Hidden Gems of Nutrition

Vegetable oils are important components of our diet, but they are sensitive to air, light, and heat. During storage or cooking, they can slowly degradeoften without us noticing at first. The oil may then taste bitter or develop an unpleasant odor. Antioxidants can significantly slow down this degradation. Nevertheless, many people are unaware of why some oils spoil faster than others or how their quality can be preserved. Hidden Gems of Nutrition explains these relationships in an accessible way and shows how scientific insights can be applied in everyday life. The project is based on a research project funded by the Austrian Science Fund (FWF), in which new approaches were developed to increase the natural antioxidant content of vegetable oils. These research findings are now being prepared for the general public. The aim is not only to convey knowledge, but to make it tangible and directly connected to everyday experiences. The project targets five groups for whom nutrition plays a particularly important role: young parents, pregnant women, older adults, athletes, and caregiving relatives. In interactive events, the most important basics are explained in simple terms and supported by short visualizations. Tastings allow participants to smell and taste for themselves how fresh, aged, and antioxidant-rich oils differ. This approach is known as infosensing: learning through multiple senses. Seeing, smelling, and tasting help people better understand complex content and retain it in memory. This is complemented by engaging formats such as discussions, games, and short expert contributions. In this way, Hidden Gems of Nutrition strengthens nutrition literacy, promotes a more conscious approach to food, and demonstrates how fundamental research can translate very concretely into greater enjoyment, quality, and health awareness in everyday life.