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.
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 […]
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 […]
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 […]
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 […]
Study on the Effectiveness of a Multimodal Intervention on Risk Factors and Lifestyle in People with Increased Risk of Dementia and Cognitive Frailty for the Prevention of Cognitive Decline Aging and growing older is one of the main cognitive risk factors, which can impact the ability to have and enjoy healthy aging. Current scientific evidence […]
This initiative, driven by GSK, was created as an open space for generating value-based solutions for gynecological cancers and other common tumors in women. It will involve numerous professionals, patients, and leading companies in innovation from various fields. Through this innovation hub, the goal is to bring value, knowledge, and technology to serve women. In […]
