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The Red TecnomiFood aims to integrate omic technologies to make it easier for businesses to access these technologies and optimise their use at all stages of the value chain in the design and evaluation of functional ingredients and foods and nutraceuticals.
Nowadays, tapping into omic sciences in the food industry is essential to address the trend towards personalisation of nutritional recommendations and to promote health, maintain and optimise physiological functions and prevent disease.
However, in spite of their enormous potential, take-up of omic technologies in business research and development in the healthy food sector is still very low.
The Red TecnomiFood is striving to turn this situation around by providing the industrial sector with a system of cooperative technology centres which bring together in a single infrastructure everything needed to resolve problems, seize opportunities and stay ahead of trends in the functional ingredient and food industry.
Stepping up staff training and equipment in the network’s technology centres to enhance the scientific and technological strengths and specialisation of omic technologies in nutrition.
Generating technology services and scientific recognition to encourage businesses to drawn on the network’s expertise when implementing their innovation processes in new functional products.
Designing workflows for using omic technologies which cater for business requirements.
Generating an entrepreneurial innovation ecosystem which drives new business models anchored in omic technologies.
The Red TecnomiFood group enables businesses to demonstrate the beneficial effects of the functional foods and nutraceuticals they produce. It does this by making omic sciences into key tools for improving understanding of the impact of nutrition and innovation in new products on lessening the risk of developing pathologies while promoting increasingly precise nutrition which enhances the wellbeing of society in general.
The project has a three-year completion period (2020-2022) and has received around €4 million in funding from the Ministry of Science, Innovation and Universities.
The Cervera Red TecnomiFood Network of Excellence is in the Safe and Healthy Food Chain thematic area which seeks to achieve safe and healthy eating using an integrated approach. The network is specifically part of Priority Technology 19:
Developing functional ingredients and foods and nutraceuticals using omic technologies. These technologies employ high-performance tools for big data analysis in the food sciences to improve human nutrition and its health impact. This makes transcriptomics, proteomics and metabolomics into techniques for gaining a better understanding of how food affects the prevention or evolution of diseases.