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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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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BCC Innovation 2022 Annual Report

2022 was a year filled with incredibly interesting projects in which we continued to develop the 360o Gastronomy concept which is both part of our vision and our DNA as a technology centre.We worked closely with companies that are designing new products which attempt to combine cutting edge developments and culinary science with sustainability and…

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We will participate in a new edition of Food 4 Future event in Bilbao

BCC Innovation will participate in the Food 4 Future event to be held in Bilbao BEC Barakaldo on May 16, 17 and 18. Food 4 Future is an innovation event that brings together professionals from the entire value chain of the food sector, where the latest solutions in foodtech, robotics and automation, food safety and…

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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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New scientific paper on sensory analysis in the perception of wine

During wine consumption, saliva can play an important role in aroma perception. Through its multiple effects on odorant molecules (enzymatic metabolism, interaction with proteins and dilution), saliva can modify oral aroma release and the type and quantity of odorant molecules that reach the olfactory receptors. Main objective of this research in which María Mora Gijon,…

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