Curso de I+D en Cocina

FIRST EDITION: JUNE 2TH, 2025
REGISTER HERE

Innovate with method, avoid trial and error

Cooking is universal.We all eat. This familiaritytransformsinto a unique advantage when merged with the scientific field. If you cook,in one way or another, are doing science. Over time, the science of food and culinary arts have become more intertwined. This has created a space full ofinteractivity, synergies, and collaborationsamong disciplines. An approachthat not only enrichesour understanding of what we eat but alsoopens paths for innovation in cooking.

The Course in Kitchen Innovation with Scientific Methodology provides you with the foundations onhow to apply scientific methodologyto innovate in cooking. You will learn to create from astructured and validated approach. Understanding that it’s not just about traditional science, but using it as a tool to effectively understand and improve your cooking skills.

PRACTICAL INFORMATION

COURSE OBJECTIVES

Thegeneral objectiveof the course is tounderstandthe foundations of the scientific processappliedto creativity and innovation in cooking. Additionally, the program will pursue the following objectives:

PROFESSIONAL APPLICATIONS

We know that professional opportunities can varyaccording to geographical location and individual preferences of the students; however, with this Course, participants can perform roles and functions in the following positions and areas:

General areas of application:

Elevatethe competencies of your profile to become a Research Chef. Using methodological research tools in the development of products, dishes, and more. Some areas of application are as follows:

ARE YOU AN INTERNATIONAL STUDENT?

To undertake training lasting less than six months you do not need to manage a tourist visa, but depending on your country of origin, you may need to manage a TYPE C (Schengen) or Tourist Visa for your entry into Spain.

You can check if you need to manage a tourist visa(see annex I).

This procedure can be managed once a place in the course has been reserved.

WHO IT IS FOR

This Specialization Course isaimed at Chefs, Cooks, and Pastry Chefs.Among them are the following profiles:

Do you not see yourself reflected in these profiles and are interested in the course? Do not hesitate to contact us (cursos@bculinary.com), the course coordination team will assess your training and experience and we will give you a response regarding the suitability of your profile.

Module 1: Science and Cooking Today

Bringing science to the kitchen. And vice versa.

Module 2: Sources and Resources for Research

Learn to search and discriminate information and its utility. Establish appropriate search criteria and understand the hierarchy and veracity of knowledge.

Module 3: Physicochemical Applied to Culinary

In the backstage of culinary processes, there are physicochemical reactions and elements.

Module 4: Creativity and Innovation

What tools do you use to stimulate creativity and what are the processes to follow to innovate?

Module 5: Design of Culinary Experiments

How to design and conduct experiments: Work creative ideas under the scientific methodology

Module 6: Food Applications

Visualizing innovation in and through culinary applications.

Module 7: End-of-Course Project

The course is taught using thelearning by doingmethodology, based on the idea thatthe best way to learn is through practical experience and direct action. This approach encourages acquiring knowledge and skills by participating in kitchen and experimentation spaces,applying the scientific method to challenges in real environments. In essence: see, think, and act with a scientific mindset in preparing innovative dishes.

Some of the learning process features of this program include:

Learn from Industry Experts and an Interdisciplinary Faculty Team!

Students will have the opportunity to learn from accomplished professionals in the field, recognized for theiracademic,intellectual, andsocialinfluence, as well as theirimpactful contributions. The program features a panel of instructors, which may vary with each edition, composed of experienced experts in the fields of Culinary and Gastronomic Sciences.

Laura Pérez Abad

Course Coordinator

Lauracombinesexperience in the food industry with a distinguished academic career. She holds a degree in Food Science and Technology from the University of Zaragoza and completed her PhD in Agricultural Chemistry at the Autonomous University of Madrid,focusingon food allergies to eggs and milk during her time at the CSIC. She is the coordinating professor of the specialization in Food Development and Technology in the Degree in Gastronomy and Culinary Arts, as well as a researcher at BCC Innovation, where her work focuses onthe integration of food sciences and technologies in gastronomyfor the development of new products and innovative solutions in the food chain.

Some of the regular collaborators of the program include:

Professionals distinguished by their diversity contribute to the academic richness of the program, covering a broad spectrum of specializations:

The total cost of the course is€3,070, which will be paid in the following manner:

The price of the course includes:

Bank financing options:

We have bank financing agreements with Banco Sabadell, Caixa Bank, and Caja Rural. Request more information atcursos@bculinary.com.

*Offers valid for residents in Spain. Check in the candidate’s country of origin for bank financing options with trusted entities.

Refund and cancellation policy:

Consult detailed information about thereturn policy.

You will be able to access a limited number of collaborations in various departments of the Faculty, compatible with the training, which are published throughout the academic year on the BCC Students App, exclusively accessible to students of the Faculty. These collaborations provide financial aid to help cover the cost of tuition, in addition to being an opportunity to develop professional competencies in various areas.

The admission system at Basque Culinary Center has adual purpose:

ADMISSION PROCESS