Agri-Food Research Group (CIA)Strategic research group from U. VigoLinked to Ourense Science Faculty
Index • Scope • Research areas • Strategic Guidelines • Facilities • Infraestructure • Just a few numbers
CIA has founded on 2009 with one objective“efficient valorization of by-products”…but nowdays its scope is global.
Global Vision “from Field to Plate”CIA focus its research activity solving these issues:1. Sustainable food production2. Consumers may require safety foods, healthy foods, tasty foods and ready to eat.3. Food industry may valorize food wastes and by-products
CIA is aligned to European Research guidelinesEnvironmental impacts and total food chainTransparency along the food value chainFood processingSustainable food and feed processingFood quality and safetyCombined exposure to pesticidesProspects for novel foods
Horizon 2020CIA Group is aligned to Horizon 2020Smart specialisation strategy“We strengthen our capabilities on key issues.”We are focussed on generating excellent science on “food security,sustainable agriculture, marine and marititime research, and the bio-economy”
Horizon 2020Cia Group is aligned to Horizon 2020Networks“We must reinforce our international networks”This is our top priority on the next years..
Agri-Food Research Group (CIA)Research areas: •Bromatology •Food Biotechnology •Food physical chemistry •Environmental agrobiology: soil and plant quality
Focus areas:Bromatology • Determination and characterization of aromas in food matrixes, analytical chemistry related to food security • Transport of pollutants in the air-soil-water-crop systems linked to water pollution resources and the quality and safety of food products. • Effect of postharvest treatments on antioxidant polyphenolic compounds of horticultural products. • Determination of POPs in agri environment schemes
Focus areas:Food Biotechnology • Microbiological and biochemical characterization of the ripening process from dairy and meat traditional products to improve the development of technology and to increase the quality and homogeneous of the final products. • Developing new technologies and biotechnological processes in order to obtain food additives and biosurfactants bacteriocins. Develop new products for the food industry. Recovery food additives (xylitol, lactic acid) from fermented media. Production and application of enzymes byproducts for the food industry. • Production and application of probiotics lactic acid bacteria and bacteriocins • Exploitation and valorisation of waste materials and byproducts of food industry
Focus areas:Food physical chemistry • Physical properties of foods: thermal stability and viscoelastic properties (experimental methods in rheology and differential scanning calorimetry)
Focus areas:Environmental agrobiology: soil and plant quality • Allelopathy: interaction between plant species. Searches bioherbicides and plant protection. • Plant Ecophysiology: physiology in adverse conditions. Effects on photosynthesis and stress markers. • Plant-microorganisms: relationship between plants and microorganisms in the soil and wood. Search selective fungicides.
First objective of CIA Improvement crop waste and byproducts Two different lines No foodstuffs foodstuffs e.g. crop waste e.g. low quality foodstuffs Research oriented to Research oriented to Bioaccumulation Novel food Focus on Focus onSoil quality Functional ingredients from byproductsAgricultural productivity Extend shelf life
Nowadays, the focus is on developing safety, healthy andfunctional foods, with high sensory characteristics.To reach this goal, we work on different strategieswith the aim transferring innovation to thecompanies.(In 2012 we add a economic assessment of our R&D) Vertical Research Horizontal Research
Vertical ResearchSustainable food Novel foods production Food quality and safety Horizontal Research Economic and sustainable assessment Horizontal Research of R&D guidelines Since 2012
Strategic Guidelines Sustainable food production (Supervised by vegetal production and soil science staff) • Enhance waste and by-products from food to agronomic purpose. • Modelling pollutants, water and nutrient dynamics in soil-crop systems • Monitoring water quality in forest watershed • Enhance crop yields in volume and qualitiy
Strategic Guidelines New Challenges 2012-2015 Sustainable food production • Studing POPs (Persistent organic pollutants) under Public Health point of view.
Strategic Guidelines New food products (Supervised by specialized biochemisty staff) • Exploring emerging technologies to process food • Modeling, design, optimization, validation and application of innovative processes of transformation, and conservation systems packing • Application of biotechnology to select, characterize and preparation of food
Strategic Guidelines New food products • Enhancement waste and by-products of food like source of raw material for the production of natural food additives • New functional and healthy foodstuff from by-products fishery
Strategic Guidelines New Challenges 2012-2015 New food products • Use of enzyme technology to enhance the functionality of food, especially lipases for the synthesis of molecules with biological activity. • In the field of white biotechnology, use microorganisms capable to increase selectivity and efficiency production of natural food nutraceutical additives. • Assessment gel rheology to develop novel foods, with functionality ingredients. • Develop food texture taylor made
Strategic Guidelines Food Safety and Quality (Supervised by chemistry, nutrition and bromatology staff) • Improvement tools and techniques to trace the supply chain and raw materials determining origin and authenticity • Improve production systems, handling and feeding to increase quality, productivity, stability, nutritional and functional characteristic on foodstuffs, aquaculture and livestock.
Strategic Guidelines Food Safety and Quality • Rapid method for the analysis of chemical, physical, biological contaminants from foodstuff • Effects of human activities on food production • Functional foods rich in antioxidants, improved flavor quality
New Challenges 2012-2015Food Safety and Quality • Understanding absorption and metabolism of flavonoids and phenolic acids and their biological effects. • Understanding the interactions between food components affect the bioavailability and bioactivity, especially flavonoids and vitamin C • Improving processing techniques to increase the bioavailability of flavonoids and phenolic acids in food and thus develop novel foods. • Review scientific evidence about polyphenol DRI (dietary reference intakes) in order to asses healh claims