SECPhO, the Cluster foodservice and the company SERHS FOOD work together to develop a solution that allows improving safety and efficacy in the feeding of patients with dysphagia.
In view of the aging of the population, dysphagia, or difficulty in swallowing food, can be caused by a physical or mental problem and represents problems both for drinking liquids and solids. Based on parameters such as viscosity, texture or adhesiveness, among others. A group of companies and research centers of the ecosystem of SECPhO, work to develop a solution that can be integrated into the production lines of SERHS FOOD and other social catering companies, which allows to standardize some parameters of the food aimed at patients with dysphagia.
SECPhO, until now has begun to raise ideas for solutions with entities such as ATRIA Innovation, CD6-UPC, Visiones, Eurecat or Álava Ingenieros. The challenge arose in an Intercluster between SECPhO and the Cluster Foodservice that took place last December 18 at ICFO.
Currently, it is working in the initial stages of a project that can mark a before and after in the preparation of food for this type of groups, improving the lives of people with this difficulty, as well as the productive process of companies, that they can certify their food with objective parameters.