Page 63 - AMEFT Journal 2021-4

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The 20th edition of CIBUS ended on 3rd September. Among the key figures who visited the exhibition includes Italian Minister of Economic Development, Giancarlo Giorgetti. He made some declarations while visiting the booths. Excellent results are anticipated to record in the next edition of CIBUS which is scheduled in Parma from 3rd to 6th May, 2022.
contribution of Erika Andreeta, Partner of PwC Italy, “If we want to fully exploit the benefits of the financial resources made available by Institutions and want to continue being competitive in the global scenario, it is essential to profitably invest in training through projects targeted to the development of skills for an informed use of new
technologies by the sector operators”. The conference “Innovating or de- creasing” organized by the Univer- sity of Parma and Le Village by CA Parma was also held on CIBUS’ last day. The University brought to CIBUS new players of the sector in the aca- demic world with 16 research groups that were available for series of one- to-one meetings. Talking of innova- tion, CIBUS saw the participation of SMILE (Smart Manufacturing Innova- tion Lean Excellence centre), the Dig- ital Innovation Hub set up in Parma to enable the technology transfer between University and industry, to support SMEs in digitalizing op- erations and implementing innova- tive and lean methods in line with Cyber-Physic systems (CPS) and in- dustrial Internet of Things (IoT) ap-
plications.
In the area dedicated to local
START-UPs of Le Village by CA two in- novative businesses were present in the food sector: Future Cooking Lab, spinoff of the Laboratory of Gastro- physics of the University of Parma founded by DavideCassi, father of molecular cuisine, set up with the mission of innovating gastronomy, and DNAPhone, innovative SME that designs, develops and sells techno- logical solutions to measure chemi- cal parameters via portable optical devices integrated with smart and mobile technologies.
(Source: CIBUS)
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AMEFT 4 2021 63
Volume 37 | ISSUE 4 / 2021
ISSN 0265-6469 | US $ 12.50 / € 10.00
FOCUS: Beverages
FOCUS: CONFECTIONERY & SNACKS
Palsgaard: Optimizing the chocolaty qualities
Wolf ‘Experience Center’ at Gulfood Manufacturing 2021 GEA bags multi-million-euro order
Krones: Champion of digital transformation
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GULFOOD MANUFACTURING
Volume 37 | ISSUE 3 / 2021 ISSN 0265-6469 | US $ 12.50 / € 10.00
I I
BEVERAGES:Cannabisdrinksmarketscalesup
BAKERY, CONFECTIONERY & SNACKS: Marshmallows,
a sweetened trip down two millenniums INGREDIENTS: Melting resistance makes the difference TECHNOLOGY & SUSTAINABILITY: GEA serum separator curbs losses at Amul Dairy
I I
EVENTS: FI EUROPE I GULFOOD MANUFACTURING I TUTTOFOOD & HOSTMILANO I ANUGA COLOGNE I AGROFOOD IRAN I THAIFEX ASIA
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Volume 37 | ISSUE 2/2021 ISSN 0265-6469 | US$ 12.50 / € 10.00
FOCUS: Meat, Poultry
& Seafood
EVENTS: PROPAK ASIA I BAKERY CHINA I FI GLOBAL CONNECT I THAIFEX - ANUGA ASIA
I PROCESSING & PACKAGING: KHS: Changing ways of filling and packing
I INGREDIENTS: Best ingredients do not need additives
I BEVERAGES: Monk turns out to be the best
I MEAT, POULTRY & SEAFOOD: SEARA debuts in fish and seafood segment
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MARKET & NEWS | INGREDIENTS | PROCESSING & PACKAGING | BAKERY | EVENTS & MORE
ASIA & MIDDLE EAST FOOD TRADE
VOL. 37 ISSUE 4/2021
AMEFT
MARKET & NEWS | INGREDIENTS | PROCESSING & PACKAGING | BAKERY | EVENTS & MORE
ASIA & MIDDLE EAST FOOD TRADE
VOL. 37 ISSUE 3/2021
AMEFT
MARKET & NEWS | INGREDIENTS | PROCESSING & PACKAGING | BAKERY | EVENTS & MORE
ASIA & MIDDLE EAST FOOD TRADE
VOL. 37 ISSUE 2/2021
AMEFT
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