Projects

En este apartado encontrarás información de grupos operativos y proyectos innovadores regionales, supraautonómicos y europeos que impulsan soluciones prácticas para el desarrollo del sector.

El buscador te permite acceder a información detallada de los grupos operativos y proyectos innovadores como un resumen, objetivos, organizaciones participantes, resultados, información de contacto, y enlaces a contenidos audiovisuales y documentos relevantes.

Destacados del mes

Biodiversity Foundation GAD-EX Laboratory Project: Actions to improve biodiversity through extensive livestock farming in the UNESCO Las Loras Geopark in Castile and León

The GAD-EX LABORATORY project seeks to promote and enhance extensive livestock farming for a transition that allows for improved sustainable use, with more modern and future-proof livestock farming

LEGUMHARI Operational Group: Development of innovative foods and products from the valorization of legume by-products, advances in sustainability and the circular economy

The Operational Group proposes an innovation strategy based on increasing efficiency, quality, and environmental sustainability in the production of different varieties of legumes and the development...

PISTACIA Operational Group: Sustainable production of quality pistachios

This Operational Group was created with the aim of promoting pistachio cultivation in Spain as a highly profitable, competitive, and sustainable alternative through the transfer of knowledge and...

E-PIENSO Operational Group: Technological platform for the joint management of food safety in animal nutrition

The E-Food Operational Group seeks to develop strategies for controlling food safety in raw materials intended for animal feed, jointly utilizing existing systems in different autonomous communities...

CDTI Project: PHOTONFOOD

Hortícolas, Investigación, Digitalización e innovación, Calidad diferenciada, etiquetado, trazabilidad y adaptación a las demandas del consumidor, industria cárnica, Preparación y conservación de frutas y hortalizas

FIGS Operational Group: Implementation of innovative strategies in the Spanish dried fig sector for maximum hygiene and sanitary quality

Horticultura al aire libre y cultivos leñosos (incl. viticultura, olivos, frutales, ornamentales), Dinamizar zonas rurales, Garantizar un ingreso viable, Aumento de la competitividad, Reequilibrar el poder en la cadena alimentaria, Acciones de Cambio Climático, Cuidado del medio ambiente, Preservación de paisajes y biodiversidad, Apoyar al relevo generacional, Recuperación de la superficie agrícola, bajo características paisajísticas de alta diversidad, Lograr la neutralidad climática, Sanidad vegetal y fitosanitarios, Frutales (pepita y hueso), Digitalización e innovación, Higiene, nutrición y seguridad alimentaria, Preparación y conservación de frutas y hortalizas, Gestión de explotaciones, RegadÍo, Higo, Higo seco, GO HIGOS

POMODORO Operational Group: Advanced and sustainable production to increase the value of industrial tomatoes in Extremadura, Andalusia and Murcia.

Horticultura al aire libre y cultivos leñosos (incl. viticultura, olivos, frutales, ornamentales), Dinamizar zonas rurales, Garantizar un ingreso viable, Aumento de la competitividad, Reequilibrar el poder en la cadena alimentaria, Acciones de Cambio Climático, Cuidado del medio ambiente, Preservación de paisajes y biodiversidad, Apoyar al relevo generacional, Recuperación de la superficie agrícola, bajo características paisajísticas de alta diversidad, Lograr la neutralidad climática, Frutales (pepita y hueso), Tomate, Digitalización, Plataforma, RegadÍo, Gestión de explotaciones, Competitividad, Rentabilidad, Preparación y conservación de frutas y hortalizasHigiene, nutrición y seguridad alimentaria, Sostenibilidad, GO POMODORO

AGROALNEXT Project: Production of natural preservatives of wild origin under organic farming practices

Hygiene, nutrition and food safety, Agricultura ecológica y agroecología, Preparation and preservation of fruits and vegetables

AGROALNEXT NIPGA Project: Cold plasma technology for the preservation of fresh produce

Hygiene, nutrition and food safety, Calidad diferenciada, etiquetado, trazabilidad y adaptación a las demandas del consumidor, Preparation and preservation of fruits and vegetables

AGROALNEXT COLORANGE Project: Research into technologies for preserving juices at room temperature

Hygiene, nutrition and food safety, Differentiated quality, labeling, traceability and adaptation to consumer demands, Fabricación de bebidas, Preparación y conservación de frutas y hortalizas

AGROALNEXT Project: Microbiological characterization of a processing line for refrigerated processed vegetable products and pathogen reduction strategies

Hygiene, nutrition and food safety, maquinarias, Digitalization and innovation, Preparation and preservation of fruits and vegetables

AGROALNEXT Project: Development of portable and autonomous recording equipment with variable measurement and real-time transmission to climate-controlled chambers in order to obtain trained models for predicting the shelf life of perishable products

Hygiene, nutrition and food safety, machinery, Digitalization and innovation, Differentiated quality, labeling, traceability and adaptation to consumer demands, Preparation and preservation of fruits and vegetables

AGROALNEXT MOUSHEL Project: Development of the formula and manufacturing process of a fruit pulp-based product

Investigation, Hygiene, nutrition and food safety, Differentiated quality, labeling, traceability and adaptation to consumer demands, Competitiveness and new business models, Preparation and preservation of fruits and vegetables, Frutales (pepita y hueso)

AGROALNEXT CONPOTA Project: Effective biological control systems against mycotoxigenic fungi and immunochemical strategies for the analysis of the mycotoxins patulin and ochratoxin

Investigación, Hygiene, nutrition and food safety, Preparation and preservation of fruits and vegetables, Fruit trees (seed and pit)

AGROALNEXT Project: New decontamination system combined with ultra-clean processing and packaging to increase the shelf life of cut lettuce

Hygiene, nutrition and food safety, Organic farming and agroecology, Differentiated quality, labeling, traceability and adaptation to consumer demands, Preparation and preservation of fruits and vegetables, horticolas

AGROALNEXT Project: Control of microbiological risks associated with sustainable systems for the production and processing of plant-based foods

Plant health and phytosanitary products, Hygiene, nutrition and food safety, Preparation and preservation of fruits and vegetables, vegetables

AGROALNEXT Project: Water Reuse. Agronomic use of alternative water sources and its impact on food safety and quality

irrigation, Bioeconomía, economía circular, valorización y gestión de subproductos, Hygiene, nutrition and food safety, Differentiated quality, labeling, traceability and adaptation to consumer demands, Preparation and preservation of fruits and vegetables, Fruit trees (seed and pit)

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Compilation dossiers

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