Curriculum Vitae Technical College Bio Campus Foundation Technical College Bio Campus Foundation

Given the traditional agricultural vocation of the pontino territory, Bio Campus Foundation chooses to operate in the New Technologies for Made in Area applied to the agrifood sector.

The Bio Campus Foundation programs were created for young people with a high school diploma, who wish to obtain specialized training and hands on experience through internships in companies that work in their sector of formation.

Integration of education, highly specialized training and practical experience ensure the acquisition of a technical preparation, guaranteeing a solid alternative to the traditional academic formation. What are Technical Colleges?

The aim of Technical Colleges is to align our Country’s educational system to the more innovative foreign ones, starting from the planning of didactical intervention, in terms of both contents and methodologies, such as the realization of “on the job” modules, thus making it easier for young people to enter the work market.

They’re Specialized Technical Schools, with the goal of creating an open, constant and permanent dialogue between the Italian production system (the factory) and the education system (the school).

They assure a post-secondary level training channel which is parallel to the more traditional academic paths.

To make the integration of training agents, local businesses and companies stable and organic in relation to the above goals, Technical Colleges assume the form of participatory foundations with organizational standards recognizable throughout the national as well as the European territory. Title of Study: Higher Technical Diploma

The diploma is issued by MIUR at the end of the training path, in line with European educational standards (EQF Level 5 – European Qualification Framework)

The diploma gives access to public competitions according to article 5, paragraph 7, of the d.P.C.M January 25, 2008.

Obtaining this diploma complies with the obligation of biennial practice as provided for in article 1, paragraph 2 of the June 6, 1986 Law n. 251 “Establishment of the Agro-technic professional Register “.

ACKNOWLEDGMENT of university credits is envisaged

The National College of Agrarian Experts and Agrarian Graduates is moving to define immediate access to the habilitation exam needed in order to practice the profession of agricultural expert. Additional certifications :

• Trinity College certificate english level B1/B2

• Eipass – European Informatics Passport

• Workplace Safety Training and Information in relation to the agrifood sector certification

• HACCP certificate

• Certification for Fireescape

• Certification for First Aid Attendant Erasmus +

The Technical College Bio Campus Foundation is proud to have been granted the Erasmus Charter for Higher Education in 2015, which allows the participation in actions fostered under the new Erasmus+ programme for mobility and cooperation.

The college promotes student mobility under the European programmes through agreements and conventions with many schools abroad, specifically technical schools in Ireland, Great Britain and France.

A specialised international staff is appointed to promote and support the many opportunities offered within the programme. This office provides information, advice and assistance to students, teachers, as well as technical and administrative staff. Founding Partners

HIGHER EDUCATION INSTITUTION “SAN BENEDETTO” Located in Latina, Via Mario Siciliano n.1/4 località Borgo Piave Secondary Education Reference Institute

PROVINCE OF LATINA Located in Via Andrea Costa n.1 Local authority

CENTRO EUROPEO DI STUDI MANAGERIALI Located in , Via Lavanga n. 97/99 Training structure accredited by the Region

SCIENTIFIC AND TECHNOLOGICAL PARK OF MERIDIONALE With registered office in Latina Via Carrara, 12 A Organism belonging to the system of scientific and technological research

CHAMBER OF COMMERCE, INDUSTRY CRAFTS AND AGRICULTURE OF LATINA (CCIAA Latina) With registered office in Latina Via Umberto I, 80 Representative body of businesses

M.O.F. S.P.A CONSORTIUM SOCIETY FOR THE MANAGEMENT OF WHOLESALE AGRO-FOOD CENTER OF With registered office in Fondi viale Piemonte n. 1 Reference sector company Participants Partners

STATE PROFESSIONAL INSTITUTE FOR FOOD AND WINE AND HOTEL HOSPITALITY SERVICES “A. CELLETTI “ Located Formia, Via Gianola s.n.c. Secondary Education Institute

CONFAGRICOLTURA NAZIONALE Located in Roma, Corso Vittorio Emanuele II n. 101 Representative body of businesses

EXPERIMENTAL ZOOPROPHYLACTIC INSTITUTE OF LAZIO AND TUSCANY With registered office in Roma Via Appia Nuova, 1411 Organism belonging to the system of scientific and technological research

