Canning in the house, new Food Engineering conference

On May 29, the video conference "Preparation of homemade preserves" was held by the teachers of the María Fernanda Rosales and Johanna Tacuri School of Food Engineering, which dealt with the elaboration of products from raw materials.

"We reviewed the quality issues of fruits and vegetables, as well as their best preservation in our homes, and we gave guidelines that can be used to carry out microbusiness in these times of quarantine," explained Rosales, Coordinator of the School.

Since April, Food Engineering has organized a series of talks and conferences for students, alumni, teachers, professionals and the general public who want to learn more about this discipline, both in industry and in research.

In that month, Jaime Freire, better known as Papa Cacao, spoke on two days about cocoa production and chocolate processing, with the participation of the Marco Lazo School teacher, who explored the functional compounds that chocolate contains and which are beneficial for our health.

Raúl Villarreal, research professor at the Tecnológico de Monterrey, also spoke in April about the Sensory Analysis, a tool to generate winning products.

Then, the engineers Mónica Tinoco and Johanna Tacuri addressed the issue of good hygiene practices in our kitchens at the time of Covid-19.  

"During all our conferences we have had an attendance that exceeds 100 people connected, of whom have joined from different cities in the country and we have even had an audience from Spain, Peru, Mexico, Colombia, Bolivia and Argentina," added the Coordinator of the School.

In the coming weeks, new events will be held with professors from the degree program and guests from other universities in the country and abroad.