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Date: 11/2015

IV International Forum of Creation in the Borderline 137' 34''

IV International Forum of Creation in the Borderline

Metabolism and its pathology: Oxidation of the amino acids and production of urea (I) 55' 36''

Metabolism and its pathology: Oxidation of the amino acids and production of urea (I)

Human nutrition. Sensory system: Taste and smell (II) - Part I 79' 24''

Human nutrition. Sensory system: Taste and smell (II) - Part I

Metabolism and its pathology. Oxidation of fatty acids (II) 45' 01''

Metabolism and its pathology. Oxidation of fatty acids (II)

Metabolism and its pathology. Oxidation of fatty acids (I) 52' 43''

Metabolism and its pathology. Oxidation of fatty acids (I)

Thalassotherapy and Rehab (only screen) 23' 26''

Thalassotherapy and Rehab (only screen)

Show cooking: Ocean's Kitchen (Part 2) 35' 47''

Show cooking: Ocean's Kitchen (Part 2)

Show cooking: Ocean's Kitchen (Part 1) 19' 23''

Show cooking: Ocean's Kitchen (Part 1)

Interaction between waters containing sodium chloride and clays 42' 17''

Interaction between waters containing sodium chloride and clays

  • Plenary session: Techniques and technologies
  • Jan 5, 2016
French thalassotherapy development 49' 17''

French thalassotherapy development

  • Plenary session: Strategies
  • Jan 5, 2016
Microalgae physical properties for thalssotherapy uses 17' 26''

Microalgae physical properties for thalssotherapy uses

Algae: Nutritional, immunostimulant and prebiotic potential 33' 09''

Algae: Nutritional, immunostimulant and prebiotic potential

  • Plenary session: Thalassotherapy and wellness
  • Jan 5, 2016