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
- 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.
Partner in the following EIT Food projects
Increasing nutritional value (bio-stimulated) of selected performant tomato varieties to be cultivated in areas with temperate climate
The major objectives are to look for, evaluate and to select processing tomato cultivars best adapted to RIS northern countries.
Students can make use of scientific and educational toolbox to create solutions for the practice along the food chain and possibilities for sustainable waste management.
The increasing public concern about food security and the stricter rules applied word wide concerning herbicide residues in the agri-food chain, reduce consumer acceptance of chemical plant protection.
The #AnnualFoodAgenda encourages consumers to think about the food they eat, increasing their knowledge of the entire value chain, and linking healthy diets to an active and healthy lifestyle, as well as to a healthier planet.
COVID-19 BEAMitup will develop a diagnostic tool to improve on-site testing capacities of surfaces for the food industries to detect contamination or absence thereof, contributing to the security and resilience of the European agrifood system.
Metamorphosis focuses on turning organic waste streams into a valuable, next generation aquaculture feed ingredient.
Build your knowledge of food production challenges and technology
The objective of FOODMIO is to generate a multidisciplinary, challenge-based learning program for bachelor, master and doctoral students, young researchers, and professionals.
PHENOILS. New technologies implementation in RIS regions’ olive oil mills for healthier olive oil extraction
This programme incorporates new physical technologies in the extraction of the virgin olive oil process in order to produce oils with a higher amount of minor components with higher preventive eﬀects such as polyphenols and tocopherols.
FOODIO was a challenge-based learning programme. It has been a novel way of creation of new food solutions for future innovation and highlights the modern way of teaching by creating together.
PHENOLIVA: Treatment and valorisation of olive mill wastes - Application of olive polyphenols to food
Phenoliva aims for full circularity in the olive industry and provides low-cost, highly active olive antioxidants for the food industry.
Discover the importance of kitchenware and packaging that is safe for people and the environment alike.
This project tests the acceptability of novel healthy processed meat products incorporating plant-based ingredients among European consumers.
A massive on line open course will be designed and deliver in year 2020 focusing on the human microbiome and its impact on human health.
EcoPack: Finding solutions to enable consumers and retailers to pack on-the-go items in grocery stores ecologically
EcoPack is a competition challenging 24 Master and PhD students of 3 Universities to develop new and innovative solutions.
This consumer-focused project will work with consumers, food companies and other stakeholders (industry bodies, non-governmental organisations, regulatory authorities and policy makers, media).
The objective of EIT Food Innovator Fellowship is to empower talents to co-create, address, and gain experiences on excellent ideas capable of bringing their careers a step further, and foster innovators ready to respond to global food challenges.
Explore the relationship between nutrition, health and sustainability and understand how healthy eating can prevent disease.
The Curating Citizen Engagement project will revolutionise our way of solving grand societal challenges by creating a platform for massive public involvement and knowledge generation, specifically targeting food-related issues.
Discover the fascinating world of food science and feel empowered to make safe, healthy, and sustainable food choices.
Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste
A prospective production-planning tool for bakeries will be developed in this trans- and interdisciplinary project.
The demand for vegan and vegetarian food products including alternatives to meat, milk, or eggs, has expanded considerably during recent years in Europe.
The project will provide information on how the corona crisis will lead to changes in consumer behaviour.