The SISS has recently entered into two new agreements with the National Order of Food Technologists and Assoenologi.
This initiative aims to:
- promote and activate joint initiatives aimed at training professionals, with particular attention to sensory aspects;
- disseminate all initiatives of common interest as widely as possible and jointly organize joint studies, seminars and study groups;
- disseminate scientific and technical information also through digital communication;
- collaborate, also through the local offices of the Order/association, in the organization and implementation of initiatives aimed at professional training on sensory issues with particular regard for the younger generations who are recognized by the Order/association as training credits.