Industry challenges facing the agri-food sector

Food is undoubtedly one of the main factors for improving the health and quality of life of people, as well as for preventing various diseases. Consumer needs are changing day by day, and innovation is the only way to respond to these demands, offering more sophisticated products that guarantee microbiological safety and stability without losing sight of organoleptic quality.

In addition, the environmental impact of food is a growing social concern, and the need to feed a growing number of people while minimizing the environmental impact is one of the greatest challenges facing humanity. XIA thus aims to use the results of research with an impact on improving the quality of life of people in order to deal with the real challenges of society, measuring their impact and Societal Readiness Level (SRL).

The methodologies we use are based on the movement to transform the RDI system, promoted by the European Union according to the concepts of “Responsible Research & Innovation” and “Open Science & Innovation”, and they serve to promote cooperation between Network Groups and external groups with common goals.

We do this through the mentoring of research groups and results-oriented collaborative dynamics, the organization of open innovation and disruptive innovation workshops, the stimulation of Knowledge and Technology Transfer by Research Groups to promote collaborative projects, as well as by encouraging the recruitment of innovative talent in the food industry through our Food Innovation Talent Portal.

Challenges we address:

  • Promotion of healthy habits
  • Nutritional supplements
  • Functional foods
  • Personalized nutrition
  • New aromas
  • New colourings
  • New textures
  • New food products
  • Circular economy
  • Well-being
  • Biodiversity
  • Climate change
  • New protein sources
  • Food safety strategies
  • Diagnostics and Automation
  • Authentication and Fraud
  • Shelf Life Extension