Text written in Basque and translated automatically by Elia without any subsequent editing. SEE ORIGINAL

Food in the brain

We wanted to know the professional saucepans and the kitchens used for research. And for this we have made an appointment at the Basque Culinary Center, where they research the science of gastronomy. Depending on the stimulus that a flavor generates in our brain, for example, researchers can find out if we like food or not. That’s what we’ll see in the next article.

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Partekatu

BEGO BRIDGE; Elhuyar: Universities are also usually research centres. What kind of research is being done at the Basque Culinary Center?

JOSE MARIA AIZEGA; Basque Culinary Center: At the beginning, when we thought that we should start the Faculty of Gastronomic Sciences, of course a faculty has a basic research part, but we thought that we wanted to give strength to research and innovation and a research and innovation center that we created.

I'm talking about B. According to Z.: And where does the research related to cooking take place?

According to J.M.A.: Here we have facilities from everything. We have kitchens, laboratories, a space for researchers...

I'm talking about B. According to Z.: Can you show us?

According to J.M.A.: Of course, here we go.

I'm talking about B. According to Z.: Thank you very much.

According to J.M.A.: This is one of the workshops. There are high school students here. All students pass through the kitchen workshop, service and management workshops in the second level. Hello to Elena.

Elena Urdaneta is the director of this research and innovation center.

ELENA URDANETA; Basque Culinary Center: We're in the new prep lab. Iñigo Rojo and Enrique Fleischmann are the head of the research kitchen and new structures are being prepared.

ENRIQUE FLEISCHMANN; Basque Culinary Center: We will strive to make a modern yogurt of the 21st century. we can call it 2.0 or something like that. We're looking for flavors. For us the taste, the taste of things is the most important. And if you do this in a new, different and fun way, much better!

We will affix labels to the product that we have in this container: 50% vegetable gelatin, 65% yogurt powder and 1% green beans. They're Agar Agar.We have two types of gelling agents.In the area of sensoriality they will be aware of this and they will propose opportunities for improvement. Put on more, take off...

ELENA URDANETA; Basque Culinary Center: With the product made in the laboratory, we move on to the sensory stimulation site. Through eletroencephalography we will see which sites are activated in the brain when tasting the themes made here.

We have a test ready to see how the senses of a person who is tasting yogurt are stimulated and what brain activity is like.

MARIA ELENA PEREZ; Basque Culinary Center: We want to know the sites in the brain that are activated when a product stimulates the senses. In this case we will give you yogurt to taste. We will know which sites in the brain are activated and we want to see if these sites are related to pleasure sites.