What is the Future of Food after Covid? Two UNISG Teachers Answer the Question

UNISG Prof. Paolo Corvo and Prof. Michele Fontefrancesco will present their volume “Food in the Future”, published by Carocci, which intends to identify lines of innovation and good quality practices. There will undoubtedly be many options in the food sector in the future, both in production methods and forms of consumption. You could, for example, choose between organic food, typical local products, fusion food, or even novel foods, such as artificial meat and insects.

Free entrance. A free tasting is scheduled at the end of the conference.

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