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.
(Activate the english subtitles)
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)
- Redefining the value fo snacks; stress & snacks - 12 May 2023
- World Food Day 2022; no one should be left behind - 18 October 2022
- EAT,PRAY,LOVE….the entire system that feed you - 16 October 2021