gastronomia

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In order to be able to respond to the strategic needs of the labor market, professionals need to constantly update their knowledge and ski..

Starting from the orange peels that are left over in the cafeteria of the Basque Culinary Center, Shuyana Deba will complete her doctoral ..

Blanca Del Noval, researcher at BCulinaryLAB of Mondragon Unibertsitatea, told us about the Descartes project, which promotes gastronomic ..

Blanca Del Noval, researcher at BCulinaryLAB of Mondragon Unibertsitatea, told us about the Descartes project, which promotes gastronomic ..

How our senses affect to our perception of taste? How does our tongue think at lunchtime? In the working days of “Brainy Tongue” held in D..

In the Faculty of Gastronomic Sciences, a group of students have created a project which combines the street food with the art. The custom..