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<\/a>During the visit, investigators from both institutions are going to work on joint research activities focused on the \u201cStrategies for the Valorization of Jatob\u00e1 (Hymenaea courbaril L.<\/em>) and Citrus (Citrus spp.<\/em>) Byproducts: Development of Biofilms to Extend the Shelf Life of Meat Products\u201d project. Their scheduled activities include the Internationalization Conference on Innovations for the Development of Healthy and Sustainable Foods, in which Spanish and Brazilian researchers are participating to share the latest advances in food science and technology.<\/p>\nThe scientific program also consists of various presentations to be given in the Auditorium of Oriol Hall on the Orihuela Desamparados Campus. Presentation topics include the encapsulation of food ingredients using spray chilling technologies; the fermentation of legumes for the development of healthy foods; hybrid meat products made with alternative proteins; the technological potential of tropical fruits, such as mamey sapote (Pouteria sapota<\/em>); and the use of smart packaging to improve food preservation.<\/p>\n The Brazilian delegation is represented by Carmen Favaro and Marco Trindade, investigators from the School of Animal Science and Food Engineering (FZEA) at the University of S\u00e3o Paulo. Participants from CIAGRO-UMH include Juana Fern\u00e1ndez L\u00f3pez, Jos\u00e9 \u00c1ngel P\u00e9rez \u00c1lvarez, and Manuel Viuda Martos, who are specialists in food innovation, functional ingredients, and preservation technologies.<\/p>\n In addition to the scientific presentations, which can be viewed online (meet.google.com\/yqc-oeyo-xkb), the visit includes technical meetings with research groups, tours of CIAGRO laboratories, and the development of new joint research initiatives aimed at international projects, scientific publications, exchanges of researchers and doctoral students, as well as future technology transfer initiatives targeting the agri-food sector.<\/p>\n The partnership between the UMH and the University of S\u00e3o Paulo will enable advancing the development of innovative solutions to address some of the food sector\u2019s most pressing challenges today, including the production of healthier foods, the sustainable use of natural resources, the circular economy, the reduction of food waste, and the incorporation of new technologies into the design of future foods.<\/p>\n The SPRINT UMH\u2013FAPESP\u2013USP program highlights the importance of international collaboration to drive knowledge generation, innovation, and technology transfer. It also facilitates the exchange of experiences among investigators and contributes to the formation of scientific networks of excellence between Europe and Latin America.<\/p>\n <\/p>\n <\/p>\n <\/p>","protected":false},"excerpt":{"rendered":" The Miguel Hern\u00e1ndez University of Elche (UMH), through the University Institute for Agro-food and Agro-environmental Research and Innovation (CIAGRO-UMH), is hosting a visit by investigators from the School of Animal Science and Food Engineering (FZEA) at the University of S\u00e3o Paulo (USP; Pirassununga Campus, Brazil). The Brazilian delegation\u2019s visit is part of the international SPRINT […]<\/p>\n","protected":false},"author":16862,"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":[2288],"tags":[],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n