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20 Food Science and Technology students from URJC attended last Monday, June 20, the III CyTA Junior National Congress. Aimed at current students and recent graduates in this sector from all over Spain, the congress brings them together with the aim of expanding and putting into practice the knowledge obtained during their university career. In addition, it responds to the goal of promoting the link between students from different universities and backgrounds, ensuring a more plural and equal education.
This year, the event was held at the Faculty of Veterinary Medicine of the University of Zaragoza. Numerous talks, presentations and workshops were available to attendees. A wide variety of topics were discussed at the meeting: from sustainability and new foods to practical activities related to wine, beer, cheese, flower or insect tastings.
From the URJC, the coordinator of the CyTA degree, Sonia Morante, together with the Higher School of Experimental Sciences and Technology (ESCET), have been in charge of managing the presence of the University at the event. Seven poster-type communications and one oral communication have been presented on different topics of Food Science and Technology. This includes research and bibliographic work on current issues related to food safety and quality, as well as work on coordinated activities between subjects and ApS methodology, in order to improve the quality of teaching. "With all of this, an important vision of the quality of the training our students receive has been shown to the rest of the Spanish universities where this degree is taught," says Sonia Morante.