Proyectos de innovación
En BCC Innovation se ha creado un ecosistema gastronómico completo para co-crear, experimentar e impulsar el futuro del sector. Con esto en mente, a través de los proyectos se busca ahondar en las distintas líneas que vertebran al sector: nutrición, ciencia culinaria, análisis sensorial, sostenibilidad y digitalización. Todo con la intención de abarcar el futuro desde todas las esquinas.
ABOUT THE PROJECT We interpret the emotions generated by wine from a psychological point of view. This project has been designed in two phases: one of them has been the evaluation, acceptance and emotional response of 6 different wines with consumers, and the other one has been the characterization of consumers’ personality traits. This project has allowed us to understand the link between the fiv...
ABOUT THE PROJECT We test the galvanic response of the skin and emotions. In this project, two cider samples were made, one of them protected with the Euskal Sagardoa seal and the other without any type of designation. The implicit (galvanic rings) and explicit response to the internal and external properties of a product was determined, for example: apple cider. A poster presentation was given at...
ABOUT THE PROJECT In Gipuzkoa the population over the age of 55 is 1/3 of the total, and it is foreseen that in 10 years time almost half of the Basque population will be over 55. It is a clear example of the inversion of the European population pyramid that we will see in the near future. The population over the age of 55, like other segments, is diverse: people with their own history, life expe...
Basque Culinary Center
Plaza de las Cigarreras 1, Piso 5
20012 Donostia · San Sebastián.
943 574 500
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