Agenda ONekin!

FIRST EDITION: OCTOBER 2025
ENROLL HERE

Redefine the food industry with advanced knowledge in fermentation, science, and sustainability.

This  Master’s Degree, unique in its approach at a global level, integratesmicrobiology, enzymology, biotechnology, gastronomy, anthropology, and sociologyto train professionals capable of innovating in thecreation,development, andanalysisof fermented foods from a scientific, social, and culinary perspective.

Over90 ECTS, you will combine theoretical learning with applied practice to masterscientific tools, culinary techniques, and methodologies. Fromdesigning fermentation processesto creatingsustainable and innovative products, you will learn toanalyze their sensory, nutritional, and cultural impact, connecting them with tradition and sustainability.

You will participate indata analysis workshops, specialized lab practices, andvisits to leading companies in the sector. Face real-world challenges while developing interdisciplinary projectsin collaboration with international institutionssuch as California Polytechnic State University, the University of Copenhagen, the Aarhus University, and others.

The teaching team, composed ofexperts in fermentation, innovative chefs, and food biotechnology scientists, will support you throughout. This Master prepares you for roles likefermented product developer, consultant in food biotechnology, orresearcher in food quality.

Contribute to thecreation of unique foods that honor traditionand theimplementation of sustainable processesshaping the future of the food industry.

PRACTICAL INFORMATION

​MASTER’S OBJECTIVES

PROFESSIONAL OPPORTUNITIES

Upon completing theMaster’s Degree, you will be prepared to take on key roles in various areas related to food fermentation, culinary innovation, and food sustainability. Some professional opportunities include:

Food and Biotechnological Industry

Consulting and Fermentation Strategy

Gastronomy and Catering

Entrepreneurship and Innovation

Research

Emerging Areas

You can add value to:

This wide range of opportunitiesensures your integration into key sectors, contributing to innovation, sustainability, and the transformation of global food systems.

REASONS TO ENROLL IN THIS MASTER’S DEGREE

You will mastermethodologies to understand, optimize, and apply fermentation processes in food and beverages.

You will workin interdisciplinary and international teams, collaborating on innovative projects related to food fermentation.

You will tacklechallenges proposed by companies, developing sustainable and innovative fermented products.

You will explorethe connections between fermentation, sustainability, and innovation, integrating scientific and cultural perspectives.

You will learnabout the latest trends in fermentation, applying this knowledge to address challenges related to sustainability, climate change, and food safety.

You will learnfrom an expert teaching team composed of international leaders in fermentation, food science, and sustainability.

You will visitfacilities such as laboratories, technology centers, and leading fermentation companies.

You will participatein hands-on workshops and activities.

You will completeyour Master’s Thesis in collaboration with companies, enhancing your professional expertise.

You will bea part of Basque Culinary Center andGOe Gastronomy Open Ecosystem, gaining access to a global network of leading institutions and professionals in the sector.

ThisMaster’s Degreeaccepts students with the following qualifications and, in some cases, requires complementary training to ensure a solid foundation of knowledge.

Direct Access Qualifications

Students who have completed studies in the following areas may access the Master’s Degree:

Access Degrees

Graduates in disciplines such as Applied Statistics, Psychology, Applied Sociology, or any other related area not mentioned above must complete complementary training prior to the start of the Master’s Degree to ensure a solid knowledge base.

International Students

Degrees from the European Higher Education Area (EHEA) and international education systems outside the EHEA are accepted, subject to evaluation of their academic equivalence.

Students Pending Completion of their Bachelor’s Degree

In accordance with RD 822 regulations, students who have yet to complete their Final Degree Project (TFG) and a maximum of 9 ECTS credits may access the Master’s Degree, provided they meet the other admission requirements.

Language Requirements

The Master’s Degree is fully taught in English, so students must certify a B2 level or higher according to the Common European Framework of Reference for Languages (CEFR).

Do you have questions about your profile?

If your Degree or experience is not listed,contact usso we can evaluate your case and guide you through the admission process.

PROGRAM OUTLINE

The curriculum combines advanced theory and applied practices, providing key competencies in the science, technology, and analysis of fermented foods. It includes a Master’s Thesis.

MASTER’S THESIS

During the second year, you will develop aMaster’s Thesisin collaboration with leading companies, laboratories, or technological centers at a national or international level. This project allows you to apply your competencies in a professional context and explore areas such as:

TheMaster’s Degree in Food Fermentationis delivered through thelearning by doingmethodology, based on practice, experimentation, and collaborative learning. This approach allows you toacquire fundamental competenciesandprogress towards specialized applications. The curriculum is structured in progressive phases, integrating theoretical classes with practical activities and real-world projects.

For example:

Key Learning Experiences:

Evaluation system:

The process combines ongoing evaluation with specific tests conducted at key moments. This approach ensures we can continuously assess your acquisition of competencies. Evaluation will be based on:

FACULTY TEAM

TheMaster’s Degree in Food Fermentation faculty team consists of internationally recognizedresearchers, educators, and professionalsin the fields ofbiotechnology, microbiology, food sciences, sociology, andgastronomy. This team combines academic expertise with a practical approach, integrating experts and professors from both the Faculty of Gastronomic Sciences (BCC) and specialized professionals from other leading companies and institutions.

MASTER’S COORDINATOR

Cipriano Carrero.Doctor in Applied Chemistry from the Autonomous University of Madrid. Cipriano has worked as a researcher at the Spanish National Research Council (CSIC), University of Amsterdam, University of Turin, and Stockholm University.

He is currently a professor at Mondragon Unibertsitatea within the Master’s Degree in Gastronomic Sciences and the Bachelor’s in Gastronomy and Culinary Arts.

His main research lines focus on fungal biotechnology and the development of methodologies related to the extraction, fractionation, and analysis of bioactive ingredients and nutraceuticals.

MAIN ACADEMIC TEAM

COLLABORATORS AND GUEST LECTURERS

The Master’s program also integrates the participation of organizations, as well as renowned experts from the industry and academia, who provide an updated perspective

The total cost of the Master’s is 14.352 € (2025-2027 academic year)

1st year: 10.794 €

2nd year: 3.558 €

The enrollment fee includes:

As a member of the BCC Alumni community, you have access toexclusive discounts on our programs and training activities. Below are the benefits available depending on your prior training:

I am a Degree or Master’s Alumni

I am a Specialization Course Alumni

To benefit from the discount, if you wish to enroll in a master’s program or specialization course(either online or in person), you must complete the registration process as usual. Thediscount percentagewill be applied to thelast installment of the course paymentand will be notified at the time of payment. After registering, you can notify that you are an Alumni by emailingalumni@bculinary.com. If you register using your @alumni account, this step wi