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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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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