MEET THE SCIENTIST
REGISTER NOW FOR OUR BRAND NEW FREE EVENT
FROM WASTE TO RESOURCE: IMPROVING OXIDATION STABILITY OF FINISHED FOOD PRODUCTS BY USING FOOD BY-PRODUCTS
THURSDAY, MAY 30th
H 4:30 PM MYT
H10:30 PM MYT
Join the VELP team and the Special Guest Maria Paciulli, from the University of Parma, to go through a comprehensive understanding of food by-product value.
Discover how they can be valorized in a circular economy perspective, as natural additives in the formulation of other food products, to improve their oxidation stability and extend their shelf-life.
Key learning objectives:
- The difference between food loss and food waste
- The key role of food by-products
- Food by-products and oxidation stability
- The Oxitest official method
- Word to the expert
Jessica Farina – VELP Marketing and Communication Specialist
Maria Paciulli – Assistant Professor of Food Technology