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        • 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
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      • 3D food printing
      • Ingredients
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      • Vegetable protein
      • New Strategies and Preservation Technologies
      • Industrial Microbiology
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      • Quality and Food Safety 4.0
      • Circular economy
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    • 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
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  • CNTA
    • About us
    • Strategic lines
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    • 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
    • Capacities
    • Collaborators
    • Technical scientific committee
  • News and events
    • Notas de prensa
    • Events
  • Become an associate member
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