Basque Culinary Center creates the world’s first gastronomic technology centre
Basque Culinary Center takes a giant step forwards with the creation of the world’s first technological center which specialises in gastronomy, BCC Innovation. Establishing this centre demonstrates Basque Culinary Center’s commitment to research and innovation and accordingly, aspires to become an international benchmark. The center will form part of the Basque Network of Science, Technology and Innovation.More info
Establishing BCC Innovation guarantees BCC development, converting it into a pioneering centre uniting two poles of development: The Faculty of Gastronomic Science attached to Mondragon University and BCC Innovation, Gastronomy Technological Center. The centre will provide solutions to the gastronomy challenges and requirements of the XXI century, with regards to health, quality, sustainability and the economy.
Creating BCC Innovation will generate knowledge regarding the gastronomy sector and will meet various objectives: transform knowledge into wealth, promote innovation in companies and actively participate in supporting the creation of new companies, securing the future of the sector.
BCC Innovation will comprise of a team of 25 people, made up of researchers in different disciplines, technicians and managers. In 2017 the Basque Culinary center R&D centre collaborated with over 40 companies and institutions, in partnership with regional and international benchmark research centers, in both public and private projects.
Gastronomy in the XXI Century
Gastronomy has an ever increasing impact on the GDP in the Basque Country, and is also one of the key defining features of a country’s culture. Gastronomy evolves rapidly: male and female chefs have come up with new culinary techniques; they have contributed to the development of new technology and equipment which they use on a daily basis; they have created new experiences that are transforming the sector; and, in short, they have proven the interdisciplinary potential of the sector.
This transformation has been accompanied by the evolution of the actual concept of gastronomy, which must currently tackle new challenges in terms of quality, health, sustainability and the economy. In fact, in the XXI century, gastronomy involves responding to new requirements such as the quality of food and drink; health, how it affects physical and even psychological well-being; sustainability, the environmental impact of production; and finally, the economy, the agents in the various sectors that influence and take part in the gastronomy value chain.
Positioning Euskadi at the world’s forefront with regards to gastronomic research and innovation
As stated by the Manager of Basque Culinary Center, Joxe Mari Aizega, “the establishment of BCC Innovation as the world’s first technological gastronomy centre will position the Basque Country at the world’s forefront in terms of gastronomic research and innovation, responding to new challenges arising from the evolution and transformation of gastronomy, and with which the intention is to tackle a new and more extensive concept of gastronomy. All of the know how at the BCC technological center -BCC highest standing position remains-, will be used to create wealth in our country, to encourage innovation, entrepreneurship, and, in short, to guarantee the future of this sector; a sector with ever-increasing weight in the Basque and national economy’.
The Minister for Economic Development and Infrastructure, Arantxa Tapia has praised the effort made by the BCC to achieve such accreditation. “The sectoral technological center Basque Culinary Innovation, allows for us to complete the entire food value chain, including from the perspective of technological centers. Neiker works in the scope of food production, Azti works, in particular, in transformation, and Basque Culinary Innovation covers the extremely extensive gastronomy sector.”