The Food Innovation Program has started! Located in the main headquarters, in Reggio Emilia, the Officucina is almost ready, while the lessons with Miriam Lueck Avery and Prof. Falk Uebernickel engaged all the students in new exciting experiences. However, the learning approach of this Master is innovative, so… not only lessons, but also contact with the people and events related to the issue of food.

This is why, last Thursday all the FIP students attended a very unique event organized by the Region of Emilia Romagna in Bologna, entitled: “50 days to EXPO 2015”. Among a few speeches – closely associated with the meaning of the architecture in the Italian Pavilion – there were others correlated to the Emilia Romagna denominations of origin (the region of Reggio Emilia is the region with the most DOP and IGP products in Ital ywith 35 in total), and very traditional manufacturing.

What I and my fellow FIP colleagues appreciated most was the dynamic conversation that started among us, related to this year’s Exhibition. There are students from foreign countries, like Brazil, who are directly involved in helping local farmers to get their products to their national Pavilion. Personally, after this event, I acquired a different perspective. In fact, getting in contact with the participants of the Master and sharing experiences is fundamental to understand how EXPO is considered outside the Italian and European geographical boundaries. It is not just a once a time event, but it represents the possibility to find practical and innovative solutions to the challenge of feeding the world of the future! We cannot miss it!

By Elisa Bedin – FIP Student, Class of 2015