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.
Presentation of the results of the Influence of thermal stabilization on the nutritional composition of wheat germ.
The team from the University of Valladolid visited Molendum ingredients’ facilities, where a UVA student was doing a business internship.
Presentation of the first results at the National Congress of Food Science, Technology and Engineering.
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