First Food Workshop at the University of Salamanca

The Biotechnology Association of Salamanca, in collaboration with the Faculty of Biology of the University of Salamanca and the Area of Scientific Culture, organized the First Food Workshop (I Jornadas de Alimentación) held at USAL’s Faculty of Biology.


The workshop, which was inaugurated by Juan Manuel Corchado, Vice-Chancellor of Research and Transfer of the University of Salamanca, and the students Olga Pacios and Jesus Ramos, was attended by eight speakers in the field of Spanish research and industry.

Specifically, these were Francisco Barro, developer of the new wheat without gluten in Spain; Antonio Granell Richart, author of the work that revealed why tomatoes have no flavour and was on the cover of Science; José Pío Beltrán, researcher at the Institute of Molecular and Cellular Biology of Plants of Valencia and president of the European Plant Science Organization (EPSO); Gloria Fernández-Lorente, Department of Biotechnology and Food Microbiology of the Institute of Food Science Research (CIAL); Francisco Javier Moreno of the Department for Regulation of the Allergenicity of Transgenic Food of the CIAL; Celestino Santos, Professor of the Faculty of Pharmacy of USAL; and Jorge Jordana Butticaz de Pozas, president of the Food for Life Technology Platform and creator and member of the Governing Council of the National Centre for Food Technology and Security (CNTA).

This first workshop also wished to express its solidarity, with a collection of non-perishable products to be sent to the Food Bank (Banco de Alimentos).

 

Leave a Reply