The main objective of BLUECARE project is to carry out knowledge-generating research, such as the introduction of numerical and sensory technologies to control the production and ripening of a safe, healthy, and sustainable blue cheese of differentiated organoleptic quality. To achieve this overall objective, the following shall be done:

• Generate knowledge to establish optimal production and ripening technological parameters,
• Investigate the identification and characterization of the microbiota of blue cheese that deals with the evolution of sensory and healthy characteristics,
• Generate knowledge for the correct use of ripening process control sensors,
• Design and validate a numerical tool for efficient intelligent camera design for the ripening process and,
• Explore the possibility of using a sustainable biopolymer packaging for the conservation and sale of blue cheese.

• Leartiker S.COOP.
• Mondragon Goi Eskola Politeknikoa.
• Ama Txo TC.

• Establish optimal parameters for the production and ripening of blue cheese.
• Experimental development of production batches.
• Microbiota analysis through Next Generation Sequencing (NGS).
• Use of sustainable materials for packaging and proper conservation of blue cheese.