Leartiker Esneki Zentroa, the first Dairy Centre in the Basque Country, was born around this time three years ago in collaboration with HAZI and the Basque Government, and because of a long trajectory of almost 15 years within the specialisation of the Leartiker dairy sector. Its birth was a great milestone for the dairy sector in the Basque Country, becoming a reference centre where producers go to carry out technical consultations, training, carry out innovation projects and, above all, do so in a personalised, efficient, and collaborative way. The data speaks for itself.
Technology transfer, from the laboratory to the patient
Intellectual property management has become a key process at Leartiker. For the valorization of the knowledge generated in the different research projects, Leartiker takes advantage of tools such as patents and industrial secrets in the R&D+I management processes. The technology center has an extensive portfolio of Industrial Property assets in both Food Technology and Polymer Technology.
Developing a new, faster certification methodology for thermoplastics
The aim of CRITERION, a collaborative industrial research initiative, is to develop a new methodology for the certification of thermoplastics that will accelerate current testing by up to ten times – a method for accelerating creep endurance tests in combination with functional printing techniques and artificial intelligence to predict the behaviour of the materials under study.
New laboratories for biomedical engineering research
The addition of a new laboratory for biomedical engineering research will mark a significant leap in the conduct of two of our lines of research: microfluidic technologies and tissue engineering. Work on setting up the new facilities is expected to be completed before the end of 2024.
New trends in alcoholic beverage consumption
In 2018, Leartiker Food Technology decided to work on fermented foods and in its 2020-2025 strategic plan included a new line of research on fermented foods aimed at studying fermentation processes in plant-based foods. During this time, a number of projects have been carried out that are related to the development of fermented foods, aimed at generating technical and scientific knowledge about these types of products, including their manufacturing processes and food safety.
BIRSARE fishing net recycling project
BIRSARE project, in which Leartiker is participating together with Aclima, Birziplastik, MIK, Plásticos Clossa and the CEP (Spanish Plastics Centre), aims to analyse and develop new circular value chains in the blue economy through the recycling of fishing nets. With this initiative we pretend to generate the new knowledge that is required to develop data and information exchange tools, based on 4.0 technologies, which will serve to consolidate new recycling chains for used fishing nets.
Exploring Latin American cheeses: A trip to Argentina to visit artisan dairies and attend the debut of the ALQA association
Recently, two researchers from the Leartiker Dairy Centre had the opportunity to travel to Argentina and learn more about the reality of artisanal dairies in several Latin American countries. This trip coincided with the first meeting of the newly established Latin American Association of Artisan Dairies (ALQA, Asociación Latinoamericana de Queserías Artesanales), which was held in the city of Las Flores (Buenos Aires), and to which we were honoured to be invited. In addition to producers from different regions of Argentina, the event was also attended by producers from Mexico and Uruguay.