Science Village in Bordeaux: Exploring Food, Health, and Ecosystems

The event, taking place on October 10th and 11th at Cap Sciences, will highlight the connection between our plates, our health, and ecosystems.

Generic image of food diversity and its links to health and the environment.
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Generic image of food diversity and its links to health and the environment.

The Science Village, held at Cap Sciences on October 10th and 11th, will offer a culinary journey to explore food, from its source to the plate, and its interactions with our health and ecosystems.

Bordeaux Neurocampus will be present at this scientific event with three stands hosted by members of INCIA, NutriNeuro, and Neurocentre Magendie. The organization thanks the volunteers in advance for their participation.
A conference titled "Microbiota: From the Gut to the Brain" will also be held on Sunday at 3 PM. Led by Océane Martin, a lecturer-researcher in clinical microbiology and head of the symbioMIND team at IBGC, this presentation will explore the fascinating role of these billions of microorganisms in our bodies.
The conference will cover the mechanisms of action of the microbiota, the link between it, the gut, and the brain, as well as recent discoveries about its involvement in certain diseases, particularly glioblastoma. The session is scheduled for 45 minutes and will take place in the living lab (registration required).
Océane Martin, affiliated with the Institute of Biochemistry and Cellular Genetics (IBCG), a CNRS unit, is a lecturer-researcher at the University of Bordeaux. After a PhD in food toxicology in Toulouse and a postdoctoral fellowship in Sweden on bacterial genotoxins, she now leads the symbioMIND team, focusing on the microbiota-gut-brain axis in the context of glioblastoma.
Based on information from the official source: Bordeaux Neurocampus (université de Bordeaux) (09/10/2026)