2019-12-12: “¿De qué hablamos cuando hablamos de consumir azúcar?” (What are we talking about when we talk about sugar consumption?). Film screening and discussions at ICYTAC
2017: “Comer una experiencia multisensorial” (Eating: An immersive experience). Científicos con voz y vos: programa del Gobierno de la Provincia de Córdoba (A program organized by the Government of the Province of Córdoba). A workshop for primary-school students.
2016-04 “Técnicas culinarias. Efectos sobre los nutrientes” (Cooking techniques. Effects on nutrients) Científicos con voz y vos, programa del gobierno de la Provincia de Córdoba (A program organized by the Government of the Province of Córdoba). A workshop intended for secondary school students and teachers to share information about the changes food undergoes when processed and cooked at home. The activity was conducted at two secondary schools in Córdoba. Dr. Roberto Martino, Dr. Alberto Diaz Añel, Dra. Mariela Bustos.
2015: “Aprovechamiento industrial de harina de sorgo: Elaboración de pastas secas”(Use of sorghum flour: Final project submitted as a requirement to obtain the degree in Chemistry Engineering). Authors: Melanie Nicolazzi and María Belén Heinzmanna. Supervisors: Cecilia Penci and Pablo Palavecino. Co-supervisor: Dr. Mariela Bustos. This project was selected to participate at the INNOVAR 2015 Fair and at the UNC annual fair UNC INNOVA.
2015: “Lola la semillita viajera” (Lola, the little travelling seed). Día de fascinación por las plantas (Fascination with plants day). Session at the Provincial Museum of Natural Sciences “Dr Arturo Humberto Ilia” held during the graduation day of preschool students. The session involved an interactive activity showing how seeds can turn into plants or food products.
2015: “La increíble historia de una semillita que no quiso ser planta y se convirtió en pan” (The incredible story of the little seed that did not want to be a plant and turned into bread). Ciencia para Armar (UNC Scientific and artistic dissemination program). Workshop for preschool children aimed at raising children’s awareness of physical and chemical changes produced in seeds when transformed into flour, of flour when transformed into dough, of dough when fermented and the changes produced in the dough after baking. The activity was held twice at the Escuela de Nivel Inicial Syria Poletti.
Los cientificos van a la escuela (Scientists go to school)