Hackathon, the 25-26 of November
From November 25th to 26th, we are excited to host the Sensory Science Hackathon at LABe–Digital Gastronomy Lab in Donostia-San Sebastián, focusing on the theme "Flavors of the World." Participants in this event will immerse themselves in a two-day session featuring presentations, keynote speeches, and collaborative team activities.
Carmencita will sponsor the award for the group with the most innovative and compelling solutions at the Hackathon.
SATURDAY, 25TH NOVEMBER
09.00 - 09.15
09.15 - 09.30
Registration
Welcome and Hackathon introduction, challenge and prize presentation by Carmencita
09.30 - 10.00
10.30 - 11.00
11.00 - 12.00
12.00 - 12.30
12.30 - 13.30
"Crosscultural perception and sensory science" Edgar Chambers
Coffee break while assembling hackathon teams
Teamwork: Ideation session and proposal of solutions
"Data science for flavor" Matías Ávila
Teamwork: Idea development
13.30 - 15.00
Lunch break
15.00 - 15.30
"Flavour, innovation, biodiversity and sustainability - Case study: fermented foods" Joshua Evans
15.30 - 17.00
17.00 - 17.30
17.30 - 18.00
Teamwork: idea development
Coffee break
"The sensory science community in industry and academia" Carolina Chaya and Amparo Tárrega
18.00 - 19.30
Teamwork: prototyping, testing, data collection
SUNDAY, 26TH NOVEMBER
09.30 - 10.00
"From sensory evaluation to food design: theory, methods & tools" Rick Schnifferstein
10.00 - 11.45
Ongoing work on projects, refinements, and presentation rehearsals
11.45 - 13.30
13.30 - 14.00
14.00 - 14.15
14.15 - 14.45
Team presentation to a panel of judges and the audience
Judges' deliberation
Winner announcement and prize award by Carmencita
Closing ceremony and acknowledgments
Mahaia Kolektiboa y Mantala Basque Gastronomy presentan los retos y líneas de trabajo de 2025 en una experiencia gastronómica única
19/02/2025
Basque Culinary Center ha sido el escenario de una velada única donde integrantes de Mahaia Kolektiboa se han reunido para reflexionar sobre el futuro de la excelencia culinaria y los retos de la gastronomía en Euskadi a través de una singular experiencia gastronómica. El encuentro celebrado ayer, 10 de febrero, ha representado un diálogo entre tradición e innovación que se ha expresado en cada plato.
