Meet Vanessa Gonçalves – an early stage researcher from WineSense project that is with us since January

Vanessa is the first early stage researcher to come to High Pressure Processes Group in Valladolid within the framework of the WineSense project. She comes from Instituto De Biologia Experimental E Tecnológica (iBET, Portugal) and during her nine months of stay she will evaluate different carriers as suitable materials for the encapsulation of polyphenols with […]

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Antioxidants for bread improvement and Bread tasting

Bread technology is always evolving. In this case Eng. Sofía Fernández a student doing her Master Thesis in “Calidad, desarrollo e innovación de los alimentos” at Valladolid University (Campus Palencia), prepared a bread tasting in the HPP Group. The antioxidants have been extracted in our group and the bread was cooked by Sofía. The tasting […]

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