Throughout April and May, the Torribera Mediterranean Center organized programs to promote the well-established scientific evidence between the Mediterranean diet and health. The programs, aimed at students, professors, and professionals, included the seminar “The Mediterranean Diet: Your Health, Your Plate,” which took place at the Torribera Food Campus of the University of Barcelona on May 15.
That program begun with Dr. Ramon Estruch, associate professor in the Faculty of Medicine and Health Sciences and director of the Scientific and Technical Advisory Council of the TMC, who demonstrated how the Mediterranean diet is more effective than medications in the prevention of chronic diseases. Chef Isma Prados, associate professor at the Faculty of Pharmacy and Food Sciences and director of culinary contents of the TMC, then presented the most optimal culinary strategies based on the principles of the Mediterranean Diet, to bring theory into practice.
Dr. Estruch also presented “Diet or Medication—What is Better?” on April 10 in the Aula Magna of the Faculty of Medicine and Health Sciences at the Medical-Clinic August Pi i Sunyer Campus, in an session chaired by the dean of the faculty, Dr. Francesc Cardellach.
And finally, on April 2 at the Faculty of Medicine and Health Sciences at the Campus of Bellvitge, TMC featured a talk by Dra. Rosa Casas, researcher of the research group on Cardiovascular Risk, Nutrition and Aging of the IDIBAPS. This intervention was part of a series of events for the UB’s Healthy Week, an initiative to promote, create, and publicize habits for a healthy lifestyle, promoted by the Office of the Vice President for Equality and Social Action.
As part of these programs, the TMC leadership team showcased the center’s two master’s degrees, which are launching in September: Mediterranean Diet: Food, Health, and Nutritional Gastronomy and Dieta Mediterránea: alimentación, cultura e innovación culinaria, for which enrollment is now open, with classes beginning in September. TMC is a joint initiative of the University of Barcelona and the Culinary Institute of America dedicated to promoting the Mediterranean diet, health, and culinary innovation.