What we already thought would be a fun trip turned out to be so much more: the love and enthusiasm of the exhibitors, attendees and Maker Faire Rome’s team for innovation, education, and general celebration of the maker movement was awe-inspiring. There is so much to see that a single year in attendance is not enough, so if you ever get the opportunity, head to this show, soak in the sea of inventions, and make some great friends along the way.
Exhibitors 2019
- 3D PRINTING
- ART
- EDUCATION
- HOME AUTOMATION
- INTERNET OF THINGS
- KIDS & EDUCATION
- RECYCLING & UPCYCLING
- ROBOTICS
- SCIENCE
- YOUNG MAKERS (< 18)
- BIOLOGY
- GAMES
- ARTIFICIAL INTELLIGENCE
- OPEN SOURCE
- NEW MANUFACTURING
- FABRICATION
- WELLNESS & HEALTHCARE
- ENERGY & SUSTAINABILITY
- FOOD & AGRICULTURE
- 3D SCANNING
- CULTURAL HERITAGE
- AEROSPACE
- HACKS
- MUSIC & SOUND
- ARTISANS & NEW CRAFT
- FASHION & WEARABLES
- DRONES
- STEAM PUNK
- ARDUINO
- CROWDFUNDING
Comprendere la natura per ottenere cibo più sano
Some fungi can grow on plants produce toxic substances for humans and animals. The most dangerous is aflatoxin, produced by the fungus Aspergillus flavus in corn, peanuts and pistachios. It is a carcinogenic and immunodepressive substance. In the natural population of Aspergillus flavus there are also individuals that do not produce the toxin. Therefore it was decided to select these "good" individuals and distribute them on the field to avoid the development of bad ones. Now there is a product that distributed in the field reduces aflatoxin contamination up to over 90%. So several food products are safe.
Italy
Prof. Paola Battilani
Prof. Paola Battilani graduated in agriculture at Università Cattolica del Sacro Cuore (UCSC).
At UCSC Piacenza (Italy) she is full professor in Plant Pathology and leads a research group on food safety with focus on mycotoxins.
Her major professional interests are:
• Ecology and epidemiology of mycotoxin producing fungi;
• Modelling to predict the risk of mycotoxin contamination in different crops;
• Development of Decision Support Systems to mitigate mycotoxin contamination in maize, wheat, grapes;
• Impact of climate change on mycotoxin producing fungi;
• Biocontrol of Aspergillus flavus with field application of atoxigenic strains;
• Risk assessment modelling approach for mycotoxin mixtures in food and feed.
At UCSC Piacenza (Italy) she is full professor in Plant Pathology and leads a research group on food safety with focus on mycotoxins.
Her major professional interests are:
• Ecology and epidemiology of mycotoxin producing fungi;
• Modelling to predict the risk of mycotoxin contamination in different crops;
• Development of Decision Support Systems to mitigate mycotoxin contamination in maize, wheat, grapes;
• Impact of climate change on mycotoxin producing fungi;
• Biocontrol of Aspergillus flavus with field application of atoxigenic strains;
• Risk assessment modelling approach for mycotoxin mixtures in food and feed.
A15 (pav. 7)