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UNISG students awarded in the Spoke 7 Students' Challenge in collaboration with Agrimontana   On Monday, September 22, at the UNISG stand during the Cheese 2025 event, the awards ceremony for the Students' Challenge "Circular Economy for Food" was held. The challenge, organized by the University of Gastronomic Sciences as part of the activities of Spoke 7 – Secondary Agro-industry of the NODES project, was held.   The challenge, conceived as an innovative educational activity, involved 78 students from the Bachelor's Degree in Gastronomic Sciences and Cultures, who were asked to develop entrepreneurial projects to enhance the circular economy of by-products deriving from the production processes of Agrimontana srl, a historic company specializing in candied fruit, marrons glacés, and natural ingredients for fine pastry and catering.   The students, organized into 26 working groups, presented original concepts capable of combining creativity, sustainability, and market perspectives. During the event, moderated by Prof. Franco Fassio, 4 groups were awarded:   1st place: Beer in motion – piasi senza tormento – craft beer that valorizes fruit waste and represents the local area; 2nd place: VIVO – Circular Economy Vermouth – dry red vermouth produced with candy syrups; 3rd place: Agrimontana Energy Squeeze – hypotonic drink made with candy syrups; Special mention: Agrimontana Beauty – natural and biodegradable depilatory wax.   The three The winning groups received prizes offered by Agrimontana.   "The NODES Challenge, developed in collaboration with Agrimontana, involved Pollenzo students in a transdisciplinary design process aimed at valorizing candying by-products in a sustainable and innovative way. The results confirm the importance of an educational approach that combines research, creativity, and local businesses to promote circular and competitive models," said Professor Franco Fassio, coordinator of the initiative.   The event included introductory remarks by Professor Luisa Torri (Spoke 7 Project Manager), Dr. Chiara Bardini (Agrimontana representative), and Professor Michele Fino, who underlined the value of the NODES project as a bridge between training, innovation, and agri-food companies.

From the Kitchen to the Future: The Role of Technology in Reducing Household Food Waste   The research project, led by Dr. Alberto Piovano and Prof. Maurizio Galetto of the Polytechnic University of Turin, in collaboration with Prof. Elliot Woolley of Loughborough University, was born within the activities of the Spoke 7 Flagship Projects and aims to investigate how technologies can help us reduce food waste in our homes.   The goal is to explore consumer behavior and opinions regarding the adoption of technological tools that can prevent waste, making food management at the household level more efficient and sustainable.   The research therefore represents an important step towards building a more conscious consumption model, in which citizens' daily choices are supported by innovations capable of generating a positive impact not only economically, but also environmentally and socially. social.   Why participate? ✅ You will contribute to international research on a crucial topic for the future. ✅ You will help identify more effective technological solutions that meet the real needs of families. ✅ You will be an active participant in building a more responsible and sustainable consumption model.   ♻️ Let's shape a waste-free future, together.   PARTICIPATE IN QUESTIONNAIRE

Innovation and sustainability at the center of the scene From June 4 to 6, Bologna hosted the 2025 edition of We Make Future (WMF), the most important International Fair dedicated to Artificial Intelligence, Technology and Digital Innovation. An event that every year attracts thousands of visitors, startups, companies and stakeholders from all over the world, transforming the Emilian capital into a hub of future and transformation.   In this vibrant and highly innovative context, the Polo Agrifood, a point of reference for Spoke 7 of the NODES – Digital and Sustainable North West project, also played a leading role, thanks to the participation of some companies linked to the spoke dedicated specifically to Agrifood.   During the three days of the fair, in the Polo Agrifood space, the companies of Spoke 7 had the opportunity to present their products and the results of the Proof of Concept (POC) developed as part of the NODES project. The solutions presented range from precision agriculture to the use of AI for food traceability, up to innovations in agri-food processing based on sustainability and efficiency.   The initiative represented an important showcase for the agri-food sector of the North-West, demonstrating how the integration between digital and tradition can generate value, improve the competitiveness of companies and contribute to environmental and social sustainability objectives. Participation in WMF is part of the enhancement and technology transfer path promoted by NODES, confirming the Agrifood Hub's commitment to networking and bringing innovation directly to the field, in dialogue with companies, researchers and investors.

Results of the academic POCs of Spoke 7 presented Researchers from Spoke 7 presented the preliminary results of the Proof of Concepts funded by NODES at the Tech Sharing Days organized at the Polytechnic of Turin on May 27 and 28, two days entirely dedicated to sustainable innovation and technology transfer, where academic research had the opportunity to meet the business world and generate new opportunities for the North West.    The projects, carried out by researchers from the universities of Spoke and ecosystem partners, range across various topics related to innovation and sustainability in the agrifood sector, from attention to the Mediterranean diet to the development of new products based on insect flours and flours derived from mushrooms.   Common goal: transform applied research into concrete solutions ready for the market. The Spoke 7 teams had a large exhibition area set up in the courtyard of the Polytechnic, where they could show prototypes, materials, results and engage directly with investors, stakeholders and companies.

Research conducted in collaboration with the MadeInAdd company launched Luisa Torri and Chiara Chirilli of the Sensory, Behavior and Cognition Lab research team of the University of Gastronomic Sciences participated in the 7th International Conference on Food Oral Processing – Physics, Physiology and Psychology of Eating in Valencia (12-14 May 2025), to share the results of the research activities conducted as part of the Spoke 7 Flagship Projects.   The conference saw the research group present two works related to an innovative study on an aspect relevant to understanding how people perceive and evaluate the characteristics of texture of foods, known as oral tactile acuity.   Individual differences in oral tactile acuity contribute to each person having a different oral perception of texture from another person and consequently influence eating behavior. "Participating in the conference - explained Chiara Chirilli - was a valuable opportunity to discuss interdisciplinary topics that connect oral sensitivity, sensory perception, nutrition, metabolism and design of new foods. Our contribution highlighted how oral tactile sensitivity can influence eating behavior and explain some individual preferences. Investigating differences in lingual tactile acuity can offer important insights for the development of personalized eating patterns based on sensory responses".   The research was conducted in collaboration with MadeInAdd, a partner company in the creation of the devices used to assess oral tactile acuity. Participation in the conference represented an important opportunity for visibility for the activities of Spoke 7 and strengthened the dialogue between scientific research, technological innovation and the food industry.

The University of Turin launches challenges for students from Piedmont  The program of the University of Turin 2030 Academy will be used to carry out the challenges of Spoke 7.   The NODES Spoke 7 Challenges are aimed at students enrolled at universities in Piedmont and will focus on the following topics: Digitalization as a tool to increase the efficiency of transformative food systems Innovative technologies for the stabilization of food Enhancement of food industry waste and its intelligent reuse Innovative approaches for the hygienic health control of food New innovative products based on vegetable raw materials   The challenges are linked to two Piedmontese companies:   Molino Stenca S.r.l. Born as an ancient water mill, Molino Stenca has been a point of reference for the soft wheat milling sector for sixty years and for 4 generations. Innovation and product customization are the distinctive features of the company. Ziccat S.r.l. Artisan chocolate maker since 1958, reinvented by a young and innovative group. In the artisan laboratory, the chocolate ingredients are carefully selected to guarantee quality and authenticity.   To register for the program, you must fill out the following form by May 15, 2025 at 11:59 p.m. 

The University of Turin hosts the event dedicated to the theme of innovation  New products starting from valorized by-products, new processes for the control of food quality and food safety, digital technologies at the service of food transformation and supply chain control, environmental and social sustainability, circularity...   The event, linked to the NODES Spring Roadshow, took place in the Aula Magna of the University of Turin on March 25 and was attended by approximately 60 people including companies, stakeholders, researchers from the Turin area. North-West.   These are the themes of the stage hosted by the University of Turin and dedicated to the  enterprises of Spoke 7 - Secondary Agro-industry to present the results of innovation projects! The perfect opportunity to show the enthusiasm of many companies and startups in experimenting with innovative solutions!

