New paper on the study of the implicit and explicit response of consumers to different types of beer
The use of devices to measure the implicit response, such as pulse rate, pupil dilation and skin sweating, are at the center of innovation for many technology developers, as well as the scientific community. These types of responses are known as powerful indicators for understanding consumer choices. The latest paper published by the research team…
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Promoting the coconut and cocoa value chains in Jamaica together with the International Trade Center
In October we traveled to Jamaica for two weeks to make our first field trip under the framework of Gastrovalue, a project of the EU-funded ACP Business Friendly Programme, implemented by the International Trade Center (ITC) with which we are working to provide technical support in the capacity of different small and medium-sized enterprises in…
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Participation in conference on Healthy and sustainable food systems
BCC Innovation physical-chemical laboratory team has participated on the 36th conference: EFFoST 2022: ‘Shaping the Production of Sustainable, Healthy Foods for the Future’ hosted by University College Dublin from 7 – 9 November in Dublin, Ireland. Olaia Estrada, Ph.D and Ziortza Agirrezabala, researchers from our physical-chemical laboratory team, have attended to the conference presenting the…
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