Project cooperationUpdated on 13 May 2025
Wine Sector Capabilities
Responsable Unidad Transferencia de Conocimiento at IATA-CSIC
Paterna (Valencia), Valencia, Spain
About
Biotechnological capacity for the identification and filtration of commercially valuable yeasts
Starter cultures for alcoholic fermentations.
Development of rapid, economical, and reliable immunoanalytical methods for the detection of potentially toxic substances.
Development of a cork stopper that reduces wine oxidation.
New neuroscience tools for analyzing consumer opinions
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Similar opportunities
Service
Innovations in the beer industry: alcoholic and non-alcoholic beers
Fulgencio Marin-Iniesta
Catedrático de Universidad, Tecnología de Alimentos at University of Murcia-Veterinary Faculty (inc. Food Science & Tech.)
Murcia, Spain
Service
Design of Fermentation Processes for the Development of Foods with Functional Potential
- Development
- Food safety and fraud prevention
- Biotechnology and sustainability
Ibai Martín
Business Developer at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia, Spain
Service
Design of Fermentation Processes for the Development of Foods with Functional Potential
- Development
- Food safety and fraud prevention
- Biotechnology and sustainability
Javier Campión Zabalza
Head of Health and Gastronomy Area at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia-San Sebastián, Spain