Tuesday 23 April, on the occasion of the National Day of Made in Italy, was celebrated "the excellence, quality and innovation of Italian products in the world, increasingly recognized by global consumers". With these words of Minister of Business and Made in Italy, Adolfo Urso, the scientific-cultural event was inaugurated "Italian Food Design: food, people, science and creativity for Made in Italy". Organized by Cl.uster A.grifood N.national, the event marked a moment of dialogue between two crucial sectors of Italy: theagri-food and achievement design, both ambassadors of Italian quality in the world. Of theUniversità Campus Bio-Medico di Roma participated: the teacher. Emanuele Marconi, Professor of Food Science and Technology, President of the CTS Cl.uster A.grifood N.azionale-CL.AN and Director of CREA; there prof Laura De Gara, Vice-Rector and Vicar, Professor of Plant Physiology and President of the Master's Degree Course in Food Sciences and Human Nutrition UCBM.

The concept of Italian Food Design embraces the healthy eating, nutrition research, sustainability and innovation, as well as the creation of distinctive shapes that characterize Italian foods, such as fusilli, supplì, stuffed pasta and the ice cream cone. According to prof. Marconi this multidisciplinary approach allows us to further enhance the Italian agri-food sector, contributing to socio-economic development of the country.

Researchers, designer, food technologists and Italian companies, all called together to project the agri-food sector into the future with a common denominator "the beautiful, the good and the well done", which combines nutritional quality, taste, aesthetics, ethics, the ability to ennoble the raw material. Science and professional attention play a fundamental role in guaranteeing consumer health, contributing to a careful analysis of the risks and benefits of new food solutions. It is a collective commitment to preserve and promote Italy's culinary heritage in the context of an ever-evolving world.

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