Summer School on Fermented Foods
First Forthem Summer school on Fermented Foods at the University of Valencia

The first Short Term Mobility (STM) to be carried out by the University of Valencia starts next Monday 28 June at the Faculty of Pharmacy: The Summer School on Fermented foods: quality, safety, and sustainability. This STM is part of the FORTHEM Alliance. The STM is one of the priority mobility actions of the FORTHEM Alliance, formed by 7 european universities, with a duration of five days. This programme will show students the major advances in Fermented Foods research developed at the University of Valencia from three main arteries: Food Technology, Toxicology and Inorganic Chemistry. Students will be able to get to know Spanish culture at first hand, but above all by the regional peculiarities of Valencia, a Mediterranean city where fermented foods are a key element in the food market (e.g. wine industry, breweries). The structure of the programme is diverse, including lectures, workshops, team work, visits and social activities with the main objective of making it attractive for the participants. This programme aims to promote their active participation.

 

Període From 28 june 2021 to 2 july 2021. Monday, tuesday, wednesday, thursday and friday at 09:30 to 13:30.

 

Lloc Faculty of Pharmacy (Burjassot Campus)

 
Organized by
 

Contact forthem@uv.es

 
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