BRAV3

BRAV3

Computational biomimetics and bioengineering 3D printing to develop a personalized regenerative biological ventricular assist device to provide lasting functional support to damage hearts.

SIMINISITU

SIMINISITU

In-silico development- and clinical-trial-platform for testing in-situ tissue engineered vascular devices

LAIKA

LAIKA

In vitro development of an articular cartilage based on interpenetrating networks of hyaluronic acid and alginate

CARDIOPRINT

CARDIOPRINT

Advanced multifunction 3D biofabrication for the generation of computationally modelled human-scale therapeutic cardiac tissues.

F3 PERTE VEC

F3 PERTE VEC

Accelerated design of advanced polymer products for automotive applications using digital twin methodologies

BihoBeat

BihoBeat

Development of a new technology for improving the maturation of human scale therapeutic cardiac tissues by means of physiological stimuli

LAMIPoC

LAMIPoC

Laser Assisted MIcrofabrication of POC diagnostic microfluidic devices

BIL-CHIP

BIL-CHIP

Development of a cholangiocarcinoma-on-chip model to study its biology and test new therapies

imiTEM

imiTEM

Viscoelastic Properties of the Tumor Extracellular Matrix as a Potential Breast Cancer Biomarker

GAZTANOLA

GAZTANOLA

Research aimed at obtaining applicable evidence in the application process for the use of wooden shelves for cheese ripening.

ONDTEK

ONDTEK

Validation of the production process of cured sheep cheese by parameterization of physicochemical reference values.

EZtaphTox

EZtaphTox

Regulatory genes and triggers of enterotoxin production of S. aureus in food.

ELAMINA2

ELAMINA2

Evaluation of different strategies for the elimination of biogenic amines present in cheeses that undergo high levels of proteolysis during processing and ripening – 2

Ingeniaritza Biomediko Laborategia

Ingeniaritza Biomediko Laborategia

Biomedical Engineering Laboratory. Tissue engineering laboratory and organ-on-chip laboratory infrastructure

KNOW N CHEESE

KNOW N CHEESE

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

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