On 14–15 September, Parma hosted the Joint Working Group 2 and Working Group 3 Meeting of the COST Action INFOTECH-DATA (CA24145), bringing together 30 researchers from across Europe for two days of intensive scientific exchange and collaborative work.
Hosted by Francesca Bot, Associate Professor at the University of Parma, the meeting addressed two closely connected priorities of the Action: defining the techno-functional properties of food ingredients and standardising the methodologies used to analyse them.
The participants were officially welcomed by Daniele Del Rio, Vice-Rector for Research and Technology Transfer at the University of Parma. The scientific programme was led by WG2 and WG3 leaders Francesca Bot, Iveta Klojdova, Peter Fisher, Maryia Mishyna and Philipp Fuhrmann, together with Action Chair Jack Yang and Vice-Chair Cansu Ekin Bonacina.
Throughout the meeting, plenary discussions were complemented by focused sessions in smaller working groups dedicated to three key techno-functional properties: solubility, gelation and emulsification. This format encouraged active participation, constructive debate and the effective exchange of knowledge among researchers with different areas of expertise.
The meeting produced important scientific and operational outcomes. In particular, the participants made significant progress towards establishing a standardised method for measuring solubility. Building on this achievement, the working groups also defined a clear plan for developing and validating standardised methodologies for the other functional properties.
These advances represent an essential step towards the wider objective of INFOTECH-DATA: generating food techno-functionality data that are more comparable, accessible and reusable across laboratories, institutions and countries. By combining expertise and developing common approaches, the network is helping to create a stronger foundation for future research and innovation in food formulation.
Parma provided an ideal setting for this work. Internationally recognised for its close relationship with food, research and innovation, the city reflects a culture of quality that extends beyond its renowned gastronomic traditions. This connection between scientific knowledge, food quality and continuous innovation made Parma a particularly fitting location for the meeting.
Above all, the event highlighted the energy and commitment of a growing European research community. Ideas were translated into concrete actions, new connections were established, and shared scientific challenges became the basis for coordinated plans.
With renewed enthusiasm, a clear roadmap and an even stronger collaborative network, INFOTECH-DATA is ready to move into its second year.
Stay tuned for future updates!
-Francesca Bot, WG3 Co-Leader
