How can sweet taste perception help in the exploration and development of new foods and gastronomic experiences?

Various studies within the field of neurogastronomy suggest that our tastes and choices in food depend on different factors such as: the properties of the food, characteristics of the consumer and the context in which they have been consumed. This set of variables has a significant impact on the perception of food.

Under this premise, as part of her doctoral thesis in Gastronomic Sciences at the Basque Culinary Center, Elena Romeo, a sensory analysis specialist researcher, and her team launched the project 'Exploratory Research on Sweetness Perception, Decision Trees to Study Electroencephalographic Data and Its Relationship with the Explicit Response to Sweet Odor, Taste, and Flavor', which was published on September 8 in Sensor Journals MDPI (Multidisciplinary Digital Publishing Institute), as part of the 'Special Issue Sensors and Biosensors for Environmental and Food Applications' which you can view and download here.

What techniques and strategies have been used?

The project has received funding from various government entities with the aim of investigating from a sensory point of view the perception of sweetness and the impact of different multimodal strategies as a tool for reducing sugar that the World Health Organization proposes.

Electroencephalography techniques have been used in a sample of eighteen participants to study the response associated with sugar consumption (sweet flavors and aromas), and studying its potential correlation with the explicit response.

In addition, to advance in neurocomputing, modeling brain signals (EEG) with artificial intelligence systems, it has had the collaboration of Ibermática (i3b), Be Food Lab and the University of A Coruña

How does the study impact?

The publication of this paper represents a great step forward in the field of neurogastronomy, a very complex field of knowledge that requires the collaboration of multidisciplinary work teams to rigorously advance in a field little explored by sensory analysis researchers.

There are very few publications in this field because both experimental design and data analytics require collaboration between scientists who usually do not find joint work spaces. The work published in Sensors MDPI is a sample of research in a field that is still very young, but with a future, and even more so if it is linked to the development of research in favor of promoting population health.

Download and read the full article:

How can sweet taste perception help in the exploration and development of new foods and gastronomic experiences?

Various studies within the field of neurogastronomy suggest that our tastes and choices in food depend on different factors such as: the properties of the food, characteristics of the consumer and the context in which they have been consumed. This set of variables has a significant impact on the perception of food.

Under this premise, as part of her doctoral thesis in Gastronomic Sciences at the Basque Culinary Center, Elena Romeo, a sensory analysis specialist researcher, and her team launched the project 'Exploratory Research on Sweetness Perception, Decision Trees to Study Electroencephalographic Data and Its Relationship with the Explicit Response to Sweet Odor, Taste, and Flavor', which was published on September 8 in Sensor Journals MDPI (Multidisciplinary Digital Publishing Institute), as part of the 'Special Issue Sensors and Biosensors for Environmental and Food Applications' which you can view and download here.

What techniques and strategies have been used?

The project has received funding from various government entities with the aim of investigating from a sensory point of view the perception of sweetness and the impact of different multimodal strategies as a tool for reducing sugar that the World Health Organization proposes.

Electroencephalography techniques have been used in a sample of eighteen participants to study the response associated with sugar consumption (sweet flavors and aromas), and studying its potential correlation with the explicit response.

In addition, to advance in neurocomputing, modeling brain signals (EEG) with artificial intelligence systems, it has had the collaboration of Ibermática (i3b), Be Food Lab and the University of A Coruña

How does the study impact?

The publication of this paper represents a great step forward in the field of neurogastronomy, a very complex field of knowledge that requires the collaboration of multidisciplinary work teams to rigorously advance in a field little explored by sensory analysis researchers.

There are very few publications in this field because both experimental design and data analytics require collaboration between scientists who usually do not find joint work spaces. The work published in Sensors MDPI is a sample of research in a field that is still very young, but with a future, and even more so if it is linked to the development of research in favor of promoting population health.

Download and read the full article:

From September 13 to 16, the 10th conference on sensory and consumer research EUROSENSE: 'A sense of earth' was held in Turku, Finland, in which professionals from the area of ​​sensory evaluation and consumers, both academics and industry, exchanged ideas and shared their projects. This year attention has been given to innovative approaches to study sensory perception in relation to preference, choice, and other types of behavior from a global perspective.

