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 […]
The Cook2DIAbeat project will harness the power of culinary medicine as a tool to empower people with type 2 diabetes in managing their condition. Through our educational program, we aim to show type 2 diabetes patients how to prepare food considering their disease, in an accessible way adapted to different socioeconomic conditions. Cook2DIAbeat aims to […]
LIKE-A-PRO 13,9 milioi euroko proiektua da, helburu duena dieta osasuntsu eta jasangarriak erraztea, proteina alternatiboak eta produktuak nagusituz, horiek eskuragarri, accesible eta onargarriago bihurtuz populazio-talde guztientzat (haurrak, adinekoak, talde ahulenak) eta leku guztietan (Europan zehar, hiri, peri-hiri eta landa-eremuetan). Hori lortzeko, 16 produktu alternatibo berri garatuko dira, 7 proteina-iturritik datozen osagaiekin. Europako herritarren interesak proteina […]
The Atlantic Gastronomy Project seeks to explore the gastronomic potential of the Atlantic regions of Spain, France, Ireland, and Portugal, fostering collaboration and sustainable development in these areas. This initiative aims to lay the foundation for a research proposal through several key actions: The project’s objective is to establish Atlantic gastronomy as a regenerative tourism […]
