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Filmar Memoria 2004.Indd INSTITUTO DE LA GRASA CONSEJO SUPERIOR DE INVESTIGACIONES CIENTÍFICAS CSIC MEMORIA 2004 INSTITUTO DE LA GRASA Avda. Padre García Tejero, 4 41012 – SEVILLA Tel.: 95 461 15 50 – Fax: 95 461 67 90 E-mail: [email protected] www.ig.csic.es ÍNDICE Presentación ................................................................................. 5 Introducción ................................................................................. 7 Informe Económico de la Gerencia .............................................. 9 Departamentos y Unidades de Apoyo ........................................... 11 Actividades de Apoyo y Servicios ................................................. 57 Publicaciones ............................................................................... 67 Comunicaciones a Congresos ....................................................... 103 Otras Actividades ......................................................................... 115 PRESENTACIÓN uando asumí la Dirección del Centro en Abril de 2004, uno de mis Cobjetivos era renovar nuestra vocación de servicio público y fortalecer los lazos existentes con el sector industrial. Transcurridos ya algunos meses, y gracias al esfuerzo de todos, creo que hemos hecho compatible ese obje- tivo con la difícil labor de gestión administrativa y científi ca del Centro. La intensa actividad desarrollada en el Instituto de la Grasa durante este año 2004 queda refl ejada en esta Memoria anual: 47 Proyectos de Investigación, 33 Contratos de Investigación, 28 Colaboraciones con or- ganismos públicos, 94 Publicaciones en Revistas Científi cas, 35 Cursos impartidos, más de 90 Comunicaciones a Congresos, 8 Tesis doctorales dirigidas que han completado el Diploma de Estudios Avanzados en este año, y 3 Tesis doctorales defendidas. El trinomio I+D+I tiene dos grandes vertientes en el sector agroali- mentario, por un lado están los nuevos productos, en los que prima la innovación. Este es el caso de los alimentos funcionales, que adaptados a las nuevas formas de vida, ofrecen productos con presentaciones y for- mulaciones novedosas. Por otro lado, están los alimentos tradicionales que forman parte del patrimonio sociocultural y del modelo alimentario nacional, siendo necesario potenciarlos y protegerlos mediante el de- sarrollo de técnicas que permitan diferenciarlos y tipifi carlos idónea- mente. En términos generales, la sociedad actual demanda alimentos que además de poseer un adecuado valor nutritivo, sean seguros y de calidad, se elaboren correctamente, y sean almacenados y conservados de forma efi ciente y libres de contaminación. La misión de un Centro como el nuestro debe ser la de fomentar el intercambio entre el fl ujo de conocimientos generados por los grupos de investigación y las de- mandas surgidas del sector industrial. Este intercambio debe ser ágil y permanente. La promoción de la innovación tecnológica dentro el 7º Programa Marco de la Unión Europea y en los Programas Nacionales es, de hecho, esencial para aumentar la competitividad industrial. En todas las áreas temáticas y, en particular, en los ejes de colaboración transna- cional y de iniciativas tecnológicas, debe reforzarse la promoción de los resultados de los proyectos de investigación hacia las empresas que puedan benefi ciarse de la explotación de los mismos, a través de los oportunos mecanismos de difusión y transferencia. IGS, CSIC. Memoria 2004 5 Refl ejo de esta simbiosis, ha sido la celebración la XXXI Asamblea de Miembros del Instituto de la Grasa durante los días 18 y 19 de No- viembre de 2004. En esta edición hemos querido darle un carácter más amplio abarcando todo el sector agroalimentario y refl ejando todas las líneas de investigación que desarrolla el Centro en la actualidad, e inci- diendo de manera especial en aquellos aspectos que relacionan dieta y salud. Esta edición de la Asamblea tuvo entre sus actos mas relevantes la entrega de la Medalla Marqués de Acapulco al Profesor D. Carlos Gómez Herrera, en reconocimiento a su extraordinaria trayectoria cien- tífi ca en el campo de las grasas. La excelencia de los recursos humanos y la existencia de un pro- grama de formación permanente del personal desempeñan un papel de primer orden en la oferta de las competencias científi cas y técnicas de nuestro Centro y son la base de su adaptación permanente a la demanda exterior. La oferta de empleo público de este año ha permitido aumentar esta fuerza innovadora, y altamente cualifi cada, con la incorporación de dos nuevos doctores en la escala de Científi cos Titulares, D. José Manuel Martínez Rivas y Dª. Concepción Romero Barranco y de un nuevo In- vestigador Científi co el Dr. Manuel Brenes Balbuena, para ellos nuestros mejores deseos en su nueva etapa profesional. FRANCISCO MILLÁN