Salvador Mestre
Professor of Nutrition and Bromatology at the University of Alacant and director of the Expert Course in Artisanal Ice Cream Production. He currently directs the research group Food Analysis and Nutrition at the University of Alicante.
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Artisan ice cream production is the result of the balanced contribution of many fields of science and requires in-depth knowledge in food science, mathematics, chemistry, physics, or nutrition.
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