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CNTA
About us
Strategic lines
Our team
Experts
Compliance
Associated members
Services
R&D&i
Product development and improvement
New preservation strategies and technologies
Validation of new preservation technologies
Development and assessment of new preservation strategies
Generation of samples and prototypes
Fermentation
Production of ingredients and other molecules of interest
Cultivation of strains and functional characterisation of micro-organisms
Characterisation of natural yeast dough culture
Sensorial Objectification
Shelf-life studies
Ongoing R&D consultancy
Technological services
Analytical product control
In-process assistance
Food safety
Legal-technical consultancy and surveillance
Operational efficiency
Training
Research
Lines of research
3D food printing
Ingredients
Nutrition and health
Vegetable protein
New Strategies and Preservation Technologies
Industrial Microbiology
Sensorial Objectification
Quality and Food Safety 4.0
Circular economy
Technology Transfer
Projects
Biobarr
Biofeed
Cervetime
Euroimpact
Fastyeast
Frozen
Fullbiocon
Hipster
Indusolidfer
Investments 2017
Lupulo
Microfit
Nutraoleo
Obebacs
Orbiplag
Resfood
Sachem
Capacities
Collaborators
Technical scientific committee
News and events
Notas de prensa
Events
Become an associate member
Contact
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Services
R&D&i
Product development and improvement
New preservation strategies and technologies
Validation of new preservation technologies
Development and assessment of new preservation strategies
Generation of samples and prototypes
Fermentation
Production of ingredients and other molecules of interest
Cultivation of strains and functional characterisation of micro-organisms
Characterisation of natural yeast dough culture
Sensorial Objectification
Shelf-life studies
Ongoing R&D consultancy
Technological services
Analytical product control
In-process assistance
Food safety
Legal-technical consultancy and surveillance
Operational efficiency
Training
Services
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