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 […]
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 […]
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 […]
BIZI-DRINKS project aims to research and develop functional fermented beverages aligned with new trends in healthy and sustainable eating. The proposed project revolves around several strategic pillars, such as the sustainability and health of the agri-food system. It is an innovative initiative that will operate as a pilot project, creating a range of beverages with […]
Development of a Methodological Framework for Sensory Evaluation with Chef Panels In recent years, gastronomy has become increasingly important in scientific research, particularly in sensory analysis and culinary innovation. The expertise of chefs not only enhances the development of new food products but also brings a unique combination of creativity and technical precision to sensory […]
NUTRIALITEC is an innovation ecosystem aimed at promoting food innovation, coordinated by CTNC with the participation of CTAEX, BCC Innovation, the Basque Culinary Center’s gastronomic technology center, UCAM, oloBion, and artica+i. The initiative seeks to add value to agro-industrial by-products, creating bioactive, healthy ingredients within a sustainable food model. The project focuses on developing technologies […]
HOGIS is a collaborative project between BCC Innovation, BASQUE FOOD CLUSTER, and MIK, aimed at improving sustainability in Gipuzkoa’s HORECA sector. The initiative focuses on diagnosing and implementing innovative solutions for an ecological transition in the local food ecosystem. It seeks to validate scalable practices that align with Sustainable Development Goals, driving a more efficient […]
The objective is to revitalize the restaurant industry in Gipuzkoa by fostering collaboration between the hospitality sector and food companies to develop innovative, healthy, sustainable, and unique solutions to address key challenges. The project is supported and financed by the Diputación Foral de Gipuzkoa through the Etorkizuna Eraikiz – Misioak initiative. PARTICIPATING COMPANIES: BASQUE FOOD […]
