Comienzo Master’s in Gastronomic Sciences

NEXTEDITION: OCTOBER 2026

ENROLL HERE

For those who want to research, transform, and rethink the food system through gastronomy.

TheMaster’s Degree in Gastronomic Sciencescombinesapplied research and the development of innovative solutions in food, integrating disciplines such associal sciences, sustainability, food technology, and anthropology. Itsresearch-driven approachenables acritical and multidimensional analysis of the gastronomic system, preparing professionals to lead change in the food industry.

Throughout the program, you willapply scientific methodologies and advanced tools to investigate food trends, develop innovative products, and design sustainable gastronomy strategies. By combiningtheory and practice, you will work collaboratively withacademic institutions and industry leaders on applied research projects, developing proposals aligned with current challenges in food and consumption.

This Master’s stands out for itsinterdisciplinary and innovation-driven approach, equipping students withcritical thinking and a systemic perspective to act as changemakers within the food system. From developing sustainable business models to implementing emerging technologies in food, you willacquire key competencies to generate knowledge and drive change in academia, industry, and society.

This programme isdelivered entirelyin English. Therefore, itis 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.

Upon completion, you will be prepared to take on roles such asResearcher in Gastronomy and Food Sciences, Consultant in Gastronomic Innovation,  Product Developer and Project Manager in Sustainable Food Initiatives.

This Master’s program will allow you to actively contribute to theredefinition of Gastronomic Sciences, driving the creation ofinnovative solutionsthat transform the sector.

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, graduates will be prepared to assume strategic roles in various sectors within thegastronomic and food industries. Career paths may include:

Research & Development

Innovation and Product Development

Gastronomic Ecosystem Management

Consulting and Strategy in Food Innovation

R&D in Companies and Restaurants

Education and Knowledge Dissemination

Where You Can Make an Impact

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

MEET OUR ALUMNI.

Francisco José Polo

One of the most important lessons I learned during the Master was understanding that you can’t do everything. The program is rich in content and activities, which forced me to prioritize and decide where to focus my energy. That exercise in conscious selection was incredibly valuable. I also learned a new language: the language of science, taught from multiple perspectives, which greatly enriched the experience.

One of the most meaningful experiences was the Core Project. Our group had very different backgrounds and, perhaps naively, we chose to address a complex topic: the gastronomic diaspora. Without being sociologists, we learned to look at the same phenomenon from different angles. The project culminated in a magazine connecting sake culture in Japan with wine-making in Jerez.

​ARE YOU AN INTERNATIONAL STUDENT?

Students enrolled in a master’s program must apply for along-term study visaat the nearest Spanish consulate or embassy in their country of residence. If you possess a European identity document, there is no need to apply for a visa.

You can find information on different embassies and consulateshere.

This procedure can be initiated once you have reserved a spot in the master’s program.

WHY YOU SHOULD DO THIS MASTER’S DEGREE.

Learnresearch methodologies in gastronomy and acquire advanced knowledge to develop science- and technology-based business and product proposals.

Workin intercultural and multidisciplinary teams, integrating diverse perspectives to create innovative and creative projects

Tacklereal-world challenges in gastronomic research, focusing on new services, products, and experiences

Integrateknowledge of sensory, aesthetic, technical, and nutritional aspects in gastronomic research and innovation

Explorethe latest food trends to drive innovation in gastronomy, food industries, and the restaurant sector.

Learnfrom renowned professors and experts from prestigious universities and research institutions, receiving personalized guidance and feedback from specialized tutors.

Visitleading technological centers, R&D units of food companies, and innovative gastronomic businesses.

Attendgastronomic congresses and actively participate in entrepreneurship and business development initiatives.

Developyour Master’s Thesis in R&D departments of restaurants, research centers, or internationally recognized companies.

JoinBasque Culinary Center andGOe Gastronomy Open Ecosystem, gaining access to a global network of leading institutions and professionals in the sector.

TARGET AUDIENCE

TheMaster’s Degree in Gastronomic Sciencesis designed forstudents and professionalsseeking to specialize ingastronomic research, food innovation, and project management, developing expertise inproduct development, sustainability, and food system analysis.

This Master’s is ideal for:

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 usto evaluate your case and provide personalized guidance.

PROGRAM

The Program integratesadvanced theoretical knowledgewith hands-on applications, equipping students with essential competencies ingastronomic research, food innovation, sustainability, and food system management. The Program also includes a Master’s Thesis (TFM).

