{"id":169754,"date":"2024-05-03T11:44:03","date_gmt":"2024-05-03T09:44:03","guid":{"rendered":"https:\/\/www.ainia.com\/?p=167974"},"modified":"2024-08-05T12:49:05","modified_gmt":"2024-08-05T10:49:05","slug":"in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry","status":"publish","type":"post","link":"https:\/\/www.ainia.com\/en\/ainia-news\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\/","title":{"rendered":"In-vitro Cultured Meat: A Sustainable Future in the Food Industry"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]In a world that is constantly evolving, the search for sustainable alternatives to meet our food needs<\/a> has become imperative. One of the most promising advancements in this field is the development of in-vitro cultured meat, a revolutionary technology with the potential to transform the food industry as we know it. At AINIA, we are working along these lines to carry out the production of cultured meat in an efficient and sustainable manner. Let us tell you about it.<\/p>\n

Within the realm of in-vitro cultured meat, we at AINIA are engaged in an innovative project called SMARTFARM. In this multidisciplinary project, we are addressing various key areas to carry out the production of cultured meat in an efficient and sustainable way.<\/p>\n

One of the fundamental pillars of this project is the establishment of primary cultures and bovine cell lines from animal biopsies. This phase involves the extraction and cultivation of animal cells, with a specific focus on muscle and adipose (fat) tissue. These cells will serve as the basis for the production of cultured meat.<\/p>\n

Challenges in the Production of In-Vitro Cultured Meat<\/h2>\n

3D bioprinting technology plays a crucial role in this project by enabling the recreation of ideal shapes for meat products. Through 3D printing with cultured meat, it is possible to achieve the desired texture and structure of the meat, providing an authentic and satisfying culinary experience.<\/p>\n

    \n
  • Scaling Up Production<\/strong>: Scaling up production is another vital aspect for the viability of in-vitro cultured meat on a large scale. The implementation of bioreactors enables the increase of cultured meat production in an efficient, controlled, and reproducible manner. This paves the way to meet the growing demand for sustainable meat alternatives in the market.<\/li>\n
  • Alternatives to Fetal Bovine Serum<\/strong>: Lastly, a significant challenge in the production of cultured meat is finding alternatives to commonly used fetal bovine serum. In this project, the expression of growth factors is being explored since their incorporation into the culture medium is essential to replace fetal bovine serum. This allows not only a more ethical and sustainable production of cultured meat but also ensures optimal growth and development of cells, thus aligning the technology with the principles of animal welfare and responsible food production.<\/li>\n<\/ul>\n

    \"carne<\/strong><\/h3>\n

    Benefits of In-Vitro Cultured Meat<\/h2>\n

    Within the SMARTFARM project, where we aim to develop in-vitro cultured meat, we foresee benefits that could transform the food industry and contribute to a sustainable and ethical future:<\/p>\n

      \n
    • Reduces Greenhouse Gas Emissions<\/strong>: This alternative significantly reduces the need for land, water, and greenhouse gas emissions compared to traditional meat production.<\/li>\n
    • Promotes Animal Welfare<\/strong>: This innovative approach also promotes animal welfare by eliminating the breeding and slaughtering of animals, addressing ethical concerns and fostering a more compassionate food system.<\/li>\n
    • Decreases the Risk of Foodborne Diseases<\/strong>: Additionally, by being produced in controlled and sanitary environments, it considerably decreases the risk of foodborne diseases, thus ensuring a safer and healthier diet for the population.<\/li>\n<\/ul>\n

      These combined benefits position in-vitro cultured meat at the forefront of solutions that can improve our world and change the way we perceive and consume meat. We are on the threshold of a transformative shift towards a more conscious and responsible food future.<\/p>\n

      Regulation: Towards the Approval of Cultured Meat as Novel Food<\/h2>\n

      It is important to mention that one of the key challenges and requirements for the successful commercialisation of in-vitro cultured meat is obtaining approval as Novel Food. The evaluation and approval of Novel Food are crucial to ensure food safety and compliance with quality standards before cultured meat can be marketed in the EU.<\/p>\n

