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

Development of apple vinegar-based sauces for the hotel and catering industry

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

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

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

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