Personalized Gastronomy to Improve the Quality of Life of Patients with Gynecological Cancer (PHASE I) The objective of the project is to develop an algorithm capable of prescribing personalized recipes to patients with gynecological cancer, tailored to their clinical, nutritional, and behavioral characteristics, with the goal of improving their quality of life. The project’s methodology […]
Methodology for evaluating recipes with global criteria PROJECT: Development of a Methodology to Evaluate Recipes and Menus Based on a Global Scale Integrating Sustainability, Health, Economic, and Cultural Criteria The objective of this project is to develop a structured and evidence-based methodology for evaluating recipes and menus through a comprehensive scale that takes into account […]
NUTRIALITEC is an innovation ecosystem aimed at promoting food innovation, coordinated by CTNC with the participation of CTAEX, BCC Innovation, the Basque Culinary Center’s gastronomic technology center, UCAM, oloBion, and artica+i. The initiative seeks to add value to agro-industrial by-products, creating bioactive, healthy ingredients within a sustainable food model. The project focuses on developing technologies […]
The Cook2DIAbeat project will harness the power of culinary medicine as a tool to empower people with type 2 diabetes in managing their condition. Through our educational program, we aim to show type 2 diabetes patients how to prepare food considering their disease, in an accessible way adapted to different socioeconomic conditions. Cook2DIAbeat aims to […]
Study on the Effectiveness of a Multimodal Intervention on Risk Factors and Lifestyle in People with Increased Risk of Dementia and Cognitive Frailty for the Prevention of Cognitive Decline Aging and growing older is one of the main cognitive risk factors, which can impact the ability to have and enjoy healthy aging. Current scientific evidence […]
This initiative, driven by GSK, was created as an open space for generating value-based solutions for gynecological cancers and other common tumors in women. It will involve numerous professionals, patients, and leading companies in innovation from various fields. Through this innovation hub, the goal is to bring value, knowledge, and technology to serve women. In […]
“EngAgeing” is a European initiative funded by EIT Food and coordinated by IMDEA Food, in collaboration with Basque Culinary Center and the Autonomous University of Madrid. It has designed a set of new experiences related to food, nutrition, and health, aimed at helping prevent or delay the onset and progression of non-communicable chronic diseases (NCDs) […]
SUKALMENA-InAge: Feasibility study for the development of a nutritional-culinary program in addressing overweight or obesity as a strategy to promote adherence to a healthy eating pattern. Currently, one of the main public health challenges is improving the quality of life for people with non-communicable chronic diseases, using new strategies to encourage healthy eating habits and […]
INARSALUD is a project led by the BCCInnovation team, within a consortium formed together with the company Jakion and Ibermática. The goal of this project is to improve the nutritional quality of the food products or gastronomic preparations available in the market. To achieve this, a new advanced and intelligent solution will be developed: an […]
