The onsite week of the ACE²-EU challenge on grape bioactive compounds opened on Monday at Universidad Francisco de Vitoria (UFV). The day was hosted by the Alliance and brought together 32 students from 9 countries. After a week of online sessions, they met face to face for the first time.
Grapes (Vitis vinifera) and their by-products are among the most studied sources of bioactive compounds in food and health science. They contain polyphenols, flavonoids, resveratrol, anthocyanins and tannins. During the online week, participants explored the chemistry of these compounds and the scientific evidence on their effects on the cardiovascular, neurological, digestive and immune systems. Monday was about turning that knowledge into teamwork.
The morning began with an institutional welcome and an introduction to the teaching team. Team dynamics followed. The international, transdisciplinary groups strengthened their bonds, assigned roles, planned their week and put forward their first hypotheses for a solution.
The day closed with the presentation of the challenge itself. The teaching staff built it from real data provided by Las Moradas de San Martín winery: the composition of its by-products, its processes and its valorisation needs. Each team received its assignment. The goal is to design an evidence-based strategy that turns grape compounds into practical applications in functional nutrition, nutraceuticals or food product development.