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

  • Gastronomy 360º: Four post COVID-19 scenarios


    What macroeconomic scenario will we find after the first COVID-19 wave? Will the crisis come out in the form of an L, U, V or W? How will the consumer change? How will all this impact on the models of business of companies ?, what new business opportunities may arise? These are some of the…


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  • Gonzalo D’Ambrosio visits BCC Innovation for his program on La 2 de RTVE


    The well-known chef and television presenter visited us a few months ago and in this edition of "The D'Ambrosio routes" we have the pleasure of telling him from our home who we are and what we do in the 1st Technological Center in Gastronomy in the world: Vídeo aquí
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  • Covid19 Food hygiene and safety guidelines in restaurants


    To support hotel and restaurant professionals with their hygiene and safety practices in the COVID-19 situation, Araven has prepared with the collaboration of BCC Innovation five guides that focus on the importance of hygiene and food safety in this sector. Cleaning and disinfection of utensils and surfaces. Hygiene and food safety in the handling and preservation of…


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EVENTS

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…

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…

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.