{"id":2619,"date":"2025-10-13T22:00:00","date_gmt":"2025-10-13T22:00:00","guid":{"rendered":"https:\/\/www.fondazioneinvernizzi.it\/?p=2619"},"modified":"2025-12-18T11:31:36","modified_gmt":"2025-12-18T11:31:36","slug":"tra-innovazione-e-precauzione-gli-alimenti-ultra-processati","status":"publish","type":"post","link":"https:\/\/www.fondazioneinvernizzi.it\/en\/2025\/10\/13\/tra-innovazione-e-precauzione-gli-alimenti-ultra-processati\/","title":{"rendered":"Between innovation and caution: ultra-processed foods"},"content":{"rendered":"

Between innovation and caution: ultra-processed foods<\/h1>\n\n\n\n

13th October 2025<\/strong> \u2013 A multidisciplinary conference to analyse the risks, benefits and prospects of the food of the future<\/p>\n\n\n\n

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At a time when food industrial processing is raising increasingly pressing questions, Fondazione Romeo ed Enrica Invernizzi<\/strong>, in collaboration with Accademia dei Georgofili<\/strong> (of which it is a supporting member) and in agreement with the National Order of Food Technologists<\/strong>, organized a conference entitled <\/strong>\u201cTRA INNOVAZIONE E PRECAUZIONE: GLI ALIMENTI ULTRA-PROCESSATI\u201d (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<\/strong>.<\/p>\n\n\n\n

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The meeting was intended as an opportunity for experts from various fields \u2013 scientific research, nutrition, food technology and medicine<\/strong> \u2013 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.<\/p>\n\n\n\n

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