Bologna hosts conference on food quality and nutritional safety

In Bologna, the Accademia Nazionale di Agricoltura and the Emilia-Romagna Region are hosting a conference titled ‘Qualità dei prodotti alimentari. Dal suolo alla sicurezza in tavola’ on October 14. The event aims to examine the food supply chain through three lenses: primary production, nutritional value, and food safety, addressing the link between diet and longevity in Italy.

Parallel to institutional discussions, the food and pastry sectors are undergoing a shift toward wellness and sustainability. Pastry professional Alexandra Saggese highlights a growing consumer demand for products that balance excellence in taste with health-conscious ingredients, such as seasonal and responsible raw materials, and calibrated dosages to reduce excess.