06 November 2018
Basque Culinary Center is a global pioneer by combining in the same centre a university of gastronomic sciences, Spain’s first, and a gastronomy research and innovation centre. A model that has become an international reference and which was the main feature of a conference at Harvard University, where they explained the interdisciplinary nature of the research and innovation in gastronomy carried out at the centre.
Specifically, the lecture Gastronomic Sciences: The Interdisciplinary Approach of the Basque Culinary Center to Research and Innovation given by the director of Basque Culinary Center, Joxe Mari Aizega; Diego Prado, coordinator of BCulinaryLAB –the gastronomic research laboratory of BCC Innovation- and Juan Carlos Arboleya, coordinator of the Master's Degree in Gastronomic Sciences. The presentation is part of the Science & Cooking lecture series organised by the Harvard John A. Paulson School of Engineering and Applied Sciences for students and professionals from the sector.