<\/p>\n
Within each of these challenges, AINIA works in different \u201careas of action\u201d:<\/p>\n
- \n
- Food of the future<\/strong><\/li>\n<\/ol>\n
- \n
- Healthy and sustainable foods<\/li>\n
- Processes<\/li>\n
- Packaging<\/li>\n
- Consumer and market<\/li>\n<\/ul>\n
- \n
- Quality and food safety<\/strong><\/li>\n<\/ol>\n
- \n
- Food quality and safety<\/li>\n
- Industrial hygiene<\/li>\n
- Food safety management<\/li>\n<\/ul>\n
- \n
- Health and wellbeing<\/strong><\/li>\n<\/ol>\n
- \n
- Health<\/li>\n
- People\u2019s well-being<\/li>\n
- Clinical equipment and systems<\/li>\n<\/ul>\n
- \n
- Green transition<\/strong><\/li>\n<\/ol>\n
- \n
- Bioeconomy<\/li>\n
- Circular economy and efficient use of resources<\/li>\n
- Energy transition and climate change.<\/li>\n
- Zero pollution.<\/li>\n<\/ul>\n
- \n
- Digital transformation<\/strong><\/li>\n<\/ol>\n
- \n
- Industry 4.0<\/li>\n
- Precision agriculture.<\/li>\n<\/ul>\n
For each of the areas<\/p>\n
<\/p>\n
For each area of action, the centre has a broad \u201ctechnological offering\u201d across different business areas:<\/p>\n
- \n
- R&D&i<\/li>\n
- Laboratory services.<\/li>\n
- Education<\/li>\n
- Industrial services<\/li>\n<\/ul>\n
These services are aimed at companies in the agri-food chain and other \u201csectors\u201d, specifically:<\/p>\n
- \n
- Agri-food<\/li>\n
- Chemical<\/li>\n
- Cosmetic<\/li>\n
- Pharmaceutical,<\/li>\n
- Packaging<\/li>\n
- Environment,<\/li>\n<\/ul>\n
among others, as well as the public sector and society in general.<\/p>\n
Finally, AINIA\u2019s knowledge portfolio, which includes all its technological capabilities and know-how on which its products and services are based, is divided into 9 \u201cknowledge areas\u201d:<\/p>\n
- \n
- Biotechnology<\/li>\n
- Environmental and energy technologies<\/li>\n
- Physicochemical technologies<\/li>\n
- Food technology<\/li>\n
- Packaging technologies<\/li>\n
- Sensory analysis and market research<\/li>\n
- Law and regulations<\/li>\n
- Digital technologies<\/li>\n<\/ol>\n
<\/p>\n
\n
Activities<\/h2>\n<\/h2>\n
The non-economic R&D activities fall within AINIA\u2019s following main R&D&i lines of activity:<\/p>\n
A1. Biomass and bioenergy (LBIOE)
\nA2. Food industries (LIIAA)
\nA3. Physicochemical processes (LIQUI)
\nA4. Sensors and robotics (LSERO)
\nA5. Laboratories-EMRISKS 2025 (LMICR; LFCMA; LQUIM; LCROM; SCASE)
\nA6. Consumer (AFQ)
\nA7. Food law (LLEGA)
\nA8. Preclinical studies with in vitro models (LEPIV)
\nA9. ICT solutions (LSTIC)
\nA10. Supercritical fluids (SFSCR)
\nA11. Industrial biotechnology (LBIOI)
\nA12. Market research (SIDME)
\nA13. Packaging materials and technology (SENVA)
\nA14. Cross-cutting R&D lines <\/p>\n<\/p>\n
\n
Dissemination<\/h2>\n<\/h2>\n
A1. Biomass and bioenergy (LBIOE) <\/p>\n
- \n
- WEBINAR The Green Revolution: microalgae and duckweed as new sources of alternative protein<\/a><\/li>\n
- Residual biogas analysis: its importance in biogas plants<\/a><\/li>\n
- Microalgae: what are they and how are they cultivated?<\/a><\/li>\n<\/ul>\n
A2. Food industries (LIIAA) <\/p>\n
- \n
- WEBINAR Plant-based foods: innovation in meat and dairy analogues<\/a><\/li>\n
- WEBINAR Novel Food in 2025: regulatory opportunities and challenges in the food sector<\/a><\/li>\n
- Plant-based food: development of analogue products<\/a><\/li>\n<\/ul>\n
A3. Physicochemical processes (LIQUI) <\/p>\n
- \n
- The future of nanotechnology in the cosmetics sector<\/a><\/li>\n
- What are the differences between encapsulation and microencapsulation?<\/a><\/li>\n
- Benefits of probiotics for the skin: the potential of microencapsulation<\/a><\/li>\n
- What is encapsulated retinol? Its major relevance in the cosmetics sector <\/a><\/li>\n
