III Congreso de la Asociación Española de Profesionales de Análisis Sensorial
This past June, between the 26th and 28th, we hosted at Basque Culinary Center, the III AEPAS Congress, where more than 120 Sensory Analysis professionals of different nationalities gathered to exchange thoughts, new lines of research and explore new ways of looking at Gastronomy from the lenses of Sensory sciences – a common practice at…
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Joint Symposium UCLA
On April 10, 2019, Basque Culinary Center organized a scientific conference “Gastronomic science: form, function and creativity” in which experts from the Cedars-Sinai Medical Center (Los Angeles) as well as researchers from BCC participated. Representatives from diverse institutions were invited such as, the Basque Government, the City Council of Donostia-San Sebastián and Turespaña. Throughout the…
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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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