Sustainable development of the food industry
The open, inclusive and cooperative nature of today’s Basque gastronomic innovation is not just limited to chefs, but extends to many other agents who participate in the value chain to bring the product to our tables. The common process, collaboration and work continues in the actual transformation of the product.
One of these transformer agents, AZTI the Technological Centre expert in marine and food innovation, plays a leading role in this new gastronomic revolution. With the objective of transforming science into sustainable and healthy development for today’s and tomorrow’s society, biologists, biochemists, engineers, physicists, pharmacists and chefs work in AZTI’s and BCC’s laboratories as part of a close collaboration with the R&D teams of the chefs and food companies.