The director of the REDOLí research group, José Vicente Ros Lis, will participate in the organisation and part of the classes of a summer school within the FORTHEM project.

The director of the REDOLí research group, José Vicente Ros Lis, will participate in the organisation and part of the classes of a summer school within the FORTHEM project. The activity will deal with fermented foods: quality, safety and sustainability, and will be taught at the Faculty of Pharmacy on the Burjassot campus, between 28 June and 2 July 2021.

The structure of the programme is different, and will include lectures, workshops, teamwork and social visits and activities, to promote the active participation of students.

The proposal aims to foster the relationship between students from different parts of Europe in both the academic and social spheres. The programme will show students the various advances in research in the field of fermented foods developed at the University of Valencia, based on three main focuses: food technology, toxicology and inorganic chemistry.

Students will also be influenced by Spanish culture, but with special emphasis on the regional particularities of Valencia, where fermented foods are a key element in the food market.