ULTIMO BRAINY TONGUE
With the aim of fostering an exchange between science and cuisine that can shine a light on the field of sensory perception, Andoni Luis Aduriz, from Mugaritz (Errenteria), Luis Serrano and Matthieu Louis, from the Genomic Regulation Centre and Joxe Mari Aizega,
director of the Basque Culinary Center (San Sebastian), at the headquarters of the CRG, presented Brainy Tongue, an interdisciplinary collaboration project that will seek to explore the mysteries that govern perception.
The WNWN Food Labs startup winner of the “Culinary Action! On the Road” stop in London
02/02/2024
WNWN Food Labs (United Kingdom), the foodtech startup that foodtech startup that produces chocolate without cocoa, using plant-based ingredients, has been announced as the winner of the fourth stop of Culinary Action! On The Road, which took place in London. This international entrepreneurship program, conducted in partnership with the local partner University College London, focuses on supporting foodtech startups. Dr.