News
McDonald's renews its collaboration with the IRBLleida
Collaborating company since 2001
Artichoke and carrot waste as prebiotic ingredients
A study in Lleida analyses the potential of fibre waste from juice production
A study from Lleida identifies mechanisms that allow the detection of Alzheimer's risk in people with schizophrenia
The research lays the groundwork for the future validation of a blood test aimed at estimating this risk of dementia
IRBLleida promotes the healthy cooking workshop ‘Receptes al punt de sal’ (Recipes with just the right amount of salt), which uses local ingredients and offers dietary recommendations
The activity is funded by the Spanish Foundation for Science and Technology (FECYT) of the Ministry of Science and Innovation
