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Deferred cooking, which refers to dishes cooked and preserved for later consumption, is a growing trend in the food industry and catering.

Therefore, the Catholic University of Murcia (UCAM) and the New Mediterranean Cuisine Group have launched a chair under the name 'Science and Innovation in Deferred Cooking'.

The works of this chair will focus on enhancing the useful life of their products without affecting the quality demands of consumers.

Luis Miguel García, general director of the New Mediterranean Cuisine Group, pointed out the importance of launching research works that focus on the reality of the food industry: "This chair responds to a trend in the world of food and catering with the elaboration of products of fifth range (elaborated dishes, of high quality, without preservatives or additives). We are getting elaborations without any type of preservatives and an important duration, giving a lot of flexibility to the catering ".

In addition, he pointed out another key point of the agreement reached with the UCAM, which is to enhance the training of students in this sector through "the development of new dishes through the degree in Gastronomy and the incorporation of students of this degree They can contribute a lot to this industry. "

José María Cayuela, vice-dean of the three titles of the food area of ​​the UCAM (Gastronomy, Human Nutrition and Dietetics and Food Science and Technology), highlighted the importance of the agreement signed by the great work being done by the Nueva Concina Group Mediterranean: "It gives us the possibility to be in the day to day of the companies of the food sector, in this case we are talking about a company that is a leader in the deferred restoration, it is an area of ​​food that is booming, a lot of technology behind in the development of new products, in the increase of their useful life and in the quality of them ".

In addition, Cayuela has highlighted a crucial aspect for the UCAM and New Mediterranean Cuisine have joined their ways: "This company has an important nuance that is their awareness of social causes to help people with health problems." They will develop products for consumers with some kind of pathology that can be helped from a nutritional point of view, the Chair will be the support for all these training and research activities ".

Source: UCAM