The propolis is the focus of research at the Food Science and Technology Institute (ICTAL) of…

The propolis is the focus of research at the Food Science and Technology Institute (ICTAL) of the University of León (ULE), aimed at assessing its use as a natural preservative in meat products. A visit organized by the Alto Bernesga Biosphere Reserve allowed 25 participants from the beekeeping sector to learn about the antimicrobial and antioxidant properties of this hive product and its potential as a natural alternative to certain food industry additives. This activity is part of the European RES-MAB project, funded by the EU through the PRIMA Foundation, which aims to bridge scientific research with the public and promote sustainable use of natural resources.