Health & Nutrition

New urinary catheter with a dual functionality: antibacterial and preservation of the natural microbiota. The Bio-Urostent project is designing a solution for an uncovered clinical need that requires new technologies in the development of catheters that, on the one hand, have an interior coating to not only protect the device from bacterial colonization and the ensuing infection but also preserve the local microbiota at the same time. On the other hand, they have an exterior coating with a hydrogel base that protects the tissue of the duct, thereby preventing breaks, tears and inflammatory processes during the [...]

The Territorial Competitiveness Specialization Project (PECT in its acronym in Spanish) Nutrisalt is an initiative to transform and boost the agri-food sector in Reus and the Camp de Tarragona with the aim of converting the area into a leading hub of nutritional and health activity on the international arena, leading the innovation and the development in the south of Europe in this area and being the base of economic progress, employment and innovation in the territory. The PECT Nutrisalt proposes five specific measures that are covered by three main pillars of work: bringing the technologies closer [...]

INPROPIB is developing a new range of fish-based products that are healthy and effective at treating obesity, the metabolic syndrome and other associated cardiovascular pathologies. INPROPIB will continue to advance on researching the identified functional ingredients in order to detect which ingredient or what combination of ingredients causes a greater beneficial effect and in order to identify what mechanisms of the metabolism are involved in improving the quality of life of patients with obesity or the metabolic syndrome. Likewise, during the project, the anxiolytic and anti-depressive potential of the newly developed products will be evaluated, given [...]

Reformulation of the genotyping technique using xMAP technology, which is capable of analysing multiple Single Nucleotide Polymorphism (SNP) variants to be used in generating dietary plans tailored to the needs of each individual, and customised face creams based on their genes. The genotype for dietary plans and face creams will be accompanied first by an analysis of urine metabolomics, using Nuclear Magnetic Resonance (NMR) technology, in order to monitor the customised dietary plan, and a facial microbiota analysis using the mass sequencing technique, to evaluate the efficacy of the cosmetic product. The YB-METAGENCODE project aims to [...]

The KETRENOVIN project has obtained ingredients and products from new sources in order to respond to the challenges facing the health and nutrition industries, with demonstrable effectiveness on the health and wellbeing of animals and consumers alike. Over the course of the project, the healthiest supplements have been identified and developed with a view to improving the wellbeing of consumers or reducing the risk of developing a pathology. Additionally, innovative supplements and feeds have been developed to increase the value of the meat and its nutritional qualities, while also improving the health and wellbeing of animals [...]

The MICROBIOTA project has experimentally developed and researched various types of probiotics, prebiotics and symbiotics that act on the intestinal microbiota, with the aim of improving the health of consumers and livestock (poultry and swine) and preventing risk factors for specific pathologies without losing organoleptic qualities and while maintaining the stability of the end product. The probiotics, prebiotics and symbiotics obtained have been validated as ingredients that have a beneficial impact on the health of women at various stages in their lives, as well as on the health of newborns and people with chronic renal insufficiency, [...]

The PERFILS project is a response to the growing demand for ingredients, foodstuffs and food supplements for sufferers of a variety of physiological conditions, such as allergies, intolerances and pathologies, which demand certain nutritional requirements and for which there is a very limited range of suitable and safe food products. The project involved the development of ingredients and products that respond to the particular dietary needs of different groups: people at risk of metabolic pathologies such as obesity, hypertension and metabolic syndrome; people with an intolerance of histamine or lactose; and people with chronic renal insufficiency. [...]

Development of a send personalised advice on dietary and lifestyle habits to users with the purpose of empower consumers to prevent diet-related diseases. PREVENTOMICS project is based on biomarkers and develops personalised plans for nutrition and lifestyle habits to improve the health of people, based on individual traits such as physical and behavioural traits, lifestyle, genotype, preferences and physical condition and will reach the recipients in in the form of behavioural prompts, thanks to the use of Information and Communications Technology (ICT) tools. The applied research carried out by PREVENTOMICS helps sustain new healthy lifestyle habits, [...]

The PIG-MALION project develops porcine products good for the heart, by means of the reformulation and incorporation of bioactive ingredients that allow to improve their nutritional and healthy profile. The products obtained in this project foresee to be incorporated in the context of a balanced diet for those people who regularly consume these types of meat derivatives. During the project, they evaluate and select bioactive and analogous fatty ingredients to develop meat products such as Burguer Meat and blood sausage. The execution of the project also contemplates the validation of the effects of its consumption on [...]

Feasibility study for the identification of pre-frailty and frailty conditions in elderly people. The Defrail project will allow designing a preventive intervention to delay or prevent their loss of functionality. The analysis will serve as a basis to develop, in a second phase, a simple and intuitive mobile application for the supervision of the physical activity of the elderly by health, sports and social entities. The tele-monitoring app will allow the realization of an early intervention to prevent, reverse and decrease the progress of frailty in the elderly. The objectives of the project are aligned with [...]

The STEA-PoC project has the goal to provide non-invasive and easily applied methods in clinical practice for the diagnosis an ectopic accumulation of fat in the liver, named technically of non-alcoholic hepatic steatosis (NASH). The illness, which affects from 20 to 30% of the population in the West, is asymptomatic and currently requires a hepatic biopsy to be diagnosed, an intensive and costly procedure for the healthcare system. Due to the necessity of investigating in new detection and diagnosis systems for the illness, the project STEA-PoC will develop two new technologies for the detection of the [...]

GO LACTEOS project’s main objective is to design adequate analytical techniques and methodologies to identify and quantify the different types of milk (cow, sheep and goat) used in the manufacture of mixing cheeses. The correct identification and quantification of the milk used in these cheeses guarantees transparency and legal competition among producers, at the same time that increases consumer confidence in the product. During the development of the project, variables will be investigated regarding the composition of the cheeses and the different manufacturing processes that may affect the correct quantification in the mix cheeses existing in [...]

The main objective of the PAFORT project is to reduce nutritional deficiencies found in certain groups of the population and encourage the consumption of fermented products of a healthy nutritional profile, that are organoleptically attractive and do not imply a price increase in the final product. To achieve this, PAFORT will use bacterial strains in a different biotechnological way to produce enriched and fortified breads. General details Project PAFORT - New biotechnological use of bacterial strains for the development of enriched and fortified breads Project reference RTC-2016-5131-2 Tender and programme [...]

Do Change project aims to increase the health and well-being of patients through a management eHealth system that allows to monitorize the physiology function in real time. The eHealth technology developed in the project allows the monitoring of nutritional and behaviour habits and patient's health by observing their physiological conditions in real time. Thanks to this information, patients can adapt their habits and routines to improve their health. The Do Change project provides a new approach in medical treatments, prioritizing action over prescription in order to improve patients’ well-being. General details Project DO [...]

ChefMySelf project main goal is to develop a customizable and extensible (ICT) service ecosystem built around an automatic cooking solution to support older people in preparing meals and maintaining healthy eating habits. A food processor with an accessible interface, specially tailored for the elderly, will encourage them to self-care, accordingly to their particular nutrition requirements, and a social network focused on the topic of healthy aging and eating, will become a tool to motivate them to be active and maintaining existing social relationships and creating new ones. ChefMySelf will support elderly in developing culturally appropriate guidelines [...]