FOGLIANO AGRICOLA FORESTALE SOCIETÀ SEMPLICE With registered office in Nettuno Via Triesta, 80 Reference sector company

V.G. SRL- CANTINA VILLA GIANNA With registered office in Str. Maremmana, snc Reference sector company

LATTICINI G. CUOMO SRL With registered office in Aprilia Via delle Scienze, 6 Reference sector company

I.A. G. OTTAVIANI SNC Strada Secondaria, A4 – 04014 Pontinia (LT) Reference sector company Higher Technical Diploma Courses

The Bio Campus Foundation offers an adequate number of higher level qualified professionals with technical skills and expertise in Agricultural, Agro-Food and Agro-Industrial Chain companies.

The active participation of the companies involved from step one to the realisation of the ‘on the job’ modules is a value added to the didactical path.

In the two year period from 2011 to 2012 the didactical activity was focused on the agro-food chain production (concerning wine, olive, dairy industries), while the following two years developed a path for quality control technicians in the agro-food sector. In the two-year period from 2013 to 2014, the educational path allowed students to choose between two different curricular courses: ‘Quality control’ and ‘Promotion of food and wine products’.

The biennial 2014-2015 was the turning point where the decision to put aside educational paths and aim for a National Reference Figure centred on control, promotion and marketing, shifting in favour of a more focused attention to production and processing of agro-food products, while still keeping the choice between the two different curricula: ‘Agrifood production’ and ‘Agrifood preparation’. The same courses were offered the following years. National Reference Figures

Each Higher Technical Diploma issued at the end of the didactic path heads to one of the following National Reference Figures:

HIGHER TECHNICIAN FOR AGRICULTURAL, AGRIFOOD AND AGROINDUSTRIAL PRODUCTION AND PROCESSING

HIGHER TECHNICIAN FOR QUALITY CONTROL, PROMOTION AND MARKETING OF AGRICULTURAL, AGRIFOOD AND AGROINDUSTRIAL PRODUCTS

HIGHER TECHNICIAN FOR ENVIRONMENTAL MANAGEMENT IN THE AGRIFOOD SYSTEM Bio Campus’ offer for the years 2018/2019

Addresses • Higher Technician for Agro-Food Manager • Higher Technician for Kitchen Manager

National HIGHER TECHNICIAN FOR AGRICULTURAL, Reference AGRIFOOD AND AGROINDUSTRIAL Figure PRODUCTION AND PROCESSING Bio Campus’ offer for the years 2018/2019

Address: HIGHER TECHNICIAN FOR AGRO-FOOD MANAGER

The ‘Higher Technician for Agro-Food Manager” is able to analyze and manage the economic processes and factors that affect plant production, and in particular horticultural and nursery gardening, also using biological methods that are attentive to environmental sustainability. In addition, it develops skills in the animal breeding sector with particular attention to the dairy production chain and the meat transformation chain.

Acquires organizational skills related to the collection, storage, transformation and identification of products, taking care also of the aspects of promotion and promotion of production.

It has strong knowledge of the processes from the point of view of the technologies used in the production and transformation phases and implements the certification protocols of the mandatory and voluntary regulations, aiming at the economy to the standardization of products and processes.

Acquires managerial skills that support development, competitiveness, factors that aim to strengthen those criteria of professionalism and economy to act in increasingly competitive national and international markets. Modular structure of the training iter:

• Introduction to Economics and Management • Introduction to Food Technologies • Introduction to Food Legislation • Introduction to Chemistry • Territorial Marketing • English • Informatics • Training and Information on Workplace Safety in the Agro-Food Sector • First Aid • HACCP • Firefighting • Job Placement • Communication and social • Botany and Plant Physiology • Agronomy • Pathology and Entomology • Certificate for the authorization to purchase, detention and use of plant protection products • Agricultural Economics • Food Technology • Tractor driving license • Cultivation under protected environment and open field • Breeding and animal processing • Quality Resulting skills and knowledge :

Propose technological solutions that introduce innovative and competitive elements of product and process

• Knowing the technical-productive problems of the various agri- food chains with particular reference to the supply chains: horticultural, nursery-gardening, dairy and meat processing; • Ability to implement and monitor physical, chemical and biological methods; • Knowledge of the main methodologies and equipment for processing, processing and harvesting with particular reference to supply chains: horticultural, nursery-gardening, dairy and meat processing; • Knowledge of the quality parameters of raw materials for processing; • Knowing the technical production process of an Agro-zootechnical and Biological company; • Knowing the economic-administrative and commercial management of an agro-zootechnical and biological company; • Knowledge and use of the main operations and driving of the agricultural road vehicle; • To know, define and classify the elements of the decisional processes, the goals and the expected results in specific and concrete business contexts. Resulting skills and knowledge :

Managing production and transformation processes in the sphere of specializations and peculiarities of "Made in Italy“

• Knowledge of the product and its processing cycle; • Knowing the correct application of cultivation techniques and manual and mechanical processing for cultivated products, both in the field and in a protected environment; • Presiding over the planning and control of production processes; • Managing production processes within the specializations and peculiarities of Made in Italy; • Ability to operate in product innovation: knowledge of quality standards and ability to identify critical points in the process, intervening in the reduction of technological damage, in the optimization of quality and in the extension of product shelf- life; • Ability to protect and enhance plant and animal biodiversity; • Knowing the main types of crops and the techniques of the production of vegetables in the company, an agro- zootechnical and biological company; • Knowledge and ability to apply good practices in the phase of plant production and animal breeding; • Plan the production plans for plant nurseries. Resulting skills and knowledge :

Manage production processes according to the principles of eco-compatibility and sustainability

• Applying innovative production techniques and technologies with low environmental impact with energy saving; • Ability to apply methods of management and control of the effect of environmental factors in the different production chains, also as a function of climate change; • Knowing the regulations governing the organic production sector and the relative acquisitions of product and process certifications. Bio Campus’ offer for the years 2018/2019

Address: HIGHER TECHNICIAN FOR KITCHEN MANAGER

The ”Higher Technician for Kitchen Manager” carries out activities related to the preparation of meals, with competences centered on the typicality of the products and the territory. It has a detailed knowledge of the food, organoleptic and product aspects of the products.

It elaborates enogastronomic proposals through innovative cooking methods enhancing the specificity of the raw material used in reference to the requests of the client. It is able to formulate proposals of products / services, having specific practical knowledge related to cooking, pastry, bread making and sensory analysis.

It is able to define and process budgets and cost control, control compliance with the quality standards of products and services.

He is responsible for checking the hygiene of premises, kitchen equipment, facilities for the preparation, storage and consumption of food and beverages. Select and control suppliers pursuing the right balance of quality / price. In collaboration with the kitchen staff, he organizes the departments, the storage of goods and oversees the sanitation plans of the premises. Modular structure of the training iter:

• Introduction to Economics and Management • Introduction to Food Technologies • Introduction to Food Legislation • Introduction to Chemistry • Territorial Marketing • English • Computer technology • Training and Safety Information on Workplaces in the Agri-Food Sector • First aid • HACCP • Fire • Job placement • Communication and Social • History and culture of enogastronomy • Food and feeding • Sensory analysis • Kitchen Fundamentals • Bakery products • Pastry • Banqueting and Fingerfood • Collective Catering • Food technology • Restaurant Management Resulting skills and knowledge :

Propose technological solutions that introduce innovative and competitive elements of product and process

• Understanding the close connection that exists between agriculture and food, between food models and the management of agricultural resources over the centuries and in different civilizations; • Knowing the crucial steps dictated by changes in taste, following a geographical and chronological itinerary; • Check and use food and beverages under the physical, nutritional and gastronomic profilo; • Knowing and contributing to managing the organizational models of quality that favor innovation in companies in the agro-food sector; • Being able to distinguish food products based on their origin and be able to identify the various conservation methods; • Knowing the products in use and their use in the kitchen, in pastry or in an oven and use them in the main recipes; • Following the procedures for the certification of products also in relation to the origin; • Acquiring a deepening in the technical, ecological, economic, management and cultural aspects of gastronomy and catering with particular reference to typical products, Italian cuisine and the Mediterranean diet. Resulting skills and knowledge :

Managing production and transformation processes in the sphere of specializations and peculiarities of "Made in Italy“

• Knowing the trends in the agri-food and food-and-wine sector; • Presiding over planning and control in food preparation; • Knowing and apply regulations, rules and laws to protect the safety and quality of food products; • To know and apply the concepts of nutrition, nutrition, eating habits, balanced nutrition and malnutrition; • To know the methodologies of sensory and physical analysis for the study and control of food quality characteristics; • Knowing techniques for preparing and storing food and tools for processing animal and vegetable raw materials; • Formulating proposals for products / services, interpreting needs and promoting customer loyalty; • Set up menus with reference to the organoleptic and commodity characteristics of the raw materials and to the typicality of the product, paying greater attention to the aspect of sustainability and the zero kilometer; • Taking care of the preparation of dishes, with the application of innovative and creative techniques. • Ability to use processing techniques and management tools in the production of food and wine and restaurant services and products; • Knowledge of national and European standards on the protection of brands, food products of recognized quality: from organic farming, PDO, PGI, TSG wines DO and IGT. Resulting skills and knowledge :

• Manage production processes according to the principles of eco- compatibility and sustainability

• Apply innovative production techniques and technologies with low environmental impact with energy saving; • Ability to apply methods of management and control of the effect of environmental factors in the different production chains, also as a function of climate change; • Knowing the regulations governing the organic production sector and the relative acquisitions of product and process certifications Bio Campus projects

Project Production of Extracts of Plant Origin with Nutraceutical Values

Period Since June 2017

Partnership Phytolab – Scientific and technological center of the (to be defined) University of Florence; Experimental Zooprophylactic Institute of Lazio and Tuscany – section of Latina; IIS San Benedetto

Goal Testing different products of plant origin to produce some “extracts” with the ability to increase the nutraceutical value of some foods. The project will include the phases from plant propagation and cultivation to transformation, extraction and laboratory study of nutritional principles.

Not least, there will be a phase of matching a particular extract to a particular food produced by Bio Campus, as cured buffalo meats, dairy products, preserves, jams and honey. Bio Campus projects

Project “Green Buf Cheeses” Buffalo Cheeses made with vegetable rennet and enriched with natural antioxidant

Period Since march 2017 until today

Partnership Phytolab – Scientific and technological center of the University of Florence; Experimental Zooprophylactic Institute of Lazio and Tuscany – section of Latina; IIS San Benedetto

Goal The study of green cheeses production chain and standardization of the production process.

Evaluation of the effectiveness of vegetable rennet on coagulation activity of buffalo milk casein.

The quali-quantitative determination of secondary metabolites of polyphenolic origin that can give the product organoleptic, antioxidant and antiradical characteristics.

The production of technical data sheets and the dissemination of the results through the organization of training days intended for the technicians and the employees of the sector and for the consumer in general. Bio Campus projects

Project Protection and Promotion of Male Buffalo

Period Since October 2015 until today

Partnership ; Experimental Zooprophylactic Institute of Lazio and Tuscany – section of Latina; IIS San Benedetto

Goal The study of the production chain of buffalo breedings and the standardization of related processes;

Finding a range of useful data to monitor animals in different breeding conditions and eating habits.

Realization of different products obtained from the slaughter of livestock, which can be divided into three categories: seasoned products (dried salami and buffalo bresaola); fresh meat (pulp, ground, slices, steaks etc); ready-made Buffalo Sauces and other gourmet preparations.

Promotion to a wide audience, composed of industry operators such as breeders, meat processing companies, catering operators or end-consumers. Bio Campus projects

Project Sperimental Fields to Protect Diversity and Specificity of ecotypes of Pontino Territory

Period Since November 2016 until today

Partnership ARSIAL and IIS San Benedetto

Goal Thanks to collaboration with ARSIAL and the availability of open-field and protected areas within the San Benedetto farm, it has been possible to create different areas dedicated to the cultivation of indigenous native species historically belonging to this area, including:

Experimental field of Tomato "Fiaschetta" of Fondi. With the dual aim of reproducing pure seeds, on the one hand, and using the tomato in different preparations to test its properties and productivity, on the other.

