The research center in Nutrition evaluates healthy and sustainable foods from Economics circular
The University will study the benefits of a breakfast replacement shake in overweight people in 40 volunteers.
The Journal of Physiology and Biochemistry of the University of Navarra and the publishing house Springer-Nature, in the Q1 of specialized journals in Physiology.
The publication consolidates its growth and increases its impact factor from 4,158 in 2020 to 5,080 in 2021, according to the Journal. quotation
"Cooking, as well as ingredients, is made of emotions and feelings, and that's why I bring that passion to whatever field I'm in".
Xandra Luque, chef and head chef of the Clínica Universidad de Navarra participated in the summer course "Conscious eating and salt".