Optimization of the craft manufacturing process of BOGA beer
Collaboration with the company Boga Euskal-Garagardoa, to measure the degree of alcohol in certain samples in the laboratories of the Zabalburu school
Creating Healthy Edible Products: JAKION Jams
The Hospitality School of Artxanda (Bilbo) together with the company JAKION collaborate in a project to create and promote healthier jams
Stem Cell Selector
Design and certification of the operation of a machine that separates stem cells of a certain size and shape from the others