Talks with tasting at ICTAN: coffee and chocolate

CSIC Science Week activities continue

The students of the Aluche Adult Education Centre and the general public were able to enjoy the talks with tasting:

– Coffee: researchers Beatriz Sarriá and Marta Mesías have detailed the characteristics of this daily drink, stressing the health benefits of green coffee compared to conventional roasted coffees. They also shared their most recent research on the health effects of consuming lightly roasted green coffee and on the presence of substances such as acrylamide.

 

 

 

 

 

 

 

 

 

 

– Chocolate: researchers María Ángeles Martín and Marta Mesías shared the process of transforming cocoa into chocolate, debunked myths and beliefs about it and revealed which of its components can have a beneficial effect on the body. They also shared the main scientific evidence linking the elements cocoa, chocolate and health and gave keys to consuming it in a conscious and healthy way.

 

 

 

 

 

 

 

 

 

After an explanatory talk about both products, a tasting session with ‘the five senses’ was held, in which the characteristics of different coffees and chocolates could be appreciated.

You can consult the rest of the programmed activities here.

Communication ICTAN-CSIC