From Local Excellence to Food Tech: A Journey into the Future of Agrifood
3 December 2024Four intense days of gastronomic excellence, cutting-edge technology, and sustainability. This is the winning formula of the inaugural Smart Week of the Executive Master in Food Innovation and Regeneration at Bologna Business School. From November 27 to 30, 2024, Emilia-Romagna transformed into an open-air laboratory for leaders in the agrifood sector.
The educational journey began in the heart of the Food Valley, where participants visited two iconic Italian agrifood companies: Felsineo, a Bologna-based leader in the production of mortadella and now also vegan cold cuts, and Granarolo, a benchmark in the dairy industry. These were not just corporate visits but full immersions into the most advanced production processes, where tradition meets innovation through pioneering solutions and new business models designed to tackle the challenges of sustainability. The day concluded with the presentation of the book Regenerative Enterprise: The New Frontier of Corporate Sustainability by Niels de Fraguier, offering fresh insights and inspiration on regenerative practices and their role in shaping the future of businesses, not just in the food sector.
On the second day, the participants explored the world of Parmigiano Reggiano. From the production techniques at the Caseificio Sociale Val Parmossa to the pastures of the Azienda Agricola Biologica Antica Cascina Gazza, and the aging and maturation rooms of Parmigiano Reggiano of Montanari & Gruzza, which plays a pivotal role in the entire supply chain of the world’s most famous cheese, revealing its secrets to the participants.
Innovation took center stage on the third day, with a focus on the new frontiers of food packaging at Tetra Pak’s facilities and the art of producing and bottling Modena’s balsamic vinegar at Acetum. These are two examples of how technology enhances and preserves tradition, turning it into a competitive advantage.
The Smart Week concluded with an on-campus day, where Sebastiano Porretta, President of the Italian Association of Food Technology, guided participants through a workshop on developing consumer-oriented products. The day ended with a lunch based on regenerative techniques at the Future Food Living Lab of the Future Food Institute.
“This Smart Week encapsulates the essence of our Master,” said Ludovica Leone, Academic Director. “It’s a program that combines theoretical expertise with strategic vision, shaping professionals capable of driving innovation while honoring tradition.”
An intensive educational experience that equips participants with the tools and holistic vision to shape the future of the food industry, where innovation and sustainability are no longer optional.
