El futuro de la comida; vinicultura y escuelas de vinos y destilados

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March 1, 2021 • 35 mins

01 Marzo 2021. El Dr. Mark Post, experto en Medicina y Biotecnología, nos habla sobre el futuro de la comida y cómo es posible crear carne a base de células madre sin tener que sacrificar un animal completo; nos acompaña iguelmante Jesus Díez, creador del concepto Vinicultura, Maestro profesional y Catedrático en Viticultura, para hblarnos sobre la vinicultura y las escuela de vinos y destilados, nos presenta una cata de vino Rolu de uva Nebbiolo, todo esto y más con Eddy Warman de Noche.

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Eddy Warman

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.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}El futuro de la comida; vinicultura y escuelas de vinos y destilados