ABOUT THE PROJECT INARSALUD is a project being developed by a consortium led by BCCInnovation team, in collaboration with Jakion and Ibermática. The project focus on improving the nutritional quality of the foods and meals which can be found in the market and restaurants nowadays. A new advanced and intelligent solution will be developed, an algorithm with the capacity of recommending different in...

ABOUT THE PROJECT This project, funded by the Provincial Council of Gipuzkoa, will begin in January 2020 and will be carried out in collaboration with the Department of Public Health of University of Navarra. This research project seeks to analyse the effectiveness of carrying out a culinary intervention program with people diagnosed with type 2 diabetes mellitus, that combines both nutritional re...

ABOUT THE PROJECT This project has been developed in collaboration with Professor Jose María Ordovás from Tufts University and has been funded by the Basque Government. The study aims to assess the metabolic consequences of seasonal plant-based products consumption, compared to the effects produced by off-season product consumption. The research project is part of the Health and Gastronomy researc...

ABOUT THE PROJECT This project is aimed at acquiring knowledge about the relationship between diet (what we eat and how we eat it), physical exercise and health. For this purpose, we have analysed the physical variables of a group of elite sportspeople and studied the composition of the intestinal microbiota as a factor that interacts with the diet and influences our health. The Gastrosportómica p...

ABOUT THE PROJECT There are currently many strategies aimed at improving the eating habits of schoolchildren. Mindful eating is a new strategy that consists of eating with control over the situation, with awareness and responding to the body’s physiological signals. Mindful eating-based interventions with adults have been proven to be effective to change eating habits and to help keep body weight ...