NEXTEDITION: 7th OCTOBER 2024
THE EXTRAORDINARY REGISTRATION PERIOD IS OPEN UNTIL AUGUST 26

REGISTRATION

Partake in a program that reimagines gastronomy as a fusion of art, science, and innovation.

Growth in the gastronomy, food, and restaurant sector isever-evolving. To progress in this dynamic field, a blend ofprecise research tools, skilled intuition, and a creative mindsetis essential. Our Official University Master’s program is a pioneering initiative,the first of its kind, focusing on research in gastronomy, hospitality, and food. Itequipsstudents withspecialized research methodologiesto develop innovative products and services grounded in scientific and technological knowledge. What sets this program apart is itstransdisciplinary approach, marrying science with gastronomy and infusing scientific rigor into culinary expertise. Graduates not only gain contemporary insights but also prepare for teaching and future doctoral studies.

PRACTICAL INFORMATION

​MASTER’S OBJECTIVES

CAREER OPPORTUNITIES

We understand that professional opportunities may varydepending on the geographical location and individual preferences of students. However, with this program, participants can take on roles and functions in the following positions and areas:

​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.

PERSONAL EXPERIENCIES

After almost three years between Delhi and Dubai, my fascination with the intersections between science and gastronomy led me to the Basque Culinary Center. My experience was an emotional roller coaster, but the diversity of people and disciplines immersed me in an inspiring atmosphere. I especially valued the program’s unique ability to intertwine science and gastronomy, providing a holistic understanding of my field. Beyond academia, my network of contacts has become my most valuable asset. Participating in key projects like GOe and connecting with professors, peers, and researchers has expanded my capabilities and enriched my understanding of people and communities.

This master’s program enters your life when you feel most lost, when you don’t know which way to turn; to open new doors you didn’t know existed in this fascinating world of gastronomy, which involves more factors than just cooking: culture, art, reflection, and community. The Master’s in Gastronomic Sciences is a transformative experience as it exposes you to a multitude of stimuli in a short period. To enjoy it, the main requirement is to have an open mind. Thanks to this, classmates become friends, creating a safe space in class where professionals push your limits and even take you out of your comfort zone.

From the beginning of the master’s program, my goal was to apply my background as a biotechnologist to culinary R&D projects. The interdisciplinary environments fostered in Gastronomic Sciences have provided me with a more comprehensive approach to gastronomy. I understand it not only from my academic background as a biotechnologist but also from humanistic and community perspectives. As a gastronomic scientist, I analyze the interconnections of food with its natural and human environment, emphasizing innovation respectful of its context. My journey through Gastronomic Sciences has equipped me with the necessary tools to fulfill my role as an R&D chef at the Dutch restaurant De Dyck. We focus on creating a sustainable rural gastronomic proposal with our own crop production and a reduced content of animal-origin foods. In this ecosystem, my task is to process seasonal ingredients to offer new techniques, flavors, and innovative dishes that cater to the Dutch palate.

HERE’S A PREVIEW

THE EXTRAORDINARY REGISTRATION PERIOD IS OPEN UNTIL AUGUST 26

WHY YOU SHOULD DO THIS MASTER’S DEGREE.

Youwill learn the research methodology in gastronomy, as well as advanced knowledge of the sector to construct business proposals and/or products based on science and technology.

Youwill work with intercultural and multidisciplinary groups of students who will contribute different perspectives to develop creative and innovative projects.

Youwill face real challenges from companies related to research on new services, products, or gastronomic experiences.

Youwill integrate knowledge of sensory, aesthetic, technical, and nutritional aspects for the design of dish and menu architecture.

Youwill learn about current trends in food to manage research and innovation in the gastronomy, food, and restaurant sector.

Youwill learn from professors with deep subject matter knowledge from esteemed universities and well-regarded centers, as well as from their experiences in the world of gastronomy, receiving personalized guidance and feedback from your tutor to evolve every day.

Youwill visit technological centers, R&D units of food industry companies, and esteemed culinary venues.

Youwill attend gastronomic congresses and actively participate in entrepreneurship initiatives and new business generation, such asCulinary Action.

Youwill complete your Master’s Thesis in R&D units at restaurants, research centers, as well as in nationally and internationally forward-thinking industries.

Youwill be part of Basque Culinary Center, a Faculty of Gastronomic Sciences in Spain, recognized and supported by chefs who have made a significant impact on society.

DIRECTED TO

The Master’s program is aimed at university graduates in various disciplines, such as:

Language Requirements:

If your profile is not reflected in the points mentioned above and you are interested in the Master’s program, do not hesitate to apply. We will assess your background and experience and get in touch with you

PROGRAM OUTLINE

The curriculum of the Master’s program provides students with comprehensive competencies, complemented by an external internship period in which they will work on their Master’s thesis.

MASTER’S THESIS

During the second year of the Master’s program, the student will develop a Master’s Thesis for a minimum of 5 months (30 ECTS) in the R&D units of restaurants, research centers, and nationally and internationally esteemed industries. To do so, they will have the support and guidance of both faculty members and company tutors. This experience will allow them to gain insights into the top-level gastronomic and food industry, working on real projects. Here are some examples:

PROGRAMME

The Master’s Degree study programme gives students overall competencies, supplemented with a period of work placement during which the final project is prepared.

1st ACADEMIC YEAR

DOWNLOAD INFORMATION

SUBJECTS IN THE MASTER´S DEGREE

The Master’s program follows thelearning by doingmethodology, which is based on the idea thatthe best way to learn is through practical experience and direct action. Instead of focusing solely on theory and passive instruction, this methodologyencourages students to gain knowledge and skills by actively participating in practical activities and real projects.

This approach involves a significant emphasis on action-based learning, where theoretical classes are complemented by exercises, challenges, or practical activities to ensure that the acquired knowledge is effectively absorbed. For example:

Get a glimpse of what our students have achieved through these project examples

Learn from Industry Experts with Experience!

Students will have the opportunity to learn from accomplished professionals in the field, recognized for their academic, intellectual, and social influence, as well as their impactful contributions. The program features a panel of instructors composed of seasoned culinary experts with specialized knowledge in the field of Gastronomy.

MASTER’S COORDINATOR

Juan Carlos Arboleya

BASQUE CULINARY CENTER FACULTY

Cipriano Carrero

Ph.D. in Applied Chemistr