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
Programme description The students teams built up an extendible prototype of a database including (1) occurrence of plant waste material (e
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
It encompasses a series of interactive events, which provide a space to explore food topics with large numbers of people across Europe
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
The course will focus on: Plant biotechnology; Agricultural technology; and Food science;
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
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