This technology boosting programme, led by CNTA, will provide the eight companies finally selected with services worth 120,000 euros, 50% more than the figure allocated in the last call for applications. The deadline for applications is now open and will run until 16 April.
The third edition of Food (Tech)² Challengers, the technology promotion programme led by the Navarra-based National Centre for Food Technology and Safety (CNTA) and funded by the Ministry of Agriculture, Fisheries and Food (MAPA), is now underway. The main novelty of this call is that it will provide the eight start-ups that are finally selected with support and consultancy services worth 120,000 euros, 50% more than the figure allocated in the previous edition.
In this sense, the ‘equity free’ work modality will be applied, at no cost for companies “that will be able to generate their own IP and enjoy benefits such as being a member of CNTA and take advantage of the advantages it offers in terms of visibility and networking”, its promoters pointed out.
In addition, all of them will have access to specialised training in areas such as food safety, labelling or quality and will be able to stay and participate in the development of some of the projects carried out by the technology centre. On the other hand, this year the initiative incorporates the variant Food (Tech)² Challengers Continuity, which seeks to give a “new opportunity” to those emerging companies that, having gone through the programme previously, “require an additional technological boost to start marketing their developments or access a round of funding”.
The deadline for applications is now open and will run until 16 April. The programme is aimed primarily at technology-based startups “with innovative solutions in the agri-food value chain, with a definite technological challenge that can be addressed during the period of implementation of the call, legally constituted in Spain and whose production activity takes place within the national territory”. More information on this link.
Fuente: