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GAZTEMED: Development of sensory and culinary strategies for youth: promoting the mediterranean diet as a model for healthy and sustainable living

GAZTEMED is a project led by BCC Innovation in collaboration with CIFP Don Bosco LHII.

The main objective of the project is to identify potential tools from sensory sciences for the design and development of experiences, educational materials, and/or specific foods that promote adherence to healthier and more sustainable diets and habits among young adults. Additionally, knowledge related to the perception and food choice process in this stage of life will be generated. During the project, the effectiveness of different educational contents around sensory science, consumer behavior, and supported by culinary tools based on traditional diets will be designed and tested, using the Mediterranean Diet patterns as a model. The results obtained in this study can serve as a guide for future large-scale studies as part of programs to be developed in the educational field at the child-youth level, as well as in healthy aging.

This project has been funded by the Program of the Guipuzcoan Network of Science, Technology, and Innovation of the Department of Economic Promotion, Tourism, and Rural Environment of the Provincial Council of Gipuzkoa.