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Join Basque Culinary Center (BCC) Innovation's workshop on Digital tools and sensory research 03.07.2024 <Read More>
Register now
Join Basque Culinary Center (BCC) Innovation's workshop on Digital tools and sensory research 03.07.2024 <Read More>
Register now
Join Basque Culinary Center (BCC) Innovation's workshop on Digital tools and sensory research 03.07.2024 <Read More>
Register now
Join Basque Culinary Center (BCC) Innovation's workshop on Digital tools and sensory research 03.07.2024 <Read More>
Register now
Join Basque Culinary Center (BCC) Innovation's workshop on Digital tools and sensory research 03.07.2024 <Read More>

News

Sensory Science Hackathon: Innovating for a Sustainable and Delicious FutureA Groundbreaking Event by SEASONED

On November 25-26, 2023, the Basque Culinary Center (BCC Innovation) hosted an extraordinary Sensory Science Hackathon in Donostia-San Sebastián under the European project SEASONED. This pivotal gathering was designed to harness the innovative potential of Master's students, PhD candidates, and young researchers in addressing the pressing challenges of food sensory science. The event focused on the theme "Flavors of the World," aiming to explore and develop innovative solutions that contribute to the vision of a healthy, green, and delicious food system by 2040.

Fostering Innovation and Collaboration
The Hackathon commenced with a General Assembly that served as an introduction to this unique platform for innovation. It set the stage for two full days of intensive collaboration, where participants were encouraged to solve complex problems and learn from one another and leading experts in the field. This initiative aimed to catalyse creativity, propelling forward-thinking advancements in sensory science.

Participants gathered in the beautiful city of Donostia-San Sebastian, ready to dive into the challenges presented. The atmosphere was enthusiastic, as the event promised to be more than a competition—it was an opportunity to contribute to a sustainable future.

An Array of Distinguished Experts
The hackathon was graced by the presence of keynote speakers from international research groups, including notable figures such as Professor Edgar Chambers IV from Kansas State University, who shared insights on cross-cultural testing and acceptance, and Martín Ávila, who discussed the role of data science in flavour analysis. Joshua Evans led an inspiring session on sustainable food innovation, emphasising the ecological imperative of fermenting diverse, nourishing foods.

Celebrating Creativity and Culinary Excellence
The event concluded with an awards ceremony that celebrated the innovative spirit of all participants. Jorge Sáez Leyva and Getulio Ribeiro Gonçalves emerged as the winners, receiving accolades for their "Tres son Multitud" project, which stood out for its creativity and potential impact on the food industry. They were awarded a 3,000 EUR prize, sponsored by Carmencita, for their outstanding work.

The hackathon was a testament to the participants' passion and creativity and a melting pot of innovation, offering fresh perspectives on how sensory science can shape the future of our food systems—special thanks to all the keynote speakers and Carmencita for their invaluable support and mentoring.

Looking Forward
As we reflect on the success of the Sensory Science Hackathon, we are reminded of the power of collaboration in driving meaningful change. The event underscored the importance of sensory science in food-related research and innovation, setting a benchmark for future initiatives. We extend our heartfelt congratulations to Jorge, Getulio, and all the participants who made this event a success.

Stay tuned for more insights and highlights from the SEASONED project. We continue to season our ideas with innovation, striving towards a sustainable and delicious future for all.

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