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.
La startup Alcheme Bio ganadora de la parada “Culinary Action! On the Road” en Nueva York
07/12/2023
Alcheme Bio (Estados Unidos), la startup foodtech que ajusta las formulaciones de productos cultivados a través de su revolucionario enfoque utilizando la inteligencia artificial y el aprendizaje automático y reduciendo así el tiempo y los costes de I+D., ha sido elegida ganadora de la segunda parada de Culinary Action! On The Road celebrada en Copenhague, programa internacional de emprendimiento dirigido a startups foodtech junto con los partners locales Green Circle Cap...
emprendimiento
Labar y Lua Bistro ganadores de la Incubadora de Restaurantes Gastronómicos de Culinary Action!
29/11/2023
Labar, la propuesta gastronómica de Ander Ausin y Ainara Etxeberria, la cual bajo el eslogan “atzokoa, gaurkoa” ofrecerán un recetario clásico de platos reconocibles que se puedan compartir y disfrutar en nuevo espacio gastronómico en el histórico edificio rehabilitado del Casino de Deba, ha sido seleccionada como la idea que más ha avanzado en la Incubadora de Restaurantes Gastronómicos de Euskadi, la iniciativa de Culinary A...
EDA
La sede de EDA Drinks & Wine Campus en Rioja Alavesa fortalecerá desde Laguardia el proyecto internacional de vinos y bebidas
27/11/2023
EDA Drinks & Wine Campus avanza en su hoja de ruta. Concretamente el proyecto EDA Drinks & Wine Campus ha sido presentado hoy en Laguardia a un grupo de representantes y agentes del sector vitivinícola, que han expresado, a través de una dinámica participativa, las necesidades y sugerencias del sector para configurar la definición detallada de contenidos. Uno de los momentos clave del encuentro ha sido el anuncio de que Laguardia acoger&a...
innovación
Basque Culinary Center colabora con Tenerife para ofrecer un programa de promoción, formación e innovación gastronómica de excelencia
10/11/2023
Tenerife cuenta con un nuevo acuerdo de colaboración que ha firmado recientemente con Basque Culinary Center, la institución en la que formación, investigación y emprendimiento coexisten, con el objetivo de desarrollar e impulsar la gastronomía de la isla. De la mano de Turismo de Tenerife, entidad perteneciente al Cabildo, la iniciativa ofrecerá un programa de formación e innovación gastronómica de excelencia para el sector de la...
ULTIMO Promoting the development of Ghana's Robusta Coffee value chain
18/06/2023
In April, Blanca del Noval, a chef researcher, and Pedro Cueva Rodríguez, an innovation and strategy consultant at BCC Innovation, traveled to Ghana as part of the
ULTIMO We continue working on the European project DELICIOUS!
08/06/2023
After our travels to Portugal, Italy, Lebanon, and Egypt and collecting information from recipes from various kitchens and conducting interviews with different agents in the value chai.
ULTIMO BCC Innovation 2022 Annual Report
22/05/2023
2022 was a year filled with incredibly interesting projects in which we continued to develop the 360o Gastronomy concept which is both part of our vision and our DNA as a technology centre.
ULTIMO We will participate in a new edition of Food 4 Future event in Bilbao
03/05/2023
BCC Innovation will participate in the Food 4 Future event to be held in Bilbao BEC Barakaldo on May 16, 17 and 18.
ULTIMO New paper on the study of the implicit and explicit response of consumers to different types of beer
29/11/2022
The use of devices to measure the implicit response, such as pulse rate, pupil dilation and skin sweating, are at the center of innovation for many technology developers, as well as the scientific community. These types of responses are known as powerful indicators for understanding consumer choices.
ULTIMO Promoting the coconut and cocoa value chains in Jamaica together with the International Trade Center
18/11/2022
In October we traveled to Jamaica for two weeks to make our first field trip under the framework of Gastrovalue, a project of the EU-funded ACP Business Friendly Programme, implemented by the International Trade Center (ITC) with which we are working to provide .
ULTIMO Participation in conference on Healthy and sustainable food systems
14/11/2022
BCC Innovation physical-chemical laboratory team has participated on the 36th conference: EFFoST 2022: ‘Shaping the Production of Sustainable, Healthy Foods for the Future’ hosted by U
ULTIMO New scientific paper on sensory analysis in the perception of wine
28/10/2022
During wine consumption, saliva can play an important role in aroma perception. Through its multiple effects on odorant molecules (enzymatic metabolism, interaction with proteins and dilution), saliva can modify oral aroma release and the type and quantity of odorant molecules that reach the olfactory receptors.
ULTIMO FIRST TRIPS OF THE DELICIOUS PROJECT TO PORTUGAL AND EGYPT
19/10/2022
DELICIOUS is a European project that seeks to promote and disseminate good eating habits and healthy options in the diet of children and adolescents.
ULTIMO FOODRUS holds first meeting of all the European partners of the project
26/09/2022
From 12 to 14 September, researchers from the European project FOODRUS met at the University of Deusto, on the Bilbao campus, which aims to develop circular solutions to limit food loss and waste within the food chain It is the first time that all the partners have met in person and served to report on the progress of the project and to discuss how to promote the impact of innovative solutions, which will take pl...
