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

Valorisation of okara for the creation of fermented foods in a scalable circular economy model

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

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

Development of local smoothies

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