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SECPhO, the cluster foodservice and the SERHS FOOD company work together to develop a solution that will improve the safety and efficacy of feeding of the patients with dysphagia.
Due to the aging of the population, dysphagia or difficulty for swallowing food, can be caused by a physical or mental problem and represents problems both to swallow liquids and solids. Based on parameters such as viscosity, texture or adhesiveness, among others. A group of companies and research centers in the ecosystem of SECPhO work to develop a solution that can be integrated in the production of SERHS FOOD and other social restoration companies, which allows to standardize some parameters of the food for patients with dysphagia.
SECPhO has so far proposed some solutions with entities such as ATRIA Innovation, CD6-UPC, VISIONA, Eurecat and Álava Engineers. The challenge come up from an intercluster between SECPhO and the Foodservice Cluster that took place on December 18 at ICFO.
Currently, they have been working on the initial stages of a project that can mark a before and after in the preparation of food for this type of patients, improving the lives of people with this difficulty, as well as the productive process of the companies, which will be able to certify their food with objective parameters.
