Yesterday, the USC, through CRETUS researchers, signed a collaboration agreement with the University Hospital Complex of Santiago (CHUS) to carry out a joint work in which the link between following a sustainable diet and a healthy diet will be analyzed.

To develop this collaborative work between both institutions requires a multidisciplinary team that integrates both doctors and engineers. In the latter case, Gumersindo Feijoo, Maite Moreira, Sara González and Xavier Esteve from the Department of Chemical Engineering work directly in this line, analyzing, in the Atlantic diet, environmental parameters that minimize impacts such as the carbon footprint.


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