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.

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.

ABOUT THE PROJECT

GASTRO-MICRO: when microorganisms cook.

ABOUT THE PROJECT

ABOUT THE PROJECT

INARSALUD is a project being developed by a consortium led by BCCInnovation team, in collaboration with Jakion and Ibermática.

ABOUT THE PROJECT

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.

ABOUT THE PROJECT

“BUILDING A GREEN GASTRONOMIC CITY” IS A PROJECT FUNDED BY EITFOOD WITHIN THE FRAMEWORK OF THE NEW EUROPEAN BAUHAUS.