MEETING OF THE NETWORK CEI AA OF TRIPTOLEMOS FOUNDATION
MEETING OF THE INTERNATIONAL EXCELLENCE CAMPUS NETWORK WITH TRIPTOLEMOS FOOD ACTIVITY IN ZARAGOZA
The Network of Campus of International Excellence (RED CEI) with Agrifood Activity met on November 8 in the Pedro Cerbuna room of the Paraninfo of the University of Zaragoza. In his speech the rector, José Antonio Mayoral referred to the priority given to the food sector by its geographical location and production.
Organized by Fundación Triptolemos, the meeting of the plenary of the Management Council of the CEI NETWORK was held within the framework of the III Congress of ‘Gastronomy and health, and its coordinator Juan Barbacil was invited, who explained the trajectory from its birth to culminate in this occasion with a capacity of more than 600 participants and a select group of speakers gathered around the trends of gastronomy.
The President of the CEI NETWORK, CeiA3 and rector of the University of Córdoba, José Carlos Gómez Villamandos, emphasized the interest that the RED works and advances and to give greater visibility to the campus at the level of the business sector, at the state level and of the CRUE itself. The projects of European excellence are similar to those of the “Initiative for Excellence” in Germany within the “Excellence Strategy 2019”.
Among other items on the agenda, it was included by its director Rafael Pagán the exhibition on the projects and activities of the Agri-Food Institute of Aragon (IA2), which has 262 researchers and 36 research groups, and the Campus of Excellence International ‘Campus Iberus’, which is the strategic alliance of the universities of the Ebro Valley (Zaragoza, Lleida, Public of Navarre and La Rioja).
There was the intervention of the Vice-Rector for Research and Director of the RED OTRI of the CRUE, Pilar Zaragoza. The RED CEIAA is the largest NETWORK of universities around the food system. The 21st century is the century of networks. The CEIAA NETWORK is organized in 4 areas and in Zaragoza, emphasis was placed on gastronomy and restoration.