Leartiker

Research - Research Institute

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About

The Food Technology Department at Leartiker focuses on two main research lines:

  1. Food Design: Specializes in developing new healthy and sustainable value-added products from local plant and animal raw materials.

  2. Dairy Center: Specializes in the development of dairy products.

Within the Food Design area, there are three main research lines:

  1. 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.

  2. Fermented Products Research: Related to food fermentation studies, development, and diversification of fermented products, including the revalorization of food waste.

Foods

Meat & Fish productsPlant based products (including pickles, table olives and vegetables)Legumes pulses based productsBeverages (alchoholic and not), tea, coffee, vinegar (including other condiments)

Ingredients

Precision fermentationMicrobial fermentation culturesFermentation media and additives

Representatives

Maider Lago

Food Researcher

Leartiker

Shuyana Deba-Rementeria

Dr researcher

Leartiker

Iratxe Olazaran

Head of the Food Design area at the Leartiker Technology Center

Leartiker

Marketplace (4)

  • 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 new venure partners (e.g. Start-up, scale-up)
    Author

    Maider Lago

    Food Researcher at Leartiker

    San Sebastian, Spain

  • Service

    Capabilities and facilities related to Leartiker

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

    • R&D
    • Problem-Solving
    • Fermented Foods
    • Innovation services
    • Microbials & Enzymes
    • Fermented Ingredients
    Author

    Maider Lago

    Food Researcher at Leartiker

    San Sebastian, Spain

  • 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