Universidad y sociedaduna experiencia con talleres elaborando una conserva
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Universidade de Vigo
info
Editorial: REDINE (Red de Investigación e Innovación Educativa)
ISBN: 978-84-126060-0-3
Ano de publicación: 2023
Páxinas: 377-382
Congreso: Congreso Internacional Virtual en Investigación e Innovación Educativa CIVINEDU (7. 2023. Madrid)
Tipo: Achega congreso
Resumo
This paper shows an experience of knowledge transfer carried out by three professors at the Faculty of Sciences (Universidade de Vigo) outside the university environment during spring and summer of 2022. Workshops were held in social premises of 10 municipalities in the province of Ourense and were attended by about 150 people. In each workshop, which lasted 4 hours, the theoretical foundations and treatments to extend the shelf life of vegetables were initially explained and, subsequently, the attendees participated in the preparation of a canned bean. In addition, the analysis of some physico-chemical parameters of their quality was shown, as well as the sensory analysis by comparison with commercial canned beans. The experience was highly appreciated by all the participants. The workshops have proved to be a successful training offer in response to the great social demand for food preservation