Home-cooking
Dates:
12/08/2026
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.
Gastrotempus
Dates:
12/08/2026
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.
Culinary Innovation Network of Ecuador
Dates:
12/08/2026
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.
Gastro-micro
Dates:
12/08/2026
ABOUT THE PROJECT
GASTRO-MICRO: when microorganisms cook.
Ikergoxo
Dates:
12/08/2026
ABOUT THE PROJECT
Inarsalud
Dates:
12/08/2026
ABOUT THE PROJECT
INARSALUD is a project being developed by a consortium led by BCCInnovation team, in collaboration with Jakion and Ibermática.
WeValueFood
Dates:
12/08/2026
ABOUT THE PROJECT
Begi Digitala
Dates:
12/08/2026
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.
Building a green gastronomic city
Dates:
12/08/2026