IRTA Ind Agr

At IRTA Ind Agr we work to improve the sustainability and competitiveness of the food industry, responding to technological and research needs. We work from raw materials to the obtaining of ingredients and foods, formulations, transformation, processing and preservation processes, analysis technologies and the interactions of food systems with consumers.

Centres de Recerca de Catalunya (CERCA)

Biorefinery; competitiveness; consumers; product design; packaging; modeling; process optimization; processing and conservation; alternative protein; quality; food safety; sensory; sustainability; traceability; valorization

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IRTA Ind Agr

Technological capabilities
Technological fields
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Technological capabilities

Biorefining and bioactive compounds: Valorization of agri-food co-products through green chemistry and bioconversion, biorefinery and zero waste strategies. Search for new sources of sustainable protein.
Microbiology: Identification of niches and sources of pollution. Food microbiota. Hygiene, processing and (bio)preservation strategies to improve food safety and extend the shelf life of foods.
Process technology: Development of innovative foods and more sustainable technological processes. Classic and emerging technologies at pilot plant level for foods and beverages of animal and plant origin.
Sensors and modeling: Development of new solutions based on the use of sensors and mathematical modeling to optimize production processes with efficiency, quality and food safety criteria.
Carcass and meat quality: Characterization and improvement of the quality and shelf life of fresh meat and derivatives of different species through production strategies, handling and post-mortem treatments.
Sensory and consumer sciences: Study and understand consumer demands, needs and behavior. Develop new products and optimize existing ones. Design effective communication strategies.