Lecturers

The selected teaching board involved in the Course is composed not only by University Professors from of all over the world, but also by representatives of national and international organizations (FAO, European Commission, Julius Baer Foundation and Confagricoltura), and the world of primary production and industry (Barilla, Mutti, Ferrari Formaggi and local farms and cooperatives).

	Arfini	Filippo	University of Parma
	Asmal	Zahira	Julius Baer Foundation
	Bachiorri	Antonella	University of Parma
	Bodini	Antonio	University of Parma
	Brunori	Gianluca	University of Pisa
	Caserini	Stefano	University of Parma
	Casolari	Federico	University of Bologna
	Cavicchi	Alessio	University of Pisa
	Ciati	Roberto	Barilla G&R F.lli
	Daloiso	Michele	University of Parma
	De Saeger	Sarah	Ghent University
	Dembska	Katarzyna	Barilla Center for Food Nutrition
	Dentoni	Domenico	Montpellier Business School
	Donati	Michele	University of Parma
	Douma	Wybe Theodore	European Environmental Law Consultancy    Ghent University
	Ferrari	Laura	Ferrari Formaggi
	Furmenti	Marco	Freelance
	Gellynck	Xavier	Ghent University
	Gestri	Marco	University of Modena and Reggio Emilia
	Ghidini	Sergio	University of Parma
	Inglese	Marco	University of Parma
	Lienert	Anja	FAO
	Maiorano	Raffaele	Confagricoltura
	Malcevschi	Alessio	University of Parma
	Negri	Stefania	University of Salerno
	Paganizza	Valeria	University of Parma
	Pineschi	Laura	University of Parma
	Sala	Serenella	Joint Research Centre
	Scaramuzzi	Silvia	University of Firenze
	Scazzina	Francesca	University of Parma
	Schmocker	Christoph	Julius Baer Foundation
	Spaggiari	Marco	Unipr - HI-FOOD
	Tedeschi	Tullia	University of Parma
	Totaro	Silvia	Mutti