JAKI 60+
Fecha:
15/11/2024
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NEUROZAPOREA
Fecha:
15/11/2024
ABOUT THE PROJECT
BCCInnovation is testing technology to determine the response of the brain (electroencephalography – EEG) to olfactory-gustatory stimuli (aromas & tastes).
BIG 5, vino y emociones
Fecha:
15/11/2024
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.
Sidra y calidad
Fecha:
15/11/2024
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 the international congress on sensory analysis and an article was published in a high impact scientific journal.
Adinduak Alimentación
Fecha:
15/11/2024
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BURU(T)SEN
Fecha:
15/11/2024
ABOUT THE PROJECT
BURU(T)SEN is a project being developed by a consortium led by BCC Innovation team, in collaboration with Be Food Lab and Ibermática.
Ikergoxo
Fecha:
15/11/2024
ABOUT THE PROJECT
Begi Digitala
Fecha:
15/11/2024
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.