Food

The “Food” Working Group, being part of the RUS, focuses on food, nutrition, and education for food sustainability. It aims to generate knowledge about university food phenomena, collecting and disseminating data and promoting the exchange of experiences and best practices.

The Food Working Group is led by:

• Prof. Link identifier #identifier__152295-1Livia Leoni, Associate Professor of Science Department, coordinator of the Degree course in Food and Wine Sciences and Cultures and President of the National Coordination Degree in Gastronomy (COSGA). She teaches and conducts research in the field of microbial biotechnol-ogy applied to human health and environment.
• Dr. Link identifier #identifier__174913-2Luigi Spadoni from the General Directorate.