Between innovation and caution: ultra-processed foods

13th October 2025 – A multidisciplinary conference to analyse the risks, benefits and prospects of the food of the future

At a time when food industrial processing is raising increasingly pressing questions, Fondazione Romeo ed Enrica Invernizzi, in collaboration with Accademia dei Georgofili (of which it is a supporting member) and in agreement with the National Order of Food Technologists, organized a conference entitled “TRA INNOVAZIONE E PRECAUZIONE: GLI ALIMENTI ULTRA-PROCESSATI” (BETWEEN INNOVATION AND PRECAUTION: ULTRA-PROCESSED FOODS) on Monday, 13th October from 10 a.m. to 2.30 p.m. at Palazzo Invernizzi Conference Centre in Milan.

The meeting was intended as an opportunity for experts from various fields – scientific research, nutrition, food technology and medicine – to reflect and debate to explore the numerous aspects related to ultra-processed foods: from their prevalence in the market to their impact on public health and their economic and social implications.

PROGRAMME

Emanuele Marconi, Accademia dei Georgofili e Università Campus Bio-Medico di Roma
Giorgio Donegani, Consigliere dell’Ordine Nazionale dei Tecnologi Alimentari
Licia Iacoviello, Università LUM “Giuseppe Degennaro” Casamassima (BA) e IRCCS Neuromed. Pozzilli (IS)
Dario Frisio, Presidente sezione Nord Ovest Accademia dei Georgofili e Università degli Studi di Milano

Moderated by Marina Carcea, Councillor of Accademia dei Georgofili and CREA

The proceedings were introduced by Prof. Giuseppe Bertoni, President of Fondazione Invernizzi.

The conference is part of Fondazione Invernizzi’s broader commitment to supporting the agri-food supply chain, with a particular focus on innovation, sustainability and public health.

CFU credits will be awarded to members of the National Order of Food Technologists.

The initiative was held in person and was live streamed .