      This rigorous process allows authorities to assess potential health risks and gives consumers confidence that novel foods meet the established criteria before being introduced to the market. In this regard, Singapore has set a milestone by approving the sale of in-vitro cultured meat, setting a precedent in the adoption of this innovation and paving the way for its global acceptance.<\/p>\n

      In-Vitro Cultured Meat, a Sustainable Food Alternative<\/h2>\n

      In this context, at AINIA, we are committed to ensuring the safety and viability of in-vitro cultured meat as a sustainable food alternative. In addition to rigorous food quality and safety evaluations, we will focus on closely monitoring all legal aspects related to the production and commercialisation of this innovative technology, thereby ensuring that regulatory requirements are met and its responsible and effective adoption in the market is promoted.<\/p>\n

      \"logo[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div><\/body><\/html>","protected":false},"excerpt":{"rendered":"

      [vc_row][vc_column][vc_column_text]In a world that is constantly evolving, the search for sustainable alternatives to meet our food needs has become imperative. One of the most promising advancements in this field is the development of in-vitro cultured meat, a revolutionary technology with the potential to transform the food industry as we know it. At AINIA, we are […]<\/p>\n","protected":false},"author":260,"featured_media":165217,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[1971],"tags":[],"class_list":["post-169754","post","type-post","status-publish","format-standard","hentry","category-technological-innovation"],"acf":[],"yoast_head":"\nIn-vitro Cultured Meat: A Sustainable Future in the Food Industry<\/title>\n<meta name=\"description\" content=\"Learn more about the development of in-vitro cultured meat, a revolutionary technology that has the potential to transform the food industry as we know it.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ainia.com\/en\/ainia-news\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"In-vitro Cultured Meat: A Sustainable Future in the Food Industry\" \/>\n<meta property=\"og:description\" content=\"Learn more about the development of in-vitro cultured meat, a revolutionary technology that has the potential to transform the food industry as we know it.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ainia.com\/en\/ainia-news\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\/\" \/>\n<meta property=\"og:site_name\" content=\"AINIA\" \/>\n<meta property=\"article:published_time\" content=\"2024-05-03T09:44:03+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-08-05T10:49:05+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ainia.com\/wp-content\/uploads\/2023\/10\/Meat-Cultured-In-Laboratory.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1260\" \/>\n\t<meta property=\"og:image:height\" content=\"840\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Paloma Juarez\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Paloma Juarez\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.ainia.com\\\/en\\\/ainia-news\\\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.ainia.com\\\/en\\\/ainia-news\\\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\\\/\"},\"author\":{\"name\":\"Paloma Juarez\",\"@id\":\"https:\\\/\\\/www.ainia.com\\\/en\\\/#\\\/schema\\\/person\\\/c2860f995ccd56486bc6bf4363278d33\"},\"headline\":\"In-vitro Cultured Meat: A Sustainable Future in the Food