ALEHOOP partners meet in Madrid for the 8th General Assembly

The ALEHOOP project partners recently gathered in Madrid for their 8th General Assembly on June 13th at the ICTAN facilities, marking another significant milestone in their collaborative journey.

Held at the Institute of Food Science and Technology and Nutrition (ICTAN), the assembly was hosted by Contactica, providing a fantastic opportunity for face-to-face collaboration and discussion of both current progress and future goals.

The consortium went through all the work packages one by one and in detail, for which each responsible partner presented its part, showing the progress they have been making and some of the results and conclusions of their work in the laboratory. Given that the project is in its last phase, this detailed review was necessary to assess the status of the project in order to finalize the pending activities, as well as to solve all the necessary doubts.

This assembly served as a pivotal moment for ALEHOOP partners to discuss their progress and set the direction for future initiatives. Face-to-face meetings like this one are crucial for fostering deeper collaboration and ensuring that all partners are aligned with the project’s objectives.

Networking with ICTAN Researchers

In addition to the assembly, ALEHOOP partners also had the opportunity to meet with researchers from ICTAN. This interaction aimed to expand the project’s impact and explore new collaboration avenues.

ICTAN Research Groups and Focus Areas

Department of Metabolism and Nutrition (DMN)

1. POLIFIBAN: This group focuses on the study of non-extractable polyphenols and macromolecular antioxidants found in plant foods, examining their promising health effects, especially on cardiometabolic diseases.
2. POLYHEALTH: Their research aims to understand how dietary polyphenols can contribute to healthy aging and improve quality of life, with a particular focus on their bioavailability and cardiometabolic, neuronal, and visual health impacts.
3. BIOCELL: This group studies the bioavailability of phytochemicals, the molecular mechanisms of their action, and their effects on chronic diseases like diabetes, obesity, and cardiovascular disease, with an emphasis on personalized nutrition.

Characterization, Quality and Safety Department (DCCS)

1. BIOACTIVEG: This group characterizes the quality and functionality of plant foods and their constituents, studying their biological activity and the impact of processing technologies on bioactive compounds.

Technological Processes and Biotechnology Department (DPTB)

1. GRAINS4HEALTH: An interdisciplinary team studying legumes, cereals, pseudocereals, and their by-products to create functional foods and ingredients through innovative processing technologies.
2. BIOBACT: Focuses on bacterial biotechnology to improve food production processes and microbial activity in the gastrointestinal tract through biotechnological processes.

The joint event provided a platform for presentations and discussions on various research topics. Key takeaways included the potential for future collaborations and the importance of continued innovation in food science.