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Nutrition and Healthy Ageing: Exploring Sustainable Proteins for Post-Menopausal Women

How can nutrition support the challenges of ageing? This question lies at the heart of the thesis by Flavia Fiumara at the 2nd level Master in…
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Rethinking nutrition for the aging population: a human-centered approach to the longevity economy

Starting from the fact that the world population is aging and life expectancy continues to increase, a growing sector emerges: the Longevity Economy.…
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Innovating elderly nutrition: high-protein, fiber-enriched biscuits developed to fight sarcopenia

As the global population ages, addressing sarcopenia—muscle loss—becomes increasingly vital. Elderly individuals require a higher protein intake…
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Designing the future of food for an aging population

The world's population is ageing at an unprecedented pace, estimates indicate that more than 1,65 billion people will be aged 65 or older by 2050.A…
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Not the End, Just the Beginning

On the 4th of July, the second-level specializing Master Michele Ferrero Program reached its destination with an official Closing Ceremony at the…
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A global journey in food innovation: first edition of the Master Ferrero comes to a close

With the thesis discussions, the first edition of the Master in Innovation in Food Science and Technology – Michele Ferrero at the Cremona campus of…
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What’s the Recipe to Win the Business Case Committee’s Hearts and Taste Buds?

After an intense preparation the day of the final Business Case presentation in Alba offices has arrived. The students got a chance to show the…
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Discovering Blue Zones & Longevity in-between the labs and entrepreneurial activities

During the Ferrero Internship the students of the 10th edition of Master M. Ferrero had a chance to dive into the blue zones of Sardinia and Costa…