News
Defense of Final Degree Project
Final Degree thesis defended at the Escuela Politécnica Superior de Zamora developing new products using by-products from the flour industry.
02/10/2024
Final Degree thesis defended at the Escuela Politécnica Superior de Zamora developing new products using by-products from the flour industry.
Scientific publication resulting from the collaboration with the Maize Laboratory of the National Institute of Forestry, Agriculture and Livestock Research (INIFAP) of Mexico.
Poster presenting the first results related to the sustainable extraction of bioactive compounds from olive leaves.
Presentation of the results of the characterization of the nutritional composition of wheat germ from Zamorano Traditional Flour.
The team from the University of Valladolid visited Molendum ingredients’ facilities, where a UVA student was doing a business internship.
The University of Valladolid team attended the “International Conference on Sustainable Foods” co-organized by Transcolab Plus.
The University of Valladolid team provided training on extrusion to IPB and More colaborative staff.
The article entitled Determination of Carbohydrate Composition in Lentils Using Near-Infrared Spectroscopy has been published in a scientific journal.
The team from the University of Valladolid visited the IPB and More Colaborative facilities, together with staff from Molendum ingredients.
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