Fake news in the food sector is increasingly numerous and widespread, but it is their negative impact that is worrying. They bring misinformation which in turn can lead to potential health risks. In general, they increase the climate of mistrust in science and scientific institutions that deal with nutrition and health.
To counter this phenomenon and disseminate correct information, it is essential, among others, to know the unsuspected concreteness of the results of genomic research in cheese making and the mechanisms of psychological engagement of the consumer in choosing a product
- Francesco Cobalchini, General Director Intermizoo
- Mario Facchi, President of SIVAR – Italian Society Veterinaries for Revenue Animals
- Guendalina Graffigna, Director EngageMinds Consumer Food Health Research Centre – Università Cattolica del Sacro Cuore
- Giovanni Guarneri, Dairy sector Coordinator for Alleanza Cooperative Italiane
Moderator: Claudia Molinari
The milk supply chain on stage – Guided tasting with ONAF Organizzazione Nazionale degli Assaggiatori di Formaggio