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)
- Their Majesties, the Legumes: From Modesty to Excellence in Health and Sustainability - 10 February 2026
- #WorldFoodDay; How can I help? - 16 October 2025
- A better life and a better future; right to foods - 16 October 2024