Technological and nutritional aspects of pasta and extruded products

On September 19, the University of Azuay carried out the course on "Technological and Nutritional Aspects of Pasta and Extruded Products", the result of the collaboration of the Department of Continuing Training and the Faculty of Science and Technology with the Association of Pasta Producers. Seeds and Food: Mushuk Yuyay.

Aimed at Food Engineering students and food industry professionals, the course included the participation of international instructors Alessandra Marti and Doctor Daniela Martini, experts in food biotechnology and human nutrition.

Over three days, key topics related to the production and nutritional value of pasta and extruded products will be addressed, offering a high-quality educational experience in collaboration with internationally renowned experts.

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