[et_pb_section fb_built=”1″ _builder_version=”4.17.4″ _module_preset=”default” custom_margin=”1px||1px||true|false” global_colors_info=”{}”][et_pb_row column_structure=”2_5,3_5″ _builder_version=”4.17.4″ _module_preset=”default” border_radii=”off||||” border_width_all=”1px” border_color_all=”#B3B3B3″ global_colors_info=”{}”][et_pb_column type=”2_5″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image title_text=”20240409_Mar\u00eda Ar\u00e1nzazu Mart\u00ednez Caballero” _builder_version=”4.17.4″ _module_preset=”default” custom_padding=”|||89px||” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_5″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” custom_margin=”|||-39px||” custom_padding=”69px|||||” global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.17.4″ _module_preset=”default” custom_margin=”-20px||-20px||true|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” text_orientation=”justified” custom_margin=”1px||1px||true|false” global_colors_info=”{}”]The Miguel Hern\u00e1ndez University organizes the seminar “PLANT-BASED FOODS, TRENDS AND CHALLENGES” given by Dr. Natalia Aparicio, from the technological center AINIA. The seminar will take place next Wednesday April 24 at 15h in the classroom 1.7 of Altabix and can also be followed via Meet. This activity is part of the Master’s Degree in Biotechnology and Bioengineering and can be attended by anyone interested.<\/p>\n
The seminar will work on the development of vegetable products with improved nutritional profiles that do not compromise the safety, texture and flavor of the final product, using innovative products and ingredients for the food of the future. Dr. Aparicio will talk about new food substitutes for foods of animal origin, with the premise of Clean Label, helping to make these alternatives attractive and convenient for everyone.<\/p>\n
Dr. Natalia Aparicio Garc\u00eda has a PhD in Food Science from the Universidad Aut\u00f3noma de Madrid, a Master in Agricultural Chemistry and Novel Foods from the same university and a degree in Food Science and Technology. After 5 years of research experience at the ICTAN and CIAL institutes of CSIC, she has worked in areas such as the development of functional ingredients from plant-based foods, in the revaluation of by-products of the coffee industry, as well as in the evaluation of technological strategies for obtaining a healthy fermented oat drink suitable for celiacs. Since 2021 he has been working at AINIA in the Food Industries Line carrying out R&D projects of various kinds, both national and European. His line of work focuses on the development of ingredients and foods, at all points of the chain, from design to production, mainly in those of plant origin, focusing on the revaluation and added value by improving the nutritional, technological, sensory and bioactive profile from a sustainable perspective.[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
The Miguel Hern\u00e1ndez University organizes the seminar “PLANT-BASED FOODS, TRENDS AND CHALLENGES” given by Dr. Natalia Aparicio, from the technological center AINIA. The seminar will take place next Wednesday, April 24 at 15h in the classroom 1.7 of Altabix. It can also be followed through Google Meet.<\/a> <\/p>\n","protected":false},"author":1528,"featured_media":10690,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_links_to":"","_links_to_target":""},"categories":[7833,914734],"tags":[],"_links":{"self":[{"href":"https:\/\/bioingenieria.umh.es\/en\/wp-json\/wp\/v2\/posts\/10684"}],"collection":[{"href":"https:\/\/bioingenieria.umh.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bioingenieria.umh.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bioingenieria.umh.es\/en\/wp-json\/wp\/v2\/users\/1528"}],"replies":[{"embeddable":true,"href":"https:\/\/bioingenieria.umh.es\/en\/wp-json\/wp\/v2\/comments?post=10684"}],"version-history":[{"count":0,"href":"https:\/\/bioingenieria.umh.es\/en\/wp-json\/wp\/v2\/posts\/10684\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bioingenieria.umh.es\/en\/wp-json\/wp\/v2\/media\/10690"}],"wp:attachment":[{"href":"https:\/\/bioingenieria.umh.es\/en\/wp-json\/wp\/v2\/media?parent=10684"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bioingenieria.umh.es\/en\/wp-json\/wp\/v2\/categories?post=10684"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bioingenieria.umh.es\/en\/wp-json\/wp\/v2\/tags?post=10684"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}