GOe – Gastronomy Open Ecosystem, the Technology Center in Gastronomy of Basque Culinary Center contributes through gastronomy to creating a delicious future by leveraging talent, knowledge, and innovation. It will work closely with institutions and companies to promote delicious, healthy, and sustainable eating. GOe is a global community of knowledge, innovation, and talent. It brings together the research and innovation activities of the Technology Center, programs to promote innovation and support entrepreneurs, specialized master’s degrees and continuous education offerings, the organization of events, and the involvement of citizens in its various processes of research, innovation, and the promotion of a gastronomic culture.
Health and nutrition
Food Technologist
GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Business Developer
GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Head of Health and Gastronomy Area
GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
researcher
GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Investigador
GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Investigador
GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Service
Development of healthy, sustainable products from concept to scale-up, focusing on plant-based and functional foods.
Head of Health and Gastronomy Area at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia-San Sebastián, Spain
Service
Reformulation of food products based on health, sustainability, and organoleptic criteria.
From sensory evaluation to scaling, including formulation, testing, and reformulation based on client and consumer feedback.
Head of Health and Gastronomy Area at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia-San Sebastián, Spain
Service
Approach Strategies to the HORECA Sector for the Food Industry
Development of high-value food solutions, culinary applications, product guides, and knowledge transfer through workshops and showcookings.
Head of Health and Gastronomy Area at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia-San Sebastián, Spain
Service
Gastronomic Quality and Biotechnology
Physicochemical and microbiological characterization of ingredients and development of new products.
Head of Health and Gastronomy Area at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia-San Sebastián, Spain
Service
Design of Fermentation Processes for the Development of Foods with Functional Potential
Design of fermentation processes to obtain bioactives like probiotics or antioxidants by selecting substrates, strains, and conditions.
Head of Health and Gastronomy Area at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia-San Sebastián, Spain
Service
Testing of Developments Targeted at the HORECA Sector
Helps tech developers for HORECA by measuring cooking quality in labs with precise analyses to optimize processes and ensure top results.
Head of Health and Gastronomy Area at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia-San Sebastián, Spain
Service
Design of qualitative studies (interviews, focus groups) to understand consumers and improve food or experience success in the market.
Head of Health and Gastronomy Area at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia-San Sebastián, Spain
Service
Consumer Studies in Real Contexts (LABe Restaurant, Home-Use Tests) vs. Sensory Testing Room
Real-context consumer tests (HUT, LABe) to assess product acceptance using tailored questionnaires for actionable, project-specific insights
Head of Health and Gastronomy Area at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia-San Sebastián, Spain
Service
Expert Panels (Chefs) for the Design and Qualitative Exploration of a Food Product
Expert chef panels provide qualitative insights to assess and improve food products, supporting innovation and premium positioning.
Head of Health and Gastronomy Area at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia-San Sebastián, Spain
Service
Nutritional-Culinary Interventions
Nutritional-culinary studies to assess the health impact of diets, cooking, and products using biomarkers and advanced monitoring tools.
Head of Health and Gastronomy Area at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia-San Sebastián, Spain
Service
Design of Healthy and Therapeutic Gastronomy Solutions
“Food as Medicine” service creating therapeutic menus for chronic conditions, supporting tailored, evidence-based diets.
Head of Health and Gastronomy Area at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia-San Sebastián, Spain
Service
Development of Digital Solutions for Healthy and Personalized Nutrition
Development of digital platforms using omics tech to deliver personalized nutrition and promote health through precision gastronomy.
Head of Health and Gastronomy Area at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia-San Sebastián, Spain
Service
Integration and Training Plans for Culinary Medicine in Clinical Practice
Trains health professionals in culinary medicine to offer practical, personalized nutrition advice, improving care and preventing disease.
Head of Health and Gastronomy Area at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia-San Sebastián, Spain
Service
Study of the Impact of Culinary Techniques and Preparations on the Health Properties of Food
Analyzes how cooking methods affect health by linking food compounds to disease risk, guiding healthier, evidence-based techniques.
Head of Health and Gastronomy Area at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia-San Sebastián, Spain
Service
Eco-design for the Development of Sustainable Food/Gastronomic Products
Integrates sustainability into food product design using eco-design and LCA to assess environmental and nutritional impacts.
Head of Health and Gastronomy Area at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia-San Sebastián, Spain
Service
Culinary Action On the Road! International Startup Competition
Culinary Action! drives food innovation by connecting startups and industry to disrupt and transform gastronomy sustainably.
Head of Health and Gastronomy Area at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia-San Sebastián, Spain
Service
Living Labs (In-House Spaces) for Real-Context Experimentation (Prototyping and Testing)
Living Labs provide real-use spaces to test and validate products, gathering feedback to ensure market fit and drive innovation.
Head of Health and Gastronomy Area at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia-San Sebastián, Spain