One of the mainstays of the Basque Culinary Center's training and research facet is innovation in the gastronomy sector. Innovation is a joint concept carried through by restaurants, researchers, lecturers and students. 

By means of a series of creative challenges and projects based on research and sustainable development, the results obtained are passed on to the sector and are applied directly to a number of creations. By way of an example, the Basque Culinary Center talk by Diego Guerrero and Edorta Lamo will touch on two projects that have generated new products and gastronomic applications.