Wheat and caffeine activities at ICTAN

The activities ‘Wheat: exploring scientific aspects and public opinion’ and ‘Caffeine consumption through different foods: understanding its benefits, risks and responsible consumption’ were today’s activities within the Science Week CSIC at ICTAN.

The students of Higher Training in Dietetics of the IFP Leonardo Da Vinci and IES Renacimiento and the Degree in Nutrition of the University Francisco de Vitoria have enjoyed the activities:

– ‘Wheat: exploring scientific aspects and public opinion’:

This activity is part of the CSIC’s Wheat Connection, an initiative that seeks to promote scientific and technical research into a strategic crop, such as wheat, and to guarantee food production and food security. In the activity carried out by Jara Pérez, Marta Mesías and Ignacio Moratilla, topics such as what fibre is, what benefits its consumption has for our organism and what kind of harmful compounds such as acrylamide can be found in this type of products were discussed. In addition, a tasting of different types of biscuits rich in fibre was carried out to raise awareness of the importance of their ingredients and that these products should be consumed consciously as they are classified as pastries.

 

 

 

 

 

 

 

 

– ‘Caffeine consumption through different foods: understanding its benefits, risks and responsible consumption’.

This activity, led by Beatriz Sarriá and Álvaro Fernández, addressed questions such as what caffeine is, what its benefits and dangers are and what scientific recommendations there are about its consumption. Furthermore, as caffeine is a natural stimulant, the talk was accompanied by the tasting of a high value coffee in order to carry out with the participants a dynamic of speed of response motivated by this compound.

 

 

 

 

 

 

 

You can consult the rest of the programmed activities here.

Communication ICTAN-CSIC