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 within the framework of Gastrovalue, a project financed 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 different countries of the African, Caribbean and…

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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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María Mora participates in the 10th. EUROSENSE conference with projects on sensory analysis and circular economy.

From September 13 to 16, the 10th conference on sensory and consumer research EUROSENSE: ‘A sense of earth’ was held in Turku, Finland, in which professionals from the area of ​​sensory evaluation and consumers, both academics and industry, exchanged ideas and shared their projects. This year attention has been given to innovative approaches to study…

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Expanding our knowledge at EFOOD2022

The month is coming to an end by expanding our knowledge. Yesterday, we were present at the 3rd International Conference on Food Design and Food Studies EFOOD2022 (Experiencing and Envisioning Food: Designing for Change) organised by FORK (Food Design for Opportunities, Research & Knowledge). An event in which John Regefalk, coordinator of our culinary innovation…

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BCC INNOVATION 2021 REPORT

Introducing the BCC Innovation Annual Report 2021 It is important to stress how special the year 2021 has been for us. We have celebrated the 10th anniversary of the Basque Culinary Center. 10 years in which: the educational project in the Faculty of Gastronomic Sciences has been consolidated, this Technology Centre specialising in gastronomy has…

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