indulleida@indulleida.com +34 973 75 62 25 home Catalog Society R + D + I Contact ON: RESEARCH AND EXPERIMENTAL APPLICATION OF BIOTECHNOLOGY AS A KEY KET IN OBTAINING NEW INGREDIENTS OF HIGH ADDED VALUE FOR THE CATALAN AGRI-FOOD SECTOR ACRONYM : KETRENOVIN Download pdf JUSTIFICATION • Biotechnology is still a tool mainly used in the primary transformation to produce wines, fermented beverages and dairy products. • It has a lot of potential to contribute to the healthy value of other foods generated in the last stages of the value chain closer to the consumer • The Catalan food industry is clear that Health is a driver for R & D & i. • So far, however, a lot of reformulation (fortified food and feed) that carries little risk • We must follow the path of leading countries and introduce the use of new technologies in business R & D & I systems that help to strengthen positioning and increase competitiveness through one of the clearest challenges in the sector: the search for new ingredients with healthy effects in both human and animal nutrition. OBJECTIVES That the industrial sector of human food and animal nutrition share, among other resources and methodologies, the applicability of KETs - fundamentally biotechnology, nanotechnology more residual - to generate new ingredients from new sources. SPECIFIC OBJECTIVES 1. Identificar nuevos ingredientes generados de organismos vivos a emplear en alimentos, complementos o estrategias dietéticas diarias que sean efectivos en la mejora de la salud animal y humana. 2. Formular nuevas composiciones de piensos, suplementos o alimentos haciendo uso de la Biotecnología y de la nanotecnología industrial con componentes bioactivos presentes en coproductos, subproductos y materias primeros de la producción agrícola primaria y la industria alimentaria de primera y segunda transformación. 3. Obtener datos robustos sobre la eficacia y mecanismo de los ingredientes aplicando tecnologías pertenecientes al campo de la biotecnología (ómicas y modelos biológicos experimentales in vivo / in vitro 4. Apply biotechnology in the meat sector to improve rheological and preservation qualities with ingredients of microbial origin while maintaining organoleptic properties. No results found.