Sensory Analysis and Consumer Science

FIRST EDITION: OCTOBER 2026

PREREGISTER HERE

Be able to understand, anticipate, and translate how we perceive food in a changing world.

TheMaster’s Degree in Sensory Analysis and Consumer Scienceoffers a training insensory analysis methodologiesequipping the studentswith methodologies to analyze the data but also an understanding of those complex factorslike physiological, psychological, social, cultural and genetics that is going to have an impact in how we make choices about food and how we perceive the flavor.

Overone and a half years, the programcombines theoretical foundations in advanced sensory analysis with practical application, enabling the development oftechnical,methodological,and strategic skills. Fromsensory test designtoconsumer behavior analysis, you willacquire essential tools to lead research and innovation projectsin industries such as food, cosmetics, and consumer goods.

You willinterpret consumer choices, optimize product-market fit, and develop sustainable solutions for industry challenges. The program includes hands-on training indata analysis, consumer study design, and sensory panel management, ensuring direct application in professional environments.

This multidisciplinary design has beenco-created with the support and collaboration of IATA-CSIC. Additionally, you will collaborate oninternational research projectsthrough agreements with leading institutions, including UC Davis, among others. You will also benefit from theexpert guidance of renowned researchers and access to a global professional network, including Basque Culinary Center Innovation and the Spanish Association of Sensory Professionals (AEPAS).

This programme isdelivered entirelyin English. Therefore,it is mandatory to have at least a B2 level, which can be demonstrated through official certificates, studies completed in English, or professional experience in English-speaking countries.

ThisMaster’s Degreeprepares you for roles such asresearcher, sensory science consultant, or lecturer in sensory analysis and consumer sciences. You will also be equipped to joinR&D, marketing, and quality control departmentsin the food, beverage, and consumer goods industries, or to develop data-driven strategies for product innovation and consumer experience optimization.

PRACTICAL INFORMATION

The Master’s is delivered at GOe – Gastronomy Open Ecosystem, a pioneering space in Europe,driven by Basque Culinary Center in Donostia–San Sebastián, whereinnovation, creativity and excellenceare ever-present. This environment has an ambitious purpose:to build a delicious, healthy and sustainable futurethrough gastronomy,integrating talent, knowledge and technologyin one single space.

GOe offers advanced facilities designed to foster experimentation, learning and interdisciplinary collaboration:

Here,every student is an active partof an environment that blendsscience, creativity and future vision.

Learn more about GOe →

​MASTER’S OBJECTIVES

PROFESSIONAL OPPORTUNITIES

Upon completing theMaster’s Degree in Sensory Analysis and Consumer Sciencegraduates will be prepared to assume strategic roles in various sectors withinsensory analysis, consumer research, and product innovation. Career paths may include:

Food Industry:

Consulting and Sensory Analysis:

Research:

Education and Training:

Entrepreneurship:

Where You Can Make an Impact

This broad range of opportunities willenable you to effectively integrate into growing sectors, contributing to innovation and sustainability in a global market.

Learn more about the Master’s Degree:

REASONS TO ENROLL IN THIS MASTER’S DEGREE

You will masterscientific methodologies for sensory analysis and consumer studies, acquiring key tools to interpret sensory perceptions and evaluate product attributes.

You will workin interdisciplinary and international groups, learning to collaborate with diverse profiles and perspectives to develop innovative solutions.

You will tacklereal challenges proposed by companies, developing projects related to new products, consumer behavior studies, and sensory experiences.

You will exploreaspects related to neuroscience, psychology, and sociology to understand consumer choices and their impact on the food industry.

You will learnabout global trends in sensory analysis and consumer sciences, applying this knowledge to address challenges related to sustainability, climate change, and food safety.

You will learnfrom a teaching team comprised of international experts and leaders in sensory analysis, who will provide constant feedback and guidance for your progress.

You will visitadvanced laboratories, technology centers, and R&D units in leading companies within the food industry.

You will participatein  consumer data analysis, and sensory panel training.

You will developyour Master’s Thesis in collaboration with companies, laboratories, and prestigious international universities, applying the knowledge gained in a real-world environment.

You will becomepart of Basque Culinary Center andGOe Gastronomy Open Ecosystem, leading institutions in gastronomy and food recognized internationally, with access to a global network of professionals and companies in the sector.

TARGET AUDIENCE

TheMaster’s Degree in Sensory Analysis and Consumer Scienceis designed for students and professionals seeking to specialize infood perception, consumer behavior, and sensory methodologies, equipping them withscientific, technical, and strategic skillsapplicable in research, industry, and innovation.

