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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

c/Serrano 113, E-28006 Madrid, 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

Increasing nutritional value (bio-stimulated) of selected performant tomato varieties to be cultivated in areas with temperate climate

In temperate climate, the average yield/ha of tomato is significantly lower than international standards

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

DACWEED: Detection and ACtuation system for WEED management

Site Specific Weed Management (SSWM) can be achieved by applying a treatment only on the weed patches

CSIC
Innovation

Interplay between different wheat cultivars and novel biostimulants to increase quality and yield in different agroclimatic conditions

Improving European farmers' competitiveness through technology transfer and innovation integration is essential to address future challenges in the sector

CSIC
COVID-19

COVID19 BEAMitup

This project will build a diagnostic platform that: Meets specific requirements of the food industry (low cost and low limit of detection); Is not subject to shortages due to clinical testing demand; Can improve the on-site testing capacity of food industries; Provides resilience to new pandemics and increase microbial contamination monitoring

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
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 focuses 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
Regional Innovation Scheme

PHENOILS. New technologies implementation in RIS regions’ olive oil mills for healthier olive oil extraction

Nowadays, there is a growing global demand of olive oil thanks to the last studies about the benefits of Mediterranean Diet and the global trend toward the adoption of healthier sources of fat

CSIC
Education

Foodio - Food Solutions Master Class

Programme description FOODIO, Food Solutions Master Class, was a multidisciplinary, challenge-based learning programme for bachelor, master and doctoral students, working together with professors, researchers and professionals

CSIC
Innovation

PHENOLIVA: Treatment and valorisation of olive mill wastes - Application of olive polyphenols to food

Phenoliva brings together partners from food industry, research and academia in order to implement an integrated waste management concept for the olive oil industry

CSIC
Public Engagement

Consumer attitudes towards healthier processed meat products

The countries investigated will be UK, Spain and Denmark, countries with high meat consumption rates (> 80 kg per person/year in UK and Denmark and > 90 kg per person/year in Spain)

CSIC
Education

The Human Microbiome

Learn how a healthy microbiome can combat disease

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

CSIC
Public Engagement

Increasing consumer trust and support for the food supply chain and for food companies

This consumer-focused project will work with consumers, food companies and other stakeholders (industry bodies, non-governmental organisations, regulatory authorities and policy makers, media) across 6 countries in Europe and Israel to co-create and implement selected measures undertaken by food companies, food industry and others to engender both greater consumer trust in food and greater support for food companies and other food chain actors

CSIC
Education

An Introduction to Food Science

Food and health information is often oversimplified by the media, and recommendations can be inaccurately reported and contradictory to current recommendations

CSIC
Public Engagement

The V-PLACE – Enabling consumer choice in Vegan or Vegetarian Food Products

For many consumers wanting to replace products of animal origin partly or completely, the search for the right information including the avoidance of nutritional deficits is a challenge

CSIC
Public Engagement

How the corona crisis affects consumer behaviour and consumer demand for food products and services

The project will provide information on how the corona crisis will lead to changes in consumer behaviour, on the extent to which these changes are expected to be enduring beyond the corona crisis, and how the implications this has for the food industry and for public authorities