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Advancements in Food Science and Biotechnology at IATA-CSIC

The Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC) is at the forefront of food science, specializing in the physiology, pathology, and postharvest storage of citrus fruits. Our labs focus on various domains, including the biochemistry of cured meats, cereal processing, food package interactions, and lactic bacteria metabolism. With a team of 48 scientific professionals and state-of-the-art pilot plants, IATA is dedicated to enhancing food quality, safety, and preservation through innovative research and technology.

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Advancements in Food Science and Biotechnology at IATA-CSIC

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  1. Instituto de Agroquímica y Tecnología de Alimentos CSIC

  2. SCIENTIFIC DEPARTMENTS IATA-CSIC FOOD SCIENCE STORAGE AND QUALITY BIOTECHNOLOGY PILOT PLANT

  3. PERSONAL Satff: 89 Scientific: 48 No scientific: 41 Postdoctorals: 16 Graduate Students: 45 MEC: 8 Conselleria: 6 C/Projects: 15 University: 6 Others: 10 Other temporary personal: 6

  4. IATA FOOD SCIENCE DEPARTMENT Physiology, pathology and biotechnology of Citrus fruit – ripening and postharvest storage POSTHARVEST LAB

  5. IATA FOOD SCIENCE DEPARTMENT Biochemistry of meat cured products – aroma formation and other quality parameters MEAT SCIENCE LAB.

  6. IATA FOOD SCIENCE DEPARTMENT Processing, quality and preservation of cereals and derivate products CEREALS LAB.

  7. IATA CONSERVATION AND QUALITY DEP. Food-package interaction, Development and testing of new materials for food preservation

  8. As Cd Pb Hg IATA CONSERVATION AND QUALITY DEP. Risk assessment: new technologies for food preservation Metal contaminations

  9. Sensorial evaluation of new products and processes Texture, color, flavour and other changes IATA CONSERVATION AND QUALITY DEP.

  10. IATA BIOTECHNOLOGY DEPARTMENT Metabolism and biotechnology of lactic bacteria and pro-biotics Nutritional effects of pro-biotics

  11. IATA BIOTECHNOLOGY DEPARTMENT Yeast for bakery: metabolism and biotechnology for frost and osmotic tolerance

  12. IATA BIOTECHNOLOGY DEPARTMENT • Biotechnology of yeast and fungus to improve wine properties • Identification and selection of new yeast strands • Biotechnology of yeast stress conditions

  13. IATA BIOTECHNOLOGY DEPARTMENT • Enzyme engineering: • structure-function • functional modification • Development of new molecular methods for food microorganisms identification

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