Iratxe Olazaran

Head of the Food Design area at the Leartiker Technology Center

Leartiker

Markina-Xemein, Spain

3 profile visitsIndustry

My team and I work on the design, development, and study of fermented products, including the valorization of by-products.

My organisation

Leartiker

Leartiker

Research - Research Institute

The Food Technology Department at Leartiker focuses on two main research lines: Food Design: Specializes in developing new healthy and sustainable value-added products from local plant and animal raw materials., Dairy Center: Specializes in the development of dairy products. Within the Food Design area, there are three main research lines: New Product Development: Involves the ideation, definition, and design of new processes to develop market-ready products. Also focus on identifying new sustainable protein sources and incorporating them into food products to create sustainable and healthy foods., Fermented Products Research: Related to food fermentation studies, development, and diversification of fermented products, including the revalorization of food waste.
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Marketplace (2)

  • Service

    Capabilities and facilities related to Leartiker

    A fully equipped pilot plant for processing and food preservation Physicochemical and microbiological accredited laboratories.

    • R&D
    • Fermented Foods
    • Innovation services
    Author

    Iratxe Olazaran

    Head of the Food Design area at the Leartiker Technology Center at Leartiker

    Markina-Xemein, Spain

  • Partnership

    Projects on the study and development of fermented foods

    Specializes in developing healthy and sustainable value-added products from different raw materials, transforming them through fermentation

    • Looking for scientific partnership
    • Looking for business development partnership
    Author

    Iratxe Olazaran

    Head of the Food Design area at the Leartiker Technology Center at Leartiker

    Markina-Xemein, Spain