The week of 28 June to 3 July will be held the summer school on fermented foods: quality, safety and sustainability.

The aim of this initiative is to promote the relationship between students from different European countries both academically and socially. This programme will show the great advances in the field of fermented food research carried out by the University of Valencia in three main areas: food technology, toxicology and inorganic chemistry.

The students will learn about the influences of Spanish culture, but more importantly, the regional peculiarities of Valencia, a Mediterranean city where fermented foods are a key element in the food market.

This project has received funding from the European Union's Horitzó 2020 research and innovation programme under grant agreement no. 101017248.