Agenda ONekin!

Agenda of events of interest in the agri-food and wood value chains

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  • Técnicas culinarias contemporáneas

    This course will be taught in Spanish.Please, check the information in Spanish. This course will be taught in Spanish.Please, check the information in Spanish.

  • Sensory Analysis and Consumer Science

    PRIMERA EDICIÓN: OCTUBRE 2025 INSCRÍBETE AQUÍ La percepción sensorial y el comportamiento del consumidor son piezas clave del éxito de productos y servicios en el mercado global. Este Máster interdisciplinar, único en España y Europa, combinapsicología, neurociencia, fisiología, sociología, estadística y tecnología de alimentospara capacitar a los estudiantes enanálisis sensorial y comportamiento del consumidoren sectores […]

  • Sensory Analysis and Consumer Science

    FIRST EDITION: OCTOBER 2025 ENROLL HERE Sensory perception and consumer behavior are key factors in the success of products and services in the global market. This interdisciplinary master’s program,unique in Spain and Europe, integrates knowledge frompsychology, neuroscience, physiology, sociology, statistics, and food technology, offering comprehensive training tounderstand and optimize sensory experiences in a professional and […]

  • Sensory Analysis and Consumer Science

    LEHEN EDIZIOA: 2025eko URRIA IZENA EMAN HEMEN Sentsoreen pertzepzioa eta kontsumitzaileen jokabidea ezinbestekoak dira produktuen eta zerbitzuen arrakastarako merkatu globalean. Espainian eta Europan gai honen inguruan bakarra den master honek psikologia, neurozientzia, fisiologia, soziologia, estatistika eta elikagaien teknologia ezagutzak barne hartzen ditu, **ingurune profesional eta zientifiko batean esperientzia sentsoriala ulertu eta optimizatzeko prestakuntza integrala eskaintzeko.** Urte […]

  • Food Fermentation

    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, […]

  • Food Fermentation

    LEHEN EDIZIOA: 2025EKO URRIA IZENA EMAN HEMEN Elikadura-industrian iraultza eragiteko fermentazioan, zientzian eta iraunkortasunean oinarritutako ezagutza aurreratuak eskuratu. Master honekmikrobiologia, entzimatika, bioteknologia, gastronomia, antropologia eta soziologiauztartzen ditu, elikagai hartzituen sorkuntza, garapen eta analisi berritzailean trebatutako profesionalak sortzeko ikuspegi zientifiko, sozial eta sukaldaritzatik abiatuta. 90 ECTSren bidez, teoria eta praktika aplikatua uztartuko dituzutresna zientifikoak, sukaldaritza-teknikak eta […]

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DISCLAIMER

The information shown in this events calendar comes from external sources external to HAZI and is compiled by means of an automated search system in different websites of the sector. The intellectual property and responsibility for the data, descriptions, dates and any other details of the events correspond exclusively to the original websites where they are published. HAZI does not guarantee the accuracy, validity or veracity of the information shown, nor does it assume any responsibility for possible changes, cancellations, errors or omissions in the events published. HAZI is not responsible for any damages derived from the use of this agenda or for possible non-compliance, modifications or cancellations of the events by the organizers.