ABOUT US

BCC Innovation is a Sectoral Technological Centre specialised in Gastronomy whose mission is to research and to generate knowledge applied to gastronomy and the culinary experience. This knowledge is transferred to haute cuisine professionals, to all those involved in the food value chain and to society as a whole. The creation of new businesses is also among its objectives.

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WHAT WE DO

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INNOVATION FOR COMPANIES

We develop new products for our customers; our chefs and technologists work together to create new product ideas that meet the required specifications.
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RESEARCH

The research projects that BCC Innovation is involved in are aligned along two central axes: CIRCULAR ECONOMY/ SUSTAINABILITY and HEALTH, which clearly respond to the challenges that society faces today.
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ENTREPRENEURSHIP

Our mission is  to promote entrepreneurship and to generate new businesses linked to gastronomy and food, both locally and globally.
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LAST NEWS

  • EATING BASED ON THE APPETITE OF OUR GENETICS AND MICROBIOTA


    Ibermática has created an AI platform that seeks to be the key tool for researchers to promote personalised eating. It’s not exactly silent. Quite the contrary. And this is probably the most evident result of being part of the generation that is fully experiencing the fourth industrial revolution: that it is constantly being talked about.


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  • WE MUST TAKE ADVANTAGE OF THE FACT THAT LABe WILL ATTRACT NEW AUDIENCES


    Although it is co-financed by the Provincial Government, the City Council and the Basque Government, the provincial institution will lead the LABe project, with 1.3 million euros from the total of 2.4 million that is the project’s budget. «In the Economy department we felt strongly that we had to design Gipuzkoa’s strategic sectors, and one 


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  • SCRAPS IN CUISINE INSPIRE GASTRONOMIC INNOVATION


    The book Revalorización gastronómica de descartes (Gastronomic revalorisation of scraps) has just been published by BCC Innovation, the research centre of the Basque Culinary Center of San Sebastian, which has published a few copies on paper for internal use and offers its free download in digital format (www.bculinarylab.com).


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EVENTS

SUSTAINABILITY & GASTRONOMY CONFERENCE 2018

The 7th Sustainability conference was organised at the Basque Culinary Center with funding from the Provincial Government of Gipuzkoa, as one of the activities promoted during Sustainability Week. During this edition, we gathered 

TOWARDS PERSONALISED GASTRONOMY 2050

Project Gastronomía: Towards personalised gastronomy 2050 An event where researchers, chefs, experts from different fields and business leaders gathered at the Basque Culinary Center to explore and discuss the future of

GASTRONOMY & MULTISENSORY DESIGN 2050

In April 2018, based in London, UK, a panel of 10 experts from different fields took part in a conversation along with 70 ‘gastronomists’ from different fields, with the aim of sharing, debating and addressing the coming changes in a 

BCULINARYLAB WILD PLANTS SYMPOSIUM 2017

The second BCulinary LAB was on wild plants. The work carried out in recent years by the LAB was shown and different world-renowned experts were gathered to address the highly relevant topic that is wild plants in gastronomy.

GASTRONOMY & TECH 2050

In June 2017, at the BCC premises, experts from the world of academia, business and ‘gastronomists’ from different fields debated about the ways to create a new gastronomy and food system by 2050. At the event, there was a particular focus on the possibilities offered by technology, 

BCULINARYLAB FERMENTATION SYMPOSIUM 2016

In 2016 the BCulinary LAB organised a symposium on fermentation, a topic that is currently very popular. It brought together the main experts in fermentation at a global level, sharing different points of view on a shared topic, fermentation.