Profile

CSIC is the largest research institution in Spain with a 75-year experience. Its activity falls in the field of basic and applied research, and has a focus in technology transfer and generation of start-up companies. It has key research topics in the fields of food science, technology and nutrition,
agriculture, aquaculture, livestock, environment, microelectronics and nanoscience that are relevant for the production of healthy and safe food products in a sustainable manner.

Competences & Capabilities

CSIC has research institutes in eight Research Areas.

  • Food Science and Technology
  • Agricultural Sciences
  • Natural Resources and Environment
  • Biology and Biomedicine
  • Physical Sciences and Technology
  • Materials Science and Technology
  • Chemistry
  • Social Sciences and Humanities

It has experimental fields and pilot plants for the production and transformation of foods, the development of sensors and microdevices, new materials and facilities for nutritional studies. CSIC has also pilot plants aimed to test innovative processes for preserving, processing and designing foods and ingredients in a sustainable and consumer driven manner.

CSIC

CSIC

c/Serrano 113, E-28006 Madrid, Spain
South
Country: Spain

http://www.csic.es

Contact

M. Victoria Moreno-Arribas vaact@csic.es
+34 915 681 448

Partner in the following EIT Food projects

CSIC
Innovation

Metamorphosis – enhanced insect protein for aquaculture

Metamorphosis will build on foundational work performed in Year 1 in regards to conversion of organic waste streams into valuable, next generation functional aquaculture feeds, utilising insect biomass conversion and proprietary bioprocessing

CSIC
Education

Improving Food Production with Agricultural Technology and Plant Biotechnology

The course will focus on: Plant biotechnology; Agricultural technology; and Food science;

CSIC
Education

FOODMIO

FOODMIO will serve as a catalyst for the creation of sustainable and tangible solutions to real-life product development challenges by eclectic and creative food professionals

CSIC
Education

From waste to worth: use of plant residues

Programme description The students teams built up an extendible prototype of a database including (1) occurrence of plant waste material (e

CSIC
Innovation

Interplay between different wheat cultivars and novel biostimulants

To do so, the following will be addressed: Identification of wheat cultivars with high yield and quality traits in different locations in Europe; To test varieties identified in year one that are more drought tolerant and/or responsive to the biostimulants; Validation of novel prototype biostimulants under field conditions to support grain yield and quality; Agronomic advice for farmers

CSIC
Public Engagement

The #AnnualFoodAgenda

It encompasses a series of interactive events, which provide a space to explore food topics with large numbers of people across Europe

CSIC
Education

EcoPack: Finding solutions to enable consumers and retailers to pack on-the-go items in grocery stores ecologically

The solutions include Reducing the amount of plastic bags used by consumers in supermarkets to pack on-the-go items (e