Celaya, Gto. October 26, 2018.- In the facilities of the venue Juan Pablo II headquarters of Campus Celaya-Salvatierra took place the 2nd Research Forum in which the students of the bachelor's degree in nutrition made an exhibition of a variety of innovative products with nutritional value.

The products are the result of the projects that were carried out during the semester and they draw attention because in many of them, alternative food proposals can be found to the junk foods that are in the market.

The purpose of these proposals responds to the objective of offering consumers varied, appetizing and above all nutritious foods that are part of the diet of Mexicans and that contribute the amount of nutrients required by the organism for optimal operation.

In this way, future nutritionists are prepared to contribute to the scope of the United Nations Food Organization (FAO) objectives, which visualizes "a zero-hunger world for the future is possible."

The ingredients used by the students to achieve a satisfactory proposal are accessible because the vast majority are cultivated in the state, which favors the scope, the disposition, the cost and the process of transformation.

Each of the proposals presents variety and denotes creativity and knowledge on the part of the students. Among the products presented are the "super tortillas of broccoli", made with corn and broccoli, free of additives, colorants and preservatives, helping to incorporate more vegetables to the diet of the people because in only 3 tortillas are consumed 50 grams of broccoli, with a great contribution in vitamin C, calcium, iron and vitamin A. In addition, the product is made in press to preserve the cultural essence in the elaboration of the traditional Mexican tortilla.

The solution for those who leave their home without breakfast is "Betacake", a bread made from avocado bone meal, beet and green apple, which provides micro-nutrients to help improve physical and academic performance.

"Protepay" is a cheese pie with blackberries and buttermilk, made from oats and wheat bran that make it a different choice for athletes and older adults who are looking for a high protein, fiber and antioxidant dessert.

In addition to the products, the audience attending the 2nd Research Forum had the opportunity to test a wide variety of foods, receive general information and solve their doubts.

The creators showed their commitment as students of the University of Guanajuato to continue learning and contributing to the solution of real and current problems that demand intelligent and immediate actions, especially in the area of food, where the Shortcomings impact the development of society and especially vulnerable groups.

The sample was part of the 3rd Nutrition Symposium 2018, organized by the students of the Nutrition bachelor's degree of Campus Celaya-Salvatierra.

Photo gallery