CSIC Technologies Catalogue 2026(PDF) Available Technological Offer Search Technological category - Any - Agriculture, livestock and marine science Aquaculture Agrotechnology Biocontrol Biostimulant Crop improvement Fishery Animal production Animal health Forestry Technology Plant variety Biotechnology Biocatalyst Molecular and cell biology Biomaterial Bioprocess Biochemistry Biosensor Plant biotechnology Genetic engineering Electronics Chips / Circuits / Micro & nanoelectronics Detection / Sensing (electronics) Robotics / Automation Energy Energy Storage Thermal storage Batteries Supercapacitors Carbon capture Nuclear energy Fossil energy source Coal and hydrocarbons Mining and extraction Renewable energy source Biofuel / Synthetic fuel Biomass Wind energy Photovoltaics Solar / Thermal energy Energy Production Hydrogen Fuel cells Humanities and Social Sciences Art Cultural industries Heritage Public policies /Social innovation Language technologies Materials Catalyst Ceramics Composite Graphene Instrumentation Construction Printing Measurement /sensing (materials) Coating Smart / Functional material Sustainable material Metals and alloys Micro & Nanomaterial Carbon nanotube Plastic / Polymer Plásticos y polímeros Chemicals Semiconductor Textile Environment Air pollution and treatment Water pollution and treatment Waste management Measurement / Quality control Prediction models Recycling / Recovery Chemistry Chemical analysis Industrial Process Chemical Synthesis Separation techniques Health Clinical Application Cardiovascular Dermatology Orphan and Rare Disease Infectious disease Inflammatory disease Respiratory disease Gastroenterology Haematology / Blood disorder Immunology Metabolism (diabetes, obesity, endocrinology) Nephrology Neurology Ophthalmology Oncology Ear, nose & throat Other (therapeutics) Mental health Musculoskeletal disorder Cosmetics Diagnostics Biomarker Imaging Microarray Sensor Medical device Detection Imaging Implantable / Pprosthetic Surgical Treatment Research tools Screening assay Cell line Labelling Animal Model Reagent Expression system Vector & plasmids Therapy Drug delivery DNA / RNA Antibodies Bacteria Target Small Molecule Peptide / Protein Cell Therapy Gene Therapy Vaccine Food technology Food quality and safety Ingredients / Functional food Food processing ICT Bioinformatics Cybersecurity Communication Artificial Intelligence Machine Learning Robotics IoT Data Mining Apply Reset Food technology Health Ingredients / Functional food Cosmetics Genetic Constructs for the Production of Heterologous Proteins of Interest Genetic constructs for the rapid and efficient expression and high‑level production of proteins of interest in filamentous fungi, reducing costs and meeting the needs of industrial protein manufacturing. Food technology Ingredients / Functional food Riboflavin-producing strains of Bifidobacterium longum subsp. infantis Riboflavin-producing strains of Bifidobacterium longum subsp. infantis obtained through evolutionary adaptation to develop probiotics specific for populations with higher requirements of this vitamin, such as children, pregnant women, or the elderly Food technology Agriculture, livestock and marine science Biotechnology Environment Ingredients / Functional food Aquaculture Bioprocess Recycling / Recovery Enriched extracts to produce animal feed from meat industry blood waste Through an enzymatic hydrolysis process of blood it is posible to obtain enriched extracts of peptides and proteins. The resulting hydrolysate product is a very high-nutritional-value supplement to be incorporated in aquaculture feeding. Food technology Health Ingredients / Functional food Therapy Bacteria Neurology GABA-producing strains to reduce symptoms of stress and chronic pain Bifidobacterium adolescentis GABA(gamma-aminobutyric acid) producing strains from its precursor MSG (monosodium glutamate). Since GABA is the main inhibitory neurotransmitter of the CNS, they may help reduce stress and improve symptoms of chronic pain. Food technology Ingredients / Functional food New aquafaba oleogels to substitute saturated fatty acids in food New sunflower oil oleogel obtained with legumes as an oleo-structuring agent, without the use of additives, and that can be used as a substitute of saturated fatty acids in cooking and bakery. Food technology Chemistry Environment Ingredients / Functional food Separation techniques Recycling / Recovery Extraction process of bioactive compounds from cocoa bean shells Process capable of extracting high-value bioactive compounds from cocoa bean shells using green technologies, through more efficient and sustainable processes, applicable to the Food, Cosmetic, Chemical and Pharmaceutical Industries. Food technology Ingredients / Functional food Antioxidant from maqui oil and marine sources, rich in omega-3 fatty acids and tocopherols Antioxidant lipid derived from maqui oil and marine sources, rich in omega-3 and tocopherols, with mitigating activity against metabolic dysfunctions, obesity, and liver damage, useful for formulating functional ingredients