Food

AGRIFOOD TECHNOLOGIES

RESEARCH AREAS

Food

Description

More than 20 years working for the Food and Beverage Industry endorse the CARTIF Food Area, which offers service tailored to the needs of the process and product, identifying consumer demand, adapting to the market and anticipating trends in health matters.

The work of this area is mainly aimed at the development of products in the framework of healthy and sustainable food, whose team works accompanying companies in the complete path of projects, from the generation of ideas and its implementation until obtaining the fruits of research, development and innovation.

 

Know-how

  • Development of experimental extrusions tests.
  • Reformulation of new foods, improvement of nutritional quality.
  • Valoriztion of food by-products.

Activity fields

  • Food and health: targeted nutrition, functional products, reformulation, clean label, ingredient processing and modification of dietary fiber structure.
  • Incorporation of agri-food by-products in human and animal food products.
  • Incorporation of new protein and bioactive sources to increase health in aquaculture.
  • Food security, new protein sources, protein texturing (insects, meat and fish substitutes).

Publications

Reference clients:

Resources

Team

Alberto Moral Quiza

Alberto Moral Quiza

Head of Agrifood & Processes Division

albmor@cartif.es
Belén Blanco Espeso

Belén Blanco Espeso

Head of Food Area

belbla@cartif.es

Related projects

Search
Generic filters
Filter by Area or Programme
# Select/unselect all
Projects
Biotechnology
Circular Economy
Food
Natural resources
Cultural Heritage
Health
Industrial Solutions
Industry 4.0
Infraestructures
Energy Efficiency
Energy Policy
Energy Systems
Smart Cities
Smart Grid
Programmes
Horizon 2020
LIFE
Interreg
Other International
Collaboration Challenges
R&D projects CDTI
Strategic Projects CIEN
R&D projects for SMES
INBEC

INBEC

INBEC Project try to promote and develop a sustainable economy through innovation and business cooperation. To this end, it is proposed to use a methodology that maximizes the potential of the Bioeconomy.

read more
GO INPULSE

GO INPULSE

The INPULSE Operating Group (GO_INPULSE) was created to strengthen the cultivation of legumes in Spain and reduce the external dependence of protein for feed through the joint work of different actors.

read more
ALTERNFEED

ALTERNFEED

ALTERNFEED aims to obtain sustainable alternatives to the use of fishmeal and fish oil or Krill in the manufacture of aquaculture feed giving added value to several alternative ingredients at the same time, in order to take advantage of the characteristics of each and its synergies.

read more
GO INSECT

GO INSECT

GO_INSECT investigate the possibilities of insects as a source of alternative and sustainable protein for food and identify the necessary requirements that ensure the technical-economic viability of projects related to industrial breeding of insects

read more
PROALI

PROALI

The PROALI Project develop the application of new technologies for food development, searching for opportunities in new matrices that can be used for the formulation of flours aimed at groups of young people, focusing on gluten-free raw materials.

read more
INNOLIVO

INNOLIVO

INNOLIVO uses new technologies and processes for the development of innovative olivar products intended for new international markets of high added value

read more
CAMPOFRÍO

CAMPOFRÍO

The CAMPOFRÍO project studies and develops a process for reducing salt content in cured ham. Development of a salt content evaluation system in sliced cured ham with on-line NIR technology.

read more
DINAMO

DINAMO

The DINAMO project is responsible for the development and validation of nanocapsule and nanostructure production technologies of active molecules with functional properties for food use.

read more

Let´s start

Do you have a project in mind?

Share This