• Design and formulation of healthy products adapted to the different types of target consumers. Personalized nutrition.
• Search for new ingredients. Cheminformatics.
• Identification and characterization of probiotics, effects on microbiota.
• Identification of bioactive compounds in complex natural extracts.
• Clean labels.
• Smart foods with a comprehensive approach to metabolic syndrome.
• Foods that reduce cholesterol levels.
• Foods that control high blood pressure.
• Foods that improve joint health.
• Probiotics to prevent obesity and other risk factors.
• Functional foods, supplements, nutraceuticals, medical foods.
• Foods for special dietary, food intolerances, food disorders, etc.

• Scientific strategy in stages to validate the healthy effect of the product on consumers.
• Preclinical studies of their biological effectiveness (in vitro and in vivo). Validation of the biological effectiveness of a food and its bioactive components using cellular models (in vitro) and animal models (in vivo).
• Clinical nutritional intervention studies.
• Studies on the mechanisms

Omic sciences at the service of the food industry

Eurecat puts the Centre for Omic Sciences (COS) at the service of companies. COS is a scientific facility owned by Rovira i Virgili University, equipped with cutting edge equipment and technologies in the fields of metabolomics, proteomics, transcriptomics and genomics, to substantiate the health effects and the mechanisms of action through which these are produced, and advance towards personalized nutrition.

• Design and validation of new food products (with specific technological functionality).
• Microbiological quality and food safety (fungus and mycotoxins analyses).
• Study of physicochemical properties, rheological properties (texture parameters and emulsion stability) and sensorial properties in food throughout its production process and/or improvement of these.
• Pilot plant to develop and optimize food products.
• Specific plant for pre-cooked, ready-to-eat, convenience foods.
• Alternative technologies to heat: electrical pulses, light pulses, modified atmosphere, a combination of techniques.
• Shelf-life and accelerated shelf-life studies.
• Sensorial analysis of foods: specific training and consumer testing.

• Novel Foods.
• Toxicity Studies:
  • Determination of acute oral toxicity in rodents (OECD 425).
  • Determination of subchronic oral toxicity of repeated doses (90 days) in rodents (OECD 408).
  • In vitro detection of micronucleus (genotoxicity) in mammal cells (OECD 487).
  • Detection of mutagenicity through the bacteria reverse mutation test (Ames Test). Method based on OECD 471.
  • Determination of the sensitivity of a microbiological agent towards exposure to external agents (Kirby-Bauer Method).
  • Evaluation of the bactericidal activity of porous and non-porous materials according to the OECD guide ENV/JM/MONO(2014)18.
  • Determination of degree/pathway of biodegradation of a substance by transformation in soil according to OECD guide 307. Monitoring of 13C-marked substances. Study conducted in accordance with the principles set out in the Good Laboratory Practice (GLP) (in process of accreditation).

• Design and validation of new food products (with specific technological functionality).
• Microbiological quality and food safety (fungus and mycotoxins analyses).
• Study of physicochemical properties, rheological properties (texture parameters and emulsion stability) and sensorial properties in food throughout its production process and/or improvement of these.
• Pilot plant to develop and optimize food products.
• Specific plant for pre-cooked, ready-to-eat, convenience foods.
• Alternative technologies to heat: electrical pulses, light pulses, modified atmosphere, a combination of techniques.
• Shelf-life and accelerated shelf-life studies.
• Sensorial analysis of foods: specific training and consumer testing.
• We develop integral packaging: from the creation of the concept and prototype to the industrialization stage.

We incorporate technology in agri-food processes.

• Engineering tests and services on agricultural machinery.
• Reinforcement of electronics applicable to agricultural environments.
• Connection of machinery to internet and advanced data analytics.
• Integrated, multi-location systems for improved management and decision-making.
• Adoption of and conversion to interoperable environments.
• Creation of predictive maintenance services.

• Smart management systems, connected and efficient industry, production digitalization.
• Management, monitoring and control platforms, sensor systems.
• Solutions for digital security (cybersecurity) of equipment, facilities, and devices.
• Quality control of production processes: artificial vision, laser scanner, thermography, physiochemical and microbiological analysis, image control.
• Virtual reality, augmented reality.
• Advanced automation solutions: autonomous robotics (aerial and ground vehicles, navigation) and industrial robotics (robotic cells, tooling design, collaborative robotics, modelling and simulation).
• Modelling and simulation of products and processes: Simulation applied to mechanics, heat transfer, fluid dynamics and electromagnetism.
• Solutions for materials (metals, plastics, ceramics, composites) for packaging and equipment; identification and mitigation of degradation ((bio)corrosion, pitting, galvanic corrosion, abrasion, etc.) and proposal for solutions (coatings, inhibitors, etc.) to reduce maintenance costs.
• Traceability applications.
• Additive manufacturing, 3D printing.
• Continuous training in 4.0 technologies.

At Eurecat, we drive the food industry’s activity forward to create opportunities and strengthen its potential within Catalonia’s economy. Our experience includes national and international R&D&I project management, and we support companies in the internationalisation of their research and innovation activities.

• Obtaining patents for extracts and compounds for certain uses and pathologies, licensing, etc.
• Guidance on ingredients and nutritional and health claims: adding value to the product with each ingredient.
• Drafting scientific texts together with the company to be published in dissemination platforms or scientific journals.
• Elaboration of ingredient data sheets.
• Specialized training. Technology watch.