[vc_row][vc_column][vc_column_text]Partners from AINIA have organized the webinar "Innovative in vitro models", with the aim of presenting different advanced in vitro models that reproduce or mimic the physiological conditions of tissues or organs more precisely in order to evaluate the effect of bioactive compounds . The webinar, which was held on June 1, included the representation of the Red Tecnomifood, which aims to integrate omic technologies to...

[vc_row][vc_column][vc_column_text]The partners of the Red Tecnomifood have participated in the Food 4 Future - ExpoFoodTech2021, a professional event of reference at European and international level, celebrated at the Bilbao Exhibition Center (BEC) from 15th to 17th of June. Researchers from the 5 technology centers that make up the Re Tecnomifood  participated in a session on omics tools for the development of healthy foods and nutraceuticals, and...

[vc_row][vc_column css=".vc_custom_1605866005580{padding-top: 20px !important;}"][qodef_button size="" type="" hover_animation="" target="_self" icon_pack="" font_weight="" text="Download the presentation" link="https://redtecnomifood.es/wp-content/uploads/2021/01/RedTecnomifood_Webinar_EUT.pdf" background_color="#0033a1" border_color="#0033a1" color="#ffffff"][/vc_column][/vc_row][vc_row][vc_column][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Omics Sciences and Functional Nutrition  Today, the use of omics sciences in the food industry is essential to address the trend towards personalisation of nutritional recommendations and to promote health, the maintenance and optimization of physiological functions and the prevention of diseases. However, despite their enormous potential, the incorporation of omics...

Partners of the Red Tecnomifood have presented the project during the "Technology Transfer Conference of the Centro Nacional de Tecnología y Seguridad Alimentaria" (CNTA) celebrated in an online way on December 15th. The event was focused on the trend towards immunoalimentation, its challenges and its potential for the food industry, and featured a round table focused on the activity of the Red Tecnomifood and functional...

[vc_row][vc_column][qodef_button size="" type="" hover_animation="" target="_blank" icon_pack="" font_weight="" text="Video of the session" link="https://www.youtube.com/watch?v=XScBgsOVqqc" color="#ffffff" background_color="#0033a1" border_color="#0033a1"][/vc_column][/vc_row][vc_row][vc_column][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]The Red Tecnomifood has organised the webinar "Membrane lipidomics: a new application for healthy food design", which aims to analyse and offer a new vision on the application of omic technologies in the design of precision nutrition, with a focus on aimed at food innovation. The webinar, organised by partners from...

The Centro Técnico Nacional de Conservación de Productos de la Pesca (ANFACO - CECOPESCA) presented the Red Tecnomifood during the 5th edition of th RIES Forum (International Challenges of the Health Ecosystem), held between October 21 and 28 and November 4, 2020. During the Research Projects section, organized for October 28, the ANFACO-CECOPESCA partners presented the Tecnomifood Network as a reference project in the field...