Nutrition and food science

Nutrition and Food Science research at ITB is grounded in a comprehensive vision of precision nutrition, integrating Mediterranean-based dietary patterns with multi‑omics, neuroimaging, and epidemiology to understand how diet shapes health across the lifespan. We investigate how dietary patterns modulate the gut microbiota and influence the diet–gut–brain axis, with particular attention to cognitive function, neuroinflammation, and mental wellbeing. By examining Mediterranean diets, lifestyle behaviours, and metabolic pathways, we aim to promote healthy cognitive ageing and strengthen resilience in older adults. Our work also focuses on identifying robust biomarkers to monitor ageing trajectories, nutritional status, and responses to dietary or clinical interventions. Through randomized pilot trials and translational studies, we evaluate how tailored nutritional strategies can improve clinical outcomes, including in oncology settings. Ultimately, we investigate how nutrition, physical activity, and behavioural factors interact to support active ageing and reduce the burden of age-related diseases. Complementing human research, we apply nutrigenomics and comparative transcriptomics to characterize the nutritional value of foods and identify varieties with enhanced functional properties and to develop next‑generation functional foods.