ABOUT THE PROJECT ABOUT THE PROJECT Design, advice and launch of the new Culinary Innovation Network of Ecuador formed by three laboratories covering the gastronomic identity of the three bioregions of the country: Iche of the FUEGOS Foundation in the Pacific Ocean; Canopy Lab of Canopy Bridge in the Amazon jungle and Urku Minuka of the Salinas Group in the Andes Mountains. This project seeks to ...

ABOUT THE PROJECT “BUILDING A GREEN GASTRONOMIC CITY” IS A PROJECT FUNDED BY EITFOOD WITHIN THE FRAMEWORK OF THE NEW EUROPEAN BAUHAUS. The aim of the project is to find solutions based on the circular economy to the challenges related to sustainability and gastronomic identity in the urban agri-food community of San Sebastián. This project will help create an environment where different agents suc...

ABOUT THE PROJECT The objective of BEGI DIGITALA is to study, using eye tracking technology, the impact that the information on different foods and preparations presented in a menu has on diners’ choice at a restaurant. Our current society is closely linked to an “eating-out” model in which leisure and social life, together with the work-linked-meals, represent an important part of a food engaged ...

ABOUT THE PROJECT EU Project to create resilient food systems across 9 regions Coordinated by the University of Deusto and comprising 29 partners from 10 different European countries, being BCC Innovation one of them, the FOODRUS prohect aims to limit food losses and waste, and to promote resource efficiency across all stages of the agri-food value chain. Agri-food value chains, from primary produ...

ABOUT THE PROJECT BURU(T)SEN is a project being developed by a consortium led by BCC Innovation team, in collaboration with Be Food Lab and Ibermática. The main objective of the project is to generate knowledge on the relationship between the implicit (neuronal and physiological) and explicit response elicited by the different sensory properties of new foods, as well as some concepts related to th...