Inst. Food Science, Technology and Nutrition (ICTAN) Spanish National Research Council (CSIC)

Research - University

www.ictan.csic.es/en/Madrid, Spain
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About

The main objective of ICTAN is to carry out innovative and quality scientific and technological research to produce, package and preserve safe and healthy foods that meet society’s current demands regarding sustainability, and their effect on the population’s nutrition and health. All this by establishing scientific evidence on the physiological effects of food, its constituents and by-products on health and disease prevention. These characteristics make ICTAN a benchmark research centre for establishing collaborations with national and international research groups, training students and new professionals and transferring the knowledge acquired to industry and society.

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Foods

Dairy products (all milk-based products, including yoghurt and cheese)Meat & Fish productsPlant based products (including pickles, table olives and vegetables)Legumes pulses based productsBeverages (alchoholic and not), tea, coffee, vinegar (including other condiments)

Ingredients

Novel food ingredients through fermentationPrecision fermentationMicrobial fermentation culturesBio-protection culturesFermentation media and additives

Representatives

JUANA FRIAS AREVALILLO

DIRECTORA ICTAN-CSIC

Inst. Food Science, Technology and Nutrition (ICTAN) Spanish National Research Council (CSIC)

Cristina Martinez Villaluenga

Research Scientist

Inst. Food Science, Technology and Nutrition (ICTAN) Spanish National Research Council (CSIC)