Modules

MASTER’S THESIS

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

Some examples of research areas for the Master’s Thesis include:

Academic Period:

TheMaster’s Degree in Gastronomic Sciencesis delivered through thelearning-by-doingmethodology, which is based onpractice, experimentation, and collaborative learning. This approach ensures that youacquire essential competencies  and progress 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:

Main Project: Conducted throughout thefirst year of the Master’s program, this project allows students to develop atangible research outcome, such as publishing anacademic article, launching astartup, developing anew food product, designing anapp or digital tool, producing adocumentary or film, creating asocial innovation initiativeor any other.

Students can focus on thematic areas such as:

Evaluation System

The program applies acontinuous assessment modelcombined with structured evaluation milestones to ensure academic rigor and professional skill development. Assessment criteria include:

PROJECT EXAMPLES (SPANISH):

CHALLENGE EXAMPLES (SPANISH):

TEACHING STAFF

TheMaster’s Degree in Gastronomic Sciencesfeatures a faculty composed ofrenowned researchers and professionalsspecializing in the fields ofgastronomic sciences, food technology, anthropology, sustainability, and applied research.

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.

MASTER’S TECHNICAL COORDINATOR

Constanza Diaz del Castillo.​Constanza has worked as an instructor in gastronomic training programs, including the Gastronomy Academy at Andrés Bello Catholic University (LAGA), where she provided training in sustainability for the HORECA sector. Additionally, she has collaborated on consulting projects for integrating sustainability into gastronomic education programs, such as the one developed for UCAB.

MAIN ACADEMIC TEAM

GUEST LECTURERS & COLLABORATORS

TheMaster’s Degreealso incorporates participation from organizations and leading industry experts, providing an updated perspective on the latest innovations in the field. The selection of guest lecturers varies each edition to ensure the best combination of specialized expertise and innovative perspectives.

Total Master’s Fee:€ 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, andrelevant professional experiencemay be taken into account forpossible exemptions. Please note thateach ECTS credit carries an additional cost of € 90.

The tuition fee includes:

TheMaster’s Degree in Gastronomic Scienceshas astructured admission processto ensure that candidates possess theacademic background and professional competenciesrequired to successfully complete an innovative and rigorous curriculum.

The application period for the 2026-2027 academic year 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.

SET (European Diploma Supplement) or an equivalent document.

Certification from the home university confirming that the student is eligible to pursue a Master’s degree.

Direct Admission:

Applicants with degrees in the following fields are eligible for direct admission:

Master’s degree holders in these fields

Admission with Additional Coursework (Bridging Courses Required):

Applicants with the following degrees must complete bridging courses before joining the program, each of which is valued at €90 per ECTS credit. The courses are:

Scientific Field (3 ECTS inCulinary Techniques +3 ECTS inGastronomic Heritage):

Humanities and Social Sciences Field (3 ECTSin Culinary Techniques, 3 ECTSin Food Chemistry, 3 ECTSin Basic Statistics, 3 ECTSin Nutrition):

Social and Legal Sciences Field (3 ECTSin Culinary Techniques, 3 ECTSin Food Chemistry, 3 ECTSin Nutrition):

Other Cases:

Candidates with degrees outside these categorieswill undergo an individual evaluationto determine their eligibility and whether they require additional coursework.

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 still in the process of completing their degree: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.

Group Dynamic

A group dynamic will take place, where the Master’s Degree, its methodology and the academic staff will be presented. Then, participants will be divided into 4 groups to carry out an activity designed to evaluate personal competences aligned with the profile sought. The aim is to optimise the admission process and select the most suitable candidates.

Dates:

15/01/202612/03/202614/05/2026

Applicants will undergo an interview to assess their suitability based on their motivation and learning objectives.

Once your application has been evaluated, the Master’s admissions team will inform you of the assessment of your candidacy for this edition of the master’s programme.

RETENTION POLICY IN THE MASTER’S PROGRAM:

The retention policy of the program is based on two aspects:

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.

SGIC – INTERNAL QUALITY ASSURANCE SYSTEM

VERIFY

MONITOR

It is a program offered to universities to facilitate the monitoring of official degrees in order to verify their proper implementation and outcomes.

Monitoring indicators

Number of enrolled students in the Master’s Degree in Gastronomic Sciences

Graduation rate in the Master’s Degree in Gastronomic Sciences

Drop out rate in the Master’s Degree in Gastronomic Sciences

Efficiency rate in the Master’s Degree in Gastronomic Sciences

Satisfaction level of the student in the Master’s Degree in Gastronomic Sciences

Business satisfaction of the students final dissertation  in the Master’s Degree in Gastronomic Sciences

DOCENTIA

It is a program that supports universities in designing their own mechanisms for managing the quality of the teaching activities of university faculty and promoting their development and recognition.