Polyphenol Research Group Participates in the World Food Day Commemoration at IRTA Mas Bové

On the occasion of World Food Day, IRTA Mas Bové (Constantí) organized the technical workshop “Extra Virgin Olive Oil in the Kitchen”, coordinated by Agustí Romero. The event brought together researchers, gastronomy professionals, and students to explore the role of extra virgin olive oil in nutrition, health, and cooking.

The Polyphenol Research Group from the University of Barcelona contributed with two presentations. On the one hand, Maria Pérez presented the scientific evidence on the health effects of extra virgin olive oil, while Anna Vallverdú discussed the impact of different culinary techniques on the oil’s polyphenols and other bioactive compounds.

The workshop also featured contributions from Laia Badal (Fundació Alícia), who explored the role of olive oil in Catalan gastronomy; Montserrat Jiménez (IRTA), who presented studies on the behavior of extra virgin olive oil in different culinary preparations; and Fermina Pérez, who addressed the sensory perception of olive oil from a neurogastronomy perspective.

The event fostered knowledge exchange between researchers and professionals from the food and gastronomy sectors, highlighting extra virgin olive oil as a key component of the Mediterranean diet. The workshop also emphasized its role as one of the most emblematic products of the Mediterranean diet and an essential ingredient in Catalan gastronomy. Beyond its nutritional value, olive oil was presented as a carrier of flavors capable of influencing food perception according to the variety used, its sensory characteristics, and the culinary technique applied.