Comienzo Master en Food Design: Innovación en Productos, Servicios y Experiencias

NEXT EDITION: JANUARY 2027

PREREGISTER HERE

Apply a design-driven perspective to the creation of gastronomic projects.

TheMaster in Food Design: Innovation in Products, Services, and Experiencesis designed for professionals looking todevelop creative strategies, optimize processes, and make an impactin the food industry. Through alearning by doingapproach, this Master’s program combinesstrategic design, applied creativity, and project managementto transform the way we interact with food.

Throughout the program, you will work withdesign and innovation toolssuch asdesign thinking, prototyping, sensory analysis, experience design, visual storytelling, and sustainability strategies—all applied to real projects in collaboration with industry professionals.

If you want to specialize inFood Designwith astrategic, market-driven approach, this Master’s program will equip you with the skills to drive transformation in the gastronomic industry.

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

MASTER’S PROGRAMME

Having a university degree is not a requirement to enrol in this master’s programme; however, holding one may influence the admission process and the type of qualification you receive upon completion.

After successfully completing the master’s, you will be awarded theMaster’s Degree in Food Design: Innovation in Products, Services and Experiences by Basque Culinary Center.

If you hold a university degree (Bachelor’s, Licentiate, Engineering or Diploma, or an equivalent qualification), you will also be eligible to obtain theMaster’s Degree in Continuing Education, issued by Mondragon University.

If you do not have a university degree but wish to obtain the Continuing Education qualification, you may indicate this during the admission process to take part in the competency recognition process, which assesses your professional experience and background.

If you successfully complete this process, you will be eligible for the Master’s Degree in Continuing Education once the programme is finished.If not, you will still be able to complete the master’s, but the qualification awarded will be a University Extension Diploma.

PROFESSIONAL OPPORTUNITIES

Upon completing theMaster’s program, you will be prepared totake on key rolesin various areas of the gastronomy and design sectors. Career paths may include:

Food Industry and Product Development

Consulting and Strategy in Food Design

Hospitality, Dining, and Events

Entrepreneurship and Innovation

WHY TAKE THIS MASTER’S PROGRAM

You will gaina unique and advanced perspective by being part of a Food Design Master’s program offered by a globally recognized university in Gastronomy.

You will experimentwith design in all its forms, from industrial to sensory, applying concepts directly to the gastronomic reality.

You will adopta disruptive and flexible design-thinking mindset to tackle and solve contemporary challenges.

You will collaboratein a multidisciplinary environment, generating synergies and new knowledge alongside professionals from diverse cultural backgrounds in a global context.

You will benefitfrom a hybrid educational model, offering flexibility while maintaining structure through an interactive online methodology and intensive, experience-based in-person sessions.

You will immerseyourself for two months in hands-on projects and scheduled visits for a complete understanding of the sector and the Basque Culinary Center ecosystem.

You will integratemultidisciplinary knowledge, combining science, history, and technology with a forward-thinking vision of gastronomy.

You will navigatea unique learning ecosystem, where hands-on experimentation, manipulation, and in-depth product analysis are actively encouraged.

You will be partof an institution that leads gastronomic innovation beyond education, benefiting from initiatives such as theGOe Gastronomy Open Ecosystemproject that connect passion, talent, and innovation globally.

You will learnfrom top faculty and an extensive network of external experts, expanding your opportunities for networking and hands-on learning.

TARGET AUDIENCE

TheMaster in Food Design: Innovation in Products, Services, and Experiencesis designed for professionals aiming tospecialize and enhance their expertise in strategic design, product development, and user experiencein the food industry. Through applied training, the program equips participants withstrategic and operational toolsto excel in gastronomy, food product design, and the creation of innovative gastronomic experiences.

This Master’s program is for:

Throughout the Master’s program, participants will be able to apply their knowledge in:

Not sure if your profile fits?

If your background or experience is not listed and you are interested in this Master’s program,contact usto evaluate your case and provide personalized guidance.

PROGRAM

Module I: The Current Food Context and Its Challenges

Module II: Gastronomy and Design

Module III: Design, Thinking, Creativity, and Methodology

Module IV: Food Design – Innovation Through Design

Module V: Gastronomic Fundamentals

Module VI: Design for Food and Gastronomy

Module VII: Practical Design of Products and Experiences

Team Challenge:Development of a transversal project in 15 days, with expert participation and access to Basque Culinary Center facilities. From concept to prototype and final product.

