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ReciclaSalud takes advantage of components from persimmons and oranges that are beneficial in chronic inflammatory processes …

SENSIWINE works on the development of intelligent and predictive sensors for parameters related to the production of aromas, acids and alcohols or the metabolic state of …

The project develops a functional beverage from broccoli leaves by optimizing fermentation parameters. It addresses its improvement at a semi-industrial scale, applying emerging preservation technologies. Antidiabetic properties and the bioaccessibility …

Necessary reform of the EEH and acquisition of scientific equipment to improve food safety. Also, hiring researchers for scientific …

The project aims to add value to broccoli byproducts, utilizing stems and leaves rich in functional compounds. A fresh food product will be developed from the stem, and a fermented beverage from the leaves, optimizing production through sustainable and …

The project evaluates encapsulated essential oils as an environmentally friendly alternative to chemical disinfectants for cut lettuce. It studies their antimicrobial effect, the impact of ultra-clean processing conditions, and validates the technology to …

The project identifies sources and routes of contamination by Listeria monocytogenes and Salmonella in leafy vegetables produced in controlled environment cultivation systems and processing plants, through monitoring plans, assessing risks after …

Based on an existing spreadable formula, work has been done to evolve it into an industrially scalable solution, facilitating its transfer to the market. The project enriches the product catalog with offerings that generate new consumption occasions, …

The application of sustainable technologies will allow water to be reused for longer periods, as they eliminate contaminating microorganisms and reduce the organic matter present in the water, allowing its continuous use in recirculation systems in the …

The project valorizes broccoli and artichoke byproducts using sustainable technologies to extract bioactive compounds. These are incorporated into meat and bakery products, improving their nutritional value, functionality, and sustainability, while …

ALG-ALIM is investigating how to use the carob tree and its fruit in a comprehensive way. …

The BioValRice project proposes a new approach to the management and treatment of rice bran, transforming it into various bioactive food ingredients that will contribute to responsible production and consumption, while simultaneously generating safe and …

LEGUMAX develops healthy and filling foods from fermented legumes …