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Both institutions have signed an agreement to promote the research of this tool, 'UNICO', on the part of the students of the Degree in Gastronomy of the UCAM.

Founding partners of EWC Spain highlight its advantages, among which are saving time and energy during cooking.

The Catholic University of Murcia and EWC Spain have formalized their desire to work together in the scientific research of 'UNICO', a novel cooking system, through the signing of a collaboration agreement.

Pablo Gómez, chef of the Degree in Gastronomy of the UCAM, pointed out that this agreement allows the University and its students to gain both research and training.

In addition, he stressed that 'UNICO' has already been integrated into the Degree, given that "we work with the latest trend at the level of culinary innovation".

Proof of this is that a Final Degree Project (TFG) has already been published, which includes reductions in cooking time compared to the traditional mode.

In addition, the gastronomic classroom of the UCAM 'Gastrolab' has hosted the presentation of 'UNICO'.

This cooking system, whose patent is Italian, allows frying and baking in a healthier and cheaper way than the traditional cooking method.

"The quality of the processed food is very important to preserve their nutrients and 'UNICO', by allowing a low temperature cooking, retains many of the nutrients that are lost cooking them in a traditional way", explained Maria Mira, partner of EWC Spain and food technologist.

In addition, he stressed that during cooking not only nutrients are lost, but that toxins are generated from 120 ° in foods containing starch.

"In a fry the temperature can reach 180 ° and with Unico it oscillates between 115 ° and 120 °, with the consequent reduction of toxic products that are not going to be generated", said María Mira.

Another advantage that 'UNICO' presents is the saving of energy compared to traditional cooking, since "not only reduces cooking times, but also the energy needed to cook." In this way, to achieve an oven effect we reduce 1 / 3 the necessary energy ", explained Pablo Mira, partner of EWC Spain.

Source: UCAM