ICTAN participates in the FERMENTATION 2022 International Congress

PIMENTO is the COST ACTION “Promoting Innovation of fermented foods” (2021-2025) with the participation of ICTAN members. PIMENTO CA20128 at a glance in the International Conference Fermentation 2022: Science met the culinary arts in Chicago at the first in-person conference of The Fermentation Association (TFA). Participation of over 200 food and beverage professionals from 15 […]

Miguel Hernández University summer course

Presentación curso UMH 2022

The summer course “Current challenges in agriculture and biotechnology for food production” will be held in Orihuela (Alicante), from June 27th to July 1st. The course is framed within Miguel Hérnández University summer activities and it is supported by the Spanish Researcher Association. Its aims are, among others, to show the main chalenges food production […]

Seminars “Dietary habits and nutritional recommendations for children and adolescents in Poland. Possibilities of scientific cooperation between Spain and Poland”

Date: Friday, may 20, 2022 at 12:00 am Place: Lecture Hall of the Institute of Food Science, Technology and Nutrition (ICTAN) Title: “Dietary habits and nutritional recommendations for children and adolescents in Poland. Possibilities of scientific cooperation between Spain and Poland”. Speaker: Dras. Edyta Łuszczki y Katarzyna Dereń Contact:

H2020, V-Place Project

The European project “The V-Place – Enabling consumer choice in Vegan or Vegetarian food products”, financed by EIT-Food in which 6 institutions from 5 European countries have participated (Denmark, Germany, Italy, Spain and Poland) being CSIC the Spanish partner. As part of this project, dissemination articles, blog entries, qualitative and quantitative surveys, presentations for congresses and a […]

NutriLecturas scientific dissemination project is launched

The Spanish Foundation for Science and Technology (FECYT) has included, among the funded scientific dissemination projects in its last call, “NutriLecturas: promoting open reading clubs on scientific books in research centres”, coordinated by Dr. Jara Pérez, from ICTAN. This project, included in the topic on promotion of critical thinking, will develop reading clubs for general […]

Red peppers storaged in the refrigerator for 3 weeks: changes in texture and carotenoid content

Today’s consumption patterns are characterized by periodical purchases of food and longer food storage periods which could have a negative effect on nutrients and other healthy components. Specifically in red peppers (Lamuyo variety), researchers from the CSIC (ICTAN and SGAI) and the Faculty of Pharmacy-UCM studied the effect of their conservation for 3 weeks in […]

NUTRIENTS – 2020 travel award for junior scientists

We are pleased to announce that NUTRIENTS will be awarding 2020 Travel Award for junior scientists. One winner will be selected from each section in Nutrients, including 13 sections in total. The applications will be assessed by an Evaluation Committee consisting of senior scholars from the Nutrients Editorial Board. Candidate Requirements: – Postdoctoral fellows or […]