The University of Modena and Reggio Emilia (UNIMORE) recently hosted a Blended Intensive Programme (BIP)on Sustainable Approaches in Food Production and Processing, welcoming students across Europe and from UAL, SupBiotech and SGGW for a two week immersive experience in the heart of Italy’s most iconic food region.
Designed for Master’s, students, the programme offered participants a unique opportunity to deepen their understanding of key topics in food quality and sustainability, including applied microbiology, meat quality, sustainable intensification, packaging innovation, and agricultural biodiversity.
As part of the hands-on component, participants explored the rich culinary heritage of Emilia-Romagna through guided technical visits to some of its most prestigious producers. They toured the Parmigiano Reggiano cheese factory and the consortium, a Traditional Balsamic Vinegar acetaia, and a cured meat production facility, gaining first-hand insight into the craftsmanship and innovation behind world-renowned products.
In the classroom, students experimented with future-forward food technologies, such as testing breadsticks made with algae and learning about the use of insects as sustainable protein sources. The interactive sessions blended science, tradition, and creativity, fostering a deeper awareness of the environmental challenges facing the agri-food sector and how innovation can help overcome them.
One of the highlights of the two weeks was the Food Innovation Challenge, a friendly yet intense competition in which international teams of students worked together to design new, sustainable food products and processes, often combining ingredients and traditions from their countries of origin.
The competition unfolded in two phases:
- A local qualifying round, where teams from UNIgreen presented their projects.
- Followed by an international final, featuring students from UPV – Universitat Politècnica de València (Spain), CZU – Czech University of Life Sciences Prague (Czech Republic), and the University of Caen Normandie (France).
The winning team of the local round — Team 6 — applied insights from their “Food and Insects” class to create a highly original and sustainable concept. They proudly represented UNIgreen in the international final and came just a few points behind CZU Prague, earning a well-deserved second place.
“All teams were exceptionally well-prepared and brought energy, creativity, and collaboration to the table,” said the Prof. Andrea Pulvirenti of UNIMORE, the organizer of the BIP. “The competition was fair and exciting, and it provided a rich, hands-on learning experience for everyone involved.”
With its blend of academic excellence, local heritage, and forward-thinking innovation, the BIP programme reaffirmed UNIMORE’s role as a key player in advancing sustainable food systems in Europe and beyond.
