Coordination: Alberto ALBERTINI, Università Cattolica del Sacro Cuore
Introduction: Alessandro CERIANI, Università Cattolica del Sacro Cuore
Interventions:
Turin's artisanal chocolate since 1915: a laboratory and a product of excellence
Alessandro PRADELLI, CEO of Peyrano
30 years of aquaculture experience: the production and international sale of caviar
Giacomo VALENTI, representative of Cru Caviar
The rice sector: product quality and traceability
Nicole BASSI, Quality Manager of SP SPA
Catering, the territory, products of excellence: a model of promotion and growth
Paolo MAIOLI, contact person for the Cibo di Mezzo Association
IP protection in the food sector: protections against counterfeiting
Silvia ASIOLI, Country Manager Abion
Pasqua Wines: territory, innovation, sustainability, in 100 years of history
Cecilia PASQUA, Head of Export Sales
FOR INFORMATION
Stage & Placement Office
E-mail: stage-bs@unicatt.it
Telephone number: 030.2406451/249
