With this workshop we will understand the origin of the foods most consumed in our day. We will learn about recycle, seasonality, carbon footprint and more. An educational space for all ages and audiences, where visitors can enjoy and learn more about how to maintain a healthy diet and lifestyle, ensuring sustainable with the planet by promoting welfare and inspiring new generations of consumers.
17:00 – 21:00
November 20th , 2020
Caixaforum, Paseo de Recoletos, 28014 Madrid
Mª Victoria Moreno Arribas, Doctor in Pharmacy from the Complutense University of Madrid, is a Scientific Researcher at the CSIC at the Institute of Research in Food Sciences (CIAL), of which she was the first director. Her group constitutes an international reference in research on the function of the intestinal microbiota and its genome (microbiome) in human health and the risk of developing various diseases, through its interaction with the diet. She also works on the sensory properties of different foods and consumer behavior / confidence. Her research activity is reflected in more than 200 publications in high-rated international journals, communications to international conferences, and 5 patent applications.
Mariana Silva López, graduated in Food Science and Technology from the Rey Juan Carlos University, Master in Agricultural Chemistry and New Foods from the Autonomous University of Madrid and Doctor in Food Safety and Analytical Chemistry from the Rey Juan Carlos University, is a postdoctoral researcher at the Food Science Research Institute (CIAL).
Alba Tamargo García – Research contracted CIAL-CSIC. Chemical engineering from the Polytechnic University of Madrid and PhD student in Food Sciences at the Autonomous University of Madrid (UAM).
Magaly Rodríguez Saavedra, predoctoral researcher (UAM-CSIC), graduated in Pharmacy and Biochemistry, with masters in Food Safety and Fermented Beverages in the Specialty of Beer Science and Technology from the Rovira and Virgili University. From 2007 to 2017 he has worked in the multinational breweries of SABMiller and ABInBev. He is currently investigating the bacterial microbiota and bioflavoring in craft beers.
Irene Zorraquín Peña, CIAL-CSIC predoctoral researcher, graduated in Food Science and Technology from the University of Zaragoza and master’s degree in Agricultural Chemistry and New Foods from the Autonomous University of Madrid
Diego Taladrid Gandía, CIAL-CSIC predoctoral researcher, graduated in Biology from the University of León and PhD student in Food Sciences at the Autonomous University of Madrid (UAM)