María Mora participates in the 10th. EUROSENSE conference with projects on sensory analysis and circular economy.
From September 13 to 16, the 10th conference on sensory and consumer research EUROSENSE: ‘A sense of earth’ was held in Turku, Finland, in which professionals from the area of sensory evaluation and consumers, both academics and industry, exchanged ideas and shared their projects. This year attention has been given to innovative approaches to study…
[ CONTINUE READING ]
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…
[ CONTINUE READING ]
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.
[ CONTINUE READING ]