and nutraceutical supplements. Food technology Ingredients / Functional food Agriculture, livestock and marine science Aquaculture Sustainable biomass of Hediste diversicolor as a natural source of omega-3 Optimized protocol for the intensive and controlled culture of Hediste diversicolor, including sustainable and efficient biomass production techniques for various aquaculture and biotechnological applications. Food technology Ingredients / Functional food Agriculture, livestock and marine science Animal health New strain of the Blautia genus with potential postbiotic effect A new strain of the Blautia genus has been detected, isolated and identified, and the laboratory tests have found postbiotic properties related with the protection of cells against oxidation and the good functioning of metabolism. Food technology Ingredients / Functional food Method for producing matairesinol from lignans using enzymes Combination of enzymes that carries out the conversion of secoisolariciresinol diglucoside (SDG) to matairesinol with high yield. It enables the production of food compositions of great interest since matairesinol exhibits health-beneficial activities. Pagination Current page 1 Page 2 Siguiente > Next page Última » Last page Social Media twitter linkedin youtube
Food technology Health Ingredients / Functional food Cosmetics Genetic Constructs for the Production of Heterologous Proteins of Interest Genetic constructs for the rapid and efficient expression and high‑level production of proteins of interest in filamentous fungi, reducing costs and meeting the needs of industrial protein manufacturing.
Food technology Ingredients / Functional food Riboflavin-producing strains of Bifidobacterium longum subsp. infantis Riboflavin-producing strains of Bifidobacterium longum subsp. infantis obtained through evolutionary adaptation to develop probiotics specific for populations with higher requirements of this vitamin, such as children, pregnant women, or the elderly
Food technology Agriculture, livestock and marine science Biotechnology Environment Ingredients / Functional food Aquaculture Bioprocess Recycling / Recovery Enriched extracts to produce animal feed from meat industry blood waste Through an enzymatic hydrolysis process of blood it is posible to obtain enriched extracts of peptides and proteins. The resulting hydrolysate product is a very high-nutritional-value supplement to be incorporated in aquaculture feeding.
Food technology Health Ingredients / Functional food Therapy Bacteria Neurology GABA-producing strains to reduce symptoms of stress and chronic pain Bifidobacterium adolescentis GABA(gamma-aminobutyric acid) producing strains from its precursor MSG (monosodium glutamate). Since GABA is the main inhibitory neurotransmitter of the CNS, they may help reduce stress and improve symptoms of chronic pain.
Food technology Ingredients / Functional food New aquafaba oleogels to substitute saturated fatty acids in food New sunflower oil oleogel obtained with legumes as an oleo-structuring agent, without the use of additives, and that can be used as a substitute of saturated fatty acids in cooking and bakery.
Food technology Chemistry Environment Ingredients / Functional food Separation techniques Recycling / Recovery Extraction process of bioactive compounds from cocoa bean shells Process capable of extracting high-value bioactive compounds from cocoa bean shells using green technologies, through more efficient and sustainable processes, applicable to the Food, Cosmetic, Chemical and Pharmaceutical Industries.
Food technology Ingredients / Functional food Antioxidant from maqui oil and marine sources, rich in omega-3 fatty acids and tocopherols Antioxidant lipid derived from maqui oil and marine sources, rich in omega-3 and tocopherols, with mitigating activity against metabolic dysfunctions, obesity, and liver damage, useful for formulating functional ingredients and nutraceutical supplements.
Food technology Ingredients / Functional food Agriculture, livestock and marine science Aquaculture Sustainable biomass of Hediste diversicolor as a natural source of omega-3 Optimized protocol for the intensive and controlled culture of Hediste diversicolor, including sustainable and efficient biomass production techniques for various aquaculture and biotechnological applications.
Food technology Ingredients / Functional food Agriculture, livestock and marine science Animal health New strain of the Blautia genus with potential postbiotic effect A new strain of the Blautia genus has been detected, isolated and identified, and the laboratory tests have found postbiotic properties related with the protection of cells against oxidation and the good functioning of metabolism.
Food technology Ingredients / Functional food Method for producing matairesinol from lignans using enzymes Combination of enzymes that carries out the conversion of secoisolariciresinol diglucoside (SDG) to matairesinol with high yield. It enables the production of food compositions of great interest since matairesinol exhibits health-beneficial activities.
