CRIGA is a transdisciplinary knowledge center where academics from various medical and paramedical disciplines collaborate with Chefs Gastro-engineering to improve disrupted food intake resulting from sensory and/or motor dysfunctions.

This includes, among other things, customizable culinary interventions in the selection, composition, and/or preparation of meals or meal components for specific taste and/or swallowing disorders, which can lead to various comorbidities, including malnutrition and a reduced quality of life.

These innovative culinary interventions must also pass the practical test. CRIGA guides this process in the Gastrolab, where chefs gastro-engineering test, refine, and evaluate preparation methods, ingredient compositions and variations, presentation possibilities, safety, and storage modalities. After incremental perfection and alpha-testing, the results are tested in practice with the target group (beta-testing).

Finally, CRIGA strives for the implementation of these interventions. To this end, it offers training and shares knowledge through scientific publications and relevant media channels. Moreover, CRIGA participates in national and international forums such as EBPracticenet, BA-ONCA, and RSCN.