From 22 to 26 July, Laura Román, from the UVA team, gave a theoretical and practical training course on extrusion to staff from the IPB and More Colaborative. This course was developed taking advantage of the IPB’s acquisition of laboratory extrusion equipment, which was used for the practical part of the course, processing various flours and vegetable proteins. The possibilities of the equipment for the reuse of by-products were also discussed, as well as possible future collaborations.
Elisabete Ferreira: ‘Processes must be respected because good bread equals time’.
Third generation of the Pão de Gimonde bakery, the Portuguese is the first woman to receive this distinction and has visited Cantabria to collaborate with
18/07/2025
