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

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R&D projects CDTI
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R&D projects for SMES
INNOLIVO

INNOLIVO

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

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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.

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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.

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