On November 5th INTEROVIC presented the interprofessional work and the lastest sector’s development in the nutrition field in one of the master degree’s classes “Diet and gastronomy with pleasure”.

This has been possible thanks to the collaboration with the “Interprofessional Agroalimentary Organization of Goat and Sheep” and the Pharmacy Faculty of the Complutense University of Madrid.

Doctor Antonio Silva, Technical Director of the SiPA of the University of Extremadura, was the one in charge of presenting the latest nutritional study about suckling lamb, lamb and kid meat.

The workshop ended with a showcooking carried out by the chef Miguel Ángel de la Cruz, who showed the students the new cuts of suckling lamb and lamb meat, their nutritional properties and versatility in the kitchen.