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Fungi and yeasts: the combination that would revolutionize food with sustainable processes and nutritious alternatives
For years, fungi and yeasts were associated with traditional practices. However, today they lead a transformation in the food industry.
Moreover, these microorganisms allow for...
Holy Week: Organizations Urge to Avoid Consuming Gatuzo, the Most Commercialized Threatened Shark in Argentina
During Holy Week, fish consumption increases in Argentina, and one of the most traded species is the gatuzo (Mustelus schmitti), a small shark endemic...
An organic garden in Chivilcoy demonstrates the benefits of producing food without using chemicals
Vegetables are one of the most important foods in the food pyramid due to their multiple health benefits, as they provide essential minerals and...
New York bans foie gras and sparks global debate on animal welfare and food sustainability
A judicial decision reactivated in New York the total ban on foie gras in restaurants and shops. The measure, driven by the Local Law...
Training for Sustainable Development: Certificates Awarded for the Diploma in Agroecology
Graduates of the Diploma in Agroecology received their diplomas at a ceremony held at the University Extension Center, in collaboration with the Arturo Jauretche...
