The team from the University of Valladolid visited the Molendum Ingredients facilities on 26 July, where a degree student from the University of Valladolid was completing a business internship to learn about the company, its working methods and the projects it is working on. The experience has been very positive for both parties.
Participation in the International Conference on Sustainable Foods
Presentation of the results of the characterization of the nutritional composition of wheat germ from Zamorano Traditional Flour.
09/08/2024
