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

Cooperation project to manage innovation in the diversification and marketing of food products in Rural Agri-food Processing Centres

Fermentation Transfer, Applications, and Technology in the Development of New Foods

Experimental characterization of bacteria and yeasts interactions in low-alcohol mixed fermentations

Development of a range of ready to cook breaded meat derivatives made with Euskal Okela meat.

Promoting a Healthy, Sustainable Diet for PET FOOD

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

Development of high-quality innovative cow's milk cheeses

Connecting pasture management with the end consumer through new meat products made from traditional and innovative recipes.

Development of meat solutions for today's market: presentation in fresh trays, pre-pressed meat products and high-quality sliced meats with a longer shelf life