Experimental Cuisine

A meeting place for science and gastronomy

AZTI’s experimental cuisine is a space that brings together some of the most innovative technologies to promote the science-gastronomy axis and generate new solutions for the catering sector and the food industry. In its 150 m², designed as a genuine gastronomic laboratory, professionals from the fields of cooking, science and technology interact in a creative environment focused on innovation and the design of new equipment and appliances.

Market and industry orientation

Supported by new market research methodologies, AZTI’s scientific knowledge and its proximity to industry and consumers, the experimental cuisine facilitates the generation of innovative solutions ready for transfer to industry and food distribution.

What does experimental cuisine enable?

• This allows product prototyping by combining culinary techniques and food science.
• Validation of technologies and equipment under real-world conditions.
• Support for the design of foods to meet new market demands (healthy, sustainable, functional).
• Facilitating transfer to pilot or industrial plant, so shortening development times.