How can sweet taste perception help in the exploration and development of new foods and gastronomic experiences? Various studies within the field of neurogastronomy suggest that our tastes and choices in food depend on different factors such as: the properties of the food, characteristics of the consumer and the context in which they have been…
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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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On the 1st of March, Blanca del Noval, researcher from our culinary innovation team at BCC Innovation and expert in fermentations, wild edible plants and the revaluation of discards, took part in Kojicon (a virtual meeting where fermentation experts from all over the world share their knowledge). During her speech, she emphasised the need to…
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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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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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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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Nuestro entorno ha cambiado de forma radical en unas pocas semanas. El informe que publicó en enero el World Economic Forum clasificaba los Riesgos globales para 2020 sí identificó esta pandemia como un posible cisne negro con alto impacto, pero eso sí, de baja probabilidad. Este tsunami no nos pilla preparados y transforma nuestra sociedad y todos sus sectores. Aunque cada eslabón de la cadena de cadena de valor gastroalimentaria está surfeando la…
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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…
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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…
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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
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