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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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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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…
[ CONTINUE READING ]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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Blanca del Noval: “The fermentation boom calls for knowledge, but also awareness”
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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BCC Innovation contributes to the development of Fagor’s new generation of smart ovens
BCC Innovation team and LABe test Fagor’s new smart oven.
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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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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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