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FutureFoodS
Call1 - PP
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Gonzalo Delgado
Spain
CSIC-Institute of Food Science Technology and Nutrition (ICTAN)
Research Institute
consumer, territorial diets, software development,
Topic 2: New foods – Fostering innovations in food design, processing and supply via demand-and-supply reorientation
We are looking for a partner to enter a interdisciplinary consortium with expertise in software development to help develop an app in the context of topic 2.
CSIC is the Spanish National Research Council which has many areas of research. Our Research Institute, ICTAN, was created in 2010 from the restructuring of the institutes of the Food Science and Technology Area of the CSIC located in the Autonomous Community of Madrid: the extinct Institute of Industrial Fermentations and the Institute of Refrigeration.
The basic and applied research activities developed at ICTAN encompasses the design, development and evaluation of safe, high quality, convenient and healthy foods and food constituents that could promote the well-being of citizens, assessing the impact of dietary habits and foods on public health and consumers quality of life. It has 4 main lines of research:
Line 1 Innovation in food, technological processes and sustainability
1.1. Traditional, innovative and sustainable technologies in food processing and preservation
1.2. Recovery of agri-food byproducts and waste
1.3. Process modeling and optimization
Line 2 Functional foods and ingredients
2.1. Development and assessment of the nutritional, sensory, and technofunctional characterization of functional foods and ingredients
2.2. Applications of bioactive compounds of agri-food origin
2.3. Bioaccesibility and biological activity of foods, ingredients and bioactive compounds
Line 3 Food quality and safety
3.1. Interactions and modifications of food constituents
3.2. Food risks and mitigation strategies
3.3. Markers in food processing and preservation
3.4. Biotechnological strategies to improve food quality and safety
Line 4 Nutrition for integral health
4.1. Bioavailability and bioactivity of foods and their constituents
4.2. Biomarkers in observational and intervention studies
4.3. Precision nutrition for the promotion of optimal health
ICTAN boasts state-of-the-art laboratories, a sensory unit, a human nutrition unit and a plethora of analytical and processing equipment. These characteristics make ICTAN a benchmark research centre for establishing collaborations with national and international research groups, training students and new professionals and transferring the knowledge acquired to industry and society.
Website: https://www.ictan.csic.es/en
The basic and applied research activities developed at ICTAN encompasses the design, development and evaluation of safe, high quality, convenient and healthy foods and food constituents that could promote the well-being of citizens, assessing the impact of dietary habits and foods on public health and consumers quality of life. It has 4 main lines of research:
Line 1 Innovation in food, technological processes and sustainability
1.1. Traditional, innovative and sustainable technologies in food processing and preservation
1.2. Recovery of agri-food byproducts and waste
1.3. Process modeling and optimization
Line 2 Functional foods and ingredients
2.1. Development and assessment of the nutritional, sensory, and technofunctional characterization of functional foods and ingredients
2.2. Applications of bioactive compounds of agri-food origin
2.3. Bioaccesibility and biological activity of foods, ingredients and bioactive compounds
Line 3 Food quality and safety
3.1. Interactions and modifications of food constituents
3.2. Food risks and mitigation strategies
3.3. Markers in food processing and preservation
3.4. Biotechnological strategies to improve food quality and safety
Line 4 Nutrition for integral health
4.1. Bioavailability and bioactivity of foods and their constituents
4.2. Biomarkers in observational and intervention studies
4.3. Precision nutrition for the promotion of optimal health
ICTAN boasts state-of-the-art laboratories, a sensory unit, a human nutrition unit and a plethora of analytical and processing equipment. These characteristics make ICTAN a benchmark research centre for establishing collaborations with national and international research groups, training students and new professionals and transferring the knowledge acquired to industry and society.
Website: https://www.ictan.csic.es/en