Gianluca Tognon is an Italian nutrition coach, speaker, entrepreneur and former associate professor at the University of Gothenburg. He started his career as a biologist and spent 15 years working both in Italy and then in Sweden. He has been involved in several EU research projects and has extensively worked and published on the association between diet, longevity and cardiovascular risk across the lifespan, also studying potential interactions between diet and genes. His work about the Mediterranean diet in Sweden has been cited by many newspapers worldwide including the Washington Post and The Telegraph among others. As a speaker, he has been invited by Harvard University and the Italian multi-national food company Barilla.
Artificial intelligence in the food sector: a real disruptor or just another hype? Artificial intelligence (AI) is having a huge impact on everyday life. Whilst some are slow to adopt the applications, recent advancements are delivering great benefits to many industries. One such sector is food processing. In the most part, the food sector is
Statistical analyses: are you sure you know what you are doing? I know, this post is unusual for me, since I tend to write a lot about diet and health. However, having worked for more than 10 years in the field of statistics and nutritional epidemiology, I have a lot of experience with statistical analyses
Lactose intolerance is not so difficult to deal with Lactose intolerance is a problem that is becoming increasingly common; it is a real syndrome whose symptoms appear after consuming foodstuffs that contain even small amounts of lactose. Usually, it is lactase deficiency that provokes the disease, although other causes exist as well, either primary or
Restaurant menu ideas: find new ones is a super serious affair Restaurant menu ideas: to find new ones is not only about displaying your list of offerings along with prices and pictures, but it actually portrays the overall personality of your eatery. Thus, careful thought and imagination should be involved while deciding the menu that
Vitamin K: not only one vitamin, but three! If you’re like me and you love cheese and you’re constantly looking for new, creative excuses to cut another piece of your favorite treat, you might be interested in knowing more about vitamin K. Since you might be able to find it, even in cheese. No kidding!
Protein in milk has several functional properties Protein in milk may represent a promising lifestyle intervention strategy for the prevention and management of various chronic disease including obesity, cancer, and type 2 diabetes. Milk is a protein-rich food, we all know that. Those of you who train regularly are probably familiar with one specific type:
Nutraceuticals from milk peptides? Not an easy task! In my previous post, I described the potential health effects of bioactive peptides derived from milk. In the same article though, I’ve also told you about the biggest problem that these peptides have: their extremely low bioavailability due to the fact that they get extensively hydrolyzed in
Bioactive peptides: are milk products a source of healthy compounds? Bioactive peptides in western diets derive mainly from milk consumption (Boutrou, Gwénaële and Sanchez-Rivera, 2015). These bioactive peptides have shown to have several health effects… at least in theory. What are bioactive peptides? As many other animal products, milk is rich in proteins which can
