GASTROTEMPUS
About the project
This project has been developed in collaboration with Professor Jose María Ordovás from Tufts University and has been funded by the Basque Government.
The study aims to assess the metabolic consequences of seasonal plant-based products consumption, compared to the effects produced by off-season product consumption.
The research project is part of the Health and Gastronomy research field at BCC Innovation and seeks to analyse the influence of “what” we eat and “how” we eat on people’s health based on the knowledge acquired through the “omic” sciences (nutrigenetics, metabolomics, metagenomics, and so on).
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