This free webinar was inspired by recent events in Italy, where a significant demonstration led by Coldiretti, the Italian farmers’ association, took place outside the headquarters of the European Food Sa [...]
Exciting insights from our interview with Dr. Gregor Tegl, CEO of Arkeon Biotechnology. In this engaging discussion, our Editor-in-Chief Maurizio Paleologo explores Arkeon’s innovative approaches to devel [...]
We had the opportunity to interview Prof.Chris Elliott (Queen's University Belfast) at the Recent Advances in Food Analysis (RAFA2024) event in Prague. In this discussion, our Editor-in-Chief delves into Prof. [...]
We’re pleased to share a brief interview with Dr. Octavian Augustin Mihalache, Marie-Curie Postdoctoral Fellow at Parma University (Italy), conducted at the Recent Advances in Food Analysis (RAFA2024) eve [...]
We are excited to present a short interview with Prof. Bruno Le Bizec, conducted at the Recent Advances in Food Analysis (RAFA2024) event in Prague. In this discussion, our Editor-in-Chief discusses with Prof. [...]
Affidia Journal, proud media partner of FoodRevolution2024, recently had the pleasure of interviewing Prof. Chiara Dall'Asta, Full Professor of Food Chemistry at the University of Parma, ahead of her anticipate [...]
Affidia Journal, proud media partner of FoodRevolution2024, recently had the pleasure of interviewing Niccolò Galizzi, Head of Food Tech at Revo Foods, ahead of his anticipated presentation at the event. [...]
In this episode of “The Future of Food - Exploring Sustainable Innovation", our Editor-in-Chief sits down with Verena Schwab, founder and CEO of Econutri. Econutri is a pioneering German startup, establis [...]
Affidia Journal, as a media partner of FoodRevolution2024, had the opportunity to meet and interview Dr. Dario Fornara, Research Director of Davines Group - Rodale Institute European Regenerative Organic Center [...]
Thermo Fisher Scientific, as Gold Sponsor of Affidia Talks "Plant-based foods: hidden risks", presents a guide to assess vegan claim and to prove food authenticity. [...]