Industry\",\"datePublished\":\"2024-05-03T09:44:03+00:00\",\"dateModified\":\"2024-08-05T10:49:05+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.ainia.com\\\/en\\\/ainia-news\\\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\\\/\"},\"wordCount\":753,\"publisher\":{\"@id\":\"https:\\\/\\\/www.ainia.com\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.ainia.com\\\/en\\\/ainia-news\\\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.ainia.com\\\/wp-content\\\/uploads\\\/2023\\\/10\\\/Meat-Cultured-In-Laboratory.jpg\",\"articleSection\":[\"Technological innovation\"],\"inLanguage\":\"en\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.ainia.com\\\/en\\\/ainia-news\\\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\\\/\",\"url\":\"https:\\\/\\\/www.ainia.com\\\/en\\\/ainia-news\\\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\\\/\",\"name\":\"In-vitro Cultured Meat: A Sustainable Future in the Food Industry\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.ainia.com\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.ainia.com\\\/en\\\/ainia-news\\\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.ainia.com\\\/en\\\/ainia-news\\\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.ainia.com\\\/wp-content\\\/uploads\\\/2023\\\/10\\\/Meat-Cultured-In-Laboratory.jpg\",\"datePublished\":\"2024-05-03T09:44:03+00:00\",\"dateModified\":\"2024-08-05T10:49:05+00:00\",\"description\":\"Learn more about the development of in-vitro cultured meat, a revolutionary technology that has the potential to transform the food industry as we know it.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.ainia.com\\\/en\\\/ainia-news\\\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\\\/#breadcrumb\"},\"inLanguage\":\"en\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.ainia.com\\\/en\\\/ainia-news\\\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en\",\"@id\":\"https:\\\/\\\/www.ainia.com\\\/en\\\/ainia-news\\\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.ainia.com\\\/wp-content\\\/uploads\\\/2023\\\/10\\\/Meat-Cultured-In-Laboratory.jpg\",\"contentUrl\":\"https:\\\/\\\/www.ainia.com\\\/wp-content\\\/uploads\\\/2023\\\/10\\\/Meat-Cultured-In-Laboratory.jpg\",\"width\":1260,\"height\":840,\"caption\":\"Meat-Cultured-In-Laboratory\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.ainia.com\\\/en\\\/ainia-news\\\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\\\/\\\/www.ainia.com\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"In-vitro Cultured Meat: A Sustainable Future in the Food Industry\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.ainia.com\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/www.ainia.com\\\/en\\\/\",\"name\":\"AINIA\",\"description\":\"AINIA\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.ainia.com\\\/en\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.ainia.com\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.ainia.com\\\/en\\\/#organization\",\"name\":\"Ainia\",\"url\":\"https:\\\/\\\/www.ainia.com\\\/en\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en\",\"@id\":\"https:\\\/\\\/www.ainia.com\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/www.ainia.com\\\/wp-content\\\/uploads\\\/2022\\\/01\\\/LOGO-AINIA-simple-alta-resolucion-sin-fondo-1.png\",\"contentUrl\":\"https:\\\/\\\/www.ainia.com\\\/wp-content\\\/uploads\\\/2022\\\/01\\\/LOGO-AINIA-simple-alta-resolucion-sin-fondo-1.png\",\"width\":1000,\"height\":346,\"caption\":\"Ainia\"},\"image\":{\"@id\":\"https:\\\/\\\/www.ainia.com\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.ainia.com\\\/en\\\/#\\\/schema\\\/person\\\/c2860f995ccd56486bc6bf4363278d33\",\"name\":\"Paloma Juarez\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/f73b83fa7660ab29c0b2777b20de9f147fbf4ccaddd152866a58ce417a1524b5?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/f73b83fa7660ab29c0b2777b20de9f147fbf4ccaddd152866a58ce417a1524b5?