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

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

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

Recovery and reuse of auxiliary manufacturing raw materials

Combining micromachining technologies for the industrial production of microfluidic devices

Cooperation project to manage innovation in the diversification and marketing of food products in Rural Agri-food Processing Centres

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

Promoting a Healthy, Sustainable Diet for PET FOOD

Development of a range of ready to cook breaded meat derivatives made with Euskal Okela meat.

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

Bioprinting of human myocardium in GMP-compliant bioreactors

Genetic study of different Escherichia Coli strains capable of producing Shiga toxin

Connecting pasture management with the end consumer through new meat products made from traditional and innovative recipes.

Valorisation of okara for the creation of fermented foods in a scalable circular economy model

Generation and Characterisation of ‘Tumour Twins’-on-chip to Mimic the Heterogeneity of Biliary Cancer (CCA) and Evaluate New Therapies

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

Development of functional ingredients applicable in healthy baking from the solid fermentation of brewer's grains