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BURU(T)SEN is a project being developed by a consortium led by BCC Innovation team, in collaboration with Be Food Lab and Ibermática.

The main objective of the project is to generate knowledge on the relationship between the implicit (neuronal and physiological) and explicit response elicited by the different sensory properties of new foods, as well as some concepts related to their nutritional and production properties. The project will be developed using new technologies which allow collecting data on the reactions generated by the exposure to the new foods: snacks made with dehydrated fruits and vegetables which will serve as pilot products to study the impact that the different food attributes have on its acceptance and choice.

The project is being financially supported by the Basque Government’s Department of Economic Development and Infrastructure through the 2020 Call for Research, Development and Innovation Projects in the Agricultural, Food and Fisheries sectors.