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/f73b83fa7660ab29c0b2777b20de9f147fbf4ccaddd152866a58ce417a1524b5?s=96&d=mm&r=g\",\"caption\":\"Paloma Juarez\"},\"description\":\"Paloma Ju\u00e1rez es doctora en Biotecnolog\u00eda, con formaci\u00f3n inicial en Ciencias Biol\u00f3gicas por la Universitat de Val\u00e8ncia y un m\u00e1ster en Biotecnolog\u00eda Molecular y Celular de Plantas por la Universidad Polit\u00e9cnica de Valencia. Su tesis doctoral se centr\u00f3 en la producci\u00f3n de anticuerpos en plataformas vegetales para aplicaciones de inmunoterapia oral pasiva, combinando biotecnolog\u00eda vegetal, expresi\u00f3n recombinante y aplicaciones biom\u00e9dicas. Tras el doctorado, realiz\u00f3 un primer posdoctorado en B\u00e9lgica en el VIB (Plant Systems Biology, Universidad de Gante), financiado mediante una beca posdoctoral FWO belga competitiva, donde trabaj\u00f3 en ingenier\u00eda gen\u00e9tica de plantas y en el desarrollo de vacunas orales. Posteriormente, obtuvo una beca Marie Sk\u0142odowska-Curie de la Comisi\u00f3n Europea, con la que continu\u00f3 su etapa posdoctoral enfoc\u00e1ndose en el dise\u00f1o de anticuerpos y su producci\u00f3n en plataformas vegetales como complemento alimentario para nutrici\u00f3n animal. Despu\u00e9s de una etapa en Grimstad (sur de Noruega) por motivos de reunificaci\u00f3n familiar, regres\u00f3 a Valencia para incorporarse al CSIC como investigadora posdoctoral, donde trabaj\u00f3 en edici\u00f3n gen\u00e9tica de plantas. Tras su etapa acad\u00e9mica, se incorpor\u00f3 a AINIA, en el departamento de Microbiolog\u00eda y Biotecnolog\u00eda Industrial, donde particip\u00f3 activamente en la creaci\u00f3n y consolidaci\u00f3n del laboratorio de biolog\u00eda molecular e ingenier\u00eda gen\u00e9tica, contribuyendo al impulso estrat\u00e9gico de esta l\u00ednea dentro del centro. Despu\u00e9s de cinco a\u00f1os en este departamento, pas\u00f3 a formar parte de la Unidad de Innovaci\u00f3n, donde actualmente ejerce como l\u00edder y gestora de proyectos europeos, con un fuerte enfoque en biotecnolog\u00eda, transferencia de tecnolog\u00eda e innovaci\u00f3n aplicada.\",\"sameAs\":[\"https:\\\/\\\/www.ainia.com\\\/ainia\\\/sobre-ainia\\\/ainia-contacto-informacion\\\/\"],\"url\":\"https:\\\/\\\/www.ainia.com\\\/en\\\/ainia-news\\\/author\\\/paloma-juarez\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"In-vitro Cultured Meat: A Sustainable Future in the Food Industry","description":"Learn more about the development of in-vitro cultured meat, a revolutionary technology that has the potential to transform the food industry as we know it.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.ainia.com\/en\/ainia-news\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\/","og_locale":"en_US","og_type":"article","og_title":"In-vitro Cultured Meat: A Sustainable Future in the Food Industry","og_description":"Learn more about the development of in-vitro cultured meat, a revolutionary technology that has the potential to transform the food industry as we know it.","og_url":"https:\/\/www.ainia.com\/en\/ainia-news\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\/","og_site_name":"AINIA","article_published_time":"2024-05-03T09:44:03+00:00","article_modified_time":"2024-08-05T10:49:05+00:00","og_image":[{"width":1260,"height":840,"url":"https:\/\/www.ainia.com\/wp-content\/uploads\/2023\/10\/Meat-Cultured-In-Laboratory.jpg","type":"image\/jpeg"}],"author":"Paloma Juarez","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Paloma Juarez","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.ainia.com\/en\/ainia-news\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\/#article","isPartOf":{"@id":"https:\/\/www.ainia.com\/en\/ainia-news\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\/"},"author":{"name":"Paloma