The training course aims to create technical experts in the latest food processing technologies, who possessed solid skills that allow them to - intervene on plants, adjusting their set-up for the purposes of flexibility, optimisation and waste reduction - carry out product and quality assessments on raw materials to be processed, semi-finished and finished products - analysing quality parameters during all phases of product processing and transformation. These skills respond to a real and constant demand from companies in the food sector, enabling them to operate in all the supply chains in which Emilia-Romagna boasts the best specialisation indexes and a national and international leadership role: dairy, fresh and seasoned meats, fish and vegetable preserves, pasta and bakery products, wines and vinegars. And it is precisely the opportunity to train in local companies that represents the best guarantee of effective training, capable of carrying forward that ability to reconcile tradition and innovation in vegetable and animal production that represents the beating heart of Food Valley's agrifood excellence.