{"id":2357,"date":"2023-09-21T14:25:38","date_gmt":"2023-09-21T12:25:38","guid":{"rendered":"https:\/\/millbio.sg\/?p=2357"},"modified":"2023-10-12T15:13:26","modified_gmt":"2023-10-12T13:13:26","slug":"lo-ultimo-en-sostenibilidad-de-la-nutricion-alimentaria-en-el-consejo-asesor-de-millbos","status":"publish","type":"post","link":"https:\/\/millbio.us\/es\/events\/2023\/latest-in-food-nutrition-sustainability-at-millbos-advisory-board","title":{"rendered":"Desde el Consejo Asesor de Millbio, las \u00faltimas novedades en alimentaci\u00f3n, nutrici\u00f3n y sostenibilidad."},"content":{"rendered":"<p class=\"wp-block-paragraph\"><em>junio, 2023<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La innovaci\u00f3n en los procesos de producci\u00f3n de alimentos es clave para apoyar el avance hacia un sistema alimentario m\u00e1s sostenible: y en su n\u00facleo est\u00e1 el papel del desarrollo y la reformulaci\u00f3n de nuevos productos, as\u00ed como de los ingredientes m\u00e1s novedosos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Por ello, hemos creado un Consejo Asesor compuesto por expertos en temas cient\u00edficos relacionados con el mundo de la alimentaci\u00f3n y los ingredientes alimentarios. El Consejo Asesor se re\u00fane dos veces al a\u00f1o y est\u00e1 abierto a todos los empleados y clientes clave de Millbio con el objetivo de crear conciencia e informar sobre temas y tendencias futuras. La \u00faltima cita se celebr\u00f3 en junio de 2023 en Mil\u00e1n y cont\u00f3 con la participaci\u00f3n de nuestros expertos en temas como:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br><strong>Nanomateriales y preservaci\u00f3n.<\/strong> \u2013 \u201c\u00bfPueden los nanomateriales mejorar la conservaci\u00f3n de los alimentos y reducir el riesgo de deterioro de los alimentos envasados?\u201d \u2013 Prof. Piersandro Pallavicini (<em>Catedr\u00e1tico de Qu\u00edmica General, experto en nanotecnolog\u00eda)<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Sostenibilidad y econom\u00eda circular<\/strong> \u2013 \u201cHemos le\u00eddo muchas palabras sobre sustentabilidad, pero \u00bfpr\u00e1cticamente se nos puede proponer a las panader\u00edas c\u00f3mo mejorar la sustentabilidad?\u201d \u2013 Prof. Carlo Santulli <em>(Experto en Innovaci\u00f3n Alimentaria de la Facultad de Ciencia y Tecnolog\u00eda de la Universidad de Camerino)<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Reclamaciones y regulatorias<\/strong> \u2013 \u201cLos alimentos ultraprocesados son el nuevo enemigo y todos son naturales: \u00bfqu\u00e9 afirmaciones se permiten para convencer a los clientes de que los alimentos envasados son la buena opci\u00f3n?\u201d \u2013 Prof. Neva Monari <em>(Abogado desde 1986 especializado en derecho alimentario, ejerciendo en el Tribunal Supremo desde 2000)<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>microbioma<\/strong> \u2013 \u201c\u00bfC\u00f3mo se puede medir de manera pr\u00e1ctica un impacto positivo o negativo en el microbioma?\u201d \u2013 Prof. Mar\u00eda Rescigno<em> (Profesor de Patolog\u00eda General y Jefe de Grupo de Inmunolog\u00eda de Mucosas y Microbiota) <\/em>y el profesor Gary Frost <em>(Profesor de Nutrici\u00f3n y Diet\u00e9tica del Imperial College London)<\/em>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La pr\u00f3xima reuni\u00f3n est\u00e1 prevista para principios de noviembre de 2023 y profundizar\u00e1 en los temas ya tratados mediante la introducci\u00f3n de nuevos temas. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00a1\u00danase a nuestros pr\u00f3ximos eventos y cont\u00e1ctenos para encontrar m\u00e1s informaci\u00f3n sobre el mundo Millbio!<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"2359\" src=\"https:\/\/millbio.sg\/wp-content\/uploads\/sites\/4\/2023\/09\/7-1024x769.jpg\" alt=\"\" class=\"wp-image-2359\" srcset=\"https:\/\/millbio.us\/wp-content\/uploads\/sites\/4\/2023\/09\/7-1024x769.jpg 1024w, https:\/\/millbio.us\/wp-content\/uploads\/sites\/4\/2023\/09\/7-300x225.jpg 300w, https:\/\/millbio.us\/wp-content\/uploads\/sites\/4\/2023\/09\/7-768x577.jpg 768w, https:\/\/millbio.us\/wp-content\/uploads\/sites\/4\/2023\/09\/7-16x12.jpg 16w, https:\/\/millbio.us\/wp-content\/uploads\/sites\/4\/2023\/09\/7.jpg 1471w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" data-id=\"2358\" src=\"https:\/\/millbio.sg\/wp-content\/uploads\/sites\/4\/2023\/09\/6-1024x683.jpg\" alt=\"\" class=\"wp-image-2358\" srcset=\"https:\/\/millbio.us\/wp-content\/uploads\/sites\/4\/2023\/09\/6-1024x683.jpg 1024w, https:\/\/millbio.us\/wp-content\/uploads\/sites\/4\/2023\/09\/6-300x200.jpg 300w, https:\/\/millbio.us\/wp-content\/uploads\/sites\/4\/2023\/09\/6-768x512.jpg 768w, https:\/\/millbio.us\/wp-content\/uploads\/sites\/4\/2023\/09\/6-18x12.jpg 18w, https:\/\/millbio.us\/wp-content\/uploads\/sites\/4\/2023\/09\/6.jpg 1471w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/figure>","protected":false},"excerpt":{"rendered":"<p>Millbo ha creado un Consejo Asesor compuesto por expertos en temas cient\u00edficos relacionados con el mundo de la alimentaci\u00f3n y los ingredientes alimentarios. <\/p>","protected":false},"author":1,"featured_media":2358,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-2357","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-events"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - 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