ULTIMO FOODRUS holds first meeting of all the European partners of the project
26/09/2022
From 12 to 14 September, researchers from the European project FOODRUS met at the University of Deusto, on the Bilbao campus, which aims to develop circular solutions to limit food loss and waste within the food chain It is the first time that all the partners have met in person and served to report on the progress of the project and to discuss how to promote the impact of innovative solutions, which will take pl...
ULTIMO New publication in the field of neurogastronomy and sensory analysis
20/09/2022
How can sweet taste perception help in the exploration and development of new foods and gastronomic experiences?
ULTIMO New publication in the field of neurogastronomy and sensory analysis
20/09/2022
How can sweet taste perception help in the exploration and development of new foods and gastronomic experiences?
ULTIMO Expanding our knowledge at EFOOD2022
29/04/2022
The month is coming to an end by expanding our knowledge.
ULTIMO Expanding our knowledge at EFOOD2022
29/04/2022
The month is coming to an end by expanding our knowledge.
ULTIMO Blanca del Noval: "The fermentation boom calls for knowledge, but also awareness"
24/03/2022
On the 1st of March,
ULTIMO Blanca del Noval: "The fermentation boom calls for knowledge, but also awareness"
24/03/2022
On the 1st of March,
ULTIMO BCC Innovation contributes to the development of Fagor's new generation of smart ovens
24/02/2022
We are pleased to see the result of the research project we have carried out with Fagor Professional to test the usability, functionality, and cooking quality of the new range of Fagor iKORE Modular ovens, which will be launched next week.
ULTIMO BCC Innovation contributes to the development of Fagor's new generation of smart ovens
24/02/2022
We are pleased to see the result of the research project we have carried out with Fagor Professional to test the usability, functionality, and cooking quality of the new range of Fagor iKORE Modular ovens, which will be launched next week.
ULTIMO Food Champions Weekend
04/12/2020
Within the framework of the European project WeValueFood, the Food Champions Weekend took place on November 28th, the closing event of the activities coordinated by IMDEA Food and the Autonomous University of Madrid (UAM) with the Spanish Food Champions.
ULTIMO International Conference: the impact of gastronomy on sustainability challenges
29/10/2020
On November 19th and 20th the Basque Culinary Center and FRUTO are hosting a truly unique online event to reflect on gastronomy’s role and potential impact in terms of sustainability, and on how to involve younger generations in the much-needed transformations
ULTIMO Gastronomy 360º: Four post COVID-19 scenarios
30/06/2020
What macroeconomic scenario will we find after the first COVID-19 wave? Will the crisis come out in the form of an L, U, V or W? How will the consumer change? How will all this impact on the models of business of companies ?, what new business opportunities may arise?
ULTIMO Covid19 Food hygiene and safety guidelines in restaurants
16/06/2020
To support hotel and restaurant professionals with their hygiene and safety practices in the COVID-19 situation, Araven has prepared with the collaboration of BCC Innovation five guides that focus on the importance of hygiene and food safety in this sector.
ULTIMO Resumen de la mesa redonda online post-covid con Eroski, Mahou San Miguel, Martiko, Covap y Onnera Group
05/06/2020
Nuestro entorno ha cambiado de forma radical en unas pocas semanas.
ULTIMO III Congreso de la Asociación Española de Profesionales de Análisis Sensorial
01/10/2019
This past June, between the 26th and 28th, we hosted at Basque Culinary Center, the III AEPAS Congress, where more than 120 Sensory Analysis professionals of different nationalities gathered to exchange thoughts, new lines of research and explore new ways of looking at Gastronomy from the lenses of Sensory sciences - a common practice at BCCInnovation.
ULTIMO Joint Symposium UCLA
24/09/2019
On April 10, 2019, Basque Culinary Center organized a scientific conference “Gastronomic science: form, function and creativity” in which experts from the Cedars-Sinai Medical Center (Los Angeles) as well as researchers from BCC participated. Representatives from diverse institutions were invited such as, the Basque Government, the City Council of Donostia-San Sebastián and Turespaña.
ULTIMO EATING BASED ON THE APPETITE OF OUR GENETICS AND MICROBIOTA
28/01/2019
Ibermática has created an AI platform that seeks to be the key tool for researchers to promote personalised eating. It's not exactly silent. Quite the contrary. And this is probably the most evident result of being part of the generation that is fully experiencing the fourth industrial revolution: that it is constantly being talked about.
ULTIMO WE MUST TAKE ADVANTAGE OF THE FACT THAT LABe WILL ATTRACT NEW AUDIENCES
20/01/2019
Although it is co-financed by the Provincial Government, the City Council and the Basque Government, the provincial institution will lead the LABe project, with 1.3 million euros from the total of 2.4 million that is the project's budget. «In the Economy department we felt strongly that we had to design Gipuzkoa’s strategic sectors, and one
ULTIMO SCRAPS IN CUISINE INSPIRE GASTRONOMIC INNOVATION
31/12/2018
The book Revalorización gastronómica de descartes (Gastronomic revalorisation of scraps) has just been published by BCC Innovation, the research centre of the Basque Culinary Center of San Sebastian, which has published a few copies on paper for internal use and offers its free download in digital format (www.bculinarylab.com).