- What does the ionic gelation technique involve? Obtaining microencapsulated products <\/a><\/li>\n<\/ul>\n
A4. Sensors and robotics (LSERO) <\/p>\n
- \n
- Artificial Intelligence applied in industry event: opportunities and success stories<\/a><\/li>\n
- Digitalisation and sensorics in the cosmetics industry<\/a> (next in beauty)<\/li>\n
- Artificial intelligence: towards a cross-cutting and humanised revolution<\/a><\/li>\n
- Artificial Intelligence drives industrial transformation in the cosmetics and agri-food sectors<\/a><\/li>\n<\/ul>\n
A5. Laboratories-EMRISKS 2025 (LMICR; LFCMA; LQUIM; LCROM; SCASE) <\/p>\n
- \n
- Update to Regulation 10\/2011 on plastics: Quality Amendment, new Regulation 2025\/351<\/a><\/li>\n
- Science, food safety and emerging risks<\/a><\/li>\n
- Climate change and food safety: a growing threat according to the AESAN Scientific Committee<\/a><\/li>\n
- WEBINAR Emerging Risks and Food Fraud: new threats and driving factors<\/a><\/li>\n
- WEBINAR Artificial Intelligence and Food Safety: from data to intelligent decision-making in the agri-food industry<\/a><\/li>\n
- New legislative update on plastic materials in contact with food: key points of Regulation (EU) No 2025\/351<\/a><\/li>\n<\/ul>\n
A6. Consumer (AFQ) <\/p>\n
- \n
- EVENT Power to Consumer: Caring for You and Caring for the Planet<\/a><\/li>\n
- WEBINAR The Strategic Role of Sensory and Consumer Analysis in the Cosmetics Industry<\/a><\/li>\n
- The power of packaging in the purchase decision: from shelf to basket in seconds<\/a><\/li>\n
- Interview with the Head of the Consumer Department at AINIA, Mar\u00eda Jos\u00e9 S\u00e1nchez, at Focus Pyme y Emprendimiento Comunitat Valenciana 2025<\/a><\/li>\n<\/ul>\n
A7. Food law (LLEGA) <\/p>\n
- \n
- WEBINAR Legislative Trends 2025<\/a><\/li>\n
- WEBINAR Law on the prevention of food losses and food waste<\/a><\/li>\n
- 2025: regulatory changes that will shape the agri-food agenda<\/a><\/li>\n
- Upcoming legislative changes in food quality: key points of the draft royal decree<\/a><\/li>\n
- Upcoming regulatory changes in jams, juices, dehydrated milk and processing aids: key points for adapting to the new legislation<\/a><\/li>\n
- More quality, more competitiveness: the new vegetable oils standard paves the way for updated and flexible regulation<\/a><\/li>\n
- The law against food waste is now a reality: what it means and how to adapt<\/a><\/li>\n
- Plant-based fish substitutes: does EU regulation respond to the new realities of the market?<\/a><\/li>\n
- Between national and European rules: key points of the new regulatory landscape for packaging<\/a><\/li>\n
- New framework for official agri-food controls in Spain: Royal Decree 562\/2025<\/a><\/li>\n
- What\u2019s new in food? The EU gives the green light to more innovative ingredients <\/a><\/li>\n
- Pesticides, health and regulatory consistency: the EU reviews Regulation 396\/2005<\/a><\/li>\n
- Science, business and regulation: keys to the European future of biotechnology<\/a><\/li>\n
- Food Safety: the future EU omnibus proposal seeks efficiency, innovation and fewer administrative burdens<\/a><\/li>\n
- From R&D to market: the EU promotes new regulation so that innovations reach society sooner<\/a><\/li>\n
- Towards a common framework on ultra-processed foods: science, policies and global challenges<\/a><\/li>\n
- The EU strengthens chemical substance management with a new legal framework based on data and scientific cooperation<\/a><\/li>\n<\/ul>\n
A8. Preclinical studies with in vitro models (LEPIV) <\/p>\n
- \n
- How does an active ingredient behave inside the digestive system? <\/a><\/li>\n
- What are scaffolds in tissue engineering?<\/a><\/li>\n
- What are the 4 types of cell culture?
