Fermentation isn’t a trend, it’s a technology. GOe is using microorganisms, labs, and culinary creativity to design foods that are delicious, healthy, and sustainable.
Fermentation, GOe Tech Center, microbiology, flavor innovation, sustainable food, gastronomy technology, San Sebastián

Sensory science turns “cool ideas” into food people love. Here’s how GOe approaches sensory evaluation, chef panels, and consumer insight to design delicious outcomes.

Sensory analysis, GOe Tech Center, consumer science, chef panels, product development, flavor perception, San Sebastián

San Sebastián just gained a new kind of landmark: GOe, Gastronomy Open Ecosystem. It’s not only a building; it’s an ecosystem that connects education, research, entrepreneurship, and public engagement to build a more delicious (and more sustainable) future. Here’s what GOe is, why it matters, and what I’m learning from being in this environment.
#GOe #SanSebastian #FoodInnovation #Gastronomy #FoodTech #SensoryScience #Fermentation

Gastronomy isn’t just cooking. It’s food in context: culture, sustainability, science, justice, and story. Here’s what it is, why it matters, and why I’m making it my life’s work.


gastronomy, what is gastronomy, food culture, food justice, gastronomy meaning, food sustainability, Basque food culture, gastronomy student

Gastronomic Science blends the art of cooking with the rigor of research. Here’s how it’s shaping our understanding of food, flavors, and human experience.

Discover how playful cooking awakens curiosity, creativity, and embodied knowledge that no textbook can replicate.