ULTIMO SUSTAINABILITY & GASTRONOMY CONFERENCE 2018
21/11/2018
The 7th Sustainability conference was organised at the Basque Culinary Center with funding from the Provincial Government of Gipuzkoa, as one of the activities promoted during Sustainability Week. During this edition, we gathered
ULTIMO CULINARY ACTION! LA RIOJA 2018
09/11/2018
Culinary Action! La Rioja 2018 is an event for gastronomy entrepreneurs in La Rioja, organised by the Basque Culinary Center in Logroño for 26 November 2018 with 20 participants from the regional gastronomy sector.
ULTIMO TOWARDS PERSONALISED GASTRONOMY 2050
13/09/2018
Project Gastronomía: Towards personalised gastronomy 2050 An event where researchers, chefs, experts from different fields and business leaders gathered at the Basque Culinary Center to explore and discuss the future of personalised gastronomy, addressing it from multidisciplinary perspectives as diverse as:
ULTIMO BCC INNOVATION AT CHEFSACHE 2018
09/09/2018
The tenth edition of the Chefsache culinary conference was held on 16 and 17 September 2018 in Düsseldorf, considered Germany's most important culinary event for the past decade. During its ten years of life, Chefsache has introduced central European audiences to the most prominent figures of international cuisine, including an important
ULTIMO PROJECT GASTRONOMÍA AT THE COPENHAGEN TECHFESTIVAL
05/09/2018
Interfaces -physical and abstract- shape our relationship with food. Whether it is the impulsive urge to “purchase” triggered by a sandwich wrapper or your favourite place to eat lunch, design is the invisible hand that dictates the access and attitudes towards what we eat and how we eat. As new ingredients make their way into
ULTIMO CULINARY ACTION! CANTABRIA
21/06/2018
Last Monday 25 June 2018 the Basque Culinary Center organised a Culinary Action! Workshop in Santander, gathering 14 gastronomy entrepreneurs. This is a summary of their interventions, with the key ideas expressed at this event.
ULTIMO CULINARY ACTION ALICANTE
30/05/2018
Last Monday 28 May 2018 the Basque Culinary Center and Alicante City Council organised a Culinary Action! Workshop in this city, gathering 10 entrepreneurs from the field of cuisine and 3 management experts from the restaurant sector. These were the key messages expressed at this event.
ULTIMO PROJECT GASTRONOMÍA LONDON
21/05/2018
With certain inquisitiveness, some 50 participants including chefs, philosophers, designers, ecologists, technologists, food scientists and gastronomy journalists gathered in Shoreditch for Project Gastronomía, seeking to respond how Londoners will eat in 2050 through the lens of multi-sensory design in the broad sense of the word.
ULTIMO SECTORAL TECHNOLOGY CENTRE IN GASTRONOMY
19/04/2018
The Basque Culinary Center has created the world's first technology centre specialised in gastronomy, BCC Innovation, which aspires to become a global reference. This centre will make it possible to create knowledge on the gastronomy sector and will meet several goals, such as “transforming knowledge into wealth,
ULTIMO GASTRONOMY & MULTISENSORY DESIGN 2050
19/04/2018
In April 2018, based in London, UK, a panel of 10 experts from different fields took part in a conversation along with 70 'gastronomists' from different fields, with the aim of sharing, debating and addressing the coming changes in a
ULTIMO BCULINARYLAB WILD PLANTS SYMPOSIUM 2017
22/11/2017
The second BCulinary LAB was on wild plants. The work carried out in recent years by the LAB was shown and different world-renowned experts were gathered to address the highly relevant topic that is wild plants in gastronomy.
ULTIMO GASTRONOMY & TECH 2050
26/06/2017
In June 2017, at the BCC premises, experts from the world of academia, business and 'gastronomists' from different fields debated about the ways to create a new gastronomy and food system by 2050.
ULTIMO BCULINARYLAB FERMENTATION SYMPOSIUM 2016
14/11/2016
In 2016 the BCulinary LAB organised a symposium on fermentation, a topic that is currently very popular. It brought together the main experts in fermentation at a global level, sharing different points of view on a shared topic, fermentation. The speakers were Sandor Katz (author of Art of Fermentation), Dani Lasa and Ramón Perisé (Mugaritz); Sempio (a leading fermentation company in Korea) and BCulinary LAB.
ULTIMO BRAINY TONGUE
24/10/2016
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,
ULTIMO BCC Innovation en Harvard
14/04/2016
La investigación gastronómica aplicada que lleva a cabo Basque Culinary Center ha dado un salto cualitativo, al protagonizar una conferencia en la universidad de Harvard. En concreto, la conferencia la ha pronunciado Diego Prado, el coordinador de BCulinaryLAB – el laboratorio de investigación y desarrollo gastronómico del área de innovación de Basque Culinary Center- en la Escuela de Ingeniería y Ciencias Aplicadas.