Presentation
GOe: fermentation as a pathway to a delicious future
Sponsored by Basque Culinary Center
The GOe-Gastronomy Open Ecosystem is a strategic project of the Basque Culinary Centre, located in the Gros neighbourhood of Donostia-San Sebastián. It is conceived as an ecosystem of training, research, innovation and entrepreneurship, exploring multiple avenues for building a future with tasty, healthy and sustainable food.
Fermentation plays a key role in this development, with its current popularity reviving knowledge and opening up new scientific tools and culinary applications. This is creating concrete possibilities for designing products and dishes with high sensory and nutritional value.
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