As a researcher in the Autoimmunity, Immunonutrition & Tolerance (AIT) group at INSA–University of Barcelona. Our group specializes in understanding how diet, bioactive compounds and microbiota modulators influence immune function and host physiology across the lifespan.

For FutureFoodS Topic 2, we propose:
“Valorization of native cocoa by-products: A circular approach to enhancing metabolic and immunological health in an obesity preclinical model.”

This project focuses on transforming native Peruvian cocoa shell—a fiber- and polyphenol-rich by-product—into a high-value functional ingredient. Integrating circular economy principles, we aim to mitigate metabolic dysfunctions induced by obesity while contributing to sustainable food system practices.

Our objectives include evaluating the impact of cocoa and cocoa-shell–enriched diets on:

Gut microbiota composition and functionality

Immune system modulation and immunometabolism

Gut–brain axis responses

Antioxidant and anti-inflammatory status

All analyses will be conducted using a diet-induced obesity preclinical model, enabling mechanistic understanding of metabolic and immune benefits.

We are actively seeking Academic, Industrial, and Clinical partners with expertise in:

Advanced metabolomics and omics integration

Gut–brain axis research

Immunometabolism

Food waste valorization and sustainable food processing technologies

Development of functional ingredients for food applications

Translational pathways from preclinical models to human studies

These complementary strengths will allow the development of scalable, evidence-based circular food solutions that reduce waste and promote systemic metabolic and immune health.

The Institute of Nutrition and Food Safety (INSA-UB) is a research institute of the University of Barcelona dedicated to advancing nutrition, food science and health. INSA integrates multidisciplinary expertise across human nutrition, food chemistry, microbiology, biotechnology, food technology, metabolomics and host–microbiota interactions.

INSA researchers work across the full spectrum of the food system to develop scientifically grounded, health-oriented and sustainable solutions. The institute actively participates in European consortia and maintains strong collaborations with hospitals, research centres and industry partners.

Key strengths include:

Expertise in functional ingredients, bioactive compounds, digestive physiology and immunonutrition.

Advanced infrastructures for preclinical models, digestion systems, and analysis of immune and microbiota responses.

Strong experience in translational research and industry collaboration.

Multidisciplinary teams combining immunology, nutrition, biotechnology and data-driven approaches.

INSA-UB is committed to connecting research excellence with societal needs, contributing to healthier diets and more sustainable food systems.