The team from the University of Valladolid visited the Molendum Ingredients facilities on 26 July, where a degree student from the University of Valladolid was completing a business internship to learn about the company, its working methods and the projects it is working on. The experience has been very positive for both parties.
Presentation of the first results at the National Congress of Food Science, Technology and Engineering.
Elizabete Ferreira, a partner of Pão de Gimonde, received the World’s Best Baker 2024 award at the World Congress of Bakers and Confectioners in Venice.
The TRANSCOLAB PLUS project celebrates the recognition awarded to Molinos del Duero y Compañía General de Harinas, S.L., a beneficiary of the project, which has
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