OnFoods in Rimini for IUFoST 2024, the 22nd World Congress of Food Science and Technology

University of Parma and OnFoods at the Italian Creativity Festival in Boston

Professor Daniele del Rio, Vice Rector for Research and Technology Transfer and President of the OnFoods Foundation, will participate on November 20 in one of the scheduled talks on Climate, Sustainability, and Energy.

How do maternal lifestyle factors influence the microbial composition of human breast milk? A narrative review by UniPv and Spoke 5

Nutrition and Health: From Research to Communities, for a Conscious Food Culture

Professor Annamaria Colao, coordinator of Spoke 5 of the OnFoods project discusses the challenge of transforming scientific knowledge on nutrition into public awareness.

Innovation in Food Sanitization: Plasma Technology

Cold plasma, an ionized gas at low temperatures, offers a sustainable alternative to traditional thermal treatments, with one major benefit: it preserves both nutritional quality and flavor.

The annual meeting of the Early Career Scientists from Spoke 2 at the University of Bologna

Research and Sustainability in Food and Nutraceuticals: Event by the NUTRAFOOD Centre of the University of Pisa on 18 October

The Evolution of Agricultural Economics Education and Research on Living Labs

The Contributions of the University of Pisa (Spoke 1, OnFoods) to the Anacapri Conference Held Last September.

PARCA Project. Spoke 7 launches a challenge for university students from Bologna and Parma with a final prize

Each participant of the three winning teams will be awarded with prepaid cards up to €500 to use in the canteens of the Universities of Bologna and Parma.

Intensive School for Advanced Graduate Studies (ISAGS) “Food Law and Agenda 2030”

It will be held at the University of Pavia, sponsored by OnFoods and Nodes, and will include well-known speakers from the CISG Advisory Council.

Eco-Anxiety and Food Choices: Challenges for a Sustainable Diet - Lucia Tecuta (University of Bologna)

In the fourth episode of *Food and Policies*, Maria Elide Vanutelli interviews Lucia Tecuta about her research on sustainable food choices and the psychological factors influencing them.

Fermentation: the modern impact of an ancient revolution

Seeking new microorganisms suitable for the fermentation of agro-food byproducts can help in the fight against food waste.

Spoke 6 annual meeting to be held on October 9th at Sapienza University of Rome

A day dedicated to sharing the goals achieved and the next steps in progress. The objective is to share what has been accomplished and strengthen the network among the various entities involved.

Responsible Production and Consumption from Field to Table: The University of Pavia at the G7 Agriculture in Syracuse alongside OnFoods

On the occasion of the G7 Agriculture the University of Pavia will play a leading role in a side event.

Food Waste on the Rise in Italian Households: Findings from the 2024 Report by the Waste Watcher Observatory

Compared to last year, Italians are wasting nearly twice as much food. This concerning trend is highlighted by the new 2024 International Waste Watcher Report.

OnFoods at the Rom-E Sustainability Festival from 4th to 6th October

OnFoods is a partner and patron of Rom-E, an event dedicated to sustainability that will take place in the heart of Rome from 4th to 6th October 2024.

OnFoods at Capri for the SIDEA Conference, Italian Society of Agricultural Economics

For the occasion, a joint session was organised between Spoke 1 and Spoke 7, coordinated by Matteo Masotti, Patrizia Borsotto, Giampiero Mazzocchi and Matteo Vittuari.

OnFoods at the Iufost International Food Technology Congress: extensive research, but also public-private research governance strategies

The 22nd edition of the Iufost Congress, the International Union of Food Science and Technology, concluded yesterday, September 12th, in Rimini

Bridging the gap between tradition and innovation: novel food and feed at the UniMi workshop on 19th September

Novel food and feed are the subject of extensive and heated debate. On 19th September, a compelling workshop on the topic will take place at UniMi.

From the LIMIT study, new evidence of associations between maternal lifestyle factors and inadequate pregnancy weight gain

Personalised Nutrition, Sustainable Dietary Practices, Shared Food Protocols: The Future of Malnutrition Research

An interview with Professor Hellas Cena, Vice-Rector for the Third Mission at the University of Pavia, who coordinates Spoke 6 'Tackling Malnutrition'.

The Role of Origin in Sustainable Localised Food Systems: an International Conference by Origin for Sustainability and the University of Parma

What’s behind a consumer product? At De’Longhi, research is the true engine of innovation

The complexity of food environments addressed with participatory methods: the mini-doc from the four-day workshop of Spoke 1.

Circular economy, innovative processes, and new green technologies to reduce food waste and make the most of by-products

Perception of Novel Foods and New Food Technologies: The Survey by the Edmund Mach Foundation

Participate in the survey on the perception of novel foods and new food technologies. An initiative of the Edmund Mach Foundation, Spoke 4 OnFoods.

University Campuses as Models of Food Environments: The PPP-URB Project towards Sustainable Public Food Procurement

We discussed this with Professor Davide Fassi, the project coordinator at the Politecnico di Milano

Sustainability and social innovation in local areas also rely on local agri-food supply chains

Interview with Prof. Filippo Arfini on sustainable food supply chains, social inclusion, waste reduction, and research impact on policies and citizens.

The University of Naples opens a new cascade funding call to finance innovative research projects on food and nutrition

Evaluation of the mechanisms of action of bioactive compounds in plant-based foods. Dietary patterns, fertility, and longevity. Innovative approaches to creating functional foods.

Genome editing: navigating regulatory challenges and innovations in Agri-Food

The University of Parma, with Onfoods and Food for Future, is meeting to address the challenges and prospects of using new genomic techniques in the agri-food sector.

Malnutrition in the elderly: a growing health crisis needing a multidisciplinary approach

An interview with Francesca Coperchini researcher of the SENIOR project

Formal and informal actors in the supply chain: all at the same table with the SCIN-GO project, to design more equitable and sustainable food environments.

Valuable waste: innovation in the fight against food waste

An insight with Giulia Valentini and Arianna Rossetti from Politecnico di Milano

Childhood Obesity is a public health emergency that can be prevented starting from schools: the Lively project for families, children and teachers

An in-depth look at the Lively research project (Spoke 7, University of Pavia)

On 25th June, Spoke 4 meets at the University of Milan

This event aims to review the progress of the Work Packages, and thus the research activities of the Spoke.

Innovative Research Practices: Empowering Early Career Scientists in Global Sustainability

A work programme at the Suvignano farm from 17 to 20 June 2024. Four days of study, research, and co-creation involving the community of researchers from Spoke 1.

Principles of Artificial Intelligence, Machine Learning and Deep Learning with examples of applications in the context of nutrition

A full day seminar on the 27th June 2024 at the Faculty of Engineering, University of Pavia.

The Annual Spoke 02 Meeting in Piacenza on the 25th and 26th of June

At the Università Cattolica, two days dedicated to reviewing the progress of the Work Packages, and thus, the research activities of the Spoke 02.

Policies for Healthy and Sustainable Diets: just published!

A review of International, European, and National documentation published by CREA, as part of the activities of the International Food Policy (INFP) project

Food Systems research takes center stage in Mantova: highlights from the Food&Science Festival