Research Theme #X

The Future is Ageing: Food, Nutrition and Healthy Longevity

Keywords: Healthy Longevity, Food Innovation, Healthy Dietary Patterns; Ageing Societies

 
 

Workshop Leaders (PIs)

 

Francisca Echeverría
Pontificia Universidad Católica de Chile

Cecilia Tullberg
Lund University

 

 

Research Theme Summary

As populations grow older, the future of societies will increasingly depend on how well people age. This Research Theme builds on the idea that “the future is ageing” and that healthy longevity should not be understood only as living longer, but as maintaining physiological function, autonomy, social participation, and quality of life over time. Food and nutrition are central to this challenge. However, diet should not be viewed only as the intake of nutrients, but as a complex interaction between food matrices, bioactive compounds, dietary patterns, sensory experience, culture, and biological responses. This workshop will explore how food-based strategies can contribute to healthy longevity by integrating molecular mechanisms, gut-mediated processes, physiological function, food innovation, and the social context of eating. The theme will welcome contributions from food science, nutrition, physiology, ageing biology, sensory science, clinical research, public health, social sciences, and technology development. Topics may include healthy dietary patterns, bioactive compounds relevant to ageing, sensory and oral changes in older adults, polypharmacy and nutrientdrug interactions, social isolation, food security and access to adequate foods, targeted food programs, upcycling of food by-products for food innovation, and technological strategies to support nutrition, well-being, and prevention of chronic diseases in older populations. By connecting Chilean and Swedish perspectives, the workshop aims to generate interdisciplinary dialogue and future collaborations around healthier, more equitable, and more resilient ageing societies. Potential outcomes include joint research proposals, academic exchange, coauthored publications, and longer-term networks focused on food, nutrition, sustainability, and healthy longevity.

 

 

Desired Expertise

Food science and food innovation; Nutrition and dietetics; Physiology and metabolism; Ageing biology and healthy longevity; Sensory science and eating behavior; Gastrointestinal physiology and microbiota research; Public health and epidemiology; Social sciences and social determinants of health; Sustainability and circular food systems; Food security and food redistribution; Technology development and functional food design; Clinical research related to ageing and chronic diseases; Oral health and dysphagia in older adults.

 

 

 

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