On behalf of BCC innovation, María Mora Gijón, a scientific researcher within the team, has participated with a flash presentation and poster on the research 'Citizens at the center of the transition towards sustainable cities', which is part of one of our projects insignia 'Building a green gastronomic city', whose objective 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 Sebastian.

This research sought to identify appropriate ways to transform cities into "greener cities" with the help of social initiatives, citizen science, and qualitative studies of consumers within the context of a gastronomic living lab, in the center of San Sebastián, through an analysis of the local food system. Subsequently, pilot initiatives were designed and carried out with different agents of the food system. The initiatives were classified into four groups: awareness actions, government instruments, urban planning and digitization of the food system.

Authors: María Mora, Paula Torán-Pereg, Laura Vázquez-Araújo, Elena Romeo-Arroyo, Stefani Novo. BCCInnovation, Donostia-San Sebastian, Spain. Basque Culinary Center, Donostia-San Sebastian, Spain.

On the other hand, María has participated in a poster session with the research: 'Unraveling the perfect cheese analogue: projective mapping of vegan cheeses with chefs and gastronomes', as part of the Gastrobegan project. The research is based on the premise that animal protein has textures and sensory properties that cannot be easily replaced with plant-based alternatives. The objective of the project is to identify potential sensory shortcomings and areas of improvement in cheese analogues available in the Spanish market, for the development of accurate vegan cheese substitutes.

Authors: María Mora, Paula Torán-Pereg, Laura Vázquez-Araújo, Elena Romeo-Arroyo, Stefani Novo. BCCInnovation, Donostia-San Sebastian, Spain. Basque Culinary Center, Donostia-San Sebastian, Spain.

From September 13 to 16, the 10th conference on sensory and consumer research EUROSENSE: 'A sense of earth' was held in Turku, Finland, in which professionals from the area of ​​sensory evaluation and consumers, both academics and industry, exchanged ideas and shared their projects. This year attention has been given to innovative approaches to study sensory perception in relation to preference, choice, and other types of behavior from a global perspective.

On behalf of BCC innovation, María Mora Gijón, a scientific researcher within the team, has participated with a flash presentation and poster on the research 'Citizens at the center of the transition towards sustainable cities', which is part of one of our projects insignia 'Building a green gastronomic city', whose objective 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 Sebastian.

This research sought to identify appropriate ways to transform cities into "greener cities" with the help of social initiatives, citizen science, and qualitative studies of consumers within the context of a gastronomic living lab, in the center of San Sebastián, through an analysis of the local food system. Subsequently, pilot initiatives were designed and carried out with different agents of the food system. The initiatives were classified into four groups: awareness actions, government instruments, urban planning and digitization of the food system.

Authors: María Mora, Paula Torán-Pereg, Laura Vázquez-Araújo, Elena Romeo-Arroyo, Stefani Novo. BCCInnovation, Donostia-San Sebastian, Spain. Basque Culinary Center, Donostia-San Sebastian, Spain.

On the other hand, María has participated in a poster session with the research: 'Unraveling the perfect cheese analogue: projective mapping of vegan cheeses with chefs and gastronomes', as part of the Gastrobegan project. The research is based on the premise that animal protein has textures and sensory properties that cannot be easily replaced with plant-based alternatives. The objective of the project is to identify potential sensory shortcomings and areas of improvement in cheese analogues available in the Spanish market, for the development of accurate vegan cheese substitutes.

Authors: María Mora, Paula Torán-Pereg, Laura Vázquez-Araújo, Elena Romeo-Arroyo, Stefani Novo. BCCInnovation, Donostia-San Sebastian, Spain. Basque Culinary Center, Donostia-San Sebastian, Spain.

The month is coming to an end by expanding our knowledge. Yesterday, we were present at the 3rd International Conference on Food Design and Food Studies EFOOD2022 (Experiencing and Envisioning Food: Designing for Change) organised by FORK (Food Design for Opportunities, Research & Knowledge).

An event in which John Regefalk, coordinator of our culinary innovation area and professor of avant-garde techniques at BCC, held a talk on undisciplined methods for disruptive food NPD.

A significant part of his speech consisted of presenting what gastronomy means to BCC Innovation as a technology centre, where we work to promote gastronomy as an engine of change and evolution to achieve a sustainable, healthier and, of course, more delicious future!

