belen-blanco-y-pedro-acebes-tecnologia-de-extrusion

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)

Belén Blanco Espeso

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.
Belén Blanco Espeso
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About Belén Blanco Espeso

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.

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