The 4-hour lecture in the course "Blood parameters and nutritional status" for bachelor students of nutritional sciences aimed to thoroughly describe the mechanism of iron metabolism in the human body, different types of anemia, and the possibilities of anemia diagnosis and treatment.
The lecture was given at the exhibition "PIR -Expo" (Moscow, Russia) and aimed to introduce to the society the most important and fundamental aspects of milk chemistry and its nutritional value. The lecture series was later repeated for trainers and baristas at Double B Coffee and Tea's Barista Academy.
The lecture given at the event The Art of Blending Meets the Science of Roasting (Athens, Greece), organised by Qualita Unica, described the recent studies carried out in our laboratory at the University of Camerino (Italy), focusing mainly on the effects of heating milk on its foam stability and organoleptic properties.
Numerous seminars in English and Russian describing the effects of industrial and subsequent steam heat treatment on the texture, structure, stability and organoleptic properties of milk foam.
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