SALBIS researchers bring ‘The Science of Every Bite: A World of Textures’ to IES Gil y Carrasco during the Castilla y León Science Week
On Thursday 12 November, researchers from the SALBIS Research Group, Néstor Serrano Fuentes, Natalia Calvo Ayuso and Gema Serrano Gemes, took part in the Castilla y León Science Week with the outreach activity ‘The Science of Every Bite: A World of Textures’, held at IES Gil y Carrasco secondary school in Ponferrada from 1:20 to 2:20 p.m.
The activity aimed to show students the importance of food texture and its role in eating for people living with dysphagia. Through a participatory, sensory-based approach, the researchers invited students to discover how texture shapes the experience of eating and to understand, from a scientific perspective, the difficulties that can arise when swallowing is not a simple act.
The SALBIS Research Group would like to thank Pilar Bardelas and IES Gil y Carrasco for their warm welcome and their ongoing support for the group’s activities. This long-standing collaboration reflects a shared commitment between the university and schools to bring research in health and nutrition closer to younger generations, and it strengthens SALBIS’s work in science communication and knowledge transfer.
