The Centro of I+D+I Gastronómico of the Centro Superior de Hosteleria Mediterraneo promotes a technological collaboration with companies to achieve the gastronomic excellence.
The final activity of this development in I+D+I is about the restaurant projects of the Mediterranean cuisine FOODMED. The FoodMed restaurants are the result of investigation, innovation, education and knowledge and technologies transfer into different companies of the restaurant business and nutrition.
Research, development and gastronomic innovation are based on main aspects:
- To improve the management in the kitchen (production systems, controls, hygiene, packaging and conservation systems, to ensure that all the organoleptic and nutritious qualities of the product are being maintained, to avoid losses, to complete a gastronomic offer, traceability etc.)
- To increase the profitability of the companies.
- Kitchen assembly
- Deep freezing