This is a broad, cross-cutting and transdisciplinary line of research that primarily focuses on the following four areas:
- Food and society
- Food and public health
- Food and physical exercise
- Lifestyles and health
Specific thesis projects offered inside of this line of research include the following:
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Thesis Proposals |
Researchers |
Research Group |
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Environments, lifestyle and public health This line of research is focused on studying the relationship between lifestyles (food habits, physical activity, alcohol consumption, etc), environment, health and society in different environments (university, work place, urban context, schools, etc). In particular, we are interested in:
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Dr Alicia Aguilar Martinez
Dr Anna Bach-Faig
Dr Marina Bosque Prous
Dr Laura Esquius de la Zarza
Dr Marta Massip Salcedo |
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Dietary patterns and public health This line of research aims to analyse the evolution of food patterns such as the Mediterranean diet and its relation to the most pressing challenges facing public health. This can be done by monitoring dietary patterns (what we eat and how we eat) and their relation to health. |
Dr Alicia Aguilar Martinez
Dr Francesc X. Medina Luque |
FoodLab |
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Health-related behaviours of the University Community
This line of research involves evaluating the health-related behaviours and health status of the University Community, developing and implementing health promotion actions and interventions and evaluating the effectiveness of those interventions.
Moreover, it is interesting to assess the interactions between health-related behaviours: healthy eating, physical activity, sleep quality, substance use, self-perceived health, mental health and quality of life.
UOC is part of the Network of Healthy Universities of Catalonia, and is willing to conduct community-based research in public health. Higher education Institutions have long been concerned about an improvement in health, well-being and quality of life of their students and staff.
Various changes occur during university and this is a powerful period when one's lifestyle is relatively flexible compared to that of adulthood, and, therefore, university is an important stage for developing healthy habits.
Moreover, the universities have a large number of students who are or will be professionals and politicians, with potential capacity to change the conditions that influence the health of others.
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Mail: abachf@uoc.edu
Mail: mbosquep@uoc.edu
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Epi4health |
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Dietary patterns for health and sustainability The objectives of this line of research are to study how to face the health and sustainability challenges of dietary patterns. Currently, 25% of global climate change is most likely attributable to the food system. This industry is in a constant evolution, with consumers' tastes, practices and preferences shifting over time. In conjunction, the duration and methods of shopping, cooking and eating has drastically changed over time. Facing the future, changes in our food systems will not only have to address the rise in obesity and other diet-related health conditions, but also promote a more sustainable diet for global populations in the pursuit of a healthy planet. In this context, beyond assessing the environmental impact of our diets and identifying more sustainable ones, we still need to address which actions and tools would encourage consumers to adopt the latter. This should be done by identifying a system of compatibility between nutritional value, the environment, affordability and the acceptable dimensions of sustainable diets. |
Dr Anna Bach-Faig |
FoodLab |
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Food and society This line of research is focused on the influence of social and cultural aspects on food's effect on health. Particular attention is paid to the analysis of dietary transformations from a sociocultural perspective and to the application of qualitative methodologies. Our interest focused particularly on interdisciplinary research into the evolution of food patterns and their relationship with society and health, thus linking them with nutrition, public health, disease prevention, food culture and social aspects, and health narratives regarding food and nutrition. |
Dr Francesc X. Medina Luque |
FoodLab |
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Food, physical activity and sport This line of research is focused on the relationship between the effects of diet and exercise on health and performance. |
Dr Laura Esquius de la Zarza |
Epi4health |
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Mechanisms of healthy ageing
This line of research focuses on understanding the molecular and cellular mechanisms involved in ageing and age-related diseases in order to propose interventions that could ameliorate healthspan and lifespan in the aging population, with a particular focus on women's health. We will use a combination of cellular models, in vivo models and clinical samples to achieve our goals.
We will focus on:
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Dr Marta Massip Salcedo
Dr Salvador Macip Maresma |
FoodLab |
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Substance use, addiction and health
This line of research aimes at studying the epidemiology of substance use (alcohol, tobacco, e-cigarettes, cannabis, etc.) and their effects on health. In particular, we are interested in:
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Dr Marina Bosque Prous |
Epi4health |
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Planetary health
Planetary Health has recently emerged as a new area of knowledge focused on characterizing the impacts on human health of the disruption of the Earth's natural systems due to anthropic causes, as well as studying the political, economic and social systems that mediate such interactions.
In that sense, the aims of this line of research are: (i) to study the impacts on human health of the current environmental and climate crisis and (ii) to explore solutions to overcome the challenges that this crisis poses for our health using an interdisciplinary approach. In particular we are interested in the following areas:
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Dr Cristina O'Callaghan Gordo |