RODRÍGUEZ Director IGS, CSIC. 6 Memoria 2004 INTRODUCCIÓN l Instituto de la Grasa se creó en el año 1947 con la fi nalidad de con- Etribuir a la mejora y desarrollo de los sectores industriales relaciona- dos con las materias grasas. El Instituto tiene su sede principal en Sevilla y en el término de Dos Hermanas dispone de Plantas Experimentales de Almazara, Biotecnología de Productos Vegetales y Planta Piloto para la extracción, refi nación de grasas y proteínas vegetales. Desde su fundación, el Instituto dedicó una atención preferente al aceite de oliva y a la aceituna de mesa, industrias de gran importancia económica y social que, por su carácter artesanal y bajo nivel tecno- lógico, en la década de los cincuenta presentaban grandes demandas de investigación y servicios. El Instituto de la Grasa ha contribuido a la elevación del nivel científi co y tecnológico de los sectores mencionados trabajando en temas tales como: tecnología de la extracción y refi na- ción de grasas, biotecnología de la elaboración de aceitunas de mesa, preparación de criterios y métodos analíticos, bases para la elaboración de normas de calidad, etc. La propia dinámica de los equipos de investigación y la aparición de nuevas demandas y necesidades propició una reestructuración en el año 1987, con la fi nalidad de ampliar sus objetivos. Hoy día, junto a las líneas tradicionales cultivadas desde su fundación, se realizan estudios en alimentos no grasos y productos vegetales en general IGS, CSIC. Memoria 2004 7 ORGANIGRAMA IGS, CSIC. 8 Memoria 2004 INFORME ECONÓMICO DE LA GERENCIA La fi nanciación del Instituto de la Grasa de Sevilla, puede dividirse en dos grandes grupos: A) Dotaciones Ofi ciales del Estado, Acciones Especiales y otras Dotaciones Extraor- dinarias del C.S.I.C..– En este grupo se incluyen el presupuesto ordinario de fun- cionamiento, las acciones especiales y otros recursos fi nancieros que, con carác- ter esporádico y puntual, concede el C.S.I.C.. B) Recursos Propios.– Se denominan así todos aquellos ingresos que se obtienen de Organismos Internacionales, Nacionales y Autonómicos, así como de Fundacio- nes y Empresas Privadas con el denominador común de la necesaria intervención del personal del Centro en su obtención. Distribución General de los Recursos según su Procedencia Año 2004 Porcentajes Conceptos Dotaciones sobre el total 1. Dotaciones Ofi ciales 1.1. Presupuesto Ordinario de Funcionamiento 687.404,42 € 35,10% 1.2. Acciones Especiales 16.679,00 € 0,85% 1.3. Fondos FEDER 71.600,00 € 3,66% 1.4. Suplemento de Crédito 42.215,66 € 2,16% Total Dotaciones Ofi ciales 817.899,08 € 41,77% 2. Recursos Propios 2.1. Proyectos de Investigación 785.653,00 € 40,12% 2.2. Contratos y Convenios de Investigación 204.264,16 € 10,43% 2.3. Asistencia Técnica y Prestación de Servicios, Informes y Dictámenes 139. 512,12 € 7,12% 2.4. Asociación de Miembros Cuotas de Asociados 10.934,68 € 0,56% Total Recursos Propios 1.140.363,96 € 58,23% Total General 1.958.263,04 € 100,00% IGS, CSIC. Memoria 2004 9 Dotaciones y Recursos Generados Total del Año 2004 ..................................................... 1.958.263,04 € IGS, CSIC. 10 Memoria 2004 Departamentos y Unidades de Apoyo Departamento de Biotecnología de Alimentos Dpto. BIOTECNOLOGÍA DE ALIMENTOS. Objetivos. DEPARTAMENTO DE BIOTECNOLOGÍA DE ALIMENTOS Las actividades de este Departamento se centran en el estudio de los aspectos químicos, bioquímicos y microbiológicos relacionados con la elaboración, calidad nutricional y comercial de productos vegeta- les, combinando investigaciones básicas y aplicadas. Para conseguir estos objetivos las líneas generales de investigación en curso son: — Mejora de los procesos de recolección-transporte y aprovechamiento de residuos en la elaboración de aceitunas de mesa (estilo español). Estudio de un nuevo producto aderezado sin fermentación. El trabajo tiene dos objetivos claramente diferenciados: por un lado, se pretende mejorar, en diversos aspectos, el proceso tecnológico de elaboración de las aceitunas verdes de mesa, estilo español, con la implantación de la recolección mecanizada, de vital importancia para este sector, y el aprovechamiento de residuos (aguas de lavado, salmueras “madres” de anteriores campañas) en la fase de fermentación, con la consiguiente reducción en el volumen total de vertidos contaminantes; por otro lado, se pretende estudiar un nuevo tipo de elaboración de aceitunas verdes, sin fermentación, de características químicas y sensoriales adecuadas con vistas a su comercialización a largo plazo. — Aplicación de nuevas tecnologías y gases alimentarios a la fermentación y conservación de aceitunas de mesa. Dentro de este apartado se pretende la utilización de ozono en la fase de post-recolección, lavado y envasado de las aceitunas de mesa. Su empleo tiene
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