BCCInnovation

CC Innovation is a Sectoral Technological Centre specialised in Gastronomy whose mission is to research and to generate knowledge applied to gastronomy and the culinary experience. This knowledge is transferred to haute cuisine professionals, to all those involved in the food value chain and to society as a whole.

The Centre has a multidisciplinary team: Chefs/Gastronomic Science graduates, degree holders and PhDs in Nutrition, Biology, Chemistry, Food Technology, Agricultural Engineering or Business Administration, among others. This team, and thanks to the joint work of all these different profiles, achieves highly innovative results that stem from an adequate combination between creativity and scientific – technological skills.

In general terms, the spheres of knowledge of BCC Innovation are structured into three fields:

• Activities related to research into gastronomy and health, and gastronomy and the circular economy (sustainability). Here we should highlight the Project Gastronomía initiative, the aim of which is to visualise what our food system will be in the future, in order to design strategies that enable us to keep ahead of these changes.

• Culinary innovation, designing and developing new products with high gastronomic value for the food and restaurant industry.

• Entrepreneurial activities, with which we promote projects that transform the gastronomy value chain and foster the creation of new companies with a technological foundation. To this end we have two core projects: LABe – Digital Gastronomy Lab, an open innovation Living lab to experiment, co-create, test and raise awareness about new products, services and experiences in gastronomy and the HORECA sector, and Culinary Action! a food start-up accelerator.