The Bootcamp FOODMIO organized at the University of Hohenheim, Stuttgart, Germany, took place from 26th to 29th March.
These days were held within the framework of the educational projects of EIT Food. The aim was to develop meat products incorporating vegetable by-products or novel protein sources.
Laura Laguna, from the Food Science group of the Institute of Agrochemistry and Food Technology, was present as principal investigator of the CSIC in the project, and María Espert and Patricia Puerta, also from the same group, as students.
FOODMIO is a multidisciplinary, challenge-based learning program for undergraduate, master's and doctoral students, young researchers and professionals.
FOODMIO Serves as a catalyst for the creation of sustainable and tangible solutions to real life product development challenges by eclectic and creative food professionals. The program focuses on attempts to complete a circular food sector that maximizes the exploitation of lateral currents from the manufacture of vegetables and fruits or new raw materials (based on algae or insects) in meat products, MeatHybrids, that are tasty, healthy and sustainable.