![\"\"](\"https:\/\/polyphenolresearch.com\/wp-content\/uploads\/2026\/10\/Anna-Vallverdu-300x169.png\")
![\"\"](\"https:\/\/polyphenolresearch.com\/wp-content\/uploads\/2026\/10\/Maria-Perez-300x135.jpeg\")
<\/p>\nOn the occasion of World Food Day, IRTA Mas Bov\u00e9 (Constant\u00ed) organized the technical workshop \u201cExtra Virgin Olive Oil in the Kitchen\u201d, coordinated by Agust\u00ed Romero. The event brought together researchers, gastronomy professionals, and students to explore the role of extra virgin olive oil in nutrition, health, and cooking.<\/p>\n
The Polyphenol Research Group from the University of Barcelona contributed with two presentations. On the one hand, Maria P\u00e9rez presented the scientific evidence on the health effects of extra virgin olive oil, while Anna Vallverd\u00fa discussed the impact of different culinary techniques on the oil\u2019s polyphenols and other bioactive compounds.<\/p>\n
<\/p>\n
The workshop also featured contributions from Laia Badal (Fundaci\u00f3 Al\u00edcia), who explored the role of olive oil in Catalan gastronomy; Montserrat Jim\u00e9nez (IRTA), who presented studies on the behavior of extra virgin olive oil in different culinary preparations; and Fermina P\u00e9rez, who addressed the sensory perception of olive oil from a neurogastronomy perspective.<\/p>\n
![\"\"](\"https:\/\/polyphenolresearch.com\/wp-content\/uploads\/2026\/10\/mostres-de-la-cata-169x300.png\")
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
The Polyphenol Research Group participated in the workshop \u201cExtra Virgin Olive Oil in the Kitchen\u201d, organized by IRTA Mas Bov\u00e9 to commemorate World Food Day. The presentations focused on the health benefits of extra virgin olive oil and the impact of culinary techniques on its bioactive compounds.<\/p>\n","protected":false},"author":2,"featured_media":11702,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[126],"tags":[],"class_list":["post-11717","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/polyphenolresearch.com\/en\/wp-json\/wp\/v2\/posts\/11717","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/polyphenolresearch.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/polyphenolresearch.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/polyphenolresearch.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/polyphenolresearch.com\/en\/wp-json\/wp\/v2\/comments?post=11717"}],"version-history":[{"count":2,"href":"https:\/\/polyphenolresearch.com\/en\/wp-json\/wp\/v2\/posts\/11717\/revisions"}],"predecessor-version":[{"id":11719,"href":"https:\/\/polyphenolresearch.com\/en\/wp-json\/wp\/v2\/posts\/11717\/revisions\/11719"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/polyphenolresearch.com\/en\/wp-json\/wp\/v2\/media\/11702"}],"wp:attachment":[{"href":"https:\/\/polyphenolresearch.com\/en\/wp-json\/wp\/v2\/media?parent=11717"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/polyphenolresearch.com\/en\/wp-json\/wp\/v2\/categories?post=11717"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/polyphenolresearch.com\/en\/wp-json\/wp\/v2\/tags?post=11717"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}