Food Champions Weekend
Within the framework of the European project WeValueFood, the Food Champions Weekend took place on November 28th, the closing event of the activities coordinated by IMDEA Food and the Autonomous University of Madrid (UAM) with the Spanish Food Champions. The Food Champions who have worked with IMDEA and UAM, are young scientists from different fields…
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International Conference: the impact of gastronomy on sustainability challenges
On November 19th and 20th the Basque Culinary Center and FRUTO are hosting a truly unique online event to reflect on gastronomy’s role and potential impact in terms of sustainability, and on how to involve younger generations in the much-needed transformations Open registration: https://sustainability.bculinary.com During this time of such profound upheaval, the Basque Culinary Center,…
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fTalks The Food Changemakers Summit
A few weeks ago, Jose Peláez, Head of Digital Innovation at BCC Innovation and LABe Digital Gastronomy Lab participated in a round table discussion on smart and sustainable supply chains concerning data during the #ftalks event organized by KM ZERO Food Innovation Hub.
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Exploring Digital Tools in Gastronomy: SEASONED Project Workshop
Today, the SEASONED project hosted its second workshop, featuring Erich Eichstetter, tech scout at LABe–Digital Gastronomy Lab and BCC Innovation. Eichstetter’s session, titled “Digital Tools and Sensory Research,” showcased innovative tools and resources for digital research in gastronomy. Workshop Highlights Eichstetter provided valuable insights into how digital tools are revolutionizing gastronomy and sensory sciences. Participants…
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SDU Summer School with Seasoned
We are thrilled to share that BCC Innovation participated in the SDU Summer School in Odense (Denmark) as part of the SEASONED Horizon Europe Twinning Project. This prestigious event was a hub for sensory science and gastronomy enthusiasts, and we were proud to be part of it. María Mora, a dedicated researcher from the sensory…
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Healthy and Tasty Recipes with Delicious
The DELICIOUS project aims to understand consumer food choices and promote Mediterranean and sustainable diets and lifestyles among children through behaviour change initiatives. The culinary innovation team, alongside sensory science experts, has reformulated several traditional Mediterranean recipes. DELICIOUS strives to make these recipes more appealing to younger audiences, encouraging greater adherence to the Mediterranean Diet….
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BCC Innovation at F4F 2024
Featuring showcookings, presentations, and roundtable discussions, the BCC Innovation team engaged with attendees at Food 4 Future by showcasing their ongoing projects through culinary demonstrations and talks. Held from May 16th to 18th at BEC Bilbao, this event provided a platform for industry professionals to convene and deliberate on the future of food.
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We return once again to FOOD 4 FUTURE – EXPO FOODTECH
The team of researchers and chefs from BCC Innovation will present the latest technological innovations and their solutions to attendees at the event, along with the projects they are currently working on, through presentations and showcookings. Stay tuned! We will soon release more information about the presentations and showcookings that the BCC Innovation team will…
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Decoding Enzymes: Novel Culinary Techniques
The KITA Conversations 2023 congress, held on October 30th in Kuala Lumpur, was a gathering of innovative visions and a meeting point for enthusiasts and professionals in gastronomy. This event brought together a diversity of professionals, from chefs and food opinion leaders to historians and anthropologists, all under the roof of the Petaling Jaya Performing…
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Decoding Enzymes: Novel Culinary Techniques
The KITA Conversations 2023 congress, held on October 30th in Kuala Lumpur, was a gathering of innovative visions and a meeting point for enthusiasts and professionals in gastronomy. This event brought together a diversity of professionals, from chefs and food opinion leaders to historians and anthropologists, all under the roof of the Petaling Jaya Performing…
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Promoting the development of Ghana’s Robusta Coffee value chain
In April, Blanca del Noval, a chef researcher, and Pedro Cueva Rodríguez, an innovation and strategy consultant at BCC Innovation, traveled to Ghana as part of the Gastrovalue project in collaboration with the International Trade Center (ITC) – EU Funded ACP program. The project aims to support business-friendly and inclusive capacities at the national and…
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We continue working on the European project DELICIOUS!
After our travels to Portugal, Italy, Lebanon, and Egypt and collecting information from recipes from various kitchens and conducting interviews with different agents in the value chain of the gastronomy sector, the BCC Innovation culinary team with the help of the sensory analysis area has started with the process of designing healthy snacks. Here are…
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