WORKING LINES

He presented, from a culinary point of view, our most interesting lines of work:

• The development of culinary-nutritional intervention programs for people with specific conditions and to promote healthy eating habits among the population. 
• The development and promotion of novel foods and healthy diets, aiming at developing a personalized precision gastronomy
• The revaluation and upcycling of sub- and by-products of the food industry and HORECA
• The study of the interaction between food sensory characteristics and perception: its influence on products acceptance, emotions and food choices and habits.
• The identification of new ingredients and the building of their gastronomic value through a creative approach and use of contemporary cooking techniques.
• Investigation and recovery of heirloom ingredients and traditional techniques for the development of new healthier and more sustainable foods

OUR DIFFERENTIAL: A TEAM OF CHEFS

Regefalk emphasised the value and importance of belonging to a technology centre such as ours, which has a full team of chefs working alongside food scientists and technologists to create disruptive new food products.

As a Technology Centre focused on gastronomy, we are committed to multidisciplinary relationships in a highly dynamic I+D environment. We firmly believe that working together has many advantages, especially when it comes to getting to know different points of view and learning. 

In this respect, Regefalk states that the creative, free mind of the chef and the disciplined, methodological approach of the scientist are not always directly compatible and it is therefore vital to find a common language in order to make the best of both worlds.

FOOD PRODUCT DEVELOPMENT FROM A CHEF'S POINT OF VIEW

The chef's point of view can be key:

"Chefs' "undisciplined" (or even naive) view of the market and the food industry can be very useful in the development of new products and can also help companies adapt to new trends and hopefully surprise the consumer."

- John Regefalk

What is high gastronomic value for chefs?

• Products carefully elaborated to obtain a product with a quality superior to those of its category, starting from quality ingredients
• Much tastier than average
• Products with Storytelling
• Personalization
• Consumer-centered: which takes into account the preferences and needs of the public for which it is designed
• Products that highlights or promotes the culture / tradition / heritage of a place, a people ...

On the other hand, the lecture addressed other reflective topics such as the drivers and trends in the restaurant industry.

He also talked about BCC Innovation's process for designing new food products: Contextualisation, ideation, experimental design, prototyping, validation and scale-up.

He especially focused on the culinary creativity for NPD and the ideation process in multidisciplinary teams and how to use tools to spark creativity in each one of the individuals involved.

The expert then goes on to discuss the different ways of innovating from a culinary point of view, through the introduction of novel ingredients, new technologies, the search for inspiration in other cultures or the use of products outside what we normally consider to be their usual context.

Finally, a question and answer session rounded off the meeting. John Regefalk, together with chef Cristina Bowerman from Rome (Italy), answered questions from the general public on aspects of sustainability in NPD, why industrial food isn't better tasting and how designers could be of value in the creation of food products.

The month is coming to an end by expanding our knowledge. Yesterday, we were present at the 3rd International Conference on Food Design and Food Studies EFOOD2022 (Experiencing and Envisioning Food: Designing for Change) organised by FORK (Food Design for Opportunities, Research & Knowledge).

An event in which John Regefalk, coordinator of our culinary innovation area and professor of avant-garde techniques at BCC, held a talk on undisciplined methods for disruptive food NPD.

A significant part of his speech consisted of presenting what gastronomy means to BCC Innovation as a technology centre, where we work to promote gastronomy as an engine of change and evolution to achieve a sustainable, healthier and, of course, more delicious future!

WORKING LINES

He presented, from a culinary point of view, our most interesting lines of work:

• The development of culinary-nutritional intervention programs for people with specific conditions and to promote healthy eating habits among the population. 
• The development and promotion of novel foods and healthy diets, aiming at developing a personalized precision gastronomy
• The revaluation and upcycling of sub- and by-products of the food industry and HORECA
• The study of the interaction between food sensory characteristics and perception: its influence on products acceptance, emotions and food choices and habits.
• The identification of new ingredients and the building of their gastronomic value through a creative approach and use of contemporary cooking techniques.
• Investigation and recovery of heirloom ingredients and traditional techniques for the development of new healthier and more sustainable foods

OUR DIFFERENTIAL: A TEAM OF CHEFS

Regefalk emphasised the value and importance of belonging to a technology centre such as ours, which has a full team of chefs working alongside food scientists and technologists to create disruptive new food products.

As a Technology Centre focused on gastronomy, we are committed to multidisciplinary relationships in a highly dynamic I+D environment. We firmly believe that working together has many advantages, especially when it comes to getting to know different points of view and learning. 

