CSIC
Profile
CSIC is the largest research institution in Spain with a 75-year experience. Its activity falls in the field of basic and applied research, and has a focus in technology transfer and generation of start-up companies. It has key research topics in the fields of food science, technology and nutrition,
agriculture, aquaculture, livestock, environment, microelectronics and nanoscience that are relevant for the production of healthy and safe food products in a sustainable manner.
Competences & Capabilities
CSIC has research institutes in eight Research Areas.
- Food Science and Technology
- Agricultural Sciences
- Natural Resources and Environment
- Biology and Biomedicine
- Physical Sciences and Technology
- Materials Science and Technology
- Chemistry
- Social Sciences and Humanities
It has experimental fields and pilot plants for the production and transformation of foods, the development of sensors and microdevices, new materials and facilities for nutritional studies. CSIC has also pilot plants aimed to test innovative processes for preserving, processing and designing foods and ingredients in a sustainable and consumer driven manner.
more
Partner in the following EIT Food projects
View all EIT Food projects-
projectWe work with leading higher education institutions and food companies to develop and offer exciting programmes to help individuals with their career in the food system.
-
projectDiscover the fascinating world of food science and feel empowered to make safe, healthy, and sustainable food choices.
-
Food Solutions
2021 > 2023project​Food Solutions brings together multi-disciplinary teams to tackle real-life industry challenges and develop innovative new solutions for the food system
Become a partner
Be part of the world’s largest and most dynamic food innovation community.
Related
regional news
An EIT Food funded project transformed organic waste streams into, a valuable, next generation sustainable aquaculture feed ingredient called METAFEED Alpha.
project
Reducing desertification, improving soils and increasing carbon sequestration through biological charcoal (biochar) and compost
project
New Product Development workshop
Learn through experience
project
Ensuring infant formula promotes healthy gut microbiome
project
Reversing the obesity epidemic by detecting risks in childhood
project
project
Increasing the sustainability of European aquaculture
COVID19 BEAMitup
2020
project
COVID-19 BEAMitup will develop a diagnostic tool to improve on-site testing capacities of surfaces for the food industries to detect contamination or absence thereof, contributing to the security and resilience of the European agrifood…
The Human Microbiome
2020 > 2023
project
A massive on line open course will be designed and deliver in year 2020 focusing on the human microbiome and its impact on human health.
project
The Curating Citizen Engagement project will revolutionise our way of solving grand societal challenges by creating a platform for massive public involvement and knowledge generation, specifically targeting food-related issues.
project
Creating an innovative food antioxidant from Olive oil by-products
Innovator Fellowship 2021
2020 > 2021
project
The objective of EIT Food Innovator Fellowship is to empower talents to co-create, address, and gain experiences on excellent ideas capable of bringing their careers a step further, and foster innovators ready to respond to global food…
project
Students can make use of scientific and educational toolbox to create solutions for the practice along the food chain and possibilities for sustainable waste management.
project
EcoPack is a competition challenging 24 Master and PhD students of 3 Universities to develop new and innovative solutions.
FOODMIO
2019
project
The objective of FOODMIO is to generate a multidisciplinary, challenge-based learning program for bachelor, master and doctoral students, young researchers, and professionals.
project
Build your knowledge of food production challenges and technology
Nutrition for Health and Sustainability
2020 > 2023
project
Explore the relationship between nutrition, health and sustainability and understand how healthy eating can prevent disease.
project
The project will provide information on how the corona crisis will lead to changes in consumer behaviour.
project
The demand for vegan and vegetarian food products including alternatives to meat, milk, or eggs, has expanded considerably during recent years in Europe.
project
Making baking more efficient
An Introduction to Food Science
2020 > 2023
project
Discover the fascinating world of food science and feel empowered to make safe, healthy, and sustainable food choices.
project
This project tests the acceptability of novel healthy processed meat products incorporating plant-based ingredients among European consumers.
project
This programme incorporates new physical technologies in the extraction of the virgin olive oil process in order to produce oils with a higher amount of minor components with higher preventive effects such as polyphenols and tocopherols.
project
Co-creating initiatives to increase consumer trust in food
project
Enabling more effective and efficient weed control
The #AnnualFoodAgenda
2019 > 2022
project
The #AnnualFoodAgenda encourages consumers to think about the food they eat, increasing their knowledge of the entire value chain, and linking healthy diets to an active and healthy lifestyle, as well as to a healthier planet.
project
Improving European farmers' competitiveness through technology transfer and innovation integration is essential to address future challenges in the sector. Increasing wheat grain quality and yield and enabling sustainable intensification…
project
Metamorphosis focuses on turning organic waste streams into a valuable, next generation aquaculture feed ingredient.
project
The major objectives are to look for, evaluate and to select processing tomato cultivars best adapted to RIS northern countries.
project
FOODIO was a challenge-based learning programme. It has been a novel way of creation of new food solutions for future innovation and highlights the modern way of teaching by creating together.
news
In 2023, EIT Food continued to work closely with six other EIT Knowledge and Innovation Communities (KICs) to advance key topics aligned with the European Commission's agenda.
event
Join us for the online launch of our groundbreaking study on how to make startup-corporate collaborations thrive in the agrifood...
report
Accelerating Protein Diversification for Europe is a policy brief on protein diversification, presenting a series of policy recommendations aimed at accelerating progress towards a transformative shift in how we produce and consume…