Joint Certificate Programme 2026

The Certificate Program is designed as a high-level policy and scientific dialogue among stakeholders from the agricultural and food sectors, with a strong emphasis on next-generation microbial and precision fermentation technologies. Representatives from industry, government, and academia will collaborate to analyze key technological, regulatory, and market challenges faced by industry operating in the agri-food and biotechnology sectors.

Through an interdisciplinary approach integrating biotechnology, microbial ecology, metabolic engineering, and food systems science, the program will explore how advanced fermentation platforms can enhance agricultural sustainability, optimize resource efficiency, and enable the production of high-value, health-promoting food ingredients. Participants will examine the role of microbial fermentation in areas such as biofertilizers, biostimulants, alternative proteins, functional foods, and circular bioeconomy applications.

Throughout the program, participants will be trained to design and evaluate evidence-based, locally adapted solutions by leveraging global scientific advances, data-driven innovation, and international best practices in precision fermentation, while addressing regulatory frameworks, scalability, and technology transfer to support SME growth and resilient agri-food systems.

The program is designed for professionals and decision-makers across the agri-food and bio-industrial ecosystem, including entrepreneurs, industry executives, researchers, and public-sector representatives. It targets individuals engaged in, or aiming to contribute to, the development, scale-up, and industrial implementation of next-generation microbial fermentation technologies, with a strong focus on sustainable agricultural systems, advanced food production, and interdisciplinary approaches integrating biotechnology, agricultural sciences, process engineering, and policy.

• Master the Fundamentals of Next-Gen Microbial Fermentation
• Identify Key Microorganisms for Sustainable Agriculture
• Optimize Fermentation Processes for Scale-Up
• Integrate Fermentation into Healthy, Sustainable Food Production
• Evaluate Environmental and Economic Impacts
• Navigate Regulatory and Quality Standards
• Develop Practical RCD and Business Applications

The Certificate Program is conceived as an open, interdisciplinary forum that fosters active dialogue among all participants involved in next-generation microbial and precision fermentation. Each session will focus on specific thematic areas selected to balance the perspectives and priorities of diverse stakeholders across the agri-food, biotechnology, and policy ecosystems.

Sessions will be designed with an open and participatory structure to encourage critical discussion and knowledge exchange. Topics will be examined from academic, governmental, and entrepreneurial viewpoints, with particular attention to the scientific foundations, regulatory implications, and commercial scalability of microbial fermentation technologies for sustainable agriculture and healthy food production.

The modules will integrate applied case studies and real-world experiences shared by researchers, industry experts, and entrepreneurs working in microbial biotechnology and fermentation-based innovation. These contributions will serve as a basis for interactive discussions aimed at translating scientific advances into practical solutions. Each session will conclude with a moderated roundtable discussion featuring subject-matter experts or will host a high-level guest speaker during a dedicated luncheon event to stimulate strategic reflection and cross-sector collaboration.

The program is structured in 3 modules taught in the following format:

Baku module: 22 - 27 June, ADA University

The Baku module will span five days and will include a mix of seminars, workshops, and interactive activities designed to explore innovation in microbial fermentation and sustainable agri-food systems:

• Seminars with researchers and international experts, addressing scientific advances, biotechnological applications, and emerging trends in fermentation-based solutions.
• Professional workshops providing hands-on, practical insights into microbial fermentation technologies and agri-food innovation.
• Thematic focus on key horticultural chains such as apples, potatoes, nuts, and tomatoes, exploring how microbial and biotechnological approaches can enhance quality, yield, and sustainability.
• A mini fair showcasing innovative practices and technologies from Azerbaijani and Italian companies, fostering knowledge exchange and networking.
• B2B meetings to promote collaboration, partnership opportunities, and cross-border business development between Azerbaijani and Italian stakeholders.

Asynchronous remote module (online): July 1-31

The online module delivers remote instruction through a highly interactive and participatory learning format. Lessons will be accessible asynchronously, allowing participants to engage with the content flexibly while accommodating diverse professional schedules. 

The module is designed to deepen and expand upon the scientific, technological, and policy themes introduced during the Baku module, with a particular focus on next-generation microbial and precision fermentation. Content will be further customized based on participants’ interests and learning needs, enabling in-depth exploration of advanced topics such as microbial systems design, bioprocess optimization, and fermentation-based solutions for sustainable agriculture and healthy food systems.

Bologna module: 14-18 September, Unibo

The Bologna module will span five days across Bologna and Cesena and will include a combination of interactive seminars, workshops, and professional engagements:

• Seminars and workshops led by researchers and international experts in microbial fermentation, biotechnology, and sustainable agri-food systems.
• Research-to-Business (R2B) meetings with scientists and innovators from the University of Bologna and partner organizations, focusing on translational research and technology transfer.
• Company visits to leading fermentation, biotech, and food-tech enterprises, providing insights into applied industrial practices and innovation pipelines.
• Business-to-Business (B2B) meetings to foster networking, collaboration, and potential partnerships between participants, startups, and industry stakeholders.