In this respect, Regefalk states that the creative, free mind of the chef and the disciplined, methodological approach of the scientist are not always directly compatible and it is therefore vital to find a common language in order to make the best of both worlds.

FOOD PRODUCT DEVELOPMENT FROM A CHEF'S POINT OF VIEW

The chef's point of view can be key:

"Chefs' "undisciplined" (or even naive) view of the market and the food industry can be very useful in the development of new products and can also help companies adapt to new trends and hopefully surprise the consumer."

- John Regefalk

What is high gastronomic value for chefs?

• Products carefully elaborated to obtain a product with a quality superior to those of its category, starting from quality ingredients
• Much tastier than average
• Products with Storytelling
• Personalization
• Consumer-centered: which takes into account the preferences and needs of the public for which it is designed
• Products that highlights or promotes the culture / tradition / heritage of a place, a people ...

On the other hand, the lecture addressed other reflective topics such as the drivers and trends in the restaurant industry.

He also talked about BCC Innovation's process for designing new food products: Contextualisation, ideation, experimental design, prototyping, validation and scale-up.

He especially focused on the culinary creativity for NPD and the ideation process in multidisciplinary teams and how to use tools to spark creativity in each one of the individuals involved.

The expert then goes on to discuss the different ways of innovating from a culinary point of view, through the introduction of novel ingredients, new technologies, the search for inspiration in other cultures or the use of products outside what we normally consider to be their usual context.

Finally, a question and answer session rounded off the meeting. John Regefalk, together with chef Cristina Bowerman from Rome (Italy), answered questions from the general public on aspects of sustainability in NPD, why industrial food isn't better tasting and how designers could be of value in the creation of food products.

Introducing the BCC Innovation Annual Report 2021

It is important to stress how special the year 2021 has been for us. We have celebrated the 10th anniversary of the Basque Culinary Center. 10 years in which: the educational project in the Faculty of Gastronomic Sciences has been consolidated, this Technology Centre specialising in gastronomy has been created (2018), and an initiative called GOe (Global Open Ecosystem) has begun to take shape, through which we hope to strengthen the organisation as a pole of attraction for international talent, and, to this end, since 2019, our open innovation work philosophy has been implemented in our LABe living lab, where it is put to the test in order to it can be consolidated in different sector benchmarks, so that they can continue to build the future of gastronomy with us.

During all these years of growth, our multidisciplinary team (made up of chefs, experts in nutrition and food technology, and technologists in artificial intelligence and big data) has used gastronomy to research, innovate and develop initiatives that have a real impact on the well-being of society.

This year, it could not be otherwise. Throughout the year 2021 we have developed exciting projects in which each area of work of the Technology Centre has been involved and has made every effort to achieve the objectives:

We are committed to several lines of work linked to HEALTH: Through Healthy Gastronomy, which aims to encourage healthy ageing through prevention and/or health promotion, promoting healthy eating habits in society, Personalised and Precision Gastronomy, and Therapeutic Gastronomy, which aims to offer culinary nutritional guidelines that respond to the dietary needs of different disease profiles, favouring adherence and a better prognosis of the disease. Several projects are part of this line of research: "Sukalmena In Age" and "Cita Go-On".

In terms of SUSTAINABILITY, we understand the food system to be at the heart of the mayor challenges facing the world today, particularly climate, ecological, social, and health emergencies. With this in mind, we focus on zero waste, researching good practices to reduce the environmental impact of products, processes, and services, we make use of digital technologies to achieve a sustainable and successful gastronomic model, we integrate eco-design elements in our products and we try to preserve biodiversity. Some of our projects this year: "Building a green gastronomic city" and "Archetype of Gipuzkoa", among others.

For us, SENSORY ANALYSIS is the indispensable tool for understanding the consumer. Therefore, we try to understand the processes associated with the choice and perception of food taking into account the personal situation and the context. In 2021, we have had several research projects related to this line of work, such as: "Buru(t)sen" and "Begi-Digitala".

Another of our work lines is CULINARY SCIENCE, where we attempt to respond to various sector trends such as:

• Paradigm shift: alternative proteins and new ways of eating
• Product sourcing and transparency
• Curiosity towards new ingredients and healthy eating

In this regard, we have developed projects such as: innovation in the dehydrated fruit sector with a new technology, creation of a range of ready-to-eat or ready-to-heat snacks and we have actively participated in the valorisation of products from Ecuador.

