Novel compounds derivated from olive oil phenolic hydroxytyrosol could be effective against degenerative diseases. This finding has been recently reported by a research team from the Department of Metabolism and Nutrition at the Institute of Food Science and Technology and … Read more
Lactic acid bacteria isolated from raw soymilk produce fermented soymilk with multifunctional properties
Researchers from PROINLEG (PROduction and characterization of bioactive INgredients from LEgumes and other plant-derived foods) group at ICTAN-CSIC have isolated Enterococcus faecium strains from raw soymilk with the ability to produce bioactive peptides and biotransform isoflavones glucosides to aglycones genistein, … Read more
The collaboration of researchers from the Department of Products and from that of Metabolism and Nutrition of the Institute of Food Science, Technology and Nutrition of the Spanish National Research Council (ICTAN-CSIC) within the framework of the Consolider-Ingenio 2010 project … Read more
A new method using a chiral ligand-exchange chromatography (CLEC) and S-trityl-Lcysteine (L-STC) as the stationary phase, for the direct determination, without previous derivatization, of D-amino acids (D-aa) in ripened and fresh cheeses was developed. The occurrence of D-aa in foods … Read more
Welcome to the electronic portal of the Institute of Food Science, Technology and Nutrition (ICTAN). Our web site aims to serve as a rapid communication channel of our activities to the most diverse sectors of society, such as consumers, industry (food & drink, product development, applied nutrition, food supplements, dietetics, nutraceuticals, pharmacology, clinical, etc.), administration, and scientific community as well.
ICTAN was created in June 2010 as Institute of CSIC (Spanish National Research Council) and belongs to the Scientific Area of Food Science and Technology. ICTAN headquarters is placed in the premises of CSIC Campus at the Ciudad Universitaria in Madrid.
Our ongoing mission is the generation, dissemination of new fundamental and applied scientific knowledge of quality and its transfer to the productive sector at local, national and European scales. Our commitment is also to promote excellence for new professionals demanding training, and/or for established scientists requiring to broaden or update their knowledge. ICTAN is willing to deploy R&D activities in the forefront of international knowledge and become a worldwide reference center to meet society needs in the area of food production and human well-being through nutrition.