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FutureFoodS
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Juan Antonio Tamayo Ramos
Spain
CSIC/Institute of Agrochemistry and Food Technology
Research Institute
fungal fermentation, new foods, food safety and sustainability, agricultural by-products valorization, filamentous fungi, yeast, upcycling, delicious and nutritious foods, molecular characterization, fungal flavours, fungal protein, fungus
Topic 2: New foods – Fostering innovations in food design, processing and supply via demand-and-supply reorientation
At the Fungal Factories research group (Institute of Agrochemistry and Food Technology - CSIC, located in Valencia, Spain) we are interested in contributing as partners in Topic 2 projects focused on the development of novel foods and food production processes based on fungal cultivation and fermentations. We have extensive expertise in the cultivation of yeasts and filamentous fungi, as well as in food safety and sustainability assessment. We already collaborate with different research groups within our own institution in the development of novel delicious, nutritious and safe foods obtained though fungal fermentations. In summary, we are a multidisciplinary research group, integrated in an interdisciplinary institute with more than 300 employees, and we can take responsibility in the execution of tasks related to fungal fermentations of different food matrixes, characterization of newly obtained foods, sensory characterization, safety assessment, sustainability assessment, and consumer acceptance asssessment. We have also a strong expertise in the preparation and participation in EU funded projects.
The Institute of Agrochemistry and Food Technology (IATA) is a prominent research institute located in Valencia, Spain. It operates under the Spanish National Research Council (CSIC) and is dedicated to advancing knowledge and innovation in the fields of agrochemistry and food science. Established in 1966, IATA is known for its interdisciplinary approach to addressing challenges related to food production, quality, and safety. IATA is situated in the University of Valencia's Science Park, making it an integral part of Valencia's vibrant scientific community. Its strategic location facilitates interaction with other research entities and industries in the region.
IATA-CSIC research activities are focused in the following areas:
-Food Science and Technology:
-Development of innovative food processing methods.
- Study of food preservation techniques to extend shelf life.
- Analysis of sensory, nutritional, and functional properties of food products.
-Agrochemistry:
-Exploration of agricultural inputs like fertilizers and their impact on soil and crop quality.
-Development of environmentally friendly agrochemical practices.
- Microbiology and Biotechnology:
-Research on foodborne pathogens and methods to ensure food safety.
-Use of biotechnological tools to enhance the production of healthy and sustainable food.
- Health and Nutrition:
-Investigation into the role of food in human health, including the development of functional and nutraceutical foods.
- Study of the relationship between diet, gut microbiota, and health.
- Sustainability and Environmental Impact:
-Research on reducing food waste and optimizing resource use in food production.
- Emphasis on sustainable packaging and eco-friendly technologies.
IATA boasts state-of-the-art laboratories, pilot plants, and analytical equipment, enabling cutting-edge research. We collaborate extensively with universities, industry partners, and international organizations to foster innovation and ensure the practical application of its research findings. Our work supports the advancement of the food industry by providing solutions for improving food quality, ensuring safety, and promoting sustainability.
IATA-CSIC research activities are focused in the following areas:
-Food Science and Technology:
-Development of innovative food processing methods.
- Study of food preservation techniques to extend shelf life.
- Analysis of sensory, nutritional, and functional properties of food products.
-Agrochemistry:
-Exploration of agricultural inputs like fertilizers and their impact on soil and crop quality.
-Development of environmentally friendly agrochemical practices.
- Microbiology and Biotechnology:
-Research on foodborne pathogens and methods to ensure food safety.
-Use of biotechnological tools to enhance the production of healthy and sustainable food.
- Health and Nutrition:
-Investigation into the role of food in human health, including the development of functional and nutraceutical foods.
- Study of the relationship between diet, gut microbiota, and health.
- Sustainability and Environmental Impact:
-Research on reducing food waste and optimizing resource use in food production.
- Emphasis on sustainable packaging and eco-friendly technologies.
IATA boasts state-of-the-art laboratories, pilot plants, and analytical equipment, enabling cutting-edge research. We collaborate extensively with universities, industry partners, and international organizations to foster innovation and ensure the practical application of its research findings. Our work supports the advancement of the food industry by providing solutions for improving food quality, ensuring safety, and promoting sustainability.