The EuropeanMaster's Degree in Food, Nutrition and Metabolism (E-Menú) of the School of Pharmacy of the University of Navarra hosted the ninth"Industry Symposium", an annual quotation that brought together representatives from CIMAADItech, Tecnalia and AZTI to explain how their technology centers work and the financial aid at research and development that they offer to companies and institutions.

Alfredo Martínez, director of postgraduate program, moderated the session where innovation and creativity were the central topic . In this regard, Manuel Rodríguez, director general manager of ADItech Corporación Tecnológica, pointed out that" knowledge, creativity, entrepreneurship and perseverance are the keys to radical innovation".

More than 40 people attended the session in which Professor Martínez encouraged attendees to "take risks in their professional degree program , take initiative and be innovative".

Technology centers: link between researchers and companies

According to Rodríguez, "in order to innovate, technology centers must attract talent". In this way, "we act as a link between researchers and companies, we help them to get their projects through the necessary channels to reach the industry and commercialize them".

The other speakers delved into the intermediary status of technology centers. Elias Toral, manager of the research activity of research center (CIMA), explained the processes by which an idea becomes project with the capacity to go to market.

Begoña Pérez-Villareal, coordinator of AZTI's Food research division, discussed how her center innovates in technology to help companies be creative and respond to the new food trends demanded by the market. Among her projects,"spray foods, such as cream, are the products of the future," she said.

María Chávarri, head of project at area Bioprocesses at Tecnalia Research & Innnovation, based her speech on innovation and development of ingredients and foods for nutrition oriented to active aging.