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 […]
Fermentation, health and sustainability applied to next-generation functional beverages BIZI-DRINKS is an R&D project led by GOe Tech Center focused on the development of a new generation of functional fermented beverages aligned with current trends in healthy eating, sustainability and circular food systems. The project explores fermentation as a biotechnological tool to create innovative products […]
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 […]
