We are recognised by members of the academy
Published July 2019
The project “A phenomenological based model for the prediction of chocolate structural changes in the conching process” ranked first in the poster category.
During the 12th edition of the CIBIA (Iberoamerican Congress of Food Engineering 2019) in Portugal, the research project “A phenomenological based model for the prediction of chocolate structural changes in the conching process”, was recognised with first place in the poster category, amongst more than 400 projects presented in the event.
The poster was presented by Elly Vanessa Acosta O., research coordinator and Camila González A., UPB master´s student who, in a collaborative work between the company and the university, shared their scientific knowledge with significant advances in food, health and nutrition, which contributes to the continuous improvement of our value propositions to our consumers, and also to the evolution of the business in the face of challenges from the environment.
1 Congratulations for your leadership, commitment and passion during the research which contributes to the growth and sustainability of the business!