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FSTPIII: Scientific Program, Press Release and Presentations
Available in the “Documents” ses… more
From Seed to Pasta III – A Sustainable Durum Wheat Chain For Food Security And Healthy Lives
Following the two previous editions of the inte… more
Il pomodoro riccio di Parma tra ricerca, sperimentazione e valorizzazione – Prof. Arfini
Presentation by Prof. Filippo Arfini held at &… more
Lactic Acid Fermentation as Means of Nutritional Improvement. Marco Spaggiari at ICWL18
On Open Fields’ YouTube channel you can f… more
Market-Based Value Chains and Farming Technologies
Presentation by Roberto Ranieri on the futur… more
ALL BREAD AND PASTA NUMBERS IN ITALY
The meeting, organized in collaboration by the … more
Articolo grani antichi – Gazzetta di Parma
The article, pubblished on Gazzetta di Parma, 1… more
EIP-AGRI Workshop “Organic is Operational: linking EIP-AGRI Operational Groups in organic farming”
Bio2 participated to the EIP-AGRI Workshop &#… more
Open Fields at the conference “The Agri-Food System in Emilia Romagna – Presentation of the 2016 Report” and the panel discussion “Towards the new common Agricultural Policy”
Open Fields participated at the conference … more
“Innovation and knowledge in rural development: how far are we?”, Bari 17 may 2017
Today a conference was held in Bari at the end of t… more
Legume pasta nutritius food for a sustainable future
The article written by Silvia Folloni is focuse… more
Biological control of bacterial diseases of kiwifruit plants
An interesting paper by scientists from Tuscia … more
Trasferimento tecnologico, esigenze e opportunità per il sistema agro-industriale
Presentation (in Italian only) by Roberto Ra… more
I successi della tecnologia alimentare, fra qualità e prezzo
Presentation (in Italian only) describing som… more