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, […]
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. […]
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 […]
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 […]
ADVANCES IN FOOD SENSORY ANALYSES OF NOVEL FOOD The project SEASONED, in the Horizon Europe (HE) Twinning framework, aims to improve the knowledge, skills, and competencies of the research and admin staff of Wroclaw University of Environmental and Life Sciences (UPWr) in the field of the sensory evaluation of food and consumer behavior with special […]
The RIS Consumer Engagement Labs by EIT Food are among the largest food co-creation initiatives in Europe. Between 2019 and 2023, co-creation processes involved 106 consumer panels and 55 companies from 19 European countries, working together to design, develop, and launch 30 innovative food products. These labs employ an innovative methodology developed by the University […]
