PROCEREALtech
SCIENTIFIC OBJECTIVES
- Improving the quality of products aimed at populations with specific nutritional needs, particularly gluten-free products.
- Design and study of cereal-based foods and/or derivatives with beneficial effects on health.
- Study of the physical, chemical, thermal and nutritional properties of cereal-based products.
- Study of new technologies for the physical modification of flours and starches.
Edificio LUCIA – Universidad de Valladolid
Campus Miguel Delibes
Paseo de Belén, 19
47011 Valladolid