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Technology training

The scientific and technological training strategy promoted by the Red Tecnomifood has the following objectives:

  1. Increase staff and equipment skills to improve the specialization and strengths of omics technologies in the field of nutrition.
  2. Generate technological benefits and scientific knowledge so that companies leverage their innovation processes in new functional products in the values ​​of the network.
  3. Design operational workflows for the application of omic technologies whose design responds to a business requirement.

Training activities

For the business sector on the food industry, the Red Tecnomifood can be the essential vehicle to take the qualitative and quantitative leap in understanding and use of omic sciences as a competitive advantage.

In this sense, the Red proposes a scientific and technological training plan that is focused on optimising the selection and validation processes of new ingredients and nutraceutical foods with high healthy and competitive potential.

Pre-clinical validation

Ingredient screening activities

Clinical validation activities

Data analysis activities

Proof of concepts with protocols from previous activities

Main areas of the functional food design and validation processes

Ingredients and products area

Pre-clinical validation area

Clinical validation area

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