CSIC
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.
c/Serrano 113, E-28006 Madrid, Spain
Contact
M. Victoria Moreno-Arribas
vaact@csic.es
+34 915 681 448
Partner in the following EIT Food projects
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
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
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
COVID19 BAEMitup
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; Provide resilience to new pandemics and increase microbial contamination monitoring
The #AnnualFoodAgenda
It encompasses a series of interactive events, which provide a space to explore food topics with large numbers of people across Europe
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
Improving Food Production with Agricultural Technology and Plant Biotechnology
The course focuses on: Plant biotechnology; Agricultural technology; and Food science;
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
PHENOILS. New technologies implementation in RIS regions’ olive oil mills for healthier olive oil extraction
Extra Virgin Olive Oil, mainly due to their minor components, is one of the most powerful weapons to prevent prevalent modern diseases in RIS regions, such as Metabolic Syndrome (one of the most prevalent diseases in RIS regions)
PHENOLIVA: Treatment and valorisation of olive mill wastes - Application of olive polyphenols to food
Only 20% of the olive fruit result in Extra-Virgin Oil, the remaining 80% are waste (olive pomace)
Consumers and Environmental Safety: Food Packaging and Kitchenware
Food safety is highly regulated
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)
The Human Microbiome
Learn how a healthy microbiome can combat disease
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
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
Curating citizen engagement: Food solutions for future generations
Through a university course developed by partners representing different aspects of the food ecosystem (from sensory perception to nutrition to food policy), we will educate the next generation of students to be able to engage and involve the public in tackling food-related societal challenges
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
Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste
Present machinery in bakeries is used to optimize the production process
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