Educational session at the Basque Culinary Center

Last Wednesday we visited the Basque Culinary Center, where we had the opportunity to interact with fourth-year students in the Gastronomy and Culinary Arts program. It was a session filled with learning and the exchange of knowledge.

We explored the interconnections between knowledge in sports nutrition and physiology, culinary sciences, and physicochemistry, and analyzed how these disciplines converge to form a unique synergy that drives excellence in the sports domain.

Based on the observation of the increasingly complex specific needs in elite sports, we analyze how FLF's distinctive interdisciplinary approach allows addressing these evolving demands with innovative solutions.

Throughout the day, we presented ongoing FLF projects, each designed to address specific challenges in sports nutrition and health. As a practical dynamic, we proposed challenges to the students that we face in our day-to-day work in formulating, designing, and innovating new food solutions, encouraging active participation and reflection among the students.

It is always a pleasure to access creative spaces like the Basque Culinary Center that enable the interaction of ideas and concerns with brilliant individuals.