The Univerisity of Turin in Cuneo hosts an event dedicated to companies in the agrifood sector The conference "Paths of innovation in the agro-industry" was held in Cuneo on March 12. The event was an opportunity to explore the new frontiers of innovation in the agri-food sector, starting from the results of the work of Spoke 7.     After the welcome and institutional greetings, a session of interventions followed on key topics such as: Robotics and agro-industry, with the design of a mobile robot for collecting and analyzing wine samples. Circular economy in the wine sector, with the presentation of a platform to promote sustainable practices. Communicating sustainability in food & drinks, to improve consumer perception At the end of the meeting, a round table offered the opportunity to discuss opportunities for growth and inclusion in the Piedmont agro-industry. During the event, innovative studies were presented, dedicated to biomechanical nanosensors for surface safety, consumer perception of technologies to extend the shelf-life of meat and the use of agri-food by-products, such as the addition of hazelnut and apple extracts in meat burgers and the production of beer with apple waste.   

At the University of Gastronomic Sciences of Pollenzo, innovation meets sustainability in an initiative involving students, companies and researchers: the UNISG – PNRR NODES Challenge   This training experience is designed to stimulate the entrepreneurial and creative mindset of students, putting them in front of a concrete challenge in the agri-food sector. For the first edition, the protagonists will be the 2nd year students of the Bachelor's Degree in Gastronomic Sciences and Cultures, who will work in teams to develop innovative solutions with the support of mentors and experts in the sector.   The Challenge: Enhance secondary production products   The company Agrimontana srl, leader in the processing of fruit for high-end pastry, catering and ice cream, has launched an important challenge: to identify new processes to enhance secondary production products, with a focus on reducing waste and environmental and economic impact.   Through a tutoring and training program, participants will analyze the context, study possible solutions and present concrete proposals to make the production process even more sustainable and efficient.   A Path Rich in Comparison and Growth   The program includes several phases: February 25, 2025 – Kick-off and launch of the Challenge to students March - May 2025 – Meetings with mentors and development of concepts June 2025 – Delivery of proposals July 2025 – Final presentation to Agrimontana srl   Throughout the journey, the teams will be supported by researchers from Spoke 7 – Secondary Agro-industry of NODES, who will offer skills and tools to face the challenge with a scientific and practical approach. At the end of the Challenge, the best projects will be awarded with awards in products offered by Agrimontana, as a testimony to the commitment and quality of the proposals developed by the students.   This initiative represents a unique opportunity for students to engage with the world of the agri-food industry, develop practical skills and make a concrete contribution to innovation in the sector.  

The Polytechnic course dedicated to agro-industrial waste has concluded   Agro-industrial waste represents an economic, social and environmental challenge within a traditional linear economic model. However, the innovative perspectives of the circular economy and the bioeconomy pave the way for a revolutionary approach: in this context, the course Agro-Industrial Waste Valorisation According To Circular Economy Pillars is proposed as a training opportunity for an advanced management of this waste, converting it from a problem to a resource.   The course, born within the Spoke 7, is a bold initiative aimed at transforming agro-food waste into valuable resources. The course was attended by 7 students with different backgrounds, including management and chemical engineering students, biotechnology students, doctors in agronomy, and mechanical engineering. The course was designed by Tonia Tomassi and Francesca Demichelis of the Politecnico di Torino.   The program addressed the study of consolidated and innovative processes to convert agro-industrial waste into high added value products and bioenergy. The students explored the concept of sustainability and biorefinery, applying them in the processes studied. In particular, the evolution of the concept of sustainability at global, European and Italian level was examined. Subsequently, biorefineries were analyzed, understanding their differences from traditional refineries, and the technical, environmental and economic feasibility of scaling up the processes from laboratory to industrial scale was studied.   After acquiring these tools, students delved into thermochemical and biochemical processes for the production of high added value products and energy. The processes were analyzed from a technical point of view, understanding the operating conditions, and case studies including environmental and economic assessments were presented.   In the practical sessions, students studied the fermentation process for the production of hydrogen in the industrial chemistry laboratory of the Polytechnic University of Turin. Here they learned in a practical way how reactors work, how to manage biomass, the importance of pre-treatments and the operating conditions of the process.   At the end of the course, students acquired the ability to evaluate the effectiveness of a process through three fundamental pillars: technical feasibility, economic viability and environmental sustainability. This training experience allowed them to understand how to manage and conduct technically feasible production with a reduced economic and environmental impact, in line with goal 12 of the 2030 Agenda. The interaction between students and teachers was intense and enriching, with curiosity being the key word throughout the training course.