The University of Valencia is a university located in the Spanish city of Valencia. It is one of the oldest surviving universities in Spain, and the oldest in the Valencian Community, and is regarded as one of Spain's leading academic institutions. The University was founded in 1499, and currently has around 55,000 students. Most of the courses are given through the medium of Spanish, but the university has promised to increase the amount of courses available in Valencian. Moreover, in some degrees part of the teaching is in English.
It is located in the Mediterranean Spanish baseline, in the city of Valencia which is the capital and most populous city of the autonomous community of Valencia and the third largest city in Spain, with a population of 810,064 in 2008. One of its campuses is located in the metropolitan area of Valencia, in the municipalities of Burjassot and Paterna.
The University of Valencia Science Park, PCUV, has been conceived as a meeting point between the University of Valencia and companies. A place where the exchange between university research groups and companies is ensured, stimulating the transfer of knowledge. The University of Valencia disseminates its scientific activity through its Metode journal and the newsletter
The following is the list of scholars from University of Valencia who currently serve as editors for one or more SciTechnol journals.
The following is the list of articles by scholars from University of Valencia that are published in SciTechnol journals.
Effects of Different Processing Methods on Anti-Nutritional Factors of Cassava (Manihot Esculenta Crantz)Research Article: J Food Nutri Disor
Prashant Dahal, Man Kumar Tamang
Assessment of Physicochemical and Bacteriological Quality of Drinking Water from Source to Household in North East EthiopiaCase Report: J Food Nutri Disor 2021
Gebremariam Ketema and Mebrahtu Hagos
Differential Child Body Perception in Children Ages 7-12 and Parents in Relation to 1 Exercise and Eating BehaviorsResearch Article: J Food Nutri Disor 2021
Katelynn Sasaki, Molly Ginsburg, Celeste O’Mealy and Mee Young Hong
- Editorial: J Food Nutri Disor 2021
Application of Extrusion-Cooking Technology for the Production of Enriched Gluten-Free Rice-Based Pasta: Processing and Quality EvaluationEditorial: J Food Nutri Disor 2021
Abdallah Bouasla* and Agnieszka Wójtowicz