COORDINATED PROYECT
Integration of novel food ingredients from quinoa and chia in the development of more nutritious and healthy foods.
SUBPROJECTS
SUBPROYECT 1-IATA
Quinoa and chia processing co-products: Technofunctional characterization as new food ingredients and its application on meat products.
SUBPROYECT 2-UHM
Quinoa and chia processing co-products: Technofunctional characterization as new food ingredients and its application on meat products
LAST NEWS
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IV Conferencia Internacional de la Red Chia-Link
La Red Chia-Link celebra su 4ta Reunión en la Universidad Autónoma de Yucatán, Mérida - México en noviembre de 2018
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CHIA (Salvia hispanica L.) THE OLD FOOD OF THE FUTURE
Based on presentations made at the II International Conference of the Ch.a-Link Network held at the Instituto de la Grasa from October…
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Entrevista en CNN Chile
Entrevista a las Dras. Loreto Muñoz (UCEN) y Claudia Monika Haros (IATA-CSIC) en el Programa Alimentación Saludable de Mirada Central, en CNN Chile
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