{"id":2357,"date":"2023-09-21T14:25:38","date_gmt":"2023-09-21T12:25:38","guid":{"rendered":"https:\/\/millbo.com\/?p=2357"},"modified":"2023-10-12T15:13:26","modified_gmt":"2023-10-12T13:13:26","slug":"ultime-novita-sulla-sostenibilita-alimentare-presso-il-comitato-consultivo-millbos","status":"publish","type":"post","link":"https:\/\/millbo.com\/it\/eventi\/2023\/ultime-novita-sulla-sostenibilita-alimentare-presso-il-comitato-consultivo-millbos","title":{"rendered":"Dall&#039;Advisory Board di Millbio, le ultime novit\u00e0 su cibo, nutrizione e sostenibilit\u00e0."},"content":{"rendered":"<p><em>Giugno 2023<\/em><\/p>\n\n\n\n<p>L\u2019innovazione nei processi di produzione alimentare \u00e8 fondamentale per sostenere la spinta verso un sistema alimentare pi\u00f9 sostenibile: e al centro c\u2019\u00e8 il ruolo dello sviluppo e della riformulazione di nuovi prodotti e degli ingredienti pi\u00f9 recenti.<\/p>\n\n\n\n<p>Per questo motivo abbiamo istituito un Advisory Board composto da esperti in materie scientifiche legate al mondo del cibo e degli ingredienti alimentari. L&#039;Advisory Board si riunisce due volte l&#039;anno ed \u00e8 aperto a tutti i dipendenti e ai clienti chiave di Millbio con l&#039;obiettivo di sensibilizzare e informare su questioni e tendenze future. L&#039;ultimo appuntamento si \u00e8 tenuto nel giugno 2023 a Milano ha coinvolto i nostri esperti su temi quali:<\/p>\n\n\n\n<p><br><strong>Nanomateriali e conservazione<\/strong> \u2013 \u201cI nanomateriali possono migliorare la conservazione degli alimenti e ridurre il rischio di deterioramento degli alimenti confezionati?\u201d \u2013 Prof. Piersandro Pallavicini (<em>Professore di Chimica Generale, esperto in nanotecnologie)<\/em><\/p>\n\n\n\n<p><strong>Sostenibilit\u00e0 ed economia circolare<\/strong> \u2013 \u201cAbbiamo letto tante parole sulla sostenibilit\u00e0, ma possiamo praticamente proporre ai panifici come migliorare la sostenibilit\u00e0?\u201d \u2013 Prof. Carlo Santulli <em>(Esperto di Innovazione Alimentare presso Scuola di Scienza e Tecnologia, Universit\u00e0 di Camerino)<\/em><\/p>\n\n\n\n<p><strong>Reclami e regolamentazione<\/strong> \u2013 \u201cIl cibo ultra processato \u00e8 il nuovo nemico e tutto \u00e8 naturale: quali affermazioni sono ammesse per convincere i clienti che il cibo confezionato sia la buona scelta?\u201d \u2013 Prof.ssa Neva Monari <em>(Avvocato dal 1986 specializzato in diritto alimentare, praticante in Cassazione dal 2000)<\/em><\/p>\n\n\n\n<p><strong>Microbioma<\/strong> \u2013 \u201cCome si pu\u00f2 misurare praticamente un impatto positivo o negativo sul microbioma?\u201d \u2013 Prof. Maria Rescigno<em> (Professore di Patologia Generale e Capogruppo di Immunologia delle mucose e Microbiota) <\/em>e il prof. Gary Frost <em>(Professore di Nutrizione e Dietetica all&#039;Imperial College di Londra)<\/em>.<\/p>\n\n\n\n<p>Il prossimo incontro \u00e8 previsto per l&#039;inizio di novembre 2023 e approfondir\u00e0 i temi gi\u00e0 trattati introducendo nuovi argomenti. <\/p>\n\n\n\n<p>Partecipa ai nostri prossimi eventi e contattaci per scoprire maggiori informazioni sul mondo Millbio!<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"2359\" src=\"https:\/\/millbo.com\/wp-content\/uploads\/sites\/2\/2023\/09\/7-1024x769.jpg\" alt=\"\" class=\"wp-image-2359\" srcset=\"https:\/\/millbo.com\/wp-content\/uploads\/sites\/2\/2023\/09\/7-1024x769.jpg 1024w, https:\/\/millbo.com\/wp-content\/uploads\/sites\/2\/2023\/09\/7-300x225.jpg 300w, https:\/\/millbo.com\/wp-content\/uploads\/sites\/2\/2023\/09\/7-768x577.jpg 768w, https:\/\/millbo.com\/wp-content\/uploads\/sites\/2\/2023\/09\/7-16x12.jpg 16w, https:\/\/millbo.com\/wp-content\/uploads\/sites\/2\/2023\/09\/7.jpg 1471w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" data-id=\"2358\" src=\"https:\/\/millbo.com\/wp-content\/uploads\/sites\/2\/2023\/09\/6-1024x683.jpg\" alt=\"\" class=\"wp-image-2358\" srcset=\"https:\/\/millbo.com\/wp-content\/uploads\/sites\/2\/2023\/09\/6-1024x683.jpg 1024w, https:\/\/millbo.com\/wp-content\/uploads\/sites\/2\/2023\/09\/6-300x200.jpg 300w, https:\/\/millbo.com\/wp-content\/uploads\/sites\/2\/2023\/09\/6-768x512.jpg 768w, https:\/\/millbo.com\/wp-content\/uploads\/sites\/2\/2023\/09\/6-18x12.jpg 18w, https:\/\/millbo.com\/wp-content\/uploads\/sites\/2\/2023\/09\/6.jpg 1471w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/figure>","protected":false},"excerpt":{"rendered":"<p>Millbo ha istituito un Advisory Board composto da esperti in materie scientifiche legate al mondo del cibo e degli ingredienti alimentari. <\/p>","protected":false},"author":1,"featured_media":2358,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-2357","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-events"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>From Millbio&#039;s Advisory Board, the latest news on food, nutrition and sustainability. - Millbo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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