A portfolio of activities will be carried out for the little ones, in which the participants will be able to learn about the importance of eating habits and lifestyle, and especially, enjoy how science can contribute to educating from the earliest ages to make decisions. nutritionally informed. All this in the framework of interactive activities and creative workshops.
July 02, 2020
National Museum of Natural Sciences (CSIC), José Gutiérrez Abascal, 2, 28006 Madrid
Mª Victoria Moreno Arribas, Doctor in Pharmacy from the Complutense University of Madrid, is a Scientific Researcher at the CSIC at the Institute of Research in Food Sciences (CIAL), of which she was the first director. Her group constitutes an international reference in research on the function of the intestinal microbiota and its genome (microbiome) in human health and the risk of developing various diseases, through its interaction with the diet. She also works on the sensory properties of different foods and consumer behavior / confidence. Her research activity is reflected in more than 200 publications in high-rated international journals, communications to international conferences, and 5 patent applications.
Mariana Silva López, graduated in Food Science and Technology from the Rey Juan Carlos University, Master in Agricultural Chemistry and New Foods from the Autonomous University of Madrid and Doctor in Food Safety and Analytical Chemistry from the Rey Juan Carlos University, is a postdoctoral researcher at the Food Science Research Institute (CIAL).
Alba Tamargo García – Research contracted CIAL-CSIC. Chemical engineering from the Polytechnic University of Madrid and PhD student in Food Sciences at the Autonomous University of Madrid (UAM).
Magaly Rodríguez Saavedra, predoctoral researcher (UAM-CSIC), graduated in Pharmacy and Biochemistry, with masters in Food Safety and Fermented Beverages in the Specialty of Beer Science and Technology from the Rovira and Virgili University. From 2007 to 2017 he has worked in the multinational breweries of SABMiller and ABInBev. He is currently investigating the bacterial microbiota and bioflavoring in craft beers.