ictanadmin, autor en Instituto de Ciencia y Tecnología de Alimentos y Nutrición

ICTAN welcomes the three PhD students beneficiaries of the University Teacher Training 2023 programme

Join the BIOCELL (Álvaro Fernández), CHEMPROFOOD (Marina Roldán) and PHYTOCHEMICALS / POLIFIBAN / PHYTOBIOMOL (Ignacio Moratilla) groups (from left to right) The Institute of Food Science and Technology and Nutrition (ICTAN), which belongs to the Spanish National Research Council (CSIC), has taken on three new PhD students thanks to the grants for University Teacher Training […]

Jan / 16 / 2025

ICTAN welcomes the three PhD students beneficiaries of the University Teacher Training 2023 programme

Jan / 15 / 2025

The FISH-ECOSUS project promoted by ICTAN researcher Carmen Gómez selected in the II CSIC COCREA call for proposals

The project ‘Fish Processing Industry: Towards a Sustainable and Profitable Model’ (FISH-ECOSUS) in collaboration with the company Profand will seek the integral valorisation of waste and by-products generated by the fish and seafood processing industry with the aim of transforming them into compounds of technological and bioactive interest with high commercial value for the functional […]

Dec / 19 / 2024

ICTAN welcomes CIB and CENIM staff to its installations

This visit is part of the 1st Fraternisation Conference between the CSIC centres of the Moncloa Campus: Centro Nacional de Investigaciones Metalúrgicas (CENIM,CSIC) and Centro de Investigaciones Biológicas Margarita Salas (CIB,CSIC) and Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN,CSIC). The Institute of Food Science and Technology and Nutrition (ICTAN, CSIC) welcomed colleagues […]

Dec / 02 / 2024

Course ‘Applications of high hydrostatic pressure in food preservation and functionalisation’ at ICTAN

This course will be held from 18 to 22 November at the facilities of the Institute of Food Science and Technology and Nutrition (ICTAN-CSIC) as part of the CSIC Training Cabinet plan. High-pressure food processing is a non-thermal and minimally invasive food transformation and preservation technology that increases shelf life while preserving the characteristics of […]

Nov / 28 / 2024

ICTAN researcher Jara Pérez wins third place in the Ibero-American Final of the ‘Solo de Ciencia’ scientific monologue competition.

He defended his proposal ‘Íntegramente integral’ on 27 November at the Mario Vargas Llosa theatre in Lima, Peru. Jara Pérez-Jiménez, researcher at the Institute of Food Science and Technology and Nutrition (ICTAN-CSIC) and leader of the research group Non-extractable polyphenols, antioxidants and dietary fibre in health (POLIFIBAN), has represented Spain in the Ibero-American Final of […]

Nov / 26 / 2024

SOMOS CSIC information meeting at ICTAN

#SomosCSIC seeks to inform all staff of the institution’s resources. Today, scientific, technical and management staff from the Institute of Food Science and Technology and Nutrition (ICTAN-CSIC) met as part of the #SomosCSIC initiative to receive information about the organisation, management and internationalisation carried out at the central offices in order to learn about the […]

Nov / 15 / 2024

ICTAN Seminar: ‘Filling the gap: strategies for the successful development of phytochemical-rich products’

On Thursday 21 November at 12:00, in the Assembly Hall of the Institute of Food Science and Technology and Nutrition, will take place the seminar entitled: ‘Filling the gap: strategies for the successful development of phytochemical-rich products’ and will be given by the researcher Roberta Targino Hoskin, Senior Researcher: Department of Food, Bioprocessing & Nutrition […]

Nov / 15 / 2024

Last day of talks at the ICTAN during CSIC Science Week

The topics covered were: food labelling, preparing a healthy plate and eating for good eye health. In the last activities programmed on the occasion of the CSIC Science Week at the Institute of Food Science and Technology and Nutrition, the students of the first year of the Dietetics vocational training course of the IES Ciudad […]