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…
[ 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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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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Covid19 Food hygiene and safety guidelines in restaurants
To support hotel and restaurant professionals with their hygiene and safety practices in the COVID-19 situation, Araven has prepared with the collaboration of BCC Innovation five guides that focus on the importance of hygiene and food safety in this sector. Cleaning and disinfection of utensils and surfaces. Hygiene and food safety in the handling and preservation of…
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