This Master’s is ideal for:

This Master’s is designed for professionals with training in:

Throughout the Master’s, participants will develop competencies in:

Not sure if your profile fits?If your academic background or professional experience is not listed,contact usso we can evaluate your profile and provide personalized guidance.

PROGRAM

The Program integratesadvanced theoretical knowledgewith hands-on applications, equipping students with essential competencies in sensory analysis and consumer science. The program also includes aMaster’s Thesis (TFM).

MASTER’S THESIS

During thesecond year, you will undertake aMaster’s Thesis (TFM)inleading companies, laboratories, or technology centers, both nationally and internationally. This project will allow you toapply the skills and knowledge acquiredthroughout the program in a real professional context.

Some of the areas where you can develop your Thesis include:

Academic Period

TheMaster’s Degree in Sensory Analysis and Consumer Sciencesis delivered through thelearning by doingmethodology, which is based on practice, experimentation, and collaborative learning. This approach ensures that youacquire fundamental competenciesandprogress towards specialized applications. The program follows a structured, progressive learning approach, combining theoretical instruction with applied activities and real-world projects.

Key Methodology Elements

Key Learning Experiences:

Evaluation System:

The program applies a continuous assessment model complemented by structured evaluation milestones. The assessment system includes:

FACULTY TEAM

TheMaster’s Degree in Sensory Analysis and Consumer Sciencefeatures a faculty composed ofrenowned researchers and professionalsspecializing insensory sciences and consumer behavior.

This team blendsacademic expertise with a practical, industry-focused approach, integrating specialists from the Faculty of Gastronomic Sciences (Basque Culinary Center – BCC) and leading global institutions.

MAIN ACADEMIC TEAM

Dr. Laura Vázquez-Araújo, Coordinator of the Sensory Analysis and Consumer Science Area at BCC Innovation. She holds degrees in Molecular Biology, Food Science and Technology, and a Ph.D. in Food Science and Technology.With 20 years of experience in sensory analysis and over 80 indexed publications, she previously served as Head of Sensory Research and Development at Hijos de Rivera S.A.U., and as a researcher/lecturer at universities such as the University of Vigo and Kansas State University.

Dr. María Mora, Senior Researcher in the Sensory Analysis and Consumer Science Area at BCC Innovation. She holds degrees in Human Nutrition and Dietetics, Food Science and Technology, and a Ph.D. in Agro-Environmental Technology.With 10 years of experience in sensory analysis and around 20 indexed scientific publications, her research focuses on consumer studies, such as emotional responses to food and the psychological dimension of consumer behavior. Since 2015, she has been working on public and private research projects in the sensory analysis area at BCC Innovation.

Dra. Amparo Tárrega, leads the Perception, Consumer Behavior, and Adapted Nutrition Group at IATA-CSIC. Her research focuses on gaining a deeper understanding of the mechanisms of sensory perception and consumer behavior through a multidisciplinary perspective. She has conducted part of her research at prestigious international institutions such as INRA in Dijon (France) and the University of Nottingham (United Kingdom). She has authored over 135 indexed publications. Currently, she serves as the President of the Spanish Society of Sensory Analysis Professionals (AEPAS) and is a Board Member of the European Sensory Society (E3S).

Raquel Mestre, Graduated in Food Science and Technology from the University of Granada and Illustrator. A graduate of the Master’s in Gastronomic Sciences at Basque Culinary Center, she received a scholarship to work in the Sensory Perception department at BCCInnovation and completed her Master’s thesis on interdisciplinary interactions in R&D gastronomy teams. She is currently a member of the Technical Committee for the Master’s in Gastronomic Sciences and a professor in the Bachelor’s in Gastronomy and Culinary Arts, as well as in several other master’s programs offered at Basque Culinary Center.

GUESTS AND COLLABORATORS

TheMaster’s Degreealso integrates expertise frominstitutions and leading industry professionals. The selection of guest lecturers varies each edition, ensuring the best combination of cutting-edge knowledge and applied perspectives.

Dr. Jean-Xavier Guinard, Professor of Sensory Science at the University of California, Davis. His research focuses on sensory and culinary strategies for dietary change and optimizing the sensory quality and acceptance of food and beverages.

Dr. Paula Varela Tomasco, Senior Researcher in Sensory and Consumer Sciences at Nofima and a lecturer at the Norwegian University of Life Sciences. She specializes in designing new sensory analysis methods and her research addresses societal issues related to eating behavior.

