Healthy, sustainable and personalised precision nutrition

The goal of Work Package 4.3 is to deepen our understanding of healthy, sustainable, and personalised nutrition tailored to the unique needs of each individual. 

The research will focus on the development and validation of personalised and precision nutrition models based on a range of factors such as anthropometric, demographic, nutritional status, lifestyle habits, perceptual and psychosocial characteristics, metabolic response, and genetic and metagenetic features. The aim is to develop predictive tools that can be used to identify specific phenotypes and determine the most appropriate intervention strategies.

One of the tasks of Work Package 4.3 involves the definition and validation of improved dietary models that can meet individual nutritional needs through sustainable and cost-effective food and preparation methods (in connection with Spokes 1, 5, and 7). Additionally, the research will focus on developing tools capable of predicting metabolic, psychosocial, and physiological responses to food intake at an individual level (in connection with Spoke 6).

Another important aspect of Work Package 4.3 is identifying nutrient and non-nutrient food components that can potentially identify nutrient and non-nutrient food components that can potentially promote consumer health. Researchers will evaluate the bioavailability, bioactivity, and impact on the intestinal environment, including the gut microbiota of these components using a range of in vitro, in vivo, and ex vivo approaches. The goal is to confirm the actual absorption and bioactivity of nutrient and non-nutrient components, considering specific dietary models and target groups.

Finally, Work Package 4.3 will focus on analysing the interactions between food and the human body following events that occur in the gastrointestinal context. Researchers will use in vitro and in vivo approaches to understand the impact of new foods and corresponding reference standards. The aim is to improve our understanding of human nutrition's physiological processes and  promote healthy and sustainable dietary habits.