I am pleased to invite you to participate in the Summer School ‘In Silico/in Vitro Approaches for Food Science’ which will be held in Parma, Italy on 9 September 2016.
In silico techniques are an emerging field in food science. Building on the experience gained in medicinal and computational chemistry, they enable us to predict interactions between “good” or “bad” food molecules and biological receptors, e.g. nuclear receptors, using software and related methods.
The event is focused on the needs of PhD students, postdoctoral fellows and early career researchers who want to increase their knowledge of computational and in vitro techniques applicable to food science. It also fosters interaction between early career scientists and established experts in the field to lead with a view to furthering collaborations.
The summer school has a ‘no fees’ approach in order to facilitate participation, however, registration is limited to 150 persons on a first-come, first-served basis.
For further information, please visit http://www.parmasummerschool2016.it
We look forward to welcoming you to the 2016 Summer School.
About the Summer School
The Summer School is co-organised by the University of Parma; the European Food Safety Authority (EFSA, Parma); Istituto Superiore di Sanita (Rome); Istituto Mario Negri (Milan); the University of Barcelona; and the Virginia Commonwealth University (Richmond, USA). The organisational costs are shared between all the institutions.