Accademia Nazionale di Agricoltura hosts food safety conference in Bologna

The Accademia Nazionale di Agricoltura and the Emilia-Romagna Region organized a conference in Bologna titled “Qualità dei prodotti alimentari. Dal suolo alla sicurezza in tavola” (Food Product Quality: From Soil to Table Safety).

Experts from the University of Bologna discussed the entire lifecycle of food production, emphasizing that food safety depends on a continuous chain involving soil health, agricultural practices, industrial transformation, and commercial regulations. A key focus was placed on ensuring the provenance of raw materials used in “Made in Italy” commercial products and the need to combat unfair international trade practices.

The conference also addressed food technologies, noting that food processing—such as cooking, grinding, drying, and fermentation—has been part of human nutrition since prehistory. Modern food technologies aim to ensure food safety by eliminating pathogens, contaminants, and foreign substances while reducing food waste and preserving the nutritional and sensory qualities of the products.