Master Class on Nutrition and the Mediterranean Diet

Professor Maria Pérez Bosch delivered a Master Class on Nutrition and the Mediterranean Diet organized by the Torribera Mediterranean Center (TMC), with the participation of Alfonso J. Fernandez. The event brought together master’s students from Pace University (New York), fostering an enriching international academic exchange and encouraging discussion on current challenges in nutrition science.

The session explored the scientific foundations of the Mediterranean diet and its role in promoting health and well-being. Particular attention was given to the importance of olive oil and phenolic compounds as key components of this dietary pattern. The role of olive oil as a healthier alternative to other fats and vegetable oils was also highlighted, both for raw consumption and for a wide range of cooking applications.

Alfonso J. Fernandez contributed a practical perspective through an olive oil tasting session, helping participants identify the sensory characteristics and distinctive nuances of different olive oils.