Dr. Ángel A. Carbonell Barrachina, Full Professor at Miguel Hernández University of Elche. He specializes in sensory analysis and its relationship with the physicochemical properties of food.

Dr. Elena Romeo-Arroyo, Researcher at BCC Innovation, Ph.D. in Gastronomic Sciences, and specialist in multimodal strategies for food design.

Dr. Carolina Chaya, professor at the Polytechnic University of Madrid. Expert in Sensometrics and consumer studies.

Dr. Laura Laguna, Scientist (IATA-CSIC). Expert in sensory perception and diet for vulnerable populations.

Dr. Elizabeth Carrillo, Expert in consumer response measurement and analysis at IATA-CSIC.

Dr. Arantxa Rizo, Expert in sensory evaluation in research projects and product development at IATA-CSIC.

Dr. Carlos Velasco, BI Norwegian Business School

The total cost of the Master’s is € 17.010

1st year: € 11.340

2nd year: € 5.670

Based on your previous studies, we will inform you during the admission process if you need to complete anyComplementary Trainingbefore starting the Master’s. You cancheckherewhich complementary training applies to youaccording to the studies you had completed before the start of the programme. Each application is assessed individually, and relevantprofessional experience may be taken into account for possible exemptions. Please note thateach ECTS credit carries an additional cost of € 90.

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 will not be necessary. In cases wherethe tuition fee is paid in full, before proceeding with registration, please contactalumni@bculinary.comto request the discount code you need to enter during the registration process.

If a visa is required due to nationality, a type C (Schengen) visa must be requested to enter Spain.

International students must travel withthe official documentation accrediting their enrollment in the course and proof of the health insurance that will cover them during their stay in Spain.

SCHOLARSHIPS AND FINANCIAL AID FOR MASTER’S PROGRAMS

Due to the official nature of the degree, students legally residing in Spain may apply for public scholarship or aid programs. International students can also seek funding and scholarships from institutions in their home countries that support studying abroad.

ERASMUS+ SCHOLARSHIPS

Students may apply for international mobility aid to complete internships in Europe under the Erasmus+ program.

EMPLOYABILITY SUPPORT FOR STUDENTS

To support students in finding employment during or after their studies, Master’s students will receive information on job offers received by the faculty.

Additionally, during their stay, they can apply forstudy-work scholarshipsoffered by the faculty and provide services in different departments: R&D, operations, cafeteria, etc.

TheMaster’s Degree in Sensory Analysis and Consumer Sciencehas a structured admission process to ensure that candidates possess the academic background and professional competencies required to successfully complete an innovative and rigorous curriculum.

The application period is now open.

Enroll here

In addition to completing the online registration, the required documentation must be submitted on the platform to confirm the admission pathway.

Candidates with a background in the following fields are eligible to apply:

International Students:Degrees from the European Higher Education Area (EHEA) and other international education systems outside the EHEA will be accepted, subject to an academic equivalency evaluation.

Students with Incomplete Degrees:Applicants who have yet to complete their Final Degree Project (TFG) and up to 9 ECTS credits may be admitted, provided they meet the other admission requirements.

A personal interview will be conducted to evaluate the candidate’s motivation and learning objectives.

Once your application has been assessed, the Master’s admissions team will notify you of the outcome.

Livensa Living San Sebastian is located in the neighborhood of Ibaeta, in a quiet area and a step away from Tolosa Avenue that leads to Ondarreta beach. It is an accommodation that takes care of all the details and is designed to make you feel at home during your stay in Donostia-San Sebastian. It has spaces to relax and share time in company.Features to highlight:Single rooms with full kitchen and private bathroomLaundryGymCommon kitchens or “txokos”.Leisure areas: living room, games room, cinema room, etc.Music rehearsal roomsCo-working spacesPrivate parkingTake advantage of the preferential rates for Basque Culinary Center students.More information about accommodationhere

Through the MU Sports Service, students can access team sports as well as individual sporting activities and Group trips (weekend skiing, surfing trips….).

Donostia-San Sebastian also has an extensive offer of municipal sporting facilities. The Kirol Txartela (sport card) permits access to all the city’s municipal facilities at a very economical price. For more information, go to thefollowing link.

During their study years, BCC students will have access to the BCC Student APP. Through this APP students will be informed about grants and scholarships, job opportunities, extracurricular learning opportunities, events, invitations to exclusive Master Classes… They will also be informed on student discounts, BCC Cafeteria or Restaurant reservations, transportation, etc.