Juarez","@id":"https:\/\/www.ainia.com\/en\/#\/schema\/person\/c2860f995ccd56486bc6bf4363278d33"},"headline":"In-vitro Cultured Meat: A Sustainable Future in the Food Industry","datePublished":"2024-05-03T09:44:03+00:00","dateModified":"2024-08-05T10:49:05+00:00","mainEntityOfPage":{"@id":"https:\/\/www.ainia.com\/en\/ainia-news\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\/"},"wordCount":753,"publisher":{"@id":"https:\/\/www.ainia.com\/en\/#organization"},"image":{"@id":"https:\/\/www.ainia.com\/en\/ainia-news\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\/#primaryimage"},"thumbnailUrl":"https:\/\/www.ainia.com\/wp-content\/uploads\/2023\/10\/Meat-Cultured-In-Laboratory.jpg","articleSection":["Technological innovation"],"inLanguage":"en"},{"@type":"WebPage","@id":"https:\/\/www.ainia.com\/en\/ainia-news\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\/","url":"https:\/\/www.ainia.com\/en\/ainia-news\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\/","name":"In-vitro Cultured Meat: A Sustainable Future in the Food Industry","isPartOf":{"@id":"https:\/\/www.ainia.com\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.ainia.com\/en\/ainia-news\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\/#primaryimage"},"image":{"@id":"https:\/\/www.ainia.com\/en\/ainia-news\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\/#primaryimage"},"thumbnailUrl":"https:\/\/www.ainia.com\/wp-content\/uploads\/2023\/10\/Meat-Cultured-In-Laboratory.jpg","datePublished":"2024-05-03T09:44:03+00:00","dateModified":"2024-08-05T10:49:05+00:00","description":"Learn more about the development of in-vitro cultured meat, a revolutionary technology that has the potential to transform the food industry as we know it.","breadcrumb":{"@id":"https:\/\/www.ainia.com\/en\/ainia-news\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\/#breadcrumb"},"inLanguage":"en","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.ainia.com\/en\/ainia-news\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\/"]}]},{"@type":"ImageObject","inLanguage":"en","@id":"https:\/\/www.ainia.com\/en\/ainia-news\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\/#primaryimage","url":"https:\/\/www.ainia.com\/wp-content\/uploads\/2023\/10\/Meat-Cultured-In-Laboratory.jpg","contentUrl":"https:\/\/www.ainia.com\/wp-content\/uploads\/2023\/10\/Meat-Cultured-In-Laboratory.jpg","width":1260,"height":840,"caption":"Meat-Cultured-In-Laboratory"},{"@type":"BreadcrumbList","@id":"https:\/\/www.ainia.com\/en\/ainia-news\/in-vitro-cultured-meat-a-sustainable-future-in-the-food-industry\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/www.ainia.com\/en\/"},{"@type":"ListItem","position":2,"name":"In-vitro Cultured Meat: A Sustainable Future in the Food Industry"}]},{"@type":"WebSite","@id":"https:\/\/www.ainia.com\/en\/#website","url":"https:\/\/www.ainia.com\/en\/","name":"AINIA","description":"AINIA","publisher":{"@id":"https:\/\/www.ainia.com\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.ainia.com\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en"},{"@type":"Organization","@id":"https:\/\/www.ainia.com\/en\/#organization","name":"Ainia","url":"https:\/\/www.ainia.com\/en\/","logo":{"@type":"ImageObject","inLanguage":"en","@id":"https:\/\/www.ainia.com\/en\/#\/schema\/logo\/image\/","url":"https:\/\/www.ainia.com\/wp-content\/uploads\/2022\/01\/LOGO-AINIA-simple-alta-resolucion-sin-fondo-1.png","contentUrl":"https:\/\/www.ainia.com\/wp-content\/uploads\/2022\/01\/LOGO-AINIA-simple-alta-resolucion-sin-fondo-1.png","width":1000,"height":346,"caption":"Ainia"},"image":{"@id":"https:\/\/www.ainia.com\/en\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.ainia.com\/en\/#\/schema\/person\/c2860f995ccd56486bc6bf4363278d33","name":"Paloma Juarez","image":{"@type":"ImageObject","inLanguage":"en","@id":"https:\/\/secure.gravatar.com\/avatar\/f73b83fa7660ab29c0b2777b20de9f147fbf4ccaddd152866a58ce417a1524b5?