(July 1, 2016) ‘Made in Italy’ has always been synonymous to ‘excellence’, ‘quality’ and ‘tradition’. Bottura culinary art and exported products such as Lambrusco, Parmigiano-reggiano, and Balsamic vinegar are not the only things that make other countries envious. The significant results of research that has been carried out for years by the Department of Life Sciences of Unimore – University of Modena and Reggio Emilia (born from the merger with the Department of Agricultural Sciences in Reggio Emilia) on the best products of the region which have a significant impact especially from an economic and food security point of view. The Kennedy Street laboratory in Reggio Emilia, where five PhD students under the guidance of temporary research fellow Prof. Andrea Pulvirenti and three contracted units CNR (a researcher and two fellows) conducting experiments and studies on food security, has become a reference point in Europe for those working in this field. The French Agricultural University in Caen in Normandy, has asked Unimore researchers to organise a summer school to send 14 of its best students enrolled in a graduate programme in food technology, the equivalent of a bachelor’s degree in Agricultural Science and Food Technology, successfully taught for many years at Unimore. According to Prof. Andrea Pulvirenti of Unimore, “the entire project – is funded by the French university who askedto organise a course and educational tours to discover our excellent food. Specifically, we will be discussing Parmesan cheese, Balsamic vinegar and Lambrusco “. (Red)
