The Valencian Association of Students of Food Science and Technology (AVECTA) together with the office of the dean of the Faculty of Pharmacy organise this congress that puts together scientists and experts of different fields of Food Safety, Food Technology, Chemistry and Nutrition and Food Analysis.
The Charles Darwin Hall of the Burjassot Campus held the opening of the VII International Student Congress of Food Science and Technology. The event was presided by the principal of the Universitat de València, M.ª Vicenta Mestre, accompanied by the dean of the Faculty of Pharmacy, Juan Carlos Moltó; the coordinator of the Degree in Food Science and Technology, Reyes Barberà; the coordinator of the congress and tenured professor of Nutrition, Giuseppe Meca; and the president of AVECTA, Raquel Torrijos.
The principal M.ª Vicenta Mestre has said that ‘the best of this congress is that it is organised by the students themselves, and this proves the great initiative of the students of this centre. These are days of debate on current affairs but also of designing lines of study for the future on a subject as important as food', Mestre pointed out.
For his part, Dean Juan Carlos Moltó recalled that 'we are in a high quality fully consolidated congress, where undergraduate and graduate students, teaching staff of the degree of Food Science and Technology and the food business meet. And this is very interesting for students since it brings them closer to the experimental studies and shows them first-hand the application of their theoretical studies’.
The aim of the congress is to be able to complement the theoretical contents that the students receive with the practical and investigation part and that is shown in this congress,' said the coordinator Giuseppe Cuento, who has also emphasised 'the possibility that this congress offers so that our students can know the professional needs that have the companies of the food world.’
The congress will last two days, the first of which is completely dedicated to debates and talks by companies of the food sector while on the second day the focus will be on students, who will discuss about nutrition, chemistry, microbiology, technology, analysis and biotechnology of food.
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