Food Security, Nutrition and Food Safety: Interdisciplinary Approaches to Sustainable Food Systems
17 September 2026 15:00 – 18:20 CET Online (Teams platform), in collaboration with University of Rwanda.
The CSEIA Centre and the University of Rwanda jointly organised this online workshop to discuss food security, nutrition and food safety from an interdisciplinary perspective, exploring how legal frameworks, public policy, agroecology and nutritional research contribute to sustainable food systems.
Programme
15:00 – 15:10 — Welcome and opening remarks. Institutional greeting by Hon. Dr. Laetitia Nyirawamwiza
Panel I — Legal and Policy Frameworks for Food Security (Chair: Emanuele Castelli)
- 15:10–15:25 — Preventing Food Waste Through Law: A Comparative Perspective on Italy, France and Spain — Dr. Chiara Cerbone, University of Parma
- 15:25–15:40 — Food Security in EU-ACP Trade Agreements: the EU–Kenya Economic Partnership Agreement as the Gold Standard? — Dr. Nicola Bergamaschi, University of Parma
- 15:40–15:55 — Agroecology, Smallholder Farmers, and Food Security: Reflections from West Africa — Dr. Michele Maccari, University of Parma
- 15:55–16:10 — Potential of Biofortified Foods for Improved Nutrients Intake through the School Feeding Program in Rwanda — Dr. Vedaste Ndungutse, University of Rwanda
- 16:10–16:25 — The International Protection of the Human Right to Food and Food Sustainability — Dr. Luca Romano, University of Parma
16:25 – 16:45 — Q&A / Discussion
Panel II — Nutrition and Food Safety (Chair: Vedaste Ndungutse)
- 16:45–17:00 — An Integrated Assessment of Food Security and Food Safety Awareness among Young Adults in Rwanda — Dr. Cinzia Franchini, University of Parma
- 17:00–17:15 — Assessment of Dietary Patterns of Young Adults in Rwanda — Mr. Phenias Nsabimana, University of Rwanda
- 17:15–17:30 — Acrylamide Risk among French Fries Consumers from Commercial Food Services Establishments in Kigali City, Rwanda — Mr. Thoeneste Hagenimana, University of Rwanda
- 17:30–17:45 — Acrylamide Formation during Baking of Whole Wheat Flour Incorporated with Spent Coffee Grounds and Juices of Lemon Fruits and Rosemary Leaves — Dr. Bernard Rwubatse, University of Rwanda
17:45 – 18:20 — Closing discussion and remarks
