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According to the University of Mondragon The Basque Culinary Center has signed an agreement in Madrid with the Royal Spanish Gastronomic Society in order to bring together synergies, not only at the level of the Basque Country, but also throughout the rest of the Spanish State, as well as Europe.

The agreement, initially anticipated to last for five years, has arisen to respond to the goal of the Basque Culinary Center to develop collaborative R+D+i, encouraging cooperative projects with agents that develop their activity in different potential areas of research.

With this coming together of synergies, the Basque Culinary Center hopes to make the Autonomous Community of the Basque Country and, in turn, the whole of Spain, an international reference for training, research, innovation and the transfer of knowledge and technology in the various fields of Culinary Sciences.

Through this agreement, both bodies will, on the one hand, undertake R+D studies, projects and programmes in scientific areas of common interest. Likewise, they will receive mutual advice and interchange of information in matters of gastronomy, foods and nutrition, by means of the creation of work groups and the drawing up of reports. The agreement also establishes cooperation in the joint organisation of professional seminars or in training programmes.