FacebookThis award is given in recognition of excellence in science, economics and techniques that enable the development of innovative solutions which meet the great challenges of our time.
The two food technologists, Virna Cerne and Ombretta Polenghi, from our research laboratory in Trieste, arrived as finalists in the “Industry” category. They have created and developed a method of extracting proteins from corn, useful in the production of gluten free foods, such as bread, pasta and desserts.
Despite not winning the actual award, we do consider the nomination as very important recognition.
