RES-MAB: from the Hive to the Lab and the Meat Industry

From the Hive to the Laboratory and the Meat Industry

On November 12^th 2024, we held a colloquium with beekeepers and staff from the Institute of Food Science and Technology of the University of León (ICTAL).

During the talk, Eugenia Rendueles, a researcher at ICTAL, presented the various properties of propolis, such as its antioxidant and anti-inflammatory capacity, emphasizing its potent antimicrobial action and some food innovation projects currently underway.

After a Q&A session, which Eugenia answered in detail, the participants were asked to collaborate on a study to add value to bee products and they expressed their willingness to provide propolis samples.

This colloquium has been part of the RES-MAB Project, in which the Alto Bernesga Biosphere Reserve participates along with six other reserves in Morocco, France, Lebanon, Italy, Jordan, and Slovenia.