Seeker

The project aims to valorize broccoli byproducts through enzymatic treatments to obtain ingredients rich in soluble dietary fiber and bioactive compounds. These ingredients will be incorporated into functional bakery products with improved nutritional …

CANNADIG investigates how to improve production and guarantee agri-food quality …

ActiBioMulch develops an agricultural mulch with active compounds that allow it to resist pathogens …

AGROMEL is investigating how to non-invasively find substances related to food origin and safety …

BioVal+ aims to biofortify and improve tolerance to water stress through an experimental compound …

3D Good research develops healthy products with differentiated nutritional and sensory quality. …

VALIGRA proposes a comprehensive use of the pomegranate, transforming the waste from its processing into nutraceuticals, biofuels and …

SOSCAPRI is studying how to reuse bioactive compounds from wine by-products in goat feed …

The PANACEA research generates new nutraceuticals through upcycling. …

The project proposes the application of innovative treatments that combine enzymatic hydrolysis and fermentation of proteins of plant and insect origin through the production of amino acids and peptides through combined processes of enzymatic hydrolysis …

FERTSPERM investigates how to optimize the preservation of animal sperm doses to preserve their fertilizing capacity and improve fertility …

The demand for plant-based alternative food products is growing, but many current options have nutritional and sensory limitations that reduce their consumer acceptance. The challenge lies in developing innovative ingredients through circular …

Development of a pilot-scale platform for monitoring vertical farming devices, optimizing plant growth and enabling control of lighting conditions, proper water and nutrient management, and early detection of problems such as …

NH3ControlFarm helps improve bird health and prevent acid rain. …

Development of alternative solutions to probiotic products derived from milk, to obtain lacto-fermented plant-based products with probiotic, prebiotic and/or postbiotic properties, as an alternative for consumers who have intolerance to dairy products, or …