The School of Nutrition and Dietetics at the Industrial University of Santander held another session of “Nutrijueves con Expertos” (Nutrition Thursdays with Experts), featuring renowned Spanish academics Antonio Bascones Martínez and Javier Aranceta Bartrina.
The event, held at the UIS School of Health, aimed to introduce students, faculty, alumni, and professionals to contemporary perspectives on the relationship between nutrition and health, while also promoting interdisciplinary dialogue and the integration of new scientific knowledge into educational programs and professional practice.
Dr. Antonio Bascones Martínez, a renowned scholar with an extensive career in oral medicine and periodontics, delivered the keynote lecture “Tissue Architecture 4.0: Synergy Between Periodontics, Nanotechnology, and Immunomodulation.” During his presentation, he addressed emerging perspectives related to the interaction between tissues, the immune response, and technological advances applied to health.
For his part, Dr. Javier Aranceta Bartrina, an international authority on community nutrition, public health, and healthy eating, delivered a lecture titled “The Mediterranean Diet and Culinary Medicine: A New Challenge in Healthcare,” encouraging reflection on the role of nutrition in healthcare and the possibilities for integrating culinary medicine into healthcare settings and initiatives to promote healthy lifestyles.
The presence of alumni was also a key component of the event, as it fostered their ongoing connection with the School and created opportunities for continuing education, professional development, and interaction with new generations of UIS nutritionists and dietitians.
For the School of Nutrition and Dietetics, the “Nutrijueves con Expertos” series helps strengthen an educational approach that is open to academic exchange, scientific advancement, and interdisciplinarity. The participation of international experts complements classroom learning and exposes the university community to trends, debates, and experiences that are currently transforming healthcare and the fields of food and nutrition sciences.
Furthermore, these events strengthen the School’s internationalization and academic networking by fostering connections with researchers and professionals of recognized standing and creating opportunities for future cooperation, training, and knowledge exchange.
“Nutrijueves con Expertos aims to ensure that our academic community maintains ongoing contact with scientific advancements and with professionals of recognized national and international standing. On this occasion, we were also able to integrate perspectives from nutrition, culinary medicine, periodontics, and health, reaffirming the interdisciplinary nature of our education,” noted Professor Alberto Ángel Martín, director of the UIS School of Nutrition and Dietetics.
