The following are the requirements for being accepted into the doctorate programme:
• In general terms, it will be necessary to be in possession of an official Spanish degree (or equivalent) and a University master's degree in order to be accepted into this doctorate programme.
• In addition, those covered under any of the following circumstances may also be accepted into the programme:
- Those in possession of an official Spanish university degree, or one from another European Higher Education Area country, which would qualify the student to be accepted into a master's programme, having completed a minimum of 300 ECTS of official university studies, of which at least 30 must be at a master's programme level.
- Those in possession of an official Spanish graduate degree, requiring at least 300 ECTS credits. As a requirement, these degree-holders must complete additional training as referenced in article 7.2 of RD 99/2011, unless the degree's corresponding study plan includes research training credits that are equivalent to master's programme research credits in terms of training.
- Those in possession of a degree obtained according to foreign educational systems, with prior proof from the university that it accredits a level of training equivalent to that of the official Spanish university master's degree, and that it facilitates acceptance into doctorate studies programmes in the country issuing the degree.
- Those in possession of another Spanish doctorate degree obtained in compliance with prior university arrangements.
In addition, incoming doctoral students must be able to understand and express themselves in Spanish or English, for which reason a minimum Common European Framework of Reference for Languages (CEFR) level B2 accreditation will be required for both languages.
Three possible entrance profiles are defined for this doctorate programme, which are described here:
The Spanish University System undergraduate degrees considered are the following (or degrees that cover equivalent content and competencies).
Entrance Profile 1:
Qualifications in the field of gastronomy and/or nutrition.
• Degree in Gastronomy and Culinary Arts
• Degree in Human Nutrition and Dietetics
• Degree in Nutrition
• Degree in Gastronomy
• Degree in Mediterranean Gastronomy
• Degree in Food Technology
• Degree in Food Science and Technology
• Degree in Food Product and Process Innovation
Entrance Profile 2:
• Degree in Veterinary Science
• Degree in Biochemistry
• Degree in Rural Environmental and Agri-Food Engineering
• Degree in Pharmacology
• Degree in Biology
• Degree in Biotechnology
• Degree in Chemistry
• Degree in Physics
• Degree in Environmental Sciences
• Degree in Food and Agricultural Industry Technology
Entrance Profile 3:
• Degree in Art
• Degree in Anthropology
• Degree in Applied Sociology
• Degree in Business Management and/or Administration
Students that cannot be directly accepted into the doctorate programme because they do not have a degree corresponding to Spanish Higher Education Qualifications Framework (MECES) level 3 must have completed a university master's programme with a minimum of 60 ECTS associated with gastronomic sciences with a research component.
Degree-holders from any of the previously mentioned profiles that have completed a university master's programme in gastronomic sciences, or another programme covering equivalent content and competencies, will be accepted into the doctorate programme without the need to complete additional training.
Additional training is derived from the specific subjects of the Gastronomic Sciences University Master's Programme (MCG). Various modules have been defined for each line of research.
The Doctorate Programme Academic Committee will stipulate each candidate's additional training, according to their prior training and professional experience.
PROFILE 1 |
MODULE |
ECTS |
MCG SEMESTER |
LINE 1 |
LINE 2 |
HAