ABOUT THE PROJECT BCCInnovation is testing technology to determine the response of the brain (electroencephalography – EEG) to olfactory-gustatory stimuli (aromas & tastes). BCCInnovation sensory analysis team is developing a project to study the implicit response to basic tastes such as sweetness, and natural aromas (e.g. vanilla), with the aim of identifying the emotional impact and brain re...

ABOUT THE PROJECT BCCInnovation participates in the development of JAKI 60+ project, which aim to develop new food matrices, high in protein content, and which are easily chewable and attractive to the senior population. JAKI 60+ is an R&D project focused on developing and implementing new products and specific culinary techniques to promote a healthier diet for seniors. The project aims to co...

ABOUT THE PROJECT This project, funded by the Provincial Council of Gipuzkoa, will begin in January 2020 and will be carried out in collaboration with the Department of Public Health of University of Navarra. This research project seeks to analyse the effectiveness of carrying out a culinary intervention program with people diagnosed with type 2 diabetes mellitus, that combines both nutritional re...

ABOUT THE PROJECT This project has been developed in collaboration with Professor Jose María Ordovás from Tufts University and has been funded by the Basque Government. The study aims to assess the metabolic consequences of seasonal plant-based products consumption, compared to the effects produced by off-season product consumption. The research project is part of the Health and Gastronomy researc...

ABOUT THE PROJECT This project is aimed at acquiring knowledge about the relationship between diet (what we eat and how we eat it), physical exercise and health. For this purpose, we have analysed the physical variables of a group of elite sportspeople and studied the composition of the intestinal microbiota as a factor that interacts with the diet and influences our health. The Gastrosportómica p...