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Work and provide the experience gained in many years of work is rewarding, and certainly younger.
That is something that is well understood Sanchez Pedro Sanchez-Campillo, who at 79 will defend his doctoral thesis tomorrow, Friday, November 16, at the Faculty of Veterinary Medicine.
"The lemon (Citrus Limon Burman FL) natural ingredient in the preparation of fruit preserves high quality" is the title of the thesis, which has been led by José Laencina Sanchez, Department of Food Science and Technology, University of Murcia; Presentation CTNC Garcia and Miguel Gomez Gosalbez Moliner, Director Cimusa research.
Murcia is the land that lemon is something Murcia are archived in their genetic code.
Lemon is the golden fruit Murcia.
No doubt it was the large number of these citrus in the region prompting Sanchez-Campillo to investigate how to take advantage of the product generated in its industrialization in developing peach preserves and other foodstuffs.
After his retirement in 1999, Pedro Sánchez Sánchez-Campillo has continued to provide their expertise, knowledge and advice in the National Technology Centre Food and Canning.
"My job has always been to implement a new technology industry that would occur in the food industry, I have never lost touch with the university since my field work in the factory, trying to get products that are environmentally friendly with technologies that treated in the best way possible. "
In CTNC, which Pedro Sanchez-Campillo goes daily, all are younger than him.
Probably, the average does not approach even half of the 79 who exhibited in his ID, "Working assumed that one has to face on a daily basis to the difficulties of the job and try to overcome them, which I personally stays in shape, but it is also exciting and rejuvenating. "
"The people I work with are much younger than I, Sanchez-Campillo-added, working with them, to bring them my experiences, is immensely rewarding, I continually show appreciation for my advice and delude me, help me stay in an age level, of course, not mine. "
"They make me feel useful, I do not feel the age that I have," he adds.
For Sanchez-Campillo work, far from being a burden, has been more a reward, a blessing: "When you have had a job like mine, the idea of ​​retirement is not understandable, I have always enjoyed exercising my profession."
Clarifies that has always had its work as a service, and that is what has driven him to continue exercising it: "I have always felt that my work had a strong service component, and in my case, the consumer, so now , retired, still providing a service, offering the experiences I've had throughout my life and making them available to others. "
Reading the doctoral thesis will undoubtedly be the culmination of that spirit of service that their actions have presided lifetime.
Pedro Sanchez-Campillo began his training at the Technology Center National Food and Canning when he was still the Research Association of Canned Vegetable Industry (LCIA), founded in 1962 to raise awareness of the new companies in the agrifood sector.
He then worked in the private sector until his retirement in 1999, he returned to the center of their origins.
"At the Center'm not regular staff, but enjoyed the confidence of those working on it, and ask me about the problems that arise."
And so much enjoys the confidence of its members who have decided to name him an honorary member of the Association of the Center for their contributions.
A fruit with many possibilities
In his thesis, the student argues that, given the exceptional properties of lemon, the fruit may replace certain chemical additives in the production of fruit jams, which is an achievement in the integral use of lemon and obtaining a product with Consumer excellent prospects for its low energy content.
The tests performed in this study has enabled the development of three kinds of jam-one without sugar, diabetic-friendly, all of excellent quality and taste suitable for the most demanding palates.
Sanchez-Campillo also emphasizes that treated lemon peel offers a wide range in the food industry for the preparation of fruit and vegetable purees, pastas, soups, sauces, custard, ice cream bases, etc.
Source: UMU
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