VIRTUAL CONFERENCES AND DISTANCE TRAINING ON FOOD DEVELOPMENT AT FCA-UNC: FUNCTIONAL VS OPTIMIZED, VEGETABLE PROTEINS, ROASTED AROMA AND ESSENTIAL OIL IN DAIRY
Keywords:
connectivity, inclusion, entrepreneurship, trainingAbstract
Food development is one of the main functions when working or undertaking food ventures. Knowing the characteristics of foods as well as consumer trends guides different strategies when developing foods. The cycle of food development conferences was focused on providing knowledge about potential developments and trends through the dictation of 4 conferences with different themes among them. The topics covered in the cycle were: Concepts in food development: Functional vs Optimized (Conference 1); Vegetable proteins: the challenge of developing new horizons (Conference 2); Development of aromas in roasted products: The case of roasted peanuts (Conference 3); and Development of dairy products with the addition of essential oil (Conference 4). The lectures were given live remotely through the Meet platform in order to bring knowledge to all people interested in food to overcome the barriers of distances and difficulties. In addition, the lectures were presented synchronously and asynchronously so that difficulties are not an obstacle to learning.
References
Guerberoff, G. K., Marchesino, M. A., Lopez, P. L., Olmedo, R. H. 2020a. Ciclo de conferencias virtuales y a distancia sobre seguridad alimentaria en la FCA-UNC como respuesta al contexto de covid-19: Calidad, inocuidad, fraude alimentario y defensa de los alimentos. Nexo Agropecuario, 8 (1), 1-7.
Guerberoff, G. K., Marchesino, M. A., Lopez, P. L., Olmedo, R. H. 2020b. El perfil sensorial de la cerveza como criterio de calidad y aceptación. Nexo Agropecuario, 8 (1), 52-59.
Guerberoff, G. K., Lopez, P. L., Marchesino, M. A., Olmedo, R. H. 2020c. Conferencias a distancia en la FCA-UNC sobre concientización social de gestión de pérdidas y desperdicios de alimentos en el marco de covid-19: Conceptos y acciones. Nexo Agropecuario, 8 (2), 111-117.
Cravero, C. F., Juncos, N. S., Olmedo, R. H. 2020. El rol de los aceites esenciales en los procesos fermentativos de lácteos: elaboración de yogur con aceite esencial de naranja. Nexo Agropecuario, 8 (2), 104-110.
López, P. L., Grosso, N. R., Olmedo, R. H. 2020. Percepción de productos de maní por parte de los adquirientes y consumidores. Nexo Agropecuario, 8 (2), 118-125.
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Copyright (c) 2021 Gisela kay Guerberoff, Paloma, Nicolle Juncos, Carolina, Mariana, Rubén Horacio Olmedo
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