Biography:
Adela Acosta Marchetti serves as the Head of the Department of Food Science and Technology at Zamorano University, based in Honduras, Central America. Her teaching and research focus on innovation in meat products and the development of high-protein, high fibre foods, with particular emphasis on nutritional enhancement and the revalorization of co-products through upcycling. She is also deeply engaged in improving food packaging materials and systems, as well as in the design of efficient and sustainable industrial spaces. She leads outreach initiatives and provides consultancy services to the food industry and other development sectors across the region.
Title : Development of a more sustainable and nutritionally functional cooked chorizo through the replacement of beef with pea (Pisum sativum) fibre flour
Title : Effect of adding chickpea (Cicer arietinum) and flaxseed (Linum usitatissimum) flour on the production of a cooked chorizo as an inclusion of fibre