\n<\/a><\/li>\n- Organs-on-chips: the potential of this technology in the food, cosmetics and pharmaceutical sectors <\/a><\/li>\n
- In vivo and in vitro studies: what is the difference?<\/a><\/li>\n
- Function of the oral cavity in the digestive system: the importance of the salivary glands<\/a><\/li>\n
- How can you know whether an ingredient improves animal digestive health? The key lies in evidence obtained through in vitro gastrointestinal tract simulation <\/a><\/li>\n
- What is the role of the intestinal microbiota in the development of obesity?<\/a><\/li>\n<\/ul>\n
A9. ICT solutions (LSTIC) <\/p>\n
- \n
- Artificial Intelligence applied in industry event: opportunities and success stories<\/a><\/li>\n
- Webinar: Factory with AI, reality or future? <\/a><\/li>\n
- WEBINAR Artificial Intelligence and Food Safety: from data to intelligent decision-making in the agri-food industry<\/a><\/li>\n
- WEBINAR From idea to market in half the time: digitalise your product R&D<\/a><\/li>\n
- How artificial intelligence is revolutionising the development of new food products<\/a><\/li>\n
- Digitalisation and sensorics in the cosmetics industry<\/a> (next in beauty)<\/li>\n
- Industry facing the AI challenge: innovation and strategies at an event organised by AINIA<\/a><\/li>\n
- AI anticipates risks, optimises processes and strengthens traceability in food safety<\/a><\/li>\n
- AINIA presents its latest advances in agri-food innovation, safety and quality, sustainability and digitalisation at Fruit Attraction 2025<\/a><\/li>\n
- Data and artificial intelligence: how to anticipate, make better decisions and gain efficiency<\/a><\/li>\n
- Anticipating risk: AI as an ally of food quality and safety<\/a><\/li>\n
- Artificial intelligence in the meat industry: 5 keys to the present and future<\/a><\/li>\n<\/ul>\n
A10. Supercritical fluids (SFSCR) <\/p>\n
- \n
- What is supercritical extraction and why is it relevant in the food sector?<\/a><\/li>\n
- Enfleurage: process and innovative extraction alternatives<\/a><\/li>\n<\/ul>\n
A11. Industrial biotechnology (LBIOI) <\/p>\n
Webinar Cultivated Meat: Science, Sustainability and the Future on Your Plate<\/a><\/p>\n
A12. Market research (SIDME) <\/p>\n
- \n
- Discover the keys to today\u2019s consumer with the AINIA Consumer Barometer 2025<\/a><\/li>\n
- AINIA Consumer Barometer 2025 (Video)<\/a><\/li>\n
- AINIA Consumer Barometer 2025: Block 1 \u201cCONSUMPTION\u201d<\/a><\/li>\n
- AINIA Consumer Barometer 2025: Block 2 \u201cINNOVATION\u201d<\/a><\/li>\n
- AINIA Consumer Barometer 2025: Block 3 \u201cSUSTAINABILITY\u201d<\/a><\/li>\n<\/ul>\n
A13. Packaging materials and technology (SENVA) <\/p>\n
The new Packaging and Packaging Waste Regulation will mark a turning point in the agri-food sector<\/a><\/p>\n
- AINIA Consumer Barometer 2025 (Video)<\/a><\/li>\n
- Enfleurage: process and innovative extraction alternatives<\/a><\/li>\n<\/ul>\n
- Webinar: Factory with AI, reality or future? <\/a><\/li>\n
- What are scaffolds in tissue engineering?<\/a><\/li>\n
- WEBINAR Law on the prevention of food losses and food waste<\/a><\/li>\n
- WEBINAR The Strategic Role of Sensory and Consumer Analysis in the Cosmetics Industry<\/a><\/li>\n
- Science, food safety and emerging risks<\/a><\/li>\n
- Digitalisation and sensorics in the cosmetics industry<\/a> (next in beauty)<\/li>\n
- What are the differences between encapsulation and microencapsulation?<\/a><\/li>\n
- WEBINAR Novel Food in 2025: regulatory opportunities and challenges in the food sector<\/a><\/li>\n
- Residual biogas analysis: its importance in biogas plants<\/a><\/li>\n
- WEBINAR The Green Revolution: microalgae and duckweed as new sources of alternative protein<\/a><\/li>\n
- Digital transformation<\/strong><\/li>\n<\/ol>\n
- Green transition<\/strong><\/li>\n<\/ol>\n
- Health and wellbeing<\/strong><\/li>\n<\/ol>\n
- Quality and food safety<\/strong><\/li>\n<\/ol>\n
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