A network that measures quality. And gives you the tools to prove it.

Producers, researchers, restaurateurs, distributors, taste professionals, and enthusiasts: at ANFOSC, you will find the community and the method to recognize — and tell the story of — real food.

Choose your path

WHY JOIN

We do not sell a label. We build a network.

ANFOSC has existed since 1995 to bring the scientific method to the evaluation of quality food. We do not issue seals: we provide protocols (Metodo Nobile, Quality Classes), digital tools (Gusto da Me), and a national community of those working seriously on the subject.
Joining means entering a system that produces research, training, and relationships — not a trademark registry.

Our paths

Choose your membership path

COMPANIES AND PRODUCERS

Dairy, agricultural, wine, and olive oil companies that want to certify the real quality of their products and be recognized based on scientific standards, not marketing.

  • Use of the "ANFOSC" trademark

  • Product analysis and evaluation using the Metodo Nobile

  • Inclusion in the ANFOSC network and promotional channels

  • Priority access to events and tastings

  • Continuous technical-scientific support

Chart-line Chart-line JOIN AS A PRODUCER
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PROFESSIONALS AND TECHNICIANS

Researchers, industry technicians, gastronomes, restaurateurs, distributors, trainers, and journalists working in the world of food quality.

  • Access to all reserved ANFOSC research content

  • Discounts on courses, seminars, and publications

  • Inclusion in the national network of professionals

  • Active participation in thematic working groups

  • Subscription to the specialized newsletter

Graduation-cap Graduation-cap JOIN AS A PROFESSIONAL

CONSUMERS & SUPPORTERS

Food and authentic quality lovers who want to support ANFOSC, learn to recognize real products, and participate in the community.

  • Exclusive monthly newsletter

  • Invitations to tastings and member events

  • Discounts on "A scuola di gusto" courses

  • Early access to Gusto da Me and new content

  • The satisfaction of supporting independent research

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