Extrusion technology allows to improve the nutricional, sensorial and fuctional properties of food. Find out what we are doing in CARTIF with pulses, in the International Year of Pulses, in this videoblog of our colleague Belén Blanco.
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Food Technology PhD and Master in Total Quality in Agrofood Industry. She works in the development of new products and improvement processes. Her main research lines are microbiology, sensory analysis, packaging and food preservation and extrusion processes.
Latest posts by Belén Blanco Espeso (see all)
- A better life and a better future; right to foods - 16 October 2024
- Food reformulation; a step forward, that it is possible - 21 May 2024
- World Food Day; with soul of water - 16 October 2023