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Through the agreement of academic collaboration, students and professors of the School of Gastronomy of UDLA, will be able to access courses with recognized international professors, travel to courses of the BCC to obtain a certificate of international recognition and Ecuador and Spain
"For some time, we have launched a dynamic of alliances and research collaborations out of Spain with d & # 39; 39, other centers, "Aizega told EFE after the signing of the agreement. it was developed today in one of UDLA's campuses in Quito.
The director and founder in 2009 of the BBC, based in San Sebastián (northern Spain), estimated that " Ecuador is a country"
"Through this agreement we will start offering gastronomy training to teachers and students, "he added.
This is the first agreement This leading institution in gastronomy with an Ecuadorian university, even if it already has another agreement with a network of gastronomic universities of the Andean country.
Aizega, who is scheduled to deliver a conference tomorrow at a gastronomic congress in the coastal city of Guayaquil, pointed out that "gastronomy is a very good presentation card of 39; a country "and that" there is a set of activities that make it a strategic area with a lot of potential. "
The rector of the UDLA, Carlos Larreátegui, he has congratulated the signing of the agreement with "the most inventive culinary center innovative that exists for the moment, very dynamic and creative, with very enterprising people. "
And he hoped that the collaboration between the two institutions to the Ecuadorian society. "
The BCC integrates a Faculty of Gastronomic Sciences in Europe and a Center for Research and Innovation in Gastronomy and Food C & # 39; is a pioneer in its category in the world.
Among its Board International, it counts the most influential leaders of the world and several important accolades like the Spaniards Juan Roca, Ferrán Adriá, René Redzepi (Denmark), Gastón Acurio (Peru)) or Mbadimo Bottura (Italy), among others.
The center is considered an international reference and is the creator of the Basque Culinary World Price Award EFE
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