The second Se4All newsletter was finalized early in 2023. Like the first issue, it contains updates about the project, relevant news, and information about secondments. The Se4All communication team is proud to have it published here.
Rome, May 13, 2025 – Today’s Se4All secondment session was
Rome, May 12, 2025 – As part of the ongoing
On May 9, 2025, the Se4All project marked a significant
Rimini, May 7, 2025 – At Macfrut 2025, Se4All presented
Advancing Sustainable Food Innovation Across Borders Rimini, May 6, 2025
BolBologna, May 5, 2025 – The Se4All secondment continued this
Novellara, Reggio Emilia, Italy — 05 May 2025 – A
Rome, April 23, 2025 – Se4All proudly kicked off the
The Se4All Newsletter No. 6 has arrived, spotlighting the extraordinary
Rome, May 13, 2025 – Today’s Se4All secondment session was hosted at REDINN and featured a guest presentation by Prof. Danilo Corradini from the Italian
Rome, May 12, 2025 – As part of the ongoing Se4All secondment program hosted by REDINN, the week began with a high-impact training session delivered
On May 9, 2025, the Se4All project marked a significant milestone during its secondment in Rome, hosted by REDINN’s Leonardo Piccinetti and Donatella Santoro. Researchers
Rimini, May 7, 2025 – At Macfrut 2025, Se4All presented an innovative pilot project focused on selenium-enriched dairy products, developed in collaboration with FoodHub and
Advancing Sustainable Food Innovation Across Borders Rimini, May 6, 2025 – Today, the Se4All delegation proudly participated in Macfrut 2025, one of Europe’s most prominent
BolBologna, May 5, 2025 – The Se4All secondment continued this afternoon with an enriching academic exchange hosted by the University of Bologna’s DISTAL Department, bringing
Novellara, Reggio Emilia, Italy — 05 May 2025 – A delegation from the Se4All initiative visited the Parmesan Cheese Social Farm in Novellara, in the
Rome, April 23, 2025 – Se4All proudly kicked off the first days of its Rome-based secondment with a vibrant international exchange hosted by REDINN. On
