UNIVERSIDAD AUTÓNOMA DE MADRID
Universidad Autónoma de Madrid (UAM) is a Life Sciences specialised academic institution, ranked 11th worldwide and 4th in Europe.
UAM hosts 2 complementary Food&Nutrition Institutes:
- CIAL (UAM-CSIC): focused on innovation in food design for nutrition and health.
- IMDEA Food: targeting precision nutrition for human chronic disease prevention.
Competences & Capabilities
Working for the increment of competitiveness and innovation of food industry through knowledge transfer from bench-to-fork. An integrated ecosystem is located in our Campus to comply with the 3 pillars of knowledge: R&D, entrepreneurship and education.
- Food and Nutritional Genomics Platform
- Service platform for food industrial sector
- Metabolomics platform
- Bioanalytical techniques unit
- Gastrointestinal simulator
- Laboratory of cooperative activity in R&D
Partner in the following EIT Food projects
The programme is based on a combination of essential entrepreneurial skills, which will help you to become an effective innovator, and key technical skills that are tailored to your career ambition in the sector
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
The course focuses on: Why is science communication important? Defining a message and the intended audience Going from the message to a story Small-scale public science dissemination events The relationship between scientists and journalists Who should join the course: Scientists and researchers who wish to communicate the results and theory of their field(s) of study to the public Graduate and postgraduate students Academic staff of all career levels Scientists not working in academia Timeline The course will have multiple runs in 2020 and 2021
The WE Lead Food Programme is designed to equip you with the tools to make that difference and achieve results
The FutureKitchen infotainment series, launched on
The aim of SPIN project is to develop a nutritional supplement based on natural antiviral ingredients to support the immune system in the fight against infection by SARS-CoV-2
Programme description The students teams built up an extendible prototype of a database including (1) occurrence of plant waste material (e
Food and health information is often oversimpliﬁed by the media, and recommendations can be inaccurately reported and contradictory to current recommendations
Through multidisciplinary and collaborative approaches that simultaneously target different parts of the food system, the course gives postgraduate students the confidence and skills necessary to bring about positive change
The course focuses on: Plant biotechnology; Agricultural technology; and Food science;
We´re excited to announce that the Global Food Venture Programme of EIT Food will support once again highly-qualified PhD students from across Europe to transform their research into viable business in the Food & AgTech space
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
It encompasses a series of interactive events, which provide a space to explore food topics with large numbers of people across Europe
We will achieve this by: Convening a network of ‘maker spaces’, providing collaborative spaces to make, learn, explore and share, for MAKEathons and further prototyping resources; Designing and delivering a series of MAKEathons across Europe where different stakeholders come together to find solutions to identified industry challenges in specific value chains; Training professionals to be able to develop entrepreneurial capabilities across the food value chain in Europe
This project aims to develop these through: Using existing information and industrial challenges to inform the hackathons around specific food industry chains
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