In recent years, the dissemination of food research results has given rise to a greater exchange of knowledge and made information more accessible. This has opened up a new world of possibilities for gastronomy.

Trends show that, on the one hand, there is a need to find new products and processes, and on the other hand, everyday habits and products are under continuous evaluation to be improved or highlight their value-added features. The technology and methods used in laboratories have been redefined and are being applied to culinary processes and development of new food products for industry.

This science-technology-gastronomy interaction occurred for the first time in 2005, and since then Mugaritz and AZTI-Tecnalia work jointly to design new and improved food product proposals as well as to develop and adapt technologies to the food industry. Thus, the initial chef concept is completed with the application of the scientific method and technology to obtain the presentation of a final dish.

Similarly, AZTI-Tecnalia, Mugaritz and De Dietrich have signed a collaboration agreement in a project that will result in an experimental space for new culinary technologies, the design of new kitchen appliances, the validation of new equipment and high-level training for the hospitality and food industries.

Furthermore, the restaurant Akelarre of Pedro Subijana is also committed to collaborate with AZTI-Tecnalia: a collaboration focused on improving the development and elaboration of dishes. Thus achieving a reduction in the time for the creation of gastronomy proposals and testing new techniques, technologies and equipment applied to the world of haute cuisine.