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Last Friday, the Catalan Centre for Nutrition at the Institute of Catalan Studies hosted a new edition of the scientific event “Hot Topics and Advances in Nutrition” at its historic headquarters in the heart of Barcelona. The event brought together leading experts in nutrition, bioactive compounds, and food science.
Nutrition research and extra virgin olive oil
The Polyphenol Research Group actively contributed by presenting two scientific posters focusing on the effect of cooking methods on the bioactive composition of Extra Virgin Olive Oil (EVOO).
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Camilla Mesirca Prevedello introduced the setup of an innovative study using the INFOGEST in vitro digestion model alongside a sensory tasting of EVOO, to assess how cooking alters its sensory and bioactive properties.
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Francesc Miquel Campins Machado presented preliminary findings on how different home-cooking techniques can modify the EVOO’s bioactive profile.
Experts and scientific dialogue
The day included notable contributions from Carolina Ortega Azorín, Dr. Valentini Konstantinidou, Catalina Picó Segura, Mònica Bulló (URV), Dora Romaguera, Rosario Ortolá, and Eric Verdaguer Jimeno, co-founder of LogMeal, known as the “Shazam” for food recognition.
A highlight was the debate between Aleix Sala-Vila (Hospital del Mar Research Institute) and Francesco Visioli (University of Padova) on omega-3 supplementation.
A day of science and passion for nutrition
“Hot Topics in Nutrition” reaffirms itself as a key platform for scientific dissemination, knowledge exchange, and advancements in polyphenols, personalized nutrition, and bioactives in modern diets.
📍Organized with the support of UB Food Campus, INSA-UB, and the Faculty of Pharmacy and Food Sciences at the University of Barcelona.