{"id":7323,"date":"2026-04-28T10:02:00","date_gmt":"2026-04-28T08:02:00","guid":{"rendered":"https:\/\/campusauga.uvigo.es\/?p=7323"},"modified":"2026-04-29T10:29:43","modified_gmt":"2026-04-29T08:29:43","slug":"co-apoio-do-campus-auga-celebrouse-a-iv-xornada-anual-sobre-politicas-alimentarias","status":"publish","type":"post","link":"https:\/\/campusauga.uvigo.es\/en\/2026\/04\/co-apoio-do-campus-auga-celebrouse-a-iv-xornada-anual-sobre-politicas-alimentarias\/","title":{"rendered":"Co apoio do Campus Auga celebrouse a IV Xornada Anual sobre Pol\u00edticas Alimentarias"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">O grupo de investigaci\u00f3n Food and Health Omics da Universidade de Vigo celebrou venres 24 de abril a\u00a0<a href=\"https:\/\/foodandhealthomics.es\/wp-content\/uploads\/2026\/03\/Folleto_Politica_alimentaria_V2.pdf\">IV Xornada Anual sobre Pol\u00edticas Alimentarias<\/a>, que levou por lema\u00a0<em>Alimentos funcionais e sa\u00fade: novas oportunidades para o sector agroalimentario<\/em>. A cita, con arredor de 185 persoas inscritas, supuxo &#8220;unha oportunidade \u00fanica para co\u00f1ecer de primeira man como a ciencia e a innovaci\u00f3n est\u00e1n a impulsar unha nova xeraci\u00f3n de alimentos orientados \u00e1 sa\u00fade e ao benestar da sociedade&#8221;. Nela present\u00e1ronse avances cient\u00edficos, experiencias empresariais e casos de \u00e9xito ao redor dos alimentos funcionais, fomentando o di\u00e1logo entre a empresa, a universidade e as administraci\u00f3ns p\u00fablicas.\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A xornada tivo lugar na Facultade de Ciencias e contou co apoio do Campus Auga. Na apertura, Francisco Javier Rodr\u00edguez, vicerreitor do campus de Ourense, puxo en valor o labor investigador que se fai no eido tem\u00e1tico das xornadas, nomeadamente na Facultade de Ciencias, no Campus Auga e no Instituto de Agroecolox\u00eda e Alimentaci\u00f3n.\u00a0 Tam\u00e9n as investigadoras do grupo Food and Health Omics, Beatriz Cancho e Raquel Rial, organizadoras da actividade, amosaron a s\u00faa satisfacci\u00f3n pola boa acollida que ten a xornada ano tras ano. Sobre a tem\u00e1tica elixida para esta edici\u00f3n sinalaron que \u201ca nosa esperanza de vida \u00e9 cada vez maior e envellecer con boa sa\u00fade converteuse nun dos grandes retos da nosa sociedade. Neste escenario, onde a innovaci\u00f3n e a evidencia cient\u00edfica marcan o futuro da alimentaci\u00f3n, o desenvolvemento de alimentos funcionais constit\u00fae unha ferramenta estrat\u00e9xica que contrib\u00fae a crear valor engadido dentro do sector agroalimentario\u201d.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Da empresa \u00e1 universidade<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A programaci\u00f3n comezou cunha intervenci\u00f3n sobre a sinerx\u00eda universidade-empresa e a ciencia, sa\u00fade e innovaci\u00f3n no sector dos alimentos funcionais a cargo de Helena Jamardo, da \u00c1rea de innovaci\u00f3n, transformaci\u00f3n dixital e emprendemento de Clusaga. o seguinte relatorio foi\u00a0<em>Garantindo funcionalidade e sa\u00fade: estratexias para a vixilancia de contaminantes qu\u00edmicos<\/em>, a cargo de Fernando Al\u00e9n, responsable de produto en seguridade alimentaria operacional de Nestl\u00e9 Global IT Hub. Pola s\u00faa banda, M.\u00aa Eugenia Juncal, responsable de innovaci\u00f3n de Campomayor, falou de innovaci\u00f3n no sector do ovo (da seguridade alimentaria \u00e1 nutrici\u00f3n preventiva); e tam\u00e9n interv\u00edu Ismael Mart\u00ednez, responsable de innovaci\u00f3n de Clun, sobre\u00a0<em>Leite Unicla A2: innovaci\u00f3n en sa\u00fade e sostibilidade avalada por evidencias cient\u00edficas e ensaios cl\u00ednicos<\/em>.\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A xornada  inclu\u00edu conferencias sobre a innovaci\u00f3n enfocada na sa\u00fade preventiva, ofrecida por Jorge N\u00fa\u00f1ez, de Minimelis; sobre\u00a0<em>Oildiabet: Intervenci\u00f3n diet\u00e9tica para avaliar o potencial antidiab\u00e9tico dos aceites de oliva galegos<\/em>, a cargo de Mar\u00eda Figueiredo, do grupo de investigaci\u00f3n Food and Health Omics; e sobre Algabi-Epigut e a validaci\u00f3n dun alimento fermentado con algas como modulador epixen\u00e9tico do estado inflamatorio e nutricional en enfermidade inflamatoria intestinal, ofrecida por Ana Bel\u00e9n Crujeiras, directora do grupo de investigaci\u00f3n de Epixen\u00f3mica en Endocrinolox\u00eda e Nutrici\u00f3n do Instituto de Investigaci\u00f3n Sanitaria de Santiago (IDIS).\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>O grupo de investigaci\u00f3n Food and Health Omics da Universidade de Vigo celebrou venres 24 de abril a\u00a0IV Xornada Anual sobre Pol\u00edticas Alimentarias, que levou &hellip; <a class=\"excerpt_more\" href=\"https:\/\/campusauga.uvigo.es\/en\/2026\/04\/co-apoio-do-campus-auga-celebrouse-a-iv-xornada-anual-sobre-politicas-alimentarias\/\">Continued<\/a><\/p>\n","protected":false},"author":2,"featured_media":7324,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ub_ctt_via":"","footnotes":""},"categories":[50],"tags":[],"class_list":["post-7323","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-no-campus"],"acf":[],"featured_image_src":"https:\/\/campusauga.uvigo.es\/wp-content\/uploads\/2026\/04\/InauguracionXornadasAlimentacion.jpg","author_info":{"display_name":"Lois","author_link":"https:\/\/campusauga.uvigo.es\/en\/author\/loisrodriguezbiela-gal\/"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Co apoio do Campus Auga celebrouse a IV Xornada Anual sobre Pol\u00edticas 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