Chateando con la Ciencia: Guillermo Reglero

Chateando con la Ciencia: “Personalised nutrition: just science or benefits for everyone? – Thursday, 16 November

On Thursday 16th November, a new session of the VIII edition of the Cycle of talks “Chateando con la ciencia” will take place, organised by the Real Zaragoza Tennis Club with the collaboration of the Instituto de Nanociencia y Materiales de Aragón (INMA), a joint institute of the CSIC and the University of Zaragoza with the conference of Guillermo Reglero, Professor of Food Science at the Autonomous University of Madrid, who will give a talk entitled: Personalised nutrition: just science or also benefits for all?

Summary of the talk: More than 40 years have passed since the Government of Japan launched the Food forSpecified Health Uses – FOSHU programme with the aim of making food an effective tool in the maintenance of health. During this time, knowledge of the genetic code has led to countless scientific breakthroughs in biochemistry, molecular biology and biomedicine with great significance for life. Most of them show that the response of organisms to environmental factors is individual. Food is a major environmental factor and therefore the same scientific principles of individuality of response apply to nutrition. Professionals in any field are reluctant to make changes to the protocols they have mastered and to adopt new procedures derived from scientific progress in newly developed areas. This is happening in Nutrition. For years, there has been talk that this is one of the scientific disciplines that has changed the most in the 21st century. There is talk of Molecular Nutrition, Nutritional Genomics, Personalised Nutrition and Precision Nutrition. Although some of them are used as marketing tools, the reality is that there are still no food products adapted to people’s individual characteristics.

Guillermo J. Reglero Rada holds a PhD in Science (1985). Professor of Food Science and Technology at the Universidad Autónoma de Madrid (1999) and Scientific Researcher at the Consejo Superior de Investigaciones Científicas (1989- 1999). Until 2022 he has been Director of the Institute IMDEA Alimentación. Between 2002 and 2006 he was Manager of the Food Science and Technology Area of the National R&D&I Plan. His line of research is the design and validation of food products of specific use for health. He has directed several regional, national and European projects with public and private funding. He is the author of 330 publications with international impact, which have been cited more than 10,000 times (H=52) and 3 international patents in operation. Archer Daniels Award from the American Oil Chemists Society in 2001. In 2008 he received the Spanish Society of Gastronomy Award for the Best Researcher in Food Science. Medal of Honour for the Promotion of Invention 2015 from the García Cabrerizo Foundation. Fermina Oduña” Award 2020 from the Community of Madrid for Innovation.

In order to access the talk, an access code must be requested to the following e-mail address: before 14 November 2023.


Announcing poster


Nov 16 2023


19:00 - 20:00

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