Innovation and R&D
the development of new processes and more sustainable, healthy and safe foods
The promotion of R + D + i and incorporation of companies to the innovation strategy is an axis of the Strategic Plan of the Food Cluster of Galicia, associated with two outstanding objectives:
- To incorporate the cluster companies into the innovation and digitization strategy
- To promote articulation, mutual knowledge and collaboration between the agents of the Galician innovation ecosystem in the food sector
The most outstanding measures of action, in addition to the development of information services, prospecting and dissemination of knowledge, are the promotion of cooperation and creation of synergies between companies and research and technology centers, and the dynamization of collaborative and unique projects.
The promotion and dynamization of cooperative projects is developed within the framework of four working groups:
- Innovative, safe and healthy food and ingredients adapted to consumer trends
- New production and marketing models. Innovation in processes and technologies. Digitization
- Sustainability, circular economy and bioeconomy
- Logistics and distribution. Innovative, sustainable packaging adapted to consumer trends
Projects
HIGHFIVE
Promoting the green and digital transition of the food industry through innovation
Smart4Cheese
Promoting comprehensive digitization in the dairy sector of cheese factories
MUSSELBLOCK
Certification platform in the mussel value chain
AgrifoodX5.0
Strengthening collaboration and the exchange of good practices and knowledge between clusters
ENOTECH 4.0
Development and validation of sensor, artificial vision and big data solutions for the wine sector.
YIELDCAN50
Development of a monitoring platform and massive data analysis in the manufacture of canned shellfish and fish.
Photonics4Bakery
Research on the applicability of photonic technologies to improve the processes of companies in the bakery sector
ML4MILK
Development of a massive data monitoring and analysis platform for the dairy sector.
FoodTechINK
Use of colourimetric indicators for quality and cold chain control in fresh packaged food.
