Technology and knowledge for food sector competitiveness
Tecnología y conocimiento para la competitividad de la industria alimentaria
Micro-organisms can also be used as biofactories that produce molecules of interest for nutritional or technological use in a bioreactor. At CNTA we have experience in developing bioprocesses to produce food additives such as colouring, antioxidants or antimicrobials; biomaterials (bioplastics), probiotic micro-organisms or bioactive compounds (such as vitamins or functional peptides for use in food or biopesticides or biostimulants for agricultural use).
El proceso de producción de ingredientes y otras moléculas de interés por fermentación, desde CNTA lo abordamos en 8 pasos. En función de las necesidades y objetivos se abordarán en su totalidad o aquellos que sean necesarios.
CNTA has broad experience and knowledge in producing ingredients. To carry this out we have:
Researchers and technicians specialising in: food science and technology, chemistry, biology, agronomic engineering and nutrition.