Polyphenol Research Group Participates in a Session on Extra Virgin Olive Oil within the Interuniversity Master’s Degree in Nutrition and Metabolism

Researchers from the Polyphenol Research Group participated in a session dedicated to extra virgin olive oil held at the Faculty of Pharmacy and Food Sciences of the University of Barcelona, within the framework of the Interuniversity Master’s Degree in Nutrition and Metabolism, jointly organized by the University of Barcelona (UB) and Rovira i Virgili University (URV). The event provided students with different perspectives on this emblematic component of the Mediterranean diet, ranging from nutrition and health research to analytical and sensory aspects.

Professor Carolina Donat Vargas, a member of the Polyphenol Research Group, presented the main scientific evidence on the nutritional value of olive oil and its beneficial effects on health. Subsequently, PhD candidate Francesc Miquel Campins Machado explained the analytical methodologies used to determine phenolic compounds in olive oil and highlighted the role of extra virgin olive oil as one of the most suitable fats for cooking.

The session concluded with a sensory tasting led by Dimitri Anastopoulos from ADOLIVETUM, which allowed participants to discover the organoleptic characteristics of five high-quality olive oils paired with several foods representative of Mediterranean gastronomy.

The Polyphenol Research Group would like to thank all participants and collaborators who contributed to the success of this activity, an initiative that brought together science, health, gastronomy and culture around extra virgin olive oil.