We showcased two new communications during the latest EFFoST Conference
BCC Innovation has participated in the 37th International Conference hosted by the European Federation of Food Science and Technology (EFFoST) in Valencia from November 6th to 8th. The central theme of this year's conference primarily delved into the exploration of: "Sustainable Food and Industry 4.0: Towards the 2030 Agenda," and it drew a significant audience, with over 850 participants in attendance and more than 200 presentations delivered.
Within the framework of this event, BCC Innovation's researchers, Olaia Estrada and Telmo Puente, took the stage to present two communications on behalf of the technology center. The first presentation, titled "Exploring Gastronomic Formulations with Chitin Extracted from Tenebrio molitor Insects for Sustainable and Healthy Diets," forms part of the outcomes derived from the collaborative INSEKNIOR project. This collaborative effort involved partnerships with Leartiker, Insekt Label, Ausolan, and ISEA.
The second communication presented at EFFoST 2023 carried the title "Oxidation Treatment of Quercus robur Leaves: Effect on Infusion and Kombucha Composition." This presentation centered around fermented beverages crafted by integrating wild plants indigenous to our environment.
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.
