www.azti.es
CONTACT PERSON: Dr. Miguel Angel Pardo
TELEPHONE: +34 667 174 313
EMAIL: mpardo@azti.es
AZTI is a non-profit private foundation committed to the social and economic development of the Food Sector and the Marine Environment. It has 240 professional staff and is structured in two separate business divisions: (1) Food Research and (2) Marine Research. The Food Research Division is formed by 70 professionals working in complementary areas of specialization and technological expertise including the identification, detection, treatment and minimisation of food risks such as allergens, parasites, viruses, bacteria and chemical contaminants.
Role in the project:
AZTI is the leader of WP7 and will have a participation in WP3, 4 and 8. AZTI will have an especial contribution to zoonotic nematodes (especially Anisakids) as emerging food risk.
Key persons involved:
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Dr. Miguel Angel Pardo. Principal researcher in charge of the Molecular Biology laboratory in AZTI-Tecnalia has a Ph.D. in Biochemistry and Molecular Biology and has managed research projects involved in food safety and molecular identification of species (including allergens) and detection of pathogens in food products during the last years. Concerning allergen trace detection he is involved in the development of recombinant antibodies by phage display technology, DNA recombinant and Real Time PCR methodologies in seafood products. He has co-authored over 25 scientific papers. |
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Begoña Pérez-Villarreal is Business Director of the Food Research Division. She has been involved in R&D&I activities and technology transfer to the food industry in the last 20 years, particularly in the SME area, concerning quality issues and product innovation (co-author of 5 new food product patents) and has participated in defining the strategic research agenda of ETP-Food for Life, EATIP and EFTP. Her research interest the last years has been focused on authentication, traceability and sustainability of the food chain. At present, she is coordinator of two EU-FP7 projects: SENSE (www.senseproject.eu) and REPLAY (Marie Curie). |
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Begoña Landajo has a degree in Food Technology and is a Technician in Occupational Risk Prevention. She has over 10-year experience in the field of R&D. She began her career in the Institute of Food Quality Vasco-Argentino in Buenos Aires, Argentina. She joined AZTI in 2004 and specialized on issues related to quality, hygiene and food safety systems. Currently she is in charge of the technical secretariat of the Spanish Self-control Association of Juices and Nectars (AEAZN), combining it with food safety projects and other projects about prevention of occupational risks in the food industry, especially related to ergonomic issues (risk assessment, identification of preventive measures, improvement plans and design of new processes, equipment and workplaces). She also develops the technician tasks of prevention in the AZTI centre in Derio. |