The development of a DIGITAL TRANSFORMATION is vital to adapt to the future. With this in mind, we are committed to automating tasks by means of technology to improve the life quality of people, both hoteliers and customers. Through our LABe (Digital Gastronomy Lab) initiative, supported by The Gipuzkoa Provincial Council, we work collaboratively to prototype, test, and co-design new products, services, solutions, and technologies aimed at improving the restaurant experience. In addition, in this testing space, we create experiences with customers such as Eyetracking, 3D food printers.

In the area of PROSPECTIVE of the Future of Gastronomy, we have teamed up with entrepreneurs from the food and rest tech world to generate reflections that contribute value to the design of business strategies and territorial policies, in which innovation is fostered whilst ultimately promoting economic and social development.

As a Technology Centre, we consider SCIENTIFIC DISCLOSURE to be of vital importance so that our knowledge reaches society as a whole. Thus, this year two events led by BCC Innovation have taken place: the "X. Sustainability Conference" co-organised together with the Provincial Council of Gipuzkoa, and on the other hand, "Gastronomy: the health of the future".

Meanwhile, we must not forget that 2021 has also brought its difficulties at both the health and macroeconomic levels. However, thanks to the companies' bet on innovation as a competitiveness formula and their trust in our work, BCC Innovation has achieved significant progress and development as a Technology Centre:

• Turnover
• Impact of our research
• Number of research publications 
• Generation of new connections and alliances

As we move into 2022, we are already immersed in new challenges, which we face with enthusiasm and energy, in order to lay the foundations together for a delicious, healthy and sustainable future.

Find out more:

Introducing the BCC Innovation Annual Report 2021

It is important to stress how special the year 2021 has been for us. We have celebrated the 10th anniversary of the Basque Culinary Center. 10 years in which: the educational project in the Faculty of Gastronomic Sciences has been consolidated, this Technology Centre specialising in gastronomy has been created (2018), and an initiative called GOe (Global Open Ecosystem) has begun to take shape, through which we hope to strengthen the organisation as a pole of attraction for international talent, and, to this end, since 2019, our open innovation work philosophy has been implemented in our LABe living lab, where it is put to the test in order to it can be consolidated in different sector benchmarks, so that they can continue to build the future of gastronomy with us.

During all these years of growth, our multidisciplinary team (made up of chefs, experts in nutrition and food technology, and technologists in artificial intelligence and big data) has used gastronomy to research, innovate and develop initiatives that have a real impact on the well-being of society.

This year, it could not be otherwise. Throughout the year 2021 we have developed exciting projects in which each area of work of the Technology Centre has been involved and has made every effort to achieve the objectives:

We are committed to several lines of work linked to HEALTH: Through Healthy Gastronomy, which aims to encourage healthy ageing through prevention and/or health promotion, promoting healthy eating habits in society, Personalised and Precision Gastronomy, and Therapeutic Gastronomy, which aims to offer culinary nutritional guidelines that respond to the dietary needs of different disease profiles, favouring adherence and a better prognosis of the disease. Several projects are part of this line of research: "Sukalmena In Age" and "Cita Go-On".

In terms of SUSTAINABILITY, we understand the food system to be at the heart of the mayor challenges facing the world today, particularly climate, ecological, social, and health emergencies. With this in mind, we focus on zero waste, researching good practices to reduce the environmental impact of products, processes, and services, we make use of digital technologies to achieve a sustainable and successful gastronomic model, we integrate eco-design elements in our products and we try to preserve biodiversity. Some of our projects this year: "Building a green gastronomic city" and "Archetype of Gipuzkoa", among others.

For us, SENSORY ANALYSIS is the indispensable tool for understanding the consumer. Therefore, we try to understand the processes associated with the choice and perception of food taking into account the personal situation and the context. In 2021, we have had several research projects related to this line of work, such as: "Buru(t)sen" and "Begi-Digitala".

Another of our work lines is CULINARY SCIENCE, where we attempt to respond to various sector trends such as:

• Paradigm shift: alternative proteins and new ways of eating
• Product sourcing and transparency
• Curiosity towards new ingredients and healthy eating

In this regard, we have developed projects such as: innovation in the dehydrated fruit sector with a new technology, creation of a range of ready-to-eat or ready-to-heat snacks and we have actively participated in the valorisation of products from Ecuador.

