Increasing the competitive potential of SMEs in the traditional dairy and cheese sector in the POCTEFA territory through the transfer of knowledge on sustainability.

Genetic study of different Escherichia Coli strains capable of producing Shiga toxin

New intelligent ripening equipment for aging gourmet artisan cheeses

Development of Sustainable Production Systems in the Traditional Dairy Sector of the SUDOE Area

Development of functional ingredients applicable in healthy baking from the solid fermentation of brewer's grains

Advice on implementing a new business model based on the development of innovative food supplements using native herbs and natural organic ingredients

Sustaining the region from within: maximising the production of local produce from Goierri and Alto Urola.

Diversification, sustainability and innovation in the Basque meat sector

The culinary transformation of apple pomace into low-alcohol fermented beverages for the cider industry in Gipuzkoa

FERmentación y VALorización de recursos agroalimentarios