María Mora participates in the 10th. EUROSENSE conference with projects on sensory analysis and circular economy.

• By BCC Innovation
• health, Innovation, LABe, sustainability
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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…

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BCC INNOVATION 2021 REPORT

• By BCC Innovation
• 2021 report, digital transformation, gastronomy, health, Innovation, LABe, product design and development, project, promote new businesses, prospects, sensory analysis, sustainability
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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

• By BCC Innovation
• analysis, Digital Gastronomy, digitalization, Fagor, gastronomy, IKORE, Innovation, LABe, Laboratories, Oven, professionals, Research project, scientific knowledge, Smart, technologies, usability
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BCC Innovation team and LABe test Fagor’s new smart oven.

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