Research Program. Innovation, Communication and Education Unit

Director: Prof. Guillermo Reglero Rada

Objectives: The aim of this unit is to boost innovation from a communication perspective. Currently, there is a low flow of information between scientists, industry and end-users which delays knowledge transfer. This recently created unit has been implemented in IMDEA Food to catalyze the interaction between the IMDEA Food research community and relevant stakeholders. On the other hand, we aim to search and facilitate the transfer of knowledge generated through applied and basic research into applications for precision nutrition, and from whose use Society and Industry can equally profit.This unit brings Science to both Industry and Society through four strategic pillars:

  • Innovation
  • Education
  • Communication
  • Business creation

Prof. Guillermo Reglero Rada

Director of the Innovation and Communication Unit

Guillermo J. Reglero Rada, PhD in Chemistry (1985). Full Professor of Food Sciences at the University Autonoma de Madrid (1999) and Senior Researcher of Consejo Superior de Investigaciones Científi cas, CSIC (on leave). Between 1993 and 1994 he worked as Specialist Technician of Industrial Projects for Centro para el Desarrollo Tecnológico Industrial (CDTI). Between 2002 and 2006 he was the Manager of the Food Science and Technology Program of the National Plan of R&D and between 2005 and 2010 he was a member of the Steering Committee of the UAM-CSIC Research Institute in Food Sciences, CIAL. Currently, he is the Director of IMDEA Food Institute and member of the Council of Science and Technology of the Community of Madrid. His line of research is focused on the relationship between food and health. He has directed projects of the EU Framework Program, as well as Consolider and Cenit Ingenio 2010, Cien, National Plan of R&D, projects of industrial R&D Innpacto and projects in collaboration with companies. Since 2005 he has coordinated a Program of Activities in Technology funded by the Comunidad de Madrid which is composed of groups of 10 research centers and hospitals. He has authored over 260 original research articles and 3 licensed patents in exploitation. In 2001 he received the Award of the American Oil Chemists Society, in 2008 the Prize of the Spanish Society of Gastrononía as Best Spanish Researcher in Food Science and in 2015 the Fundación García Cabrerizo Award to the Invention.