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.

 

Research lines

  1. Research in the use of new proteic sources and application of innovative technologies for the modification of tecnofunctional properties of ingredients and obtaining new food products.
  2. Research for the development of health products through dry and conservation technologies.
  3. Research and development of new applications to guarantee quality and food security.
  4. Research in the reformulation of products in nutritional quality and sustainability.

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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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.

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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

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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.

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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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