Inter-laboratory exercises to ensure the validity of the results obtained in our research projects

2023-03-23

When we talk about inter-laboratory exercises, we are referring to analytical quality verifications that are carried out in external laboratories, using a single sample that is analysed by a large number of participants who work under similar conditions. For this purpose, it is essential to have inter-laboratory exercise providers that are certified by a competent body to provide sufficient assurance with regard to the preparation of testing patterns and the statistical processing of the data that is obtained.

Transfer of Food Innovation in the Basque Country

2023-03-16

Several members of the BRTA alliance (Azti, Neiker, Leartiker and Gaiker) as well as the Escuela Superior de Hostelería Bilbao and BCCInn participated in the “Transfer of Food Innovation in the Basque Country” event, which was organised by the Basque Government’s Department of Economic Development, Sustainability and Environment.

Leartiker leads the LAMIPoC project that focuses on the large-scale production of microfluidic devices using ultrafast laser-assisted microfabrication technology

2023-03-09

The LAMIPoC (Laser Assisted MIcrofabrication of POC diagnostic microfluidic devices) project offers a cost-effectiveness study of ultrafast laser-assisted microfabrication with the goal of identifying a faster, cheaper alternative for large-scale producing microfluidic devices.

Is the recovery of A2 milk production a promising option to cow dairy sector?

2023-03-01

Market of A2 milk is increasing. It has been widely commercialized in New Zealand and Australia, but in our region is progressively more dairy brands with this distinctive in their labels. However, commercial name does not help to understand what it is.

Follow-up, within the LEVIS project, to the development of lightweight components for EVs based on eco-design and circular economy

2023-02-23

This week, the entire LEVIS consortium met at the facilities of one of the project partners, AIMEN Centro Tecnológico (Porriño, Pontevedra), to monitor the developments of this project, which aims to develop lightweight components for electric vehicles using eco-design and circular economy approaches.

Local chicken products

2023-02-16

Development of organic chicken meat products in short supply chains. The Astigarraga sisters decided to turn this activity into a profession and, during 2019, they started working on this new business idea, drawing up a plan that would include building an organic chicken farm and a processing plant in the Laranga district of Mutriku. Facilities in which organic chicken meat would be produced to obtain high-quality chicken in escabeche. Additionally, with a view to using all of the chicken carcass, they also decided to develop other by-products.

State-of-the-art equipment for the micrometre-scale analysis of polymeric materials in medical applications

2023-02-09

Leartiker has acquired a confocal microscope that represents a giant leap forward for the technology centre in the acquisition of high-quality images to characterise the polymeric materials used in the development of microfluidic devices for organ simulation (organ-on-a-chip) or scaffolds for tissue engineering applications.

Learning from British cow’s milk cheeses

2023-02-01

The learning process is never ending, and transferring knowledge is much more successful if we learn by immersing ourselves in a local reality! It’s this concept that took us to England to visit a series of cheese dairies. We wanted to focus our visit on cow’s cheeses, aiming to take a deep dive into this type of British cheese.

MAGORAINN, a new range of puff pastry-based bakery products for coeliacs and/or people who are allergic to gluten

2023-01-19

The main aim of this project is to design and develop a new range of bakery products such as croissants, pains au chocolate and puff pastry filled with quince jam. These goods will allow us to offer the market a high-quality range of products that are GLUTEN-FREE and DAIRY-FREE. The main technological challenge involved in this project was to include ingredients during the formulation and processing of these products and using technology that was capable of giving these products characteristics that would make them stand out from the other allergen-free bakery products that are currently found on the market.