VIRTUAL CONFERENCES AND DISTANCE TRAINING ON FOOD DEVELOPMENT AT FCA-UNC: FUNCTIONAL VS OPTIMIZED, VEGETABLE PROTEINS, ROASTED AROMA AND ESSENTIAL OIL IN DAIRY
Food development is one of the main functions when working or undertaking food ventures. Knowing the characteristics of foods as well as consumer trends guides different strategies when developing foods. The cycle of food development conferences was focused on providing knowledge about potential dev...
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| Autores principales: | , , , , , |
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| Formato: | Artículo revista |
| Lenguaje: | Español |
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Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología.
2021
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| Materias: | |
| Acceso en línea: | https://revistas.unc.edu.ar/index.php/nexoagro/article/view/33179 |
| Aporte de: |
| Sumario: | Food development is one of the main functions when working or undertaking food ventures. Knowing the characteristics of foods as well as consumer trends guides different strategies when developing foods. The cycle of food development conferences was focused on providing knowledge about potential developments and trends through the dictation of 4 conferences with different themes among them. The topics covered in the cycle were: Concepts in food development: Functional vs Optimized (Conference 1); Vegetable proteins: the challenge of developing new horizons (Conference 2); Development of aromas in roasted products: The case of roasted peanuts (Conference 3); and Development of dairy products with the addition of essential oil (Conference 4). The lectures were given live remotely through the Meet platform in order to bring knowledge to all people interested in food to overcome the barriers of distances and difficulties. In addition, the lectures were presented synchronously and asynchronously so that difficulties are not an obstacle to learning. |
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