Proyectos
Research

Projects

Research projects

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

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.

Bakery products with high nutritional value and high organoleptic quality

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…

Estrategias combinadas de conservación para el desarrollo de derivados cárnicos seguros y de calidad.

“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

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

“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”

“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”

“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”

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”

#Follow us on Instagram