{"id":35475,"date":"2024-06-26T15:29:45","date_gmt":"2024-06-26T13:29:45","guid":{"rendered":"https:\/\/internacional.umh.es\/?p=35475"},"modified":"2024-06-27T10:13:01","modified_gmt":"2024-06-27T08:13:01","slug":"una-cata-de-vinos-y-un-showcooking-para-concluir-la-formacion-en-dieta-mediterranea-del-estudiantado-de-utsa","status":"publish","type":"post","link":"https:\/\/internacional.umh.es\/en\/2024\/06\/26\/una-cata-de-vinos-y-un-showcooking-para-concluir-la-formacion-en-dieta-mediterranea-del-estudiantado-de-utsa\/","title":{"rendered":"Wine tasting and cooking demonstration conclude training on Mediterranean diet for UTSA students"},"content":{"rendered":"

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\"\"<\/a>Wine tasting and cooking demonstration conclude training on Mediterranean diet for UTSA study abroad students<\/b><\/h4>\n

To conclude the Mediterranean Diet: Food Diversity and Health module from the Medicine and Humanities Study Abroad program at the Miguel Hern\u00e1ndez University of Elche (UMH), program students from the University of Texas at San Antonio (UTSA) took part in a wine tasting and cooking demonstration featuring products of Spanish gastronomy yesterday, June 26, on the UMH Elche Campus.<\/p>\n

This activity was led by UMH Professor of Food Technology, Jos\u00e9 \u00c1ngel P\u00e9rez; and investigators from the Industrialization of Animal Raw Materials research group, Juana Fern\u00e1ndez and Manuel Viuda. Joining them during the demonstration included UMH Rector, Juan Jos\u00e9 Mart\u00ednez; Vice Rector for Internationalization and Cooperation, Vicente Micol; in addition to Deputy Vice Rector for International Projection and Communication, Jos\u00e9 Luis Gonz\u00e1lez Esteban.<\/p>\n

Following a chat on gastronomy given by Fern\u00e1ndez and Viuda, a tour of campus buildings and the television and radio students in the Atzavares Building, the day\u2019s activities concluded in the Rectorate Dining Hall. There, the head chef at Bon Menjar restaurant, Manolo Garc\u00eda, along with waiter, Juan Vicente Roberto, and professional sommelier, Jes\u00fas Villena, prepared typical meals for the UTSA students, which included crusted rice, rice a banda, Spanish omelettes, and various other tapas, which were then eaten by the study abroad students.<\/p>\n

Throughout the week of June 24-28, the students acquired greater knowledge about the cultural and gastronomical aspects of the Mediterranean diet and why it is so beneficial.<\/p>\n

\"\"<\/a>\"\"<\/a>\"\"<\/a> <\/span><\/p>","protected":false},"excerpt":{"rendered":"

Wine tasting and cooking demonstration conclude training on Mediterranean diet for UTSA study abroad students
\nTo conclude the Mediterranean Diet: Food Diversity and Health module from the Medicine and Humanities Study Abroad program at the Miguel Hern\u00e1ndez University of Elche (UMH), program students from the University of Texas at San Antonio (UTSA) took part in a […]<\/p>\n","protected":false},"author":28614,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"_links_to":"","_links_to_target":""},"categories":[336410],"tags":[],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n