Dra. Lidia Tomás

The presentation will deal with how, after the COVID-10 pandemic, concern for healthy eating and lifestyle has become more acute, resulting in an opportunity for the industry to develop healthy foods. In this framework, one of the trends on which to base the design of new foods is precision nutrition, a concept of personalized nutrition that considers the multidimensional characteristics of the individual or of a specific population group for the promotion of health. Scientific support is fundamental and in this sense omics technologies as well as in vitro and in vivo studies are of special relevance. The lines of research addressed by AINIA to carry out preclinical studies will also be presented.