"The population's interest in food and in achieving a state of well-being has increased due to current circumstances. At the same time, we are more aware of our planet. That is why we have organized a course where guidelines will be presented to follow a healthy, sustainable and affordable diet, in these times in which health in general and the immune system in particular have gained special relevance", explains Marian Zulet, director of the EuropeanMaster's Degree in Food, Nutrition and Metabolism. She is, together with Marta Cuervo, the manager of the summer course "Healthy and sustainable food" organized by the School of Pharmacy and Nutrition, which will be held both in classroom format and at modality online.

During the three days of the program(June 28, 29 and 30), food patterns will be analyzed, such as the Mediterranean per diem expenses and veganism, and will be taught to analyze nutritional labeling, helping the consumer to make a healthier choice. "Healthy eating will go hand in hand with sustainable food, and aspects of food production, consumption manager, as well as various culinary and gastronomic aspects that allow us to be respectful of our planet will be discussed. All this in the context of promote well-being through healthy lifestyles," adds Professor Cuervo. "In this way, we will analyze aspects of eating behavior related to the healthiest and most sustainable options, and the microbiota-gut-brain relationship as a central axis in health."

In addition, practical aspects of physical exercise and nutrition that help us to achieve physical and mental wellbeing will also be addressed. The course will be given by experts from area of nutrition, physical exercise and health, who through lectures and practical workshops will reach the general public interested in this field.

The course has a cost of 15 euros and those interested in participating can register through this form.