AZTI-Tecnalia is one of the institutions chosen to work on a recent book published on the latest scientific advances on fisheries products. The book, Fishery Products: quality, safety and authenticity, published by Wiley-Blackwell (2009), is a tool for all those enterprises working in and with fish processing and fish farming, and who are interested in evaluating the safety, authenticity and quality of the products that they are investigating or marketing.

The chapter analysing the concept of traceability applied to the fisheries sector was written by Ms Begoña Pérez-Villarreal from AZTI-Tecnalia, together with Erling P. Larsen from DTU-Aqua in Denmark; examples being provided as to how the different links in the chain are being implemented.

One of the most important aspects in order to achieve efficient and efficacious traceability, according to the authors, is to ensure that the systems of traceability implemented are correctly validated. This is a topic in which AZTI-Tecnalia has worked on over recent years in various food sectors.

Another aspect that has special relevance and in which important advances have been made is authenticity, i.e. the condition of being authentic, reliable or genuine. This definition, applied to the fisheries sector, distinguishes between various aspects such as the identification of fish species or that of geographical origins or the discrimination between various methods of production (farmed or wild fish) and processing techniques.

Translation: Basque Research

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AZTI-Tecnalia has become a trustee of the  Basque Culinary Center (BCC) Foundation, signing a joint agreement aimed at technological research and development in the fields of culinary sciences, nutrition and food technologies.

AZTI-Tecnalia and the Basque Culinary Center have come together to develop one of the most ambitious projects in Europe in the field of gastronomy and food. The Basqe technological centre will provide this project with all its scientific knowledge in food research and cede its technological installations to BCC students undertaking research, degree projects and PhD theses. Amongst the resources that AZTI-Tecnalia provides the Foundation with is a pilot plant where food processes are reproduced at a pre-industrial scale, microstructure laboratories and a sensorial analysis laboratory, as well as an experimental centre designed for developing new culinary technologies.

Training of skilled staff

The training of professionals in culinary sciences is another of the pillars of the agreement. Scientists from AZTI-Tecnalia will take part as teaching and research staff at the Faculty of Culinary Sciences, and will participate in the development of Training Courses in gastronomy. AZTI-Tecnalia researchers will also take part in drawing up the areas of research that the Centre of Research and Innovation in Culinary Sciences is to develop.

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Translation: Basque Research

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02/12/09. Bilbao. The Technological Centre specialised in marine and food research, AZTI-Tecnalia, and the Basque Foundation for Agro-food safety (ELIKA) have organised the “Innovative, healthy and safe food products” conference, that was celebrated today, 2 December, in the Euskalduna Palace of Bilbao. The event is geared towards the double objective of responding to the consumer’s new tendencies and expectations regarding food, as well as establishing the requirements that must be taken into account by the CAPV agro-food companies to manufacture innovative, healthy and safe foods.

In the opening speech, the Vice-counsellor of Agriculture and Rural Development of the Basque Government, José Luis Anda, has expressed that “innovation in businesses, and especially in a sector like the food sector, is becoming the corner stone for success in the market. This forces the manufacturers to research new technologies and innovate products, offering foods that were unknown until recently, more adapted to the real needs of consumers”.

Similarly, the Vice-counsellor has highlighted the need for new foods, aside from the nutritional value that they offer, to incorporate ingredients that present supplementary physiological qualities, with beneficial effects on general health as well as well-being. Likewise, he has insisted on the safety of foods and the strict control that is imposed by the European Authorities regarding food safety, not only of the products themselves, but also of their publicity.

Along the same lines, Sonia Riesco, Researcher of the Market Observatory of AZTI-Tecnalia, in her lecture on the tendencies in the innovation of food products, and Andreu Palou, Vice-president of the Scientific Panel on Nutrition of the European Authority – EFSA--, have spoken about the problems and perspectives of the nutritional and health declarations regarding food.

Case studies

Various case studies on innovation in food industries have also been presented in the conference, that have shown which approval process should be used for a new food (Flora Pro-Activ case from Unilever Foods Spain), how the product should be launched, marketing strategies and the application process of a new food with nutritional and health properties (cases of the traditional anchovy with reduced-salt content from the Consorcio Español Conservero, coffee with lime tea and lemon balm from Cafinsa, and a cardio-protective dairy product from Tecnolat, respectively).

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Del 5 al 8 de diciembre se celebran las I Jornadas de divulgación de la Meteorología y Climatología en el País Vasco. Se trata del IX Encuentro Nacional de Aficionados a la Meteorología organizado por la Asociación Meteorológica Española y que ha contado con el patrocinio de AZTI-Tecnalia.

El domingo la cita será en el Salón de Actos de AZTI-Tecnalia en su sede de Sukarrieta, donde los diferentes ponentes departirán sobre aspectos tales como las posibilidades de Euskalmet, los sistemas de Oceanografía Operacional, el cambio climático, etc.

Para más información e inscripciones.

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