ASINCAR main R&D lines - offering expertise to consortias

ASINCAR main activity areas are:

• Research, Development and Innovation projects.

• Laboratory for microbiological, chemical-physical and sensory food analysis (recognized by the national competent authority).

• Technical assistance and technological advice.

• Vocational training.

Main innovation lines of the centre are described below:

• On-line and advanced IT systems for food value chain: Food traceability systems; NIR-based systems for real-time monitoring of microbiology and macronutrients of food preparations and final product; predictive models for food microbiology; NIR-based systems for fraud detection; NIR-based tools for the assessment of surface hygiene; Analytical devices for the on-line monitoring of food contact materials; combination of NIR with other analytical and characterisation techniques for further applications.

• Development of improved / new food products: Healthy and functional food products (incorporation of functional ingredients over different food matrices; improvement of nutritional profile of processed products; development of new formulations, including the preparation of gourmet products; adaptation of food to user specific requirements, for example for seniors.

• Food preservation technologies and enhancement of shelf life: Optimization of parameters in traditional thermal treatments; implementation of cutting-edge conservation technologies, as high-pressure processing, biopasteurization, flash pasteurization, vacuum cooking; mixing of preservation methodologies, for instance combination of thermal and packaging systems.

• Packaging systems: Optimisation of packaging systems; active and intelligent packaging systems, as for detection of meat freshness and shelf-life forecasting or oxygen scavenger packaging; new materials for packaging.

• Micro- and Biotechnology applied for Food Safety: development and validation of new and improved food microbiology tests; Shelf-life enhancement and control; optimization of productive and fermentation processes; development of challenge tests; biocontrol; isolation, characterization and monitoring of wild-type strains; analysis and exploitation of technological capacity of microbial strains; study preservation capacity of beneficial microorganisms.; development of biosensors for specific microorganisms as Listeria monocytogenes and Salmonella spp.

• Valorisation of agri-food by-products: Conversion of residues in biogas; development of fertilizers; obtaining fish components with high added value; exploitation of vegetal subproducts, as e.g. from kiwi.