In the last Call 2022 - "Proof of Concept Projects", financed by the Ministry of Science and Innovation (NextGenerationEU, Recovery, Transformation and Resilience Plan), a coordinated project has been financed between the Institute of Vine and Wine Sciences- ICVV (IP: M Jose Motilva), the Biomedical Research Center of La Rioja-CIBIR (IP: Patricia Pérez-Matute) and the Institute for Research in Food Sciences-CIAL (CSIC, Autonomous University of Madrid). The idea for this proof of concept has been generated from the achievement of one of the objectives of the current BrainGut WineUp project (“A comprehensive approach to understand the relationship between wine consumption, diet and the modulation of the microbiome in disease Alzheimer’s”) (PID2019-108851RB-C21 and PID2019-108851RB-C22).
This “Proof of Concept” project is based on the need to implement and integrate current methodologies related to the evaluation of the population's dietary habits through easy-to-use tools that allow the accurate measurement of food intake. The project proposes to advance in the degree of technological maturity of the development and validation of an information system with a modular structure and in App mobile application format for the collection of data by the user, their storage and processing, to comprehensively assess the dietary pattern and nutritional profile of a given population, and to allow its widespread use in different areas, ranging from the scientific and clinical field to the consumer field.
With this objective, activities will be carried out for
(i) implementation and generation of digitised tools and construction of databases that allow individual monitoring of the dietary pattern and nutritional profile of each individual, including image recognition algorithms for estimating the volume of wine and the prospection of new models for estimating the weight of the ration of other foods of interest (fruit and red meat)
(ii) integration of the tools for the generation of the interoperable modular information system and its validation in different population groups and age groups, including the evaluation of its usefulness, transfer and socio-economic impact. The last objective is to transfer to end users, researchers and health professionals, as well as to companies and consumers in general, an innovative product that generates impact on the productive sector and society, helping to improve the diets of the population, as well as the accurate assessment of dietary patterns.
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