A study coordinated by Ana Salvador and Teresa Sanz, researchers from the IATA's Physical and Sensory Properties of Foods Group, has achieved the total substitution of solid fats such as butter, margarine, palm fat and coconut fat, by oleogels, in the production of croissants and other bakery and confectionery foods. The structure and sensory properties of the product are very similar to those of conventional food, but with a healthy lipid profile. In the study, carried out within the framework...
21. June 2022 - 7:54
17. June 2022 - 2:00
Last June 15 we received the visit of the students of the "Summer School on Fermented foods: quality, safety, and sustainability" (FerNuts 2022), of the University of Valencia. The Summer School, lasting five days, is part of the Short Term Mobilities (STM) of the FORTHEM Alliance, made up of 7 European universities. This program shows students the greatest advances in research in Fermented Foods developed at the University of Valencia from three main arteries: Food Technology, Toxicology and...
15. June 2022 - 2:00
The Cavawinner R&D project, in which the IATA group led by Dr. José Manuel Guillamón participated, has come to an end after four years of development. This initiative, which began with the aim of positioning Spanish cava against other international sparkling wines, has been based on the incorporation of new technologies into the traditional production system for this product, also with the aim of reducing production costs and improving the final quality. The results of Cavawinner will allow...
13. June 2022 - 2:00
The Institute of Agrochemistry and Food Technology (IATA-CSIC) successfully hosted the 19th European Young Cereal Scientists and Technologists Workshop (19th EYCSTW) from June 5 to 8th 2022. This year event gathered 38 PhD students, Postdocs, master students and industry representers from more than 13 country. During the workshop, the young research scientists exchanged with their peers on the latest research in cereal and grains sciences. The workshop has a long history, and it is annually...
8. June 2022 - 7:29
The CSIC has published its first classification with the 5,000 Spanish and foreign women scientists who carry out research in Spanish organisations, classified according to the indicators of their public personal profiles in the Google Academic database, a search engine specialized in scientific content and bibliography . The ranking, which does not include those women researchers who do not have a profile in Google Scholar, it is based on the bibliometric indicator "H index", and on the number...
31. May 2022 - 8:11
A study by the Microbial Ecology, Nutrition and Health group of the IATA-CSIC, led by Yolanda Sanz and in collaboration with the Príncipe Felipe Research Center, and the Department of Internal and Vascular Medicine of the Amsterdam University Medical Centers has confirmed that Characteristics such as sex, age, and intestinal microbiota patterns of fecal donors for transplantation are decisive for the success in the transfer of microorganisms and the remission of the alteration of biochemical...
30. May 2022 - 2:00
On Saturday, May 28, Expociència 2022 was held, the Open Doors day that the Science Park of the University of Valencia organizes every year to encourage children, young people and adults to be interested in science, technology and innovation in a fun way. After a two-year hiatus, in which only an electronic version could be held due to the covid-19 pandemic, face-to-face activities were finally resumed this year. IATA participated with different activities to explain the different aspects...
26. May 2022 - 8:33
On Wednesday, March 25, our colleagues Claudia M. Haros and Antonio Martínez López participated in the INNOTRANSFER Conference "New foods, Innovation for Sustainable and Healthy Food". The objective of this Conference, organized by the Science Park of the University of Valencia (PCUV), was to publicize the key role that "new foods" have in expanding and improving the food production of the future, taking into account sustainability and a healthy diet as transversal axes. Claudia M. Haros...
19. May 2022 - 2:00
Our colleague Teresa Jiménez has represented IATA for yet another year at the Food 4 Future World Summit, which took place in Bilbao from May 17 to 19. This event shows the latest innovations and trends in the agri-food sector, such as 4.0 technologies, healthy eating, sustainable and efficient food production or the fight against climate change. On the other hand, Ana Carolina López de DiCastillo, a Ramón y Cajal researcher recently incorporated into the IATA Packaging Group, participated in...
10. May 2022 - 2:00
The study carried out by the research team made up of Gaspar Pérez, M. Carmen Collado, Marta Selma and Izaskun García analyzed the intestinal microbiota of 35 volunteers before and after consuming unpasteurized natural "horchata" with no added sugar. The results, published in the journal Nutrients, suggest that the consumption of this traditional product made from tiger nuts can improve digestive health and the general state of health. After the results obtained, the research team emphasizes...