UMH Summer School students receive training in sensory analysis from IRTA
Consumers and food
Healthy food supply for consumers and the wellbeing and health of the population are part of IRTA’s objectives. It’s a common topic for al science programs and IRTA centers.
27/10/2022 · Consumers and food
LOCALNUTLEG presents its first innovative product prototypes based on legumes and nuts
- 01/12/2022 · Consumers and food REDUCE_PI: PROJECTES DE TRANSICIÓ ECOLÒGICA I TRANSICIÓ DIGITAL 2021
- 01/09/2022 · Consumers and food FOSTER: Fostering the transformation of the food system by integrating heterogeneous perspectives on knowledge and innovation within the ERA
- 19/05/2022 · Consumers and food LIQUATS Task Force - Evaluation of the use of indigenous varieties of pulses from organic farming and application of innovative solutions to reduce their wastage.
- 01/03/2021 · Consumers and food COMFOCUS: Community on Food Consumer Science
- 01/01/2021 · Consumers and food Analysis of COVID-19 impact on food systems
- Riudavets, J., Castane, C., Agusti, N., del Arco, L., Diaz, I., & Castellari, M. (2020). Development and Biomass Composition of Ephestia kuehniella (Lepidoptera: Pyralidae), Tenebrio molitor (Coleoptera:Tenebrionidae), and Hermetia illucens (Diptera: Stratiomyidae) Reared on Different Byproducts of the Agri-Food Industry. Journal of Insect Science, 20(4), 8, Article 17. Consumers and food
- Lafarga, T., Acién-Fernández, F., Castellari, M., Villaró, S., Bobo, G., & Aguiló-Aguayo, I. (2019). Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup. LWT, 111, 167-174. doi:10.1016/j.lwt.2019.05.037 http://hdl.handle.net/20.500.12327/585 Consumers and food
- Montossi, F.; Font i Furnols, M. ; Del Campo, M.; San Julián, R.; Brito, G.; Sañudo, C. (2013). Sustainable sheep production and consumer preferences trends: compatibilities, contradictions, and unresolved dilemmas. Meat Science 95 (4 ):772-789 Consumers and food
