Proyectos
Research

Projects

Research projects

Cross-border network for the protection of the authenticity of Euroregion quality marks

PRODUCTION AND SUSTAINABLE CONSUMPTION OF VEGETABLE PROTEIN IN NAVARRA

Bringing innovation and sustainability along the whole value chain in the MEDIterranean TOMATO industry. The MEDITOMATO Project, started in June 2019 and with a duration of 36 months, has as its main objective to demonstrate…

“Development and validation of a device to detect Salmonella nucleases and other pathogens in food”.

Network of omic technologies applied to the innovation and industrial development of ingredients, functional and nutraceutical foods.

Study and development of new applications of UV light in the food industry.

Fostering Mediterranean fish ensuring traceability and authenticity

Bakery products with high nutritional value and high organoleptic quality

Detection and control of emerging microbiological risks associated with food production

“Nanoencapsulated metabolites as a low-efficiency solution of natural bioactive compounds on obesity and associated comorbidities”.

Combined preservation strategies for development safe and high quality meat derivates

“Advanced analysis technologies for quality control of fruit and vegetable products”

“Development and validation of a device to detect Salmonella nucleases and other pathogens in food”

“Circular Urban Biorefineria Project in Navarra”.

“Nanotechnological solution with antibacterial effect and easy cleaning properties to apply in the food industry”.

“Obtaining an interesting nutritional contribution drink prepared by a non-alcoholic fermentation process whose substrate is cereals or malts”.

“Development of 3D printable ingredients packaged in single-use capsules”

“Investigation of cold plasma technology for the sanitization of meat products”

“Innovative nanoencapsulates with advanced functional and technological properties”

“Use of biotechnology to obtain ingredients and foods beneficial to health”

“Nanotechnology solution with antimicrobial effect and easy-to-clean properties to be applied in the agri-food industry”

“Advanced analysis technologies for quality control of fruit and vegetable products”

Obtaining bioactives for use in preventing obesity and metabolic syndrome using the fractionation of natural extracts

“Investigation of cold plasma technology for the sanitization of meat products”

“Urban Circular Biorefinery in Navarra”

“Obtaining an interesting nutritional contribution drink prepared by a non-alcoholic fermentation process whose substrate is cereals or malts”

“Innovative nanoencapsulates with advanced functional and technological properties”

Development of omega-3 acid-rich supplements in powder for the food and nutraceutical industry

“Development of 3D printable ingredients packaged in single-use capsules”.

”PERSONALIZED MODULATION OF THE MICROBIOTA THROUGH INTELLIGENT FOOD AND INGREDIENT DESIGN BASED ON ENTEROTYPE-BASED DIAGNOSIS”

“Development of new food products (human and animal), obtained from insect biomass”

“Research of 4.0 technologies for real-time food analysis”

“Development of a system that allows the production of a new range of dairy products with low histamine content”

Assessing pesticide residue techniques in food matrices: Triple quadrupole mass spectrometry against high resolution mass spectrometry

Development of a new malt cooking method based on the application of dough transfer improvement technologies: HVPC and ultrasounds

Development of an electronic device to identify micro-organisms on “a strain level” during fermentation processes

Development of a biological control organism (BCO) to control fungal illnesses in mushroom culture

SFF technology to develop high added-value products

Development of new varieties and new treatment processes of hops for the brewing industry

Development of tools to manage microbiological food deterioration risks

New technological and functional developments based on D.O. Navarra extra virgin olive oil and its sub-products for application in the food, nutraceutical and cosmetics industries

Smart Agrofood CHain Management. Platform for managing information on the food value chain

Design of a lactic fermentation starter with technological potential (elaboration stage) or functional potential (on animal health) in plant by-product silage for ruminant livestock feed

Development of process strategies to minimise the risk of microbiological alterations in frozen vegetables

Development Plan to maximise the impact of CNTA and companies in the Agrifood Sector in Horizon 2020

Resource efficient and safe food production and processing

Deployment of high pressure and temperature food processing for sustainable, safe and nutritious foods with fresh-like quality

New bio-based food packaging materials with enanched barrier properties

“Innovative cost-effective technology for maximizing aquatic biomass-based molecules for food, feed and cosmetic applications”

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