Places availables
Time
Viernes 27 de noviembre entre las 10:00 y las 13:00 (hora Uruguay), con una duración aproximada de 15 minutos
Venue
Online
Patrocinadores
Food processing involves the generation of by-products, which in many cases are disposed as waste, with a negative impact on the environment. In this context, the search for alternatives that add value would seem justified, taking advantage of nutrients that are usually discarded and being beneficial, both for the consumer and for the environment. In this sense, the lines that are being worked on are:
1. Extraction of bioactive compounds of interest
2. Extrusion processing for the development of new functional ingredients
3. Food development with by-products and analysis of the impact generated by the information on the consumer.