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/f73b83fa7660ab29c0b2777b20de9f147fbf4ccaddd152866a58ce417a1524b5?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/f73b83fa7660ab29c0b2777b20de9f147fbf4ccaddd152866a58ce417a1524b5?s=96&d=mm&r=g","caption":"Paloma Juarez"},"description":"Paloma Ju\u00e1rez es doctora en Biotecnolog\u00eda, con formaci\u00f3n inicial en Ciencias Biol\u00f3gicas por la Universitat de Val\u00e8ncia y un m\u00e1ster en Biotecnolog\u00eda Molecular y Celular de Plantas por la Universidad Polit\u00e9cnica de Valencia. Su tesis doctoral se centr\u00f3 en la producci\u00f3n de anticuerpos en plataformas vegetales para aplicaciones de inmunoterapia oral pasiva, combinando biotecnolog\u00eda vegetal, expresi\u00f3n recombinante y aplicaciones biom\u00e9dicas. Tras el doctorado, realiz\u00f3 un primer posdoctorado en B\u00e9lgica en el VIB (Plant Systems Biology, Universidad de Gante), financiado mediante una beca posdoctoral FWO belga competitiva, donde trabaj\u00f3 en ingenier\u00eda gen\u00e9tica de plantas y en el desarrollo de vacunas orales. Posteriormente, obtuvo una beca Marie Sk\u0142odowska-Curie de la Comisi\u00f3n Europea, con la que continu\u00f3 su etapa posdoctoral enfoc\u00e1ndose en el dise\u00f1o de anticuerpos y su producci\u00f3n en plataformas vegetales como complemento alimentario para nutrici\u00f3n animal. Despu\u00e9s de una etapa en Grimstad (sur de Noruega) por motivos de reunificaci\u00f3n familiar, regres\u00f3 a Valencia para incorporarse al CSIC como investigadora posdoctoral, donde trabaj\u00f3 en edici\u00f3n gen\u00e9tica de plantas. Tras su etapa acad\u00e9mica, se incorpor\u00f3 a AINIA, en el departamento de Microbiolog\u00eda y Biotecnolog\u00eda Industrial, donde particip\u00f3 activamente en la creaci\u00f3n y consolidaci\u00f3n del laboratorio de biolog\u00eda molecular e ingenier\u00eda gen\u00e9tica, contribuyendo al impulso estrat\u00e9gico de esta l\u00ednea dentro del centro. Despu\u00e9s de cinco a\u00f1os en este departamento, pas\u00f3 a formar parte de la Unidad de Innovaci\u00f3n, donde actualmente ejerce como l\u00edder y gestora de proyectos europeos, con un fuerte enfoque en biotecnolog\u00eda, transferencia de tecnolog\u00eda e innovaci\u00f3n aplicada.","sameAs":["https:\/\/www.ainia.com\/ainia\/sobre-ainia\/ainia-contacto-informacion\/"],"url":"https:\/\/www.ainia.com\/en\/ainia-news\/author\/paloma-juarez\/"}]}},"_links":{"self":[{"href":"https:\/\/www.ainia.com\/en\/wp-json\/wp\/v2\/posts\/169754","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ainia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ainia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ainia.com\/en\/wp-json\/wp\/v2\/users\/260"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ainia.com\/en\/wp-json\/wp\/v2\/comments?post=169754"}],"version-history":[{"count":1,"href":"https:\/\/www.ainia.com\/en\/wp-json\/wp\/v2\/posts\/169754\/revisions"}],"predecessor-version":[{"id":172716,"href":"https:\/\/www.ainia.com\/en\/wp-json\/wp\/v2\/posts\/169754\/revisions\/172716"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ainia.com\/en\/wp-json\/wp\/v2\/media\/165217"}],"wp:attachment":[{"href":"https:\/\/www.ainia.com\/en\/wp-json\/wp\/v2\/media?parent=169754"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ainia.com\/en\/wp-json\/wp\/v2\/categories?post=169754"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ainia.com\/en\/wp-json\/wp\/v2\/tags?post=169754"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}