Lines of research

Today’s consumers are looking for foods that surprise, that are easy to prepare, and that are both highly sensorial and nutritional. One technology with a great potential to meet these needs is 3D food printing….

CNTA conducts research into the development and optimisation of advanced extraction processes, such as supercritical fluid technologies, micro-ultrafiltration and preparative chromatography, combined with pre-treatments, such as the application of ultrasounds, high-voltage electronic pulsations, and enzymatic…

The concepts of food and health have always gone hand in hand. The importance of a healthy diet in preventing numerous illnesses is a clearly evidenced fact. We research strategies to reduce the fat, sugar…

Proteins are essential nutrients in a balanced diet and must be consumed. The growth in the world’s population has led to the need to promote the production and use of plant-based proteins given their lower…

Consumers need fresher, or recently-cooked type products, with a high level of sensorial and nutritional quality and highly convenient, with an adequate shelf-life. CNTA works on the study, development and application of innovative preservation technologies…

The use of food micro-organisms (mainly lactic bacteria, raising agents and fungus), whether incorporated within the food fermentation process or whether as producers of ingredients, can provide different technological or functional characteristics to foods that,…

At CNTA we research the identification and explanation of the critical parameters of raw materials and products that contribute to the sensorial attributes of food, allowing its footprint or sensorial brand to be defined. Among…

At CNTA we work to take the concepts of food quality and safety to the required levels in an effort to digitalise the agro-food sector. We develop knowledge in real-time data capture technologies: sensors and…

Recovering sub-products: Extraction / fermentation substrate At CNTA we research alternative ways to value food sub-products, focusing mainly on two pathways: Extraction and purification of fractions of functional or technological interest in foods and/or nutraceutical…