The Universidad Europea del Atlántico (European University of the Atlantic, UNEATLANTICO) was visited by more than fifty students from the Metrodora Study Center, accompanied by professors Ana Franco and Elena Quevedo, in order to get up close to the academic offer and facilities of the institution.
The day began with a welcome from the UNEATLANTICO admission team, who introduced students to the various university degrees and training opportunities offered by the institution.
Next, Professor Carlos Luis Rabeiro delivered the lecture entitled “Functional and Nutraceutical Foods: The science behind what you eat”. During her speech, she explained what functional foods and nutraceuticals are, highlighting their differences and the role of science in researching their health effects.
The presentation addressed how certain foods contain bioactive compounds that can contribute to the prevention of diseases such as obesity, diabetes, cancer or cardiovascular problems. Also, the concept of nutraceutical as a food derivative presented in concentrated form, as capsules or extracts, and scientific validation processes through laboratory studies and clinical trials were deepened.
The professor also stressed the importance of relying on scientific evidence in advertising and reflected on career opportunities in areas such as nutrition, biotechnology and food research.
Subsequently, the students participated in laboratory practices led by professor Imanol Eguren García. During this session, they performed activities such as extracting sugar into an energy drink and using the Soxhlet method, which allowed them to experience food analysis techniques firsthand.
Also, the group made a guided tour of the university facilities with the admission team, with special attention to the biochemistry, bromatology and molecular and cellular microbiology laboratories, as well as nutritional care consultations. During the tour, the main lines of research, available equipment and practical activities were presented in each space.
The day ended with a lunch that served as a space for coexistence between students and staff, followed by farewell, ending a formative experience that brought students closer to the university and food science.