Posted on: 10/10/2022 A recently published study by INSA-UB research professors concludes that the T2R38 receptor involved in the perception of bitter taste may also be involved in the control of body weight. ...

Posted on: 05/09/2022 Researchers from CSIC and INSA-UB show that the molecule neprosin can degrade the gliadin protein and the 33-mer peptide, one of the main triggers of celiac disease. Neprosine is found naturally in the digestive fluid of the carnivorous plant Nepenthes ventrata. ...

Posted on: 22/06/2022 The Summer Seminar 2022, which INSA-UB organizes jointly with the Department of Nutrition, Food Sciences and Gastronomy of the UB, will take place on Tuesday, July 5. ...

Posted on: 17/06/2022 The FoSaMed project was presented at the Forum étudiants-entreprises organized by the Ecole Nationale d'Agriculture de Meknès (ENA). ...

Posted on: 30/05/2022 Dr. Josep Boatella presents the book "Antecedents of the dietary industry in Spain. Food-medicaments". ...

Posted on: 24/05/2022 Researchers from INSA-UB, belonging to the Research Group on Lipids and Bioactive Compounds - LiBiFOOD, have developed an authentication tool that allows to verify the geographical origin of virgin olive oil as a guarantee of quality, tradition and product linked to the territory. ...

Posted on: 23/05/2022 A study carried out by INSA-UB researchers has shown that metabolites derived from the consumption of extra virgin olive oil (EVOO) are transmitted vertically from mother to offspring in rats. The results have been recently published in the prestigious journal Food Chemistry. ...

Posted on: 17/05/2022 In July, the first on-site Training of Teachers (ToT) of the three planned within the European FoSaMed project will be held in Barcelona, with the active participation of INSA-UB professors and researchers. ...

Posted on: 13/05/2022 On May 10 and 11, professors and researchers participating in the FoSaMed project met at the University of Evora (Portugal), where they took stock of all the activities developed so far and outlined the next steps to follow for the implementation of the Master in Food Safety in Moroccan universities. ...

Posted on: 23/02/2022 The possibility that a sixth basic taste is involved in the detection of unsaturated fatty acids in food has been proposed for several years. However, so far it has not been demonstrated in humans using complex culinary preparations. ...