Exploring the science behind pasta and extruded products. A course designed for students and professionals in the food industry
On September 19, the course "Technological and Nutritional Aspects of Pasta and Extruded Products" was held. This initiative is the result of collaboration between the Department of Continuing Education of the University of Azuay, its Faculty of Science and Technology, and the Association of Seed and Food Producers: Mushuk Yuyay.
This course, with a total duration of 32 hours, is designed for Food Engineering students and professionals in the food industry who wish to expand their knowledge in this field and is directed by two distinguished international instructors:
Alessandra Marti, Doctor in Food Biotechnology and Associate Professor in the Department of Food, Nutrition and Environmental Sciences at the Università degli Studi di Milano, Italy.
Dr. Daniela Martini, who is also a professor at the University of Milan and has contributed more than 70 research articles in the field of human nutrition, including foods derived from cereals.
This course will take place over three days, during which various topics related to the production and nutritional value of pasta and extruded products will be addressed. Participants can expect a comprehensive educational experience that will allow them to gain a deep understanding of this field of study.
The University of Azuay is proud to offer this high-quality learning opportunity in collaboration with internationally renowned experts. This course promises to be an enriching experience for all attendees interested in the food industry and food technology.
