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.
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BRAINY TONGUE
With the aim of fostering an exchange between science and cuisine that can shine a light on the field of sensory perception, Andoni Luis Aduriz, from Mugaritz (Errenteria), Luis Serrano and Matthieu Louis, from the Genomic Regulation Centre and Joxe Mari Aizega,
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BCC Innovation en Harvard
La investigación gastronómica aplicada que lleva a cabo Basque Culinary Center ha dado un salto cualitativo, al protagonizar una conferencia en la universidad de Harvard. En concreto, la conferencia la ha pronunciado Diego Prado, el coordinador de BCulinaryLAB – el laboratorio de investigación y desarrollo gastronómico del área de innovación de Basque Culinary Center- en…
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