Food Fermentation

NEXT EDITION: OCTOBER 2026

ENROLL HERE

Explore the Gastronomic and Transformative Potential of Fermentation with the Only Specialized Máster in Food Fermentation. Science, flavor, and sustainability come together to expand the uses and applications of fermentation in the kitchen through microorganisms and enzymes.

TheMaster’s Degree in Food Fermentation, unique in its global approach, offers amultidisciplinary integration of fermentation sciences, training professionals capable ofinnovating in the creation, development, and analysis of fermented foods.

You will combine theory with applied practice tomaster scientific tools, culinary techniques, and methodologies. The program begins with thefundamentals of the basic sciences of fermentation, which you will later put into practice. The objective is tomerge disciplines to analyze the impact of fermentation processesat culinary, sensory, and cultural levels.

You will participate in laboratory practices, culinary workshops, and visits to leading companies in the sector.You will face real-world challengeswhile developing interdisciplinary projectsin collaboration with international institutionssuch as California Polytechnic State University, University of Copenhagen, Aarhus University, and others.

The teaching team,composed of researchers in fermentation, chefs, and food biotechnology scientists,will support you throughout the Máster.

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.

This Master’s Degree will prepare you for roles such asfermented product developer, food biotechnology consultant, and food quality researcher. Above all, you willcontribute to the creation of unique foods that respect traditionand to the implementation of sustainable processes that will define the future of the food industry.

Learn more about the Master’s Degree:

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 Food Fermentation, , graduates will be prepared to assume strategic roles in various sectors within food fermentation, culinary innovation, and sustainable food systems. Career paths may include:

Food and Biotechnological Industry

Consulting and Fermentation Strategy

Gastronomy and Catering

Entrepreneurship and Innovation

Research

Emerging Areas

You can add value to:

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

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.

TARGET AUDIENCE

TheMaster’s Degree in Food Fermentationis designed for students and professionals whoview gastronomy as a field of biocultural innovation through specialization in applied fermentation processes, equipping them with  scientific, technical, and culinary expertise applicable in the development, optimization, and innovation of  fermentation processes across various industries.

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 usso we can evaluate your profile and provide personalized guidance.

PROGRAM

The Program integrates advanced theoretical knowledge with hands-on applications, equipping students with essential competencies in sensory analysis and consumer science. The program also includes a Master’s Thesis (TFM).

MASTER’S THESIS

During thesecond year, you will develop aMaster’s Thesisinleading companies, laboratories, or technology centers, both nationally and internationally. This project will allow you toapply the skills and knowledge acquired throughout the programin a real professional context.

Academic Period

TheMaster’s Degree in Food Fermentationis delivered through thelearning-by-doingmethodology, which is based onpractice, experimentation, and collaborative learning. This approach ensures that youacquire essential competencies in fermentation science and biotechnologywhile applying them progressively in real-world scenarios. The program follows a structured, progressive learning approach,combining theoretical instruction with applied activitiesand 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 Food Fermentationfeatures a faculty composed of renowned researchers and professionalsspecializing in the fields ofbiotechnology, microbiology, food sciences, sociology, and gastronomy.

This teamblends academic 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 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

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.

José de la RosaBiologist specialized in microbiology and gastronomy. Founder of Fermented Freelance®, he leads El Taller de los Bichos in Huelva, where he explores innovation and knowledge transfer in fermentation.

Guillermo SaldañaPhD in Food Science and Technology, expert in microbiology and emerging processing technologies. As R&D manager at Panishop, he leads innovation projects in bread fermentation and food quality, combining applied research with technology transfer.

Arantza BegueriaAnthropologist specialized in food, health, and culture. She researches the social meanings of fermentation and other food practices, offering a critical and humanistic perspective from contemporary anthropology.

Diego PradoChef, researcher, and culinary innovation consultant. Led R&D projects at Noma and Alchemist, and coordinated BCulinaryLAB at Basque Culinary Center. Specialist in fermentation, alternative ingredients, and sustainability.

Francisco KuharBiologist and Ph.D. in mycology, associate researcher at CONICET. Co-founder and Chief Science Officer at Innomy Biotech, leading the development of sustainable, fungi-based meat alternatives using mycelium.

Jorge RuizProfessor of Food Science at the University of Extremadura and Affiliate Professor at the University of Copenhagen. Specialist in meat science, food processing, sensory analysis, and development of plant-based alternatives.

The total cost of the Master’s is €  17.010 (2026 – 2028 academic year)

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 for possibleexemptions.Please note that each 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 Food Fermentationhas 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 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.

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 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.

A personal interview will be conducted to evaluate the candidate’s 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.

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.