Mantua Food & Science Festival 2024, the nationally and internationally prominent science popularization event on the science of food production and consumption. The contribution of the Institute of Crop Science of the Sant'Anna School
Luca Sebastiani participates in the “A tutto olio!” conference to explore aspects of one of the staple foods of agricultural production: extra virgin olive oil, a pillar of the Italian and Mediterranean diet whose consumption in Italy accounts for about 15 percent of the world total
The Institute of Crop Science of the Sant'Anna School is participating in the eighth edition of the Food and Science Festival in Mantua (from Friday, May 17 to Sunday, May 19) with a talk by Luca Sebastiani, Full Professor of General Arboriculture and Arboreal Cultivation, at the “A tutto olio!” conference on Saturday, May 18 at 5:30 p.m. in the Loggia del Grano in Mantua.
The conference, organized in collaboration with Costa d'Oro and the Planet O-live Academy, is part of the “TRAME: Traps, Challenges and Opportunities” strand, which is the thematic container of exchanges and connections between innovation and identity. A dialogue with three voices: an agronomist, a technologist and a nutritionist, to delve into aspects of one of the staple foods of agricultural production: extra virgin olive oil, a pillar of the Italian and Mediterranean diet, with an average annual consumption of nine liters per person, which positions it as one of the most daily consumed foods in the country.
Italy is one of the leading global producers and consumers of extra virgin olive oil, with consumption accounting for about 15 percent of the world total. But what makes it an excellence? What are the qualitative and nutritional aspects to keep in mind, and how can technology help improve it?
Three different and complementary points of view to answer these questions, which will compare Luca Sebastiani, our lecturer and agronomist, nutritionist Andrea Pezzana, director of the Complex Structure of Clinical Nutrition of the ASL City of Turin, and food technologist Davide Nucciarelli, a doctoral student at the Department of Agricultural Food and Environmental Sciences at the University of Perugia.
Food&Science Festival is organized by Mantova Agricola, under the patronage of the Ministry of Agricultural Food and Forestry Policies, the Ministry of the Environment and the Protection of Land and Sea, the Lombardy Region, the Municipality of Mantua and the Mantua Chamber of Commerce as institutional partners, and is an opportunity for scientists, popularizers, academics and experts from the national and international scientific and cultural scene to try to imagine the future, starting with food.
For more information: https://www.foodsciencefestival.it/it/.
Cover Photo: Luca Sebastiani, Full Professor of General Arboriculture and Arboreal Cultivation at the Institute of Plant Production, Sant'Anna School.