The development of a DIGITAL TRANSFORMATION is vital to adapt to the future. With this in mind, we are committed to automating tasks by means of technology to improve the life quality of people, both hoteliers and customers. Through our LABe (Digital Gastronomy Lab) initiative, supported by The Gipuzkoa Provincial Council, we work collaboratively to prototype, test, and co-design new products, services, solutions, and technologies aimed at improving the restaurant experience. In addition, in this testing space, we create experiences with customers such as Eyetracking, 3D food printers.

In the area of PROSPECTIVE of the Future of Gastronomy, we have teamed up with entrepreneurs from the food and rest tech world to generate reflections that contribute value to the design of business strategies and territorial policies, in which innovation is fostered whilst ultimately promoting economic and social development.

As a Technology Centre, we consider SCIENTIFIC DISCLOSURE to be of vital importance so that our knowledge reaches society as a whole. Thus, this year two events led by BCC Innovation have taken place: the "X. Sustainability Conference" co-organised together with the Provincial Council of Gipuzkoa, and on the other hand, "Gastronomy: the health of the future".

Meanwhile, we must not forget that 2021 has also brought its difficulties at both the health and macroeconomic levels. However, thanks to the companies' bet on innovation as a competitiveness formula and their trust in our work, BCC Innovation has achieved significant progress and development as a Technology Centre:

• Turnover
• Impact of our research
• Number of research publications 
• Generation of new connections and alliances

As we move into 2022, we are already immersed in new challenges, which we face with enthusiasm and energy, in order to lay the foundations together for a delicious, healthy and sustainable future.

Find out more:

On the 1st of March, Blanca del Noval, researcher from our culinary innovation team at BCC Innovation and expert in fermentations, wild edible plants and the revaluation of discards, took part in Kojicon (a virtual meeting where fermentation experts from all over the world share their knowledge).

During her speech, she emphasised the need to call not only for knowledge in this area, but also for awareness when it comes to dealing with fermentation, at a time when this topic is booming: “The fermentation boom calls for knowledge, but also awareness. Being able to understand not only its technical or sensory part; but its connections with science, culture, economy, with issues that are related to health, environment and, after all, ourselves. That is why it is essential to broaden the understanding of the phenomenon in order to build the foundations for a more constructive, fair and resilient food system.”

This generation of knowledge and awareness takes time, as do the fermentation processes themselves. In relation to this, Blanca proposes a reflection on the treatment of fermentation in social networks, understanding that it is a double-edged tool: In part, they are a channel for dissemination with a great potential for impact. However, we must be cautious when transmitting or receiving information, as on many occasions, there is a tendency to distort, simplify and superficialise issues as complex as this one. Despite the fact that social networks encourage immediacy, we must be aware of the fact that

“Fermentation needs time:

time to be elaborated,

time to be studied,

time to be knowledgeable”

- Blanca del Noval

On the 1st of March, Blanca del Noval, researcher from our culinary innovation team at BCC Innovation and expert in fermentations, wild edible plants and the revaluation of discards, took part in Kojicon (a virtual meeting where fermentation experts from all over the world share their knowledge).

During her speech, she emphasised the need to call not only for knowledge in this area, but also for awareness when it comes to dealing with fermentation, at a time when this topic is booming: “The fermentation boom calls for knowledge, but also awareness. Being able to understand not only its technical or sensory part; but its connections with science, culture, economy, with issues that are related to health, environment and, after all, ourselves. That is why it is essential to broaden the understanding of the phenomenon in order to build the foundations for a more constructive, fair and resilient food system.”

This generation of knowledge and awareness takes time, as do the fermentation processes themselves. In relation to this, Blanca proposes a reflection on the treatment of fermentation in social networks, understanding that it is a double-edged tool: In part, they are a channel for dissemination with a great potential for impact. However, we must be cautious when transmitting or receiving information, as on many occasions, there is a tendency to distort, simplify and superficialise issues as complex as this one. Despite the fact that social networks encourage immediacy, we must be aware of the fact that

“Fermentation needs time:

time to be elaborated,

time to be studied,

time to be knowledgeable”

- Blanca del Noval