La profesora Belén Gordillo, perteneciente al grupo de investigación "Color y Calidad de Alimentos" impartió la conferencia "Adaptative oenological strategies to climate change: Implications on phenolic composition and color properties of red wines from warm climate", dentro del ciclo de Seminarios: International Collaboration Webinar on Food Resources Sustainable Development, en la Sesión Challenges and opportunities of natural colors & phytochemicals, organizado por the College of Food Science and Nutritional Engineering, China Agricultural University (CAU), Beijing.