Food provides us with vitamins, protein and carbohydrates, but also heavy metals, dioxins and pesticides. Growing evidence indicates that some of these compounds may play a role in the generation of “modern” neurological diseases such as Parkinson's or Alzheimer's.

PATRICIA MORÉN | OCTOBER 20TH, 2010

The pizza we eat has more ingredients than just oregano, cheese and ham. It is very likely to also carry a certain amount of Bisphenol A, especially if it has been delivered to us at home in a recycled cardboard box.

JULY 26, 2010

The pomegranate, cultivated in Spain since ancient times, finds itself in full renaissance after years of a declining sales. The reason is recent research which attributes health benefits to the fruit as well as the cooperative R+D advances that are already having an impact on its profitability.

Malén Ruiz de Elvira | 22 june 2010

Agriculture and nutrition, sustainable energy, technology at the service of public health and cultural heritage conservation – these are the four areas of specialization of the proposed Íberus Campus of International Excellence (CEI) in the Ebro Valley which, if approved by the Spanish government, will unite research efforts in these areas from the University of Lleida, the University of Zaragoza, the Public University of Navarra and the University of La Rioja. Total investment for this project is projected at €190 million, of which €54 million will be funded by Spain’s central government if it approves the project.

9 june 2010

Catalonia’s Councilor of the Environment and Housing Francesc Baltasar delivered last week the Generalitat’s Environment Award to Dr. Josep Vigo, Professor of Botany at the University of Barcelona (UB), in recognition of his career-long dedication to the protection and improvement of the environment in the field of botany. Also in the field of Waste Reduction and Recycling Actions, the Generalitat awarded the work of the Food Bank Foundation for its more than 20 years fighting food waste.

7 june 2010

The use of additives in avant-garde cooking, which some have tagged “molecular gastronomy,” has been called into question in recent years.

14 may 2010

José Juan Rodríguez Jerez, Food Safety

Thursday, May 13 at 19.00, in the Archaeology Museum of Catalonia in Barcelona, archaeologist Luis Gonzalez will present his lecture “Cuisine, Power and Art: History” where he will argue that while it might appear that many modern dishes are more like works of art than food, the truth is that design has always had a place in the kitchen.

13 may 2010

From May 7 to 30, the exhibition “Hunger Market” will be on display for the first time in Catalonia in the Faculty of Law at the University of Girona (Montilivi Campus). This exhibitions represents the journey from the lack of access to food to severe malnutrition.

6 may 2010

A food's package is its image for consumers. It must include all the information about the maker, the ingredients, the nutritional information, the product and advertising in a small space

26 March 2010

José Juan Rodríguez Jerez, Nutritional Safety

Several procedures have been considered 'natural' for food preservation. The most common are the so called traditional ones, used in several countries since ancient times. But being natural does not exempt them of risks, we need to know and adequately control them to maintain the health of consumers.

19 march 2010

José Juan Rodríguez Jerez, Food Security

An international team of researchers led by scientists at Uppsala University in Sweden have achieved a breakthrough in genetic studies of domestic animals by demonstrating the genomic evolution of the modern chicken. The results are published in the journal 'Nature'.

A.R. | 12 march 2010

Los transgénicos han traído consigo una polémica constante sobre su uso y riesgos. El debate generado se ha fundamentado en la seguridad de estos alimentos y en la posible contaminación ambiental.

12 March 2010

José Juan Rodríguez Jerez, Food Safety

Microbial is a spin-off 'of the University of Girona specializing in the rapid detection systems of bacteria that provides easy, fast and robust solutions for microbiological testing. Microbial, based at the Science and Technology Park of the UdG, and led by Professor Jesus Garcia Gil, has launched two new products into the market that reduce from 6 days to less than 24 hours the detection of 'Cronobacter' and 'Salmonella' in food.

4 March 2010

Tomorrow Wednesday 24th of February at 17.00 h in the CosmoCaixa Barcelona, Claudi Mans, professor of chemical engineering at the University of Barcelona, will hold a gathering on "techno-emotional new kitchen appliances”. The talk is encompassed within the series "Gatherings of science 2010".

23 February 2010

In recent years, conjugated linoleic acid (CLA) has raised much interest in parts of the food industry. Since its description, and after showing some positive effects in laboratory animals, there were high expectations at the beginning of the century for the possible inclusion in a multitude of functional foods.

12 February 2010

José Juan Rodríguez Jerez, Food Safety