NEUROZAPOREA

BCCInnovation Uses Technology to Determine the Brain Response (EEG) to Olfactory-Gustatory Stimuli (Smells and Tastes)

The sensory analysis team at BCCInnovation is involved in a project studying the implicit response to basic tastes like sweetness and natural aromas (e.g., vanilla), with the goal of identifying the emotional impact and brain response to these stimuli, which are generally associated with positive reactions. Through collaboration with the technology development company ANT-Neuro (Netherlands), the BCC research team has access to innovative electroencephalography (EEG) equipment tailored for use in the culinary field.

The results of this study will help identify appropriate methodologies and techniques for conducting studies at the intersection of neuroscience and gastronomy. Additionally, it will determine response patterns to sugar and aromas, aiding the development of healthier products that are better suited to consumer tastes.

This technology is being used as part of the Neurozaporea project, funded by the Gastronomy 4.0 Program of the Diputación Foral de Gipuzkoa. With a multidisciplinary approach, the project aims to provide insights into how the industry can leverage this knowledge to increase the success of reformulated products that align with the sugar reduction strategies set by the World Health Organization.

The Gastronomy 4.0 Program aims to drive the transformation of companies within the Basque gastronomy value chain, enhancing the use of new technologies and comprehensive innovation (products, services, management, processes, industrialization, etc.). It focuses on anticipating the impact of these innovations, defining new business and management models, and fostering generational turnover in the sector to solidify its leadership at an international level.