- Address
C/Concordia s/n,
30500Molina de SeguraMurcia
Spain
Description
CTNC is a private non-profit research association of companies, which is recognized by the Spanish Government as Innovation and Technological Centre, Transfer Office of Research Results and it is declared of Public Use (collaborations with NGO, social inclusion activities, etc). CTNC works in all fields of the food sector: from agriculture to final processed products taking into account containers, natural ingredients, valorisation of wastes, environmental impact, etc. CTNC has a staff of 32 persons. Four labs with more than 60 accredited analytical methods and a pilot plant with the most important food technologies. www.ctnc.es
CTNC works closely with the Agrofood sector to improve sustainable technologies to process both traditional and brand new food products. Valorization of food secondary raw materials that some years ago were considered as wastes or residues is one of CTNC’s main research and development lines. High experience in the green extraction of valuable biocomponds from these secondary raw materials to be applied in Clean Label food products, cosmetics, feed, etc. Experience in European projects in Eureka, BBI H2020, Life+, Erasmus+, EuropeAid and PRIMA projects.
Other CTNC activities are related with technology transfer: CTCAlimentacion magazine that it is issued every three months and it is received by more than 700 agri-food companies, etc (nubmer 74 will be issued on July 2021). Every two years CTC celebrates (in collaboration with the Development Agency of the Region of Murcia INFO) an International Symposium on Food Technologies and a Food Brokerage Event. On May 2020 it was celebrated its 10th edition.
CTNC created the Agrofood Cluster of the Region of Murcia, an independent foundation located in CTC facilities. CTC has a close relationship with many national and international research and technological institutions. CTNC is member of ISEKI IFA Food Association and of the European Technological Platform Food4life Spain. Collaboration agreements with different international organizations.
National Technological Centre for the Food and Canning Industry, CTNC
National Technological Centre for the Food and Canning Industry, CTNC
Contact Person
Angel Martinez Sanmartin
Equipment
Pilot Plant: Membrane filtration, Spray dryer, Lyophilizer, Vacuum concentrator, Ultrasound equipment, Clean Room (Slicer, Bag and trails thermosealer, Washer), Crusher, Centrifugal separator, Cross Flow ultrafiltration, N2 Freezer tunnel, Formulation equipments (Finisher, Mixer Tank, Colloidal Mill, Homogenizer), Rotational and still retort, Crusher, Aseptic processing and packaging, etc.
Laboratories: Physicochemical lab (including Quality, Packaging and Sensory lab.), Microbiology lab (including Food Safety lab), Instrumental lab (GC and HPLC both MS/MS QQQ, AA, ICP, etc)
- Equipment Link
- https://ctnc.es/
Services
Management, treatment and recovery of waters, circular economy, technological innovations, development of healthy products, food safety, shelf life and consumers preferences studies, packaging, energy and the environment, prototype scaling, new conservation technologies, process and product improvement, analytical control, technology surveillance and transfer, training, R + D + I support, technical assistance and advice, etc.
- Services Link
- https://ctnc.es/
Activities
Intelligent/ sensor-based equipment Process industry (processing of novel materials, structures, etc.) Environmental materials (e.g. recycling, recourse efficiency, less impact, CO2 capture/ utilisation) Biobased chemicalsOther activities
Since its creation in 1962 CTNC is closely working with the agri-food sector helping them in innovation, internationalization, training, making healthier and safe products, introduction of new technologies, etc. Anti fraud methods and analytical support for assuring food safety. In sustainability CTNC has developed many green extraction methodologies for valorization of secondary raw materials in different products as: brocoli, artichoke, citrus wastes, olive oil pomace, etc. The extracted ingredients (with many properties as antioxidant and antimicrobial) have been applied in food products and in plastic containers and plastic films (active containers) prolonging shelf life of different meat, fish and vegetable products.