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Profile

AZTI  transforms  science  into  solutions  that  respond  to the great challenges of the food value chain. To do this, it develops sustainable products, services and business initiatives aimed at activating the industrial fabric    while    recovering    and    preserving    natural    resources. AZTI    has    developed    an    important    network    of    collaborating  centres.  It  contributes  to  innovation,  creating  value  and  increasing  competitiveness  in  the  public and private sectors. 

Competences & Capabilities

AZTI is organised around 10 research areas:

  • Consumer behaviour
  • Food and health
  • Food integrity and safety
  • Efficient and sustainable food chain
  • Biotechnology-based products
  • Marine ecosystems functioning
  • Marine and coastal environmental management
  • Operational oceanography services
  • Climate change
  • Sustainable fisheries management
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Partner in the following EIT Food projects

View all EIT Food projects
  • project
    The EIT Food Innovation Forum is EIT Food´s annual event focused on targeted nutrition. Join us on May 18, in an event where we can change the agrifood industry for the good of the planet and people.

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Related

regional news
An EIT Food funded project converted aquaculture organic waste streams into sustainable, algal-based microencapsulated feeds for bivalve shellfish.
regional news
For several weeks, three classes from the Aldapeta school in San Sebastian (Spain) have been exploring career opportunities in the agrifood sector with the support of EIT Food. The aim is to attract talent in a key sector that contributes…

FoodEducators

2022 > 2023
project
Providing tried and tested food education learning materials to teachers and schools across Europe, reaching thousands of children and young people each year.
project
Taking the first steps towards higher education and careers in the agrifood sector.
project
Proofs of concepts help to determine whether an idea, a specific concept or approach when turned into reality would bring societal impact as envisioned.
project
Monitoring complex food products to increase trust in food
project
EIT Food’s Professional Development Framework aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
project
Supporting the implementation of end to end production testbeds in order to foster the adoption of digital solutions by the food industry and increase the competitiviness of the sector.
project
The “EIT Food School Network” third year activities are focused on the organisation of four stakeholder workshops (school staff, key organisations involved in regulating schools, academics and policy makers). Due to the current…
project
Application of fungi protein in the development of sustainable and healthy food products.
project
The Smart Tags communication project is set to increase consumer trust towards food products by sharing information about the food product value chain during the whole life-cycle of the product, enabling novel service concepts and…
project
The aim of the project will be to develop an interactive platform for families with children from different countries where they will have the opportunity to receive information and advice about how to improve their food habits and choices…
project
Excessive sugar consumption is a contributing factor for a variety of non-communicable diseases (e.g. Type 2 diabetes, that currently affects 9% of the global population).
project
Consumers are increasingly demanding healthier products to fulfil their personalised nutrition needs and more natural foods (clean label) in which they can put their trust. Both are nowadays key and challenge drivers for the food industry.
project
Fish is a healthy nutritional food. The increasing global market demand coupled with fish-food scandals, has generated a high level of safety concerns around fish consumption.
project
The organic food supply system in Europe must rank among one of the most important in terms of trust. Our citizens make purchasing choices around organic food based on a wide range of issues which include sustainability, ethics, food…
project
This project aims at gaining consumer trust through improving the transparency of the supply chain using rapid-reactive and proactive risk management using a combination of technologies such as predictive analytics and multi-analytical…
project
The starting point is the clear link between the dietary pattern of consumers and the environmental footprint of these patterns.
project
EIT Food’s Professional Development Framework aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
project
The main objectives of the SME workshops are an innovation process around “sustainable food production” to identify challenges and solutions in an accelerated innovation process building on the experiences of a previous project.
project
Creating smarter and simpler food value chains across Europe requires an infrastructure and capacity to stimulate and support innovation and entrepreneurship.
project
Increasing consumer trust in the food system inspiring citizens to become change agents as amateur scientists.
project
Based on an increasing global demand for protein and that the resulting pressure on traditional animal sources is nowadays considered unsustainable, there is an urgent need of new sustainable protein alternatives with a high nutritional…
project
EIT Food's Professional Development Framework - Advanced aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
project
Co-creating initiatives to increase consumer trust in food
project
Preventing malnutrition in patients undergoing treatment for cancer

MAKEit

2019 > 2020
project
To create smarter and simpler food value chains across Europe we need to develop both infrastructure and capacity which stimulate and supports innovation and entrepreneurship.
project
EIT Food RIS Solutions is aimed at engaging student groups with multi-disciplinary backgrounds, from RIS countries and of all educational levels, to work jointly on problem cases responding to agrifood challenges in RIS countries.
project
EATrends and food fashion week is raising awareness of the key trends that are shaping food innovation today, and empowering people to influence the way they eat.
project
Developing a sustainable, economically viable feed for bivalve shellfish
project
Campylobacteriosis is the most frequently reported food-borne illness in the EU.
project
Breakfast gives you a chance to start the day with a customized, tasty, healthy and nutritious meal, so you can perform better during the day.
news
We send a warm welcome to our new partners who are now joining the EIT Food Community: 6 Core Partners, 4 Network Partners and 2 associate partners. Each of these organisations brings considerable expertise and experience to support our…