Innovation Capabilities & Products
- Capabilities | Threat assessment and critical control points along seafood value chains
Assessment and development of protocols to identify the most problematic areas and products in terms of microbial contamination and parasitic infestation along the value chain of seafood products.
- Capabilities | Control of traceability and labelling
Development of specific biomarkers and -omic techniques to quantify allergens and to track species composition and geographical origin for quality traceability and prevention of food fraud and unregulated fisheries.
- Capabilities | Prospection of new bioactive compounds
Prospection of new bioactive compounds in marine organisms and food industry by-products, including characterization of their activity and validation of their application in different sectors (health, cosmetics, nutrition, etc.).
- Capabilities | Development of intelligent and active food labels
Development of smart food labels based on models for oxidation, microbial growth, etc. that let consumers know when food is no longer fit to eat, helping to prevent food waste, and give information on freshness, package temperature, etc.
- Capabilities | Development of intelligent sensors for the optimization of food processing and conservation
Development of non-invasive methods and technologies (i.e. hyperspectral imaging technology) for quality inspection of food products.
- Capabilities | Development of integrated plant-wide control and optimization for food industry
Multi-scale modeling for flexible decision-making and optimization of complex processes (i.e., sterilization) based on safety and quality control of food products using non-invasive techniques (software sensors, etc).
- Capabilities | Design of disinfection procedures and modeling for the prevention of antimicrobial resistance
Development of chemical (combinations of disinfectants, essential oils) and biological (enzymes, phages) strategies that are effective for removing monospecific and mixed microbial biofilms from surfaces in the food industry. Biocide testing and development of better biocide dosage strategies for the food industry, ensuring food safety while avoiding antimicrobial resistance acquisition.
- Capabilities | Modeling and optimization of fermentative processes and other bioprocesses with industrial utilization
Development of mathematical algorithms and simulation software for global optimization and control of bioprocesses in the food and biotechnological industry
- Capabilities | Development and implementation of natural additives and innovative processing techniques for seafood conservation
Development and implementation of natural additives (i.e., algae extracts and other lipophilic antioxidants) with antimicrobial and antioxidant properties, as well as innovative food processing and preservation methods (i.e. high hydrostatic pressure) to improve seafood conservation and shelf life.
- Capabilities |Evaluation of shelf life duration and development of personalized packaging systems for seafood products
Evaluation of viability and shelf life duration of seafood products. Development and ad-hoc adaptation of innovative food packaging systems (modified atmospheres, etc.) to improve quality, ensure safety and extend shelf life of fishery and aquaculture products.