The University of Valladolid team visited Molendum ingredients and Molinos del Duero to learn about their interests and plan future collaborations. These meetings confirmed Molendum’s potential in extrusion technologies and its capacity to transform new raw materials and by-products. Both companies discussed their particular problems with some by-products and a first study on the characterization of bran, both at microbiological and functional level, was programmed.
Solutions to reduce food waste at home: collaboration from TranscolabPlus Food waste represents one of the most urgent challenges in the fight against climate change:
The TRANSCOLAB PLUS project was present at the 1st Bragança Agricultural Fair – FAB 2026, held June 18–21 at the IEFP’s Quinta da Trajinha in
Presentation of the first results at the National Congress of Food Science, Technology and Engineering.
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