INTERPORC and the UFV promote research and training in the pork sector
This agreement establishes a cooperation framework where the UFV and INTERPORC will work together in educational, dissemination and scientific research activities. The collaboration will materialize through the carrying out of teaching, educational and research activities that will benefit the university community.
The signing ceremony of the agreement was held consolidating the collaboration between both institutions. Alberto Herranz, general director of INTERPORC, and José Antonio Verdejo, general secretary of the UFV, have been in charge of signing the agreement. This moment marks an important milestone in the collaboration between the university and the pork sector, reaffirming the willingness of both parties to work together for the benefit of the sector.
Strengthening the academic field and the productive sector
A Monitoring Commission, made up of representatives of both entities, will be in charge of defining the specific collaboration projects and supervising their implementation and results, thus strengthening the relationship between the academic field and the productive sector. The members of said commission are, on behalf of the UFV, María Carretero Sánchez, director of the Degree in Human Nutrition and Dietetics, and María Pérez de Ayala Becerril, general director of Institutional Relations; and Alberto Herranz, general director, and Daniel de Miguel, International director, on behalf of INTERPORC.
Training, R&D&I and scientific dissemination projects
With this agreement, the UFV and INTERPORC seek to foster an environment of collaboration that promotes scientific-technological progress and contributes to the training of highly qualified professionals, capable of facing the challenges of the pork sector with innovative and sustainable solutions. This joint effort demonstrates the commitment of both institutions to bring the agri-food sector closer to university students and to transfer the nutritional properties of white-coated pork products to younger people.
Training, R&D&I and scientific dissemination projects will be promoted with the aim of promoting knowledge about the pork sector and raising awareness of the benefits of including pork in the framework of a healthy and balanced diet as it is a high-quality protein. high biological value.
Joint training actions are already underway, such as the delivery of Master Classes , the carrying out of external internships in companies in the Spanish meat sector by the students of the Degree in Human Nutrition and Dietetics, or the organization of scientific dissemination events.
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