Module VIII: Final Project

The project will be carried out individually, applying the knowledge acquired throughout the Master to design and innovate in food-related products and experiences. It will address challenges linked to sustainability, profitability, and industry transformation.

Examples of potential projects:

Module IX: Curricular Internships in Companies

Internships are available both nationally and internationally. Participants will receive guidance from the program coordinator to evaluate options and align expectations. Internships require a full-time commitment of three months. Participants with a senior profile may validate previous experience.

*Some activitiesmay be conductedin English. We recommend having a B2 (upper-intermediate) level to follow them comfortably;no official certificate is required.

METHODOLOGY

TheMaster in Food Design: Innovation in Products, Services, and Experiencesis delivered through thelearning by doingmethodology, based on practice, experimentation, and collaborative learning. This approach allows you toacquire fundamental skills and progress towards specialized applications. The program is designed in progressive phases, integrating theoretical classes with practical activities and real projects.

Online Period

Online assessment: Weekly challenge submissions, individual and group assignments with personalized feedback. Evaluation of innovation and strategic design competencies applied to real-world projects.

Campus-Based Period

Master’s Final Project

Curricular Internships

You willput your knowledge into practiceandgain valuable experiencefor your professional development. Throughout the process, internships will bepersonally tailoredto your profile and career goals. You will also receiveindividual guidance and a dedicated advisory sessionwith the program coordinator to evaluate options and align expectations.

Internships require athree-month full-time commitment, with the possibility of extension. If you have asenior profile, you may be eligible tovalidate prior professional experience.

TEACHING STAFF

TheMaster in Food Design: Innovation in Products, Services, and Experienceshas a teaching staff composed ofprofessionals in strategic design, food innovation, and product developmentin the gastronomic sector.

This team combinesacademic experience with a practical approach, integrating experts and lecturers from both theFaculty of Gastronomic Sciences (Basque Culinary Center)andrenowned companies and institutions in design and innovation.

MASTER’S COORDINATOR

Elsa YranzoDesigner and art director based in Barcelona, she leads her own Food Design & Food Art studio. Her work merges design, art, and gastronomy, transforming the way we interact with food. She has collaborated with brands such as Hermès and Carolina Herrera, and her vision has been showcased in museums, restaurants, and institutions. In 2023, she was awarded the FOODA Design Award for her innovation in the food ecosystem.

Throughout her career, she has explored topics ranging from the relationship between Bauhaus and gastronomy to the use of artificial intelligence in coffee reading—always with an interdisciplinary and socially conscious approach.

CORE FACULTY AND COLLABORATORS

The Master also integrates the participation of renowned experts from the food, design, and innovation industries, as well as professionals from leading creative and research institutions. The faculty evolves each year to ensure a rich and innovative academic experience. Here’s a preview:

Heloise VilasecaChemical engineer and expert in culinary science and innovation. She has worked at Fundación Alicia, El Bulli, and Harvard, and led La Masia at El Celler de Can Roca. Currently at Science for Change developing scientific communication projects..

Lucas MuñozArtist and designer known for his sustainable and experimental work with materials. Notable for his projects with Machado Muñoz Gallery and the eco-conscious design of MO de Movimiento restaurant.

Francesca ZampolloDesign researcher and creator of the Food Design Thinking methodology. Founder of OSFD, the International Journal of Food Design, and the International Food Design Society.

Fundación AlíciaA benchmark in food research and innovation, combining culinary heritage, health, and sustainability to improve eating habits and develop new processes.

Total Master’s fee: € 11,690 (approximate price)

Payment options:

The tuition fee includes:

ADMISSION

TheMaster in Food Design: Innovation in Products, Services, and Experienceshas an admission process designed to ensure that candidates possess the academic background and personal competencies required to successfully complete a demanding and practical program.

This Master’s program is open to both professionals with a university degree and those who, without holding a formal degree, can demonstrate relevant experience in the field.

Basque Culinary Center’s admission process has two main objectives:

Register onlineby clicking hereand pay the €150 registration fee (fully refundable in case of non-admission).

Complete the motivation questionnaire to help us better understand your profile and interests. Please have the following documents ready:

Take part in an online personal interview with the Master’s Coordinator. This is an opportunity to get to know you, resolve doubts, and answer questions about the program.

The evaluation will consider both your submitted documentation and the results of your interview.

You will receive the final decision and next steps via email.

If admitted, you will be required to pay25% of the Master’s feewithin the established timeframe to secure your place.

For questions and more information:cursos@bculinary.com