Project cooperationUpdated on 13 May 2025
Wine Sector Capabilities
About
Biotechnological capacity for the identification and filtration of commercially valuable yeasts
Starter cultures for alcoholic fermentations.
Development of rapid, economical, and reliable immunoanalytical methods for the detection of potentially toxic substances.
Development of a cork stopper that reduces wine oxidation.
New neuroscience tools for analyzing consumer opinions
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Similar opportunities
Service
Expert Panels (Chefs) for the Design and Qualitative Exploration of a Food Product
- Others
- Coaching
- Health and nutrition
- Food safety and fraud prevention
Ibai Martín
Business Developer at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia, Spain
Service
Expert Panels (Chefs) for the Design and Qualitative Exploration of a Food Product
- Others
- Coaching
- Health and nutrition
- Food safety and fraud prevention
Javier Campión Zabalza
Head of Health and Gastronomy Area at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia-San Sebastián, Spain
Service
Innovations in the beer industry: alcoholic and non-alcoholic beers
Fulgencio Marin-Iniesta
Catedrático de Universidad, Tecnología de Alimentos at University of Murcia-Veterinary Faculty (inc. Food Science & Tech.)
Murcia, Spain