Process intensification and product development: a focus on grape polyphenols
A great opportunity for free, high level training on a hot research topic. Don’t miss out!!
The High Pressure Processes Group of the University of Valladolid has organized a one-week Spring School as part of the training activities of the WineSense project. This international project studies extraction and formulation intensification processes for natural actives of wine, researching suitable formulations for pharmaceutical applications, food, and cosmetics additives based on Solvent Free Microwave Extraction (SMFE), Microwave Assisted Extraction (MAE), and emulsion-template techniques combining high pressure and antisolvent effects.
The WineSense Spring School is aimed at PhD students, academics and professionals with an interest in the topic of grape phenolics, valorization, process intensification and product development. Minimum requirements include demonstrable fluency in English and a degree in Science. There are no attendance fees, but registration is required as attendance is limited to a maximum of 30 people. More information can be found on the attached documents:
This training activity has received funding from the People Programme (Marie Curie Actions) of the European Union’s Seventh Framework Programme FP7/2007-2013/ IAPP-2013 under REA grant agreement n° .