The IMSS is the institution with the greatest presence in healthcare and in social protection for Mexicans since it was set up in 1943; for this it combines research and medical practice with the administration of resources for the retirement of its beneficiaries to provide reassurance and stabilities to the workers and their relatives in case of any of the risks specified in the Social Security Law. Today more than half of the Mexican population is related to the Institute, to date the largest of its kind in Latin America.

The mission of the IMSS is to be a basic instrument of the social security, established as a national public service, for all workers and their relatives.

For a Mexican country with more and better social security.

As a health risk administrator institution. It administers the different insurance classes set out by the SSL, and requires an adequate management of the contributions and financial resources for providing the in-kind and cash benefits; and being an autonomous tax agency it would run an effective tax-collection achieving transparency and control of the information generated.

As service provider entity It promotes the health of the insured working population and their relatives, pensioners and students globally, through the provision of prevention and care medical services, nurseries and economic and social benefits set out in the SSL.



Alícia, Ali-mentación (food) and cien-cia (science) is a research centre dealing with technological innovation in cooking, the improvement of dietary habits and the assessment of agro-food and gastronomic heritage. A centre with social aims, open to everybody to promote healthy eating habits.
Its Board is made up of the Autonomous Government of Catalonia and the Catalonia Foundation – La Pedrera. It  has the complicity and collaboration of the best cooks and leading scientists.
Alícia works to be:

  • A benchmark in the area of research applied to gastronomy.
  • An active agent which seeks and provides culinary solutions to food problems derived from specific diseases and conditions.
  • A space to raise social awareness on the importance of diet as a cultural fact and educational factor.
  • A place where ideas about food and cooking are generated.
  • A sensory and stimulating experience combining tradition and innovation.
  • A project committed with the territory.

Read more

Alicia works gastronomically and scientifically for the purpose of generating knowledge in all technological areas which are part of cooking, from the use of new techniques and products to the optimization of traditional
It works to improve the food habits of the community and to find culinary solutions to the specific dietary needs caused by some diseases.
It collaborates with general canteens, hospitals, schools and old people’s canteens to adjust catering to the needs and diversities of each of these groups.
It also studies gastronomy from a historic viewpoint, interpreting recipe books and applying them as a tool to enhance a territory and a cultural heritage. It considers the study of the history of science, a knowledge of culinary
processes that lead us to know a community and the reason for the practices in a given time.
It brings the knowledge to all types of public, both food professionals through the food and catering sector and families and schoolchildren, by training and workshops where they learn and experience playfully about cooking, healthy habits and agro-food heritage. And it conveys messages through all traditional, audiovisual and electronic supports. Alícia is structured in three functional areas where their work is interrelated: