Three IATA researchers participate in the course of the UIMP "The color of plant foods: when the attraction becomes a benefit"

The IATA researchers Mª Jesús Rodrigo, Amparo Tárrega and Lorenzo Zacarías participated in the course "The color of plant foods: when the attraction becomes a benefit", organized by the Menéndez Pelayo International University in collaboration with the CSIC, and held in Santander during the days 8, 9 and 10 of July.

This course, aimed at undergraduate and graduate students, but also professionals in the food and health industry, as well as consumers in general, has presented the main compounds responsible for the color of foods of plant origin (anthocyanins, chlorophylls, carotenoids and other minorities), and their relationship with bioactive and nutritional properties. For this, it has focused on foods of great interest in the Mediterranean diet, such as fresh fruits and vegetables, minimally processed products, fermented vegetables, juices, wines, oils, spices and vinegars.