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Dal latte al formaggio, il ruolo della ricerca

Secondo l’Istituto Nazionale della Nutrizione, il latte, insieme ai suoi derivati, è un alimento fondamentale per una dieta sana ed equilibrata. I nutrizionisti, infatti, lo classificano al secondo posto fra i cinque gruppi di alimenti che sono alla base di una corretta alimentazione e sicuramente è il più sano di qualsiasi “energy drink”. Ma spesso non si conoscono i processi che permettono al latte di arrivare alle nostre tavole sotto altre forme come, ad esempio, lo yogurt e i formaggi di vario tipo e di come la ricerca possa intervenire a garanzia del benessere e della salute del consumatore e dell’ambiente. Quali parametri utilizziamo per la scelta all’acquisto del latte e dei latticini? Cosa dobbiamo conoscere per portare a casa un prodotto di qualità? Se vuoi saperne di più vienici a trovare

https://www.caseificiolacava.com/blog/dalle-pendici-delletna-al-web-e-online-il-sito-la-cava/
https://www.cheeshal.it/
https://smartfood.ieo.it/alimenti/latte/
https://www.alimentinutrizione.it/tabelle-nutrizionali/135010
https://smartfood.ieo.it/
https://www.my-personaltrainer.it/integratori/cla-acido-linoleico-coniugato.html
https://www.salute.gov.it/portale/p5_1_2.jsp?lingua=italiano&id=165
https://www.eufic.org/it/produzione-alimentare/articolo/latte-e-yogurt-infografica
https://www.issalute.it/index.php/la-salute-dalla-a-alla-z-menu/t/trattamento-termico-del-latte

Data

Set 29 2023
Expired!

Ora

5:00 pm - 11:55 pm

Etichette

Citizen science,
Informational pills

Luogo

Università degli Studi di Messina

Categoria

Organizzatore

Università degli Studi di Messina
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Calendar

Nessun evento trovato!