Call 02 Archives - Tech Transfer Agrifood

Tech Transfer Agrifood finances the execution of proofs of concept and startups that provide solutions to challenges in the food sector.

Safe investment: the solution is 100% owned by its owners.

Tech Transfer Agrifood supports the commercialization of licenses and investment in startups with new business models

01.Innovative ways for Plastic recycling (Tertiary recycling) and recovery
02.New ingredients, methods or technologies to develop and market products and/or services related to FUNCTIONAL FOOD
03.Development of ingredients, technologies and channels for the development of new products/services in the scope of PERSONALISED FOOD
04.NUTRICOSMETICS: development of new drinks for skincare
05.Development of NEW DIGITAL CHANNELS for the marketing of products and services for B2C and B2B clients (retail, hospitality, end consumer)
06.Improvement in the duck feeding process
07.Producing foie through other sources of foods
08.Identification of biomarkers associated with the healthy consumption of smoked salmon
09.Systems of salt reduction/replacement, maintaining the flavour
10.Recovery alternatives of Whey
11.Natural anti-mould treatment in rind
12.Innovation in sales channel – Omnichannel
13.Functional packaging with antimicrobial capacity
14.Development of new low calorie snacks
15.Improve the experience of the consumer through the use of smart packaging/labelling
16.Increase in the use life of snack products
17.Identification of ingredients and biomarkers (genetic, Mediterranean diet, etc…)
18.Beer tap for home use
18.Optimal solutions to reconvert biomass facilities with rice straw.
19.Fungicide solutions for post-harvesting pest control
20.Functionalization of vegetable flour rich in starches/starch
21.Functional food developed from cereals and pulses
22.Recovery of by-products: rice husks
23.Technology to prevent high temperatures in the transport of beer
24.Method of measuring the level of ageing of beer at points of sale
25.Prediction system applied to the rotation of shelves at points of sale
26.Cleaning in Place (CIP) without using chemical products
27.Recovery of the heat energy generated during fermentation
29.Precision in the automation of the process of cutting pork meats
30.Detection/quantification of farm odours
31.Oxygen detection/scavengers for food packaging
32.Determination of the environmental footprint in an industrial process
33.Compostable packaging
34.Fast detection methods for Listeria monocytogenes
35.Treatment/elimination of chlorates in rinsing water
36.Automation and improvement of the controls in frozen vegetables
37.Monitoring and control of loaded/unloaded pallets on lorries
38.Rotation and detection of foreign bodies/ physical contaminants in frozen vegetables