaders in the field on the following topics:

•          Ecology and sustainability of farming system

•          Milk quality and dairy technology

•          Milk and dairy products safety

•          Milk, nutrition, health, and consumer psychology

 

The PhD School is part of a project funded by the Emilia-Romagna Region, which provides funds to University of Parma in relation to "Emilia Romagna Food Science Advanced Doctoral Training Program”, https://phooder.unipr.it/

 

Registrations will open on March 1st. Stay tuned!

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