Chair UB DANONE
The University of Barcelona (UB) and DANONE signed an agreement on May 29, 2015, which was renewed in 2020, to develop a platform that facilitates teaching, training, research and knowledge transfer activities in the field of nutrition, food science and gastronomy.
The activities of the Chair are also linked to the strategic framework of the Sustainable Development Goals of Agenda 2.030 that are related to Food.
Director
Presentation
PLANNED ACTIVITIES
UB CHAIR AWARD - DANONE
Eligible prize participants are students at the University of Barcelona who have presented their final degree project during the academic year 2019-2020 in any of the following: Human Nutrition and Dietetics, Food Science and Technology, and Culinary and Gastronomic Sciences.
The first stage involves a technical jury consisting of several specialists appointed by the director of the UB-DANONE Chair which will select up to a maximum of two finalists for each degree.
In the second stage, the professional jury decides on the winner. Therefore, the finalists present their final degree projects publicly in one session. In this session, each participant has fifteen minutes to present their work, and the jury has five minutes to ask questions.
The jury makes its decision public the same day of the presentation. The resolution is notified to the winners and the tutors and this is made public on the website of the Torribera Food campus www.ub.edu/campusalimentacio.
In the third stage, there will be an institutional award ceremony in the historic building of the University of Barcelona attended by academic authorities from the UB.
DANONE CHALLENGES: Talent recruitment
DANONE are launching an innovation challenge for students to respond to a proposed challenge.
The selected teams go to DANONE to undergo brief training and visit the facilities of the Daniel Carrasco R&D Centre in Barcelona. They will have a period of 2 months to present their proposals in response to the challenge. They will be tutored by experts from DANONE.
WORKSHOP DANONE-INSA
An annual workshop organized in collaboration with the Research Institute in Nutrition and Food Safety of the University of Barcelona (INSA-UB). The chosen theme will be agreed upon between the company and those responsible for the Chair. For the year 2020 the agreed theme is Food Sustainability. The economic prize for the winning group is €2000.
ETHICS AND COMMUNICATION SEMINARS
Food communication has a major influence on the perception of the value of food and its consumption. The media and, especially, social networks are increasingly influencing the ways in which food practices are generated and shared. Knowing how to communicate efficiently is a key factor both for companies in the food sector and for any organization dedicated to the development of health policies. It is important to train future professionals in this regard who may become prescribers of dietary guidelines in the future.
Every year, in coordination with the UB Scientific Culture and Innovation Unit (UCC + i), a series of conferences will be organized during the month of October within the framework of the activities of the International Food Day (October 16). The name of the activity will be: "Ethics and COMMUNICATION. One month to debate the importance of scientific communication and social responsibility".
OTHER ACTIVITIES
- Possibility of offering external internships
- Fermentation workshop for undergraduate students.
- "Passport to Profession" sessions for future graduates.
- Publication of scientific articles and research projects.
Team
Professor of Nutrition and Food Science at the University of Barcelona
Director of the Food Campus of Torribera of the University of Barcelona
Teaching activity
In the degrees of Pharmacy and Food Science and Technology and in the Diploma of Human Nutrition and Dietetics.
Collaboration, assistant management or management (depending on the case) of postgraduate, extended university and summer courses, such as Els Juliols and The Classrooms of the Elderly of the University of Barcelona, and other universities (Polytechnic and Pompeu Fabra de Catalonia, Autonomous and King Juan Carlos of Madrid, and the Menéndez Pelayo International University.)
Assistant management of the postgraduate and distance master course on nutrition and food, carried out by the Virtual University of Barcelona.
Research activity
Study of the composition, nutritional value and safety of food, within the framework of various regional, state and European projects. Line of specialization: biogenic amines in foods (analysis and studies on their formation, evolution and control in various foods.)
Author or co-author of approximately one hundred articles in scientific, international and national journals, of which almost eighty have been published in journals with a high impact index.
Author or co-author of more than thirty book chapters on different topics in the field of food and nutrition: composition and nutritional value of food, food safety, biogenic amines in food, food additives, interactions between food and drugs, functional foods and Mediterranean diet, among others.
