A research of excellence in Nutrition and Health
From laboratory
to society
The research center in Nutrition is an organ of research basic-applied of the University of Navarra, attached to the School of Pharmacy and Nutrition. It carries out a research of excellence in topics related to Nutrition and Health, specifically with the problems of obesity.
It transfers to the industry, especially the food and pharmaceutical industry, the results of the research in order to improve its productivity and support the development of new food products. In addition, it offers industry services related to the areas of nutrition, dietetics, and food in general.
NUTRITION AND MOLECULAR METABOLISM
instructions and new therapeutic strategies in obesity and metabolic syndrome.
PRECISION NUTRITION
Eating behavior habits. New nutritional strategies. Nutrigenomics, epigenetics and metagenomics.
BIOACTIVE COMPOUNDS
Bioactive compounds, prebiotics and probiotics. design and development of functional foods.
NUTRITIONAL INTERVENTION UNIT
We prepare scientific and technical reports providing a service to all areas of the center.
UNIT OF
METABOLOMICS
Research related to metabolites and their variations against different causes.
PHENOTYPING UNIT
ANIMAL
Platform that provides service to the groups of research of the University as well as to external groups.
PROJECTS WITH COMPANIES
These are specific research and development+i projects bajo contract, nutritional intervention services, counseling, etc.
Dr. Katherine Gutiérrez-Luna. area Bioactive Compounds and Functional Foods
The importance of fiber intake for health has led the food industry to design new ingredients that increase the amount of fiber in the per diem expenses. In the case of bakery products, normally rich in digestible carbohydrates, an interesting strategy is the use of ingredients that increase the presence of the so-called resistant starch, i.e. those Structures of starch that cannot be digested by digestive enzymes and that behave in final as fiber.
Our work, carried out on the framework of project ALMIGLUC, has shown the high sensitivity of most of the ingredients rich a priori in resistant starch, to the manufacturing processes of bakery-bollería products and the interest of controlling the final contents of resistant starch to ensure the potential health effects of the presence of this compound subject . Hi Maize flour is one of the ingredients currently known to suffer the lowest losses in resistant starch content during processing conditions. The project ALMIGLUC has been funded by the department of development Economic and Business of the Government of Navarra (Call for grants to carry out projects of research and development 2022) and in partnership with the companies HARINERA DEL MAR and MONBAKE group EMPRESARIAL S.A.U.
lecture in Porto
Prof. Diana Ansorena, researcher at area Bioactive Compounds and Functional Foods of the CIN will give next Friday at the University of Porto the lecture DESIGN AND DEVELOPMENT OF FOODS WITH PARTICULAR NUTRITION OR TECHNOLOGICAL FEATURES. Prof. Ansorena has been invited by this university and her stay is funded by the financial aid ERASMUS+ DE academic staff 2023-24.
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British Feeding and Drinking Group
Dr. Eva Almirón recently attended the annual congress of the British Feeding and Drinking Group, which was held on April 4-5 in Cambridge, UK, where she presented two papers related to her research within the Precision Nutrition line of the CIN's area on Eating Habits and Behavior. The works include, on the one hand, a systematic review on eating behavior and obesity in children and adolescents, and on the other hand, the protocol of the weight loss intervention study of project "PORTIONS-4" (funded by the Government of Navarra, in the call "Ayudas a CENTROS TECNOLÓGICOS y organismos de research para la realización de PROYECTOS DE research and development colaborativos" (PC 139-140), call 2022).
seminar of Nutrition
18.04.2024
This week we have the seminar of Nutrition for the month of April, at position of Dr. Eduardo García Urrestarazu, from the Department of Pneumology of the University of Navarra Clinic.
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Mediterranean Perspectives: health, work and lifestyle
18.03.2024
Last Monday, March 18, a roundtable on "Mediterranean perspectives: health, work and lifestyle" took place, an activity promoted by Dr. Alejandro Fernández Montero, specialist in Medicine of the work at Clínica Universidad de Navarra- The speakers were leading experts in this area. The session was moderated by Marian Zulet. This activity aims to promote health and among other topics covers wellness at work.
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Food Industry Symposium
14.03.2024
The European Master's Degree in Food, Nutrition and Metabolism of the University of Navarra organized on March 14 a new edition of this seminar, an excellent opportunity to learn firsthand the interests and actions of the food industry today.
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08 | 04 | 2024
University scientists investigate whether olive extract can contribute to lowering cholesterol
ImagenManuel Castells
15 | 03 | 2024
Iryna Rachyla, psychologist: "Our digestive health influences the way we think, feel and act".
ImagenManuel Castells
17 | 01 | 2024
The Ministry of Science and Innovation awards more than 6 million euros to 46 projects led by University researchers.
ImagenManuel Castells