Foods of the future: between biodiversity, circular economy and agritech:
An accurate nutritional regimen stands as a pivotal health determinant among all life-ages.
Within this context, promoting nutritional biodiversity and foods capable of guaranteeing both productivity and high nutritional value as well as in the context of climate change, represent one of the main challenges of our millennium.
Environmental sustainability and waste reduction in the food supply chain are issues consumers are becoming increasingly sensitive to. For years UCBM has been working on those subjects, in particular:
i) Identifying better resistant crop varieties to adverse environmental conditions or varieties with peculiar nutritional characteristics.

ii) Refining green methods to extract bioactive molecules with high-added value for their potential employment in nutraceuticals, cosmeceuticals, etc., from secondary raw materials that so far only assumed a low or negative economic value within the supply chain

iii) Developing sensor-based and robotic systems to identify the health status of the plant to allow an intervention of greater precision in the various agricultural processes, to optimize the production and the harvesting of the edible parts.
At the Maker Faire, some projects, and experimental tools by the research groups in Food and Nutrition Science will be exposed, biomedical measurements and instruments and advanced robotics.