On 24 and 25 July, the team from the University of Valladolid attended the International Conference on Sustainable Foods, co-organised by Transcolab Plus, where they gave two oral presentations and presented a poster on the research carried out in the project.
Final Degree thesis defended at the Escuela Politécnica Superior de Zamora developing new products using by-products from the flour industry.
Manuel Gómez Pallarés, from the University of Valladolid team visited Pao de Gimonde’s new facilities together with Lillian Barros from IPB to discuss future collaborations.
Presentation of the results of the characterization of the nutritional composition of wheat germ from Zamorano Traditional Flour.
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