A inadequate nutrition not only affects the psycho-physical well-being of people, but represents one of major risk factors for the onset of many chronic diseases. The alarm raised some time ago by the World Health Organization after the devastating effects of the Covid Pandemic takes on a stringent relevance.
According to WHO, approx 1/3 of cardiovascular diseases and cancers could be prevented thanks to a balanced and healthy diet.
In fact, it is clear that the human body needs all types of nutrients to function properly. Some are essential to meet the need for energy, others to feed the continuous replacement of cellee other elements of the body, others make physiological processes possible, still others have protective functions. For this reason, the diet must be as varied and balanced as possible.
In line with these principles theNational Academy of Agriculture of Bologna, in collaboration with the delegations of theItalian Academy of Cuisine , Surgical Medical Society of Bologna, promoted a series of meetings entitled “The Wednesdays of the Archiginnasio. The Odyssey of food from field to table” conceived as scientific dissemination activities open to the online public which from the April 14 to the 7 November 2021 will be able to connect for free to learn a manage your diet correctly in favor of your body.
"With these meetings - underlines the President of the Academy Prof. Giorgio Cantelli Forti - we want to encourage the population to get to know even more the health benefits of consuming fresh, safe and Italian food productsthe. A healthy diet is one of the greatest allies for our well-being”.
The meetings will be dedicated to the knowledge of 7 Italian agri-food excellences namely: Crustaceans and molluscs, Milk, dairy products and cheeses, Tomatoes, Peaches, Apples, Legumes and Chestnuts. They will also be enriched by curious "case histories" dedicated to the enhancement of the Roman Rose Apple of the Apennines, cosmetics with donkey milk, satellite monitoring of tomato production and the activities of the Experimental Educational Chestnut Grove of Granaglione. "The formula adopted - underlines Prof. Rosanna Scipioni Coordinator of the initiative - is divided into three reports: one relating to the "product", a second focused on its "nutritional value" and a final one dedicated to the "historical-cultural aspects in kitchen and on the table". All with the aim of conveying the awareness that the value of our agri-food sector is based on a path that starts from the production processes and passes through the qualitative characteristics arriving at the gastronomic potential.
But they won't be overlooked either the economic aspectsthe. It is now common knowledge, with great satisfaction of the "insiders", in fact, the awareness that the agri-food sector represents a unique wealth for our country, which must be protected and valued to the full advantage of our economy and the exceptional opportunities work it can offer. However, this awareness must be accompanied by a correct knowledge of the individual food chains of Made in Italy excellence, from the production processes to the qualitative characteristics, up to the gastronomic potential.
The meetings will be held on a free-access platform with no limit on participants, which safeguards the nature of meetings open to the public, and the National Academy of Agriculture will communicate, on its website, on the official social networks and in the dedicated newsletter, the link to connect to to participate in each single meeting”
For more information and clarifications you can contact the email [email protected].
The calendar of meetings (16.30-18.30 pm)
April 14 – Crustaceans and molluscs Dr. Oliviero Mordenti, Head of the Degree Course in Aquaculture and Fish Product Hygiene of Cesenatico University of Bologna, Prof. Corrado Piccinetti, former Director of the Marine Biology and Fishing Laboratory of Fano University of Bologna, Prof. Atos Cavazza, Bologna San Luca Delegate Italian Academy of Cuisine.
May 12 – Milk, dairy products, cheeses Prof. Rosanna Scipioni, Full Professor of Zootechnics at the University of Modena and Reggio-Emilia, Deputy Delegate Bologna dei Bentivoglio Italian Academy of Cuisine – Full Academic of the National Academy of Agriculture. Prof. Marcello Mele, Department of Agricultural, Food and Agro-Environmental Sciences University of Pisa, Prof. Giovanni Ballarini, Emeritus University of Parma and Honorary President of the Italian Academy of Cuisine, Chiara Caggiula, Agricultural Entrepreneur specialized in olive growing and donkey breeding.
June 16 – Tomato Dr. Cecilia Prata, Department of Pharmacy and Biotechnology University of Bologna, Dr. Gianluca Vertuani, President of Confagricoltura Ferrara and National Vice-President of Confagricoltura, Simone Gatto, farmer specialized in tomato satellite control.
September 8 – Fishing Prof. Daniele Bassi, Department of Agricultural and Environmental Sciences University of Milan, Dr. Luciana Prete, Director of the UOC Food Hygiene and Nutrition West Company AUSL of Bologna, Giorgio Palmeri, Bologna Delegate of the Bentivoglio Italian Academy of Cuisine.
September 29 – Apple Dr. Roberto Piazza, Former Director of Fedagro ACMO Mercati Bologna, Prof. Silvana Hrelia, Department of Sciences for the Quality of Life University of Bologna, Giorgio Palmeri, Bologna Delegate of the Bentivoglio Italian Academy of Cuisine, Prof. Silviero Sansavini, Emeritus of Fruit growing University of Bologna.
October 20 – Legumi Prof. Paolo Parisini, President of the National Federation of Organic Products of Confagricoltura, Prof. Cristina Angeloni, School of Pharmaceutical Sciences and Health Products, University of Camrino, Dr. Maurizio Campiverdi, Honorary Delegate Bologna San Luca Italian Academy of Cuisine.
November 17 – Chestnut Dr. Renzo Panzacchi, President of the Consorzio Chestnut Farmers of the Bolognese Apennines, Prof. Marco Malaguti, Department of Sciences for the Quality of Life University of Bologna, Avv. Guido Mascioli, Delegate of the Bologna Italian Academy of Cuisine, Dr. Ercole Borasio, Full Academician of the National Academy of Agriculture
