Another year driving the transformation of the food system. The GOe Tech Center Annual Report is now available.A journey through the projects, research, collaborations, and initiatives developed over the past year to generate knowledge and accelerate innovative solutions in food. Working alongside companies, institutions, and ecosystem stakeholders, with a shared goal: advancing toward more sustainable, […]
GOe Tech Center has contributed to the development of the guide Nutrition & Culinary Dermatology: Psoriasis and Actinic Keratosis, a publication created in collaboration with dermatology specialists that examines the available scientific evidence on the relationship between nutrition, culinary practices, and dermatological conditions such as psoriasis and actinic keratosis. Download the guide through this link.
Functional soft ice cream powered by blue spirulina Blue Spiral is an innovative soft ice cream concept developed to challenge one of the most deeply rooted perceptions in food: the automatic association between intense colors — especially blue — and artificial or highly processed products. Blue is practically absent in traditional ice creams and dairy […]
ERROBIRA is a research project exploring how new ingredients can be integrated into gastronomic cultures through the combined use of digital tools, sensory analysis, and participatory methodologies. By studying traditional recipes and their inherent variability, the project develops innovative approaches that enable the introduction of novel ingredients without compromising the culinary identity of a given […]
BIO-COOL is an applied research project that merges science and culinary arts to develop high-value fermented ingredients and products from plant-based matrices and food by-products. By leveraging advanced enzymatic treatments, controlled fermentations, and functional analyses, the project enhances the processability of complex raw materials, generates bioactive compounds, and delivers innovative solutions ready for industrial application. […]
DOWNLOAD THE REPORT. Artificial intelligence has become a real engine of transformation for gastronomy, enabling scenarios that once seemed unimaginable. Today there are tools capable of predicting whether a flavour will be liked before it is cooked, creating bean-free coffee with sensory properties similar to the original, or producing plant-based “cheese” or “honey” developed through […]
Personalized Omics Ingredients for the Improvement of the Microbiome, Health, and Food Quality from a Multisectoral Perspective The OMIPERBIO Consortium was established with the aim of creating a strategic cooperation network among six Spanish technology centers with complementary capabilities. Its goal is to strengthen scientific and technical excellence in the application of omics technologies for […]
We are excited to kick off the European GUSTOS project, and at GOe Tech Center we are proud to join this initiative driving the transformation of the food system. Our mission: to develop innovative solutions that enhance food safety and reduce waste through a technological and collaborative approach in school cafeterias across the Basque Country […]
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 […]
