XXIV Foro Nacional del Ovino, del 7 al 10 de junio en Valladolid: ¿Cómo debe ser la oveja del futuro?
Diversos proyectos de I+D trabajan en España y en Europa para conseguir…
The Escola Agrària i Alimentària de l’Empordà proposes a new conference in the food industry sector. Specifically, and within the training plan that has been carried out between the Department of Climate Action, Food and Rural Agenda and the School of Meat for years, they propose this conference to learn first-hand about the intrinsic characteristics of each of the meats.
The conference, which will be held online on May 19, will begin at 4:00 p.m., with a speech by Gema Oña, a graduate in Food Science and Technology and a diploma in Human Nutrition and Dietetics, Food Safety y del Agua (SAIA), on nutritional profiles of meat. nutritional contribution of
meat in a healthy diet, in which he will make a comparison between the different species, analyzing the characteristics of the different types of fat and how they can affect our health.
And from 5:40 p.m., Introduction to nutritional labeling. Mandatory mentions and presentation models, with nutritional information in butcher shops and delicatessens: requirements and conditions, by María Martínez, a graduate in Human Nutrition and head of Food Quality and Safety at Gremicarno.
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