Use of biomass with an integrated and sustainable approach to obtain bioenergy and bioproducts

The environmental and social problems that the planet is currently facing, such as climate change or pollution, are proof that today’s economic model is unsustainable.

The bioeconomy is a revolution in the way in which society obtains vital sources of energy and carbon, reducing the dependence on oil and other traditional sources of energy in the process. It will enable the development of products and processes based on renewable raw materials with neutral or positive environmental effects, increased local economic development and a good social perception.

Innovating in the use of biomass with an integrated and sustainable approach and recognising the forms of bioenergy and bioproducts demanded by the market are challenges that we face from the food industry.

At AZTI, we want to create and exploit these business opportunities. To do so, we have the necessary experience and technologies throughout the entire value chain, as well as a proven business vision. Transforming science into value and wealth for the society of today and tomorrow is our hallmark.

FOOD BIOTECHNOLOGY involves taking advantage of developments in the field of microbiology, biochemistry, engineering, enzymology,… to innovate in the production of healthier and safer food, as well as in the development of more sustainable and less pollutant industrial processes.


The development of solid-state or submerged-state biofermentation processes makes it possible to obtain compounds of interest for the food, cosmetics sector, etc.

  • MICROALGAE: Optimisation of carbon sources and fermentation conditions for heterotrophic microalgae to produce oils with high polyunsaturated fatty acid content and other valuable compounds, such as proteins and pigments.
  • FUNGI: Optimisation of carbon sources and fermentation conditions for their proper growth and to increase their performance in the production of oils with high polyunsaturated fatty acid content and other valuable compounds, such as proteins.
  • MARINE BACTERIA as a source of compounds of commercial interest.


The sustainable management of the available resources includes the use of the by-products generated in the different production processes of the food chain, transforming them into the raw materials for other industrial processes:

  • Design and optimisation of biorefinery processes based on food by-products:
  • Obtaining high added value products and energy.
  • Pre-industrial validation of processes and production processes.
  • Extraction, stabilisation and validation of bioproducts for human, animal and aquaculture food.
  • Integral solutions for a circular economy:
  • Design and dimensioning of the storage, collection, transport and logistics systems.
  • By-product treatment / processing for its economic valuation.
  • Technical and economic study of the most profitable scenarios in the short and/or long term.


  • VALORLACT: Full use of the whey produced by the dairy sector in the Basque Autonomous Community in new, high-value foodstuffs for human and animal consumption.
  • NAMASTE: Indian-European Initiative. Valorisation of fruit and cereal processing by-products into ingredients and new healthy products, as well as in ingredients for aquaculture feed.
  • CLEANFEED: Prevent the generation of vegetable waste through its use as valuable ingredients in animal feed.