A technology center
exploring gastronomy
as a catalyst for positive change.

What is GOe Tech Center?

A technology center specialized in gastronomy located in GOe-Gastronomy Open Ecosystem with the

 

MISSION to contribute to a more delicious future through the field of gastronomy by harnessing talent, knowledge, research, and innovation. We collaborate closely with public institutions and private companies to promote food that is flavourful, healthy, and sustainable.

 

VISION to become a leading international hub in shaping the future of food. We aim to achieve this by conducting cutting-edge research, generating knowledge, and co-creating innovations with companies and key players across the food value chain through:

  • Producing distinctive knowledge and ensuring its effective transfer to the market and society via approaches such as open innovation and user-centric innovation
  • Developing disruptive solutions at the intersection of science and culinary arts
  • Building strong networks that foster connections with local and global stakeholders, enriching the ecosystem with diverse perspectives
  • Maintaining a clear, customer-focused mindset in everything we do

With a comprehensive and cutting-edge vision, GOe Tech Center carries out its activities in both local and national, as well as international contexts. Its work is structured around five key pillars: culinary innovation, health, sustainability, digitalization, and especially, the hedonic dimension of gastronomy: flavor.

 

At GOe Tech Center, we drive research and innovation to transform the gastronomic and food sectors. With this purpose in mind, we focus our work on the following objectives:

  • Generate and transfer knowledge to the business sector and society.
  • Work with stakeholders across the entire food and gastronomy value chain.
  • Collaborate with other international knowledge-generating centers complementary to GOe Tech Center, to strengthen the robustness of the innovation and research projects developed and solidify the Center’s brand in the market.
  • Collaborate with the Faculty of Gastronomic Sciences of Basque Culinary Center in generating and transferring knowledge to society.
  • Promote the creation of new technology-based companies in the sector.

 

GOe Tech Center’s goal is to contribute to the effectiveness and continuous improvement of the management system. As part of the Basque Culinary Center ecosystem, an entity committed to the challenges faced by society, we have a Sustainable Development Strategic Plan aligned with the challenges set by the SDGs. This plan also includes the Gender Equality Plan.

Knowledge areas

Culinary Innovation Sensory Analysis Health Sustainability Gastronomic Identity Digital Innovation

Our team of chefs explores, transforms, and integrates innovative products of high culinary value into our developments for the food industry. With a consumer-centered approach, we incorporate their ideas and preferences by identifying foodtech trends and using co-design methodologies.

Alternative developments:

  • New ingredients. Novel foods. Alternative proteins.
  • “Plant-based” formulations and products.
  • New ingredients derived from biomass.
  • New flavors from microorganism metabolism and enzymatic processes.

Healthy developments:

  • Probiotics, prebiotics.
  • Fermented beverages and low or no-alcohol distilled drinks (Low&No).
  • Functional and fortified beverages for the prevention and improvement of the progression of various diseases, as well as support for different conditions.
  • Clean label: bioactive compounds, functional ingredients.
  • Development of culinary and nutritional solutions to restore the pleasure of eating for patients, exploring new textures, formulations, and ingredients with a sensory and organoleptic approach.

Sustainable developments:

  • Ecodesign principles and LCA (Life Cycle Assessment) technologies as an innovation perspective.
  • Valorization of waste and by-products.

Our team of sensory analysis specialists studies the interaction between the person, the context, and the product.

Perception and context:

  • Impact of the product’s consumption context on the perception of specific food properties.
  • Pairings – influence on the perception of the experience and possibilities for promoting healthier food choices.

Perception and individual characteristics:

  • Sensory personalization: perception of a product based on personal characteristics.
  • Implicit response (emerging technologies in sensory sciences) vs explicit response (self-reported).

We enhance gastronomy as a driver of social change by combining culinary experience, food systems, and health sciences. Through food is medicine and nutritional strategies, we promote well-being at all stages of life.

Healthy gastronomy:

  • A preventive approach through awareness, training, and empowerment tools for healthy aging, with personalized culinary recommendations for different targets.

Personalized gastronomy:

  • We investigate the relationship between individual characteristics and response to diets to create precision nutritional solutions.

Therapeutic gastronomy:

  • Design of therapeutic diets and cooking techniques to improve the prognosis of chronic and inflammatory diseases such as type 2 diabetes, obesity, or Alzheimer’s.
  • We analyze the impact of cooking on compounds and metabolites, develop technology to detect AGEs in culinary processes, and activate nutritional-culinary and metabolomic interventions.

Improving the sustainability of the food system through gastronomy:

  • We analyze food systems to identify factors that either facilitate or hinder a more sustainable value chain, applying methodologies such as circular economy, life cycle analysis, and ecodesign to optimize its impact.

The horeca sector as a lever for sustainability:

  • We promote innovative solutions to address sustainability and health challenges, from selecting suppliers and designing menus to business management and waste reduction, fostering a more responsible model in the sector.
  • Food waste: horeca zero waste.
  • Sustainable and healthy menus and menus.
  • Efficiency and sustainability with smart solutions.
  • Local circuit systems.
  • Sustainable and healthy cities.
  • Consumer-producer connection.
  • Sustainable habits in the context of a kitchen.
  • Personalized recommendations for diners.
  • Valorization and full utilization of by-products.

Gastronomy is a strategic sector at both the economic and social levels, serving as a tool and engine for the transformation of territories. Therefore, we conduct research related to the identity and cultural and gastronomic heritage of different territories; we also help valorize their native products.

Co-development and testing of Smart Kitchen solutions. We explore, co-develop, and test smart machinery and equipment that address the challenges of the horeca sector related to process optimization (culinary, management, and service) or sustainability, integrating the most applicable disruptive technologies for the sector: machine learning, generative AI, voice recognition, experiences with extended realities (Virtual, Augmented, Mixed), among others.

We evaluate the effect of new technologies and culinary techniques on the quality and physicochemical properties of food, using testing methodologies in the real context of our living lab.

Projects

AHALBIZI

Personalized Gastronomy to Improve the Quality of Life of Patients with Gynecological Cancer (PHASE I) The objective of the project is to develop an algorithm capable of prescribing personalized recipes to patients with gynecological cancer, tailored to their clinical, nutritional, and behavioral characteristics, with the goal of improving their quality of life. The project’s methodology […]

BD-SCENA

Methodology for evaluating recipes with global criteria PROJECT: Development of a Methodology to Evaluate Recipes and Menus Based on a Global Scale Integrating Sustainability, Health, Economic, and Cultural Criteria The objective of this project is to develop a structured and evidence-based methodology for evaluating recipes and menus through a comprehensive scale that takes into account […]

MIKRO-FUN

In recent years, the growing interest in health and sustainability has driven the development of fermented foods with functional properties, supported by the use of microorganisms with probiotic potential and technological capabilities. In this context, the recovery and valorization of the native microbiota of a territory not only allows for the design of healthier food […]

Discover all the projects

Contact

Innovation should be open and collaborative. At GOe Tech Center, we invite companies and institutions to join our network and shape the future of gastronomy and food together.

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