The burgeoning interest in plant-based foods as a sustainable and health-conscious alternative to animal products has spurred a collaborative research effort between Dr. Christelle Bou-Mitri, Associate Professor at the Faculty of Nursing and Health Sciences (FNHS) at Notre Dame University-Louaize (NDU), and Prof. Gabriele Costantino, Professor of Medicinal Chemistry at the Department of Food and Drugs at the University of Parma. The researcher mobility was under the SEALACOM project funded by the Italian Agency for Development Cooperation (AICS) and implemented by the International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM-Bari) in collaboration with the National Council for Scientific Research – Lebanon (CNRS).
The collaboration represents an important step forward in understanding the health benefits of plant-based foods, addressing global concerns related to sustainability, nutrition, and food security. It played a pivotal role in advancing scientific knowledge and linked food science with medicinal chemistry. These collaborative endeavors provided opportunities to exchange ideas, discuss findings, and delve into intricacies of the researchers' respective research areas. This opportunity for exchange might lead to novel innovative approaches and breakthrough discoveries. Moreover, face-to-face interaction with several researchers in different fields facilitated in-depth discussion on scientific matters, fostering collaboration and mutual learning.
This trip to Parma, Italy also holds significant value for Dr. Bou-Mitri. In fact, Parma, commonly known as the “Italian Food Valley”, constitutes a renowned hub for food production. It is classified by the Qualivita Foundation as the first Italian city for Agri-food Qualitative Supremacy and was appointed a seat on the European Food Safety Authority. It is celebrated for its iconic food products and for having one of the highest numbers of quality brands in Italy, known as products of “Protected Designation of Origin (PDO)”. These include PDO Parma Ham, or Prosciutto di Parma, and PDO Parmigiano Reggiano among others, cementing its reputation as a leader in the culinary world.
During her stay, Dr. Bou-Mitri visited the production sites of Prosciutto di Parma and Parmigiano Reggiano, gaining first-hand insights into the delicate processes behind crafting renowned delicacies.
Serving as an example of both universities' commitment to interdisciplinary research and international collaboration, Dr. Bou-Mitri’s achievement plays an important role in the active pursuit of innovative solutions to pressing societal challenges.