On the European Researchers’ Night we will carry out different workshops in which we will talk about the nutrition of the future, the “sustainable food” and the importance and effects of some products on our health, with emphasis onthe impact and key role of intestinal microbiota on human’s health and well-being.
In these workshops, attendees will be able to see the relation between nutrition and sustainability, with a practical workshop in which we will talk about the most important foods that are part of our diet, how they relate to health and how they fit into what we call a “sustainable diet”. After that, we will also discuss the current problem of the high consumption of energy drinks and the potential risks on our health. There will also be a practical workshop on the importance of the gut microbiome and its impact and crucial role at different levels of human health and well-being.
Organisers
CSIC
Date
September 24, 2021
Place
Estación de V, s/n 28045, Plaza del Emperador Carlos V, Madrid
Target audience
Register
Information not yet available
Contact email
victoria.moreno@csic.es; natalia.molinero@csic.es; diego.taladrid@csic.es; laura.parrol@estudiante.uam.es
Speakers
- Mª Victoria Moreno Arribas, Doctor in Pharmacy (1997) 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. His research lines aim to scientifically strengthen the potential beneficial effects of the components of wine and other foods (i.e. polyphenols) and their microbial metabolites on microbiota and human health. In the oenological field, it has recently initiated a line on nanotechnology applications and, for years, works on the sensory properties and consumer behavior / confidence. She is the author of more than 150 scientific articles in indexed international journals, more than 80 articles of scientific dissemination, editor of 6 international books, co-inventor of 4 patents, and has led more than 40 national and international research projects and co-directed 10 Theses PhD He has received the award of the Spanish Federation of Winemakers’ Associations, the Gold Medal for Merit in Oenological Research, and several international awards granted by the International Organization of Vine and Wine.
- Diego Taladrid, Doctor in Food Science from the Autonomous University of Madrid, is a post-doctoral researcher at the CSIC at the Institute of Food Science and Research (CIAL). He has a wide experience on health benefits of bioactive foods (i.e. polyphenol-rich foods) on cardiovascular diseases and gut barrier. He also study the influence of gut microbiome on that matters from an ecological point of view.
- Laura Parro Lorente, graduated in Human Nutrition and Dietetics from the Autonomous University of Madrid and Master in Novel Foods from the Autonomous University of Madrid is a researcher at the Food Science Research Institute (CIAL).
