This workshop will present some innovative health foods obtained from winemaking by-products, illustrating the recovery process and new uses of grape skins and scraps. A questionnaire will be filled out by each attendee to identify the role you play as a consumer and discover if you are ready for these innovative and sustainable food products.
Organized by: Università degli Studi di Torino – Department of Agriculture, Forestry and Food Sciences
ed alimentari, Università degli Studi di Milano – Department Food, Environmental and Nutritional Sciences (DeFENS)
Thanks to: AGER – AGroalimentare E Ricerca for the financial support of “ValorVitis”
Reservations: www.bergamoscienza.it/it/calendario/9901/non-solo-vino-le-risorse-segrete-dell-uva