Within the framework of the XIV Ibero-American Congress of Food Engineering (CIBIA XIV) CEIAL and the IX Ecuadorian Congress of Food Engineering (CEIAL IX), María Fernanda Oviedo, Paula Jaramillo, and Leidy Diana Cifuentes Osnás, from the Research Seedbed “Quality Indicators” attached to the Research Group on Biotechnology, Environmental Quality, and Agro-Food Safety (BICAMSA) of the Department of Chemistry, achieved Third Place in the poster competition with their work titled “Antioxidant capacities of extracts rich in organosulfur compounds from hardneck garlic (Allium sativum L.) evaluated in meat products.”

The students from the University of Cauca presented the advances and results of their research on the biological potential of hardneck garlic from the municipality of Silvia and the innovation of trout-based products, through four studies presented as speakers during the event held from October 7 to 10, 2024, in Quito, Ecuador.

Professors Maite Rada and Diana Chito supported these research projects, highlighting the power of hardneck garlic cultivated in Silvia as a natural biocide and antioxidant, as well as the diversification of the regional trout market through the development of innovative products such as canned trout fillets in different liquids (brine, fine herbs, etc.). The latter research was led by Leidy Diana Cifuentes Osnás.