Comparative study on two different grain varieties, such as Simeto and Senatore Cappelli, with the main goal of highlithing the varietal differences e the eventual diversity of agronomic practices to be adopted. Given the peculiarity and specifity of cereal industry, a cooperation for the transformation of the crop has been established with the DEMOS Technical College for the agrifood sector based in Molise. Bio Campus projects

Project Promotion and Development of Agritouristic Activities in the Province of Latina

Period Since September 2015 until April 2016

Partnership Slow Food – convivium of Latina; Province of Latina

Goal Recovering and rediscovering traditional culinary preparations should be the primary goal of anyone working in the area.

Creation of specific laboratories aimed at the recovery of traditional culinary traditions, such as:

- Matching traditional dishes / local wine; - Preparation of jams and marmelades; - production of cheeses and dairy products; - Dry and traditional desserts; - Traditional cooking. Events and Exhibitions - 1

SALONE DEL GUSTO– Bio Campus took part in collaboration of the Arsial from Lazio Region

WELCOME ITALY LONDON – Bio Campus took part with its own products, such as honey, jams, cheeses and biscuits, to this important event in the capital of the United Kingdom, where regional excellences and italian agrifood businesses were involved.

EMOTION OF HARVEST– Bio Campus organized the provision from different suppliers and the buffet lunch service in the opening day to the public, when people could visit the vineyards and participate in testing sessions at the Villa Gianna winery.

GREAT CHRISTMAS GALA– On Christmas celebrations a dinner was organized at the Caetani Palace in and the proceeds were devolved to local Caritas. Bio Campus was involved in finding raw materials, in the menu creation and in the service.

TOAST AT THE PREFECTURE OF LATINA FOR THE REPUBLIC DAY – During the celebrations for the Republic Day Bio Campus took care of the toast time, offering a selection of typical products and dishes linked to the tradition of Pontino territory.

EXPO MILANO 2015 – Bio Campus was involved by Province of Latina to provide support staff to businesses’ desks with the task of promoting activities and tasting sessions organized at the exhibition stands.

RED AT MOONLIGHT– Bio Campus took part to this important event which involved many national wine producers, presenting “Rocco, il tarallo Pontino”, produced, conceived and designed during the module “Promotion of food and wine products”. Events and Exhibitions - 2

30th CAMPOVERDE AGRICULTURAL EXHIBITION - Bio Campus sponsored this event and provided support to its organization.

GASTRONOMICA 2014 - Bio Campus sponsored this event and provided support to its organization.

SALONE INTERNAZIONALE DEL GUSTO –TERRA MADRE 2014 – Bio Campus was involved by ARSIAL to provide support staff to Regione Lazio’s desk with the aim of promoting activities and tasting sessions organized at the regional stand.

THE DIGITAL ECONOMY ERA- Bio Campus managed on behalf of Unindustria the reception on the fringes of the seminar at the Circeo National Park.

GOOD PRACTICES FOR EXTRA VIRGIN OLIVE OIL FROM CULTIVAR ITRANA– Bio Campus managed the reception on the fringes of the seminar at the council hall of Town Hall.

TERRE PONTINE GAL PROJECT– Bio Campus managed the banquets during GAL conferences and events.

INAUGURATION OF “HOUSE OF AGRICULTURE”– Bio Campus managed a tasting banquet on the fringes of the inauguration Press conference at the Experimental Zooprophylactic Institute of Latina.

THE WORKING STORY– ARTICLE 1 – Bio Campus managed the reception on the fringes of the seminar at the SANTA OLIVA – monumental complex in Cori. Events and Exhibitions - 3

VISITS TO CELLARS- Bio Campus supported Villa Gianna winery in the organization.

Ottaviani products PANEL TEST - Bio Campus organized at the cash & carry METRO Roma two days of tasting activities to promote products by the food company “INDUSTRIA ALIMENTARE OTTAVIANI G. & C. SNC”.

GASTRONOMICA 2013 - Bio Campus provided support to the organization of the event. Bio Campus Foundation “Techincal College for New Technologies for Made in Italy” c/o IPSAA San Benedetto Via M. Siciliano, 4 loc. Borgo Piave - 04100 Latina

Tel. +39 0773 474380 Fax. +39 0771 321555 | +39 0773 1871261 www.fondazionebiocampus.it [email protected]