Developing a biological model of cartilage in vitro
The aim of the Laika project is to create a 3D bioprinted in vitro cartilage model by developing a semi-interpenetrating hydrogel (semi-IPN) composed of alginate and hyaluronic acid (HA). This project has been carried out in collaboration with the University of the Basque Country (UPV/EHU) and REGEMAT 3D. The initiative is also the doctoral thesis being developed by our colleague Izar Gorroñogoitia, which completes Leartiker's line of research in tissue engineering.
Leartiker Dairy Centre presents its training offer 2025
This year 2025, Leartiker Dairy Centre has structured a wide training programme where they will offer courses at different levels and approaches, from initiation in cheese making to the development of more advanced skills. In addition, they will also offer courses with professionals who are world leaders in the dairy sector.
KARDIO3D new project for the development of a 3D bioprinted human myocardium
Leartiker has started a new collaborative project funded by Euroregion 2024. This is the KARDIO3D project, which aims to develop a 3D bioprinted human myocardium, designed to be compatible with medical devices and cultures under Good Manufacturing Practice (GMP) conditions. To this end, Leartiker will have the collaboration of the University of Navarra (UNAV) and the BioTis Tissue Bioengineering laboratory (Bordeaux).
Innovating in sustainable and healthy alternative proteins
Led by Ausolan, a leader in the collective catering sector, and in cooperation with Eroski, one of the main distributors in Spain, JASON project presented several challenges such as the development of plat-based solutions based on protein-rich ingredients obtained from fermented mushroom biomass. The initiative has been financed by the Mondragon Science and Technology Plan, where Leartiker has been the technological partner responsible for the technical execution of the project.
Plant-based desserts with fungal porotein for a healthy and responsible diet
Ausolan, a leader in the collective catering sector, and Eroski, one of the main distributors in Spain, have carried out a project together with the start-up specialized in mycoprotein, Innomy, and the Leartiker Technology Centre, specialized in Food Technology, to design vegan protein desserts using protein extracted from fungal biomass as a key ingredient.