Hands-on the FFQSS – Summer School for European FORTHEM Alliance: an initiative from Professors of University of Valencia.

A group of three professors from University of Valencia are working to have everything ready for the Summer School “Fermented Foods: quality, safety and sustainability” (FFQSS). It will be held in Valencia from June 28th to July 2nd

Last November, the FFQSS-Summer School proposal was approved by the European FORTHEM Alliance Committe (https://www.forthem-alliance.eu/objectives/collective-short-term-mobilities/) leading one of its objectives: mobility. It was since then that Prof. A. Juan-García, Prof. A. Gamero and Prof. J.V. Ros-Lis joined their efforts to put hands-on in the activity they proposed to FORTHEM Alliance. The activity is included in the activity of Short Term Moblity (STM) and a total of 35 Students from European countries belonging to the FORTHEM consortium have been selected. The STM will be hosted by University of Valencia at Faculty of Pharmacy. 

Concerned with the restrictions due to SARS-CoV-2 pandemia and hoping that situation gets better by the dates planned, students will come from University of Burgundy in France, Johannes Gutenberg University of Mainz in Germany, University of Jyväskylä in Finland, University of Latvia, University of Opole in Poland, University of Palermo in Italy and also from University of Valencia. The Summer School will verse in “Fermented Foods: quality, safety and sustainability” and is intended to engage the Agenda 2030 as Sustainable Development Goals (SDG) will be also addressed.

A. Juan-García

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