Science and Technology teacher stay in Germany and Italy

Diego Suárez, professor at the Faculty of Science and Technology of the UDA, returned from a short stay at the State University of Milan, in March, from the joint project of both educational institutions called “Application of factorial models and multi-criteria methods for the optimization of the germination conditions of Andean grains for consumption purposes ”.

Upon learning that he would travel to Germany within the framework of the DAAD scholarship, he coordinated a visit to Milan with Professor Alessandra Marti, professor of Cereal Science and Technology at that University.

The objective was to carry out a rheological and baking analysis to samples of germinated Andean grains in the laboratories of the University of Azuay, obtaining interesting results with a view to the industrialization of this type of seeds in order to give them greater added value.

Also, as Suárez indicates, to promote their consumption and encourage their cultivation, which also has an important cultural value, as they are grains typical of our region.

"Activities of this type foster collaboration between our universities and open doors for other types of mutually beneficial activities," added the teacher.

The analyzes carried out included the evaluation of the baking quality of wheat flours in combination with germinated Andean grain flours and the evaluation of various physicochemical characteristics of the bread obtained, including its consistency.

We interviewed him for the university campus.

1) What is the nature of this project in which both universities are working?

In simple words, it is a research project that seeks to determine the germination conditions that allow obtaining the best grains for direct and industrial consumption, mainly in terms of nutritional value and acceptability by the consumer.

This project was born as a result of the good results obtained in a previous project, applied to quinoa. Now it is seeking to expand this study to grains such as amaranth, cañihua and others.

2) What is the activity carried out in the laboratories of the Universidad del Azuay?

During the first phase of this project, that applied to quinoa, it was possible to adapt a stove that had been decommissioned to fulfill the functions of a germinator.

Thanks to the electronic staff of our university, who incorporated appropriate sensors and control systems to the equipment, we can now program the temperature, humidity and ventilation conditions that the seeds require for their germination, with the precision that the world of research demands.

The process consists of a first phase of water absorption by the seeds, then their permanence within the germination chamber at predetermined experimental conditions and a last dehydration phase to stop the germination process. Both this process and the subsequent analyzes are carried out by thesis students, under my supervision and the laboratory technicians.

3) Finally, what are the opportunities for mutual collaboration that have opened up since the visit to Germany and Italy?

In Germany we came into contact with several professors and researchers in the food area, especially in the field of cereals and brewery, now direct communication is being maintained with them to work in different areas; In addition, letters of intention of collaboration were delivered with the visited universities, in those careers that we have in common, a management that is now being carried out by the Department of International Relations and that could lead to exchanges of students and professors, postgraduates and others.

After my stay in Germany with the DAAD scholarship students, I spent a few days in Italy, at the Milan State University, with whom we are collaborating in the project that I mentioned previously, I was taking samples obtained in our laboratories and I began to analyze them there , work that our Italian peers are completing and whose results will be of great importance.

Finally, in 2019, the University of Azuay signed a Memorandum of Understanding with the National Research Council of Italy (CNR) to promote research and academic cooperation between the two institutions. During my stay in Milan, I had a first approach with the CNR and now we are proposing different ways of collaboration that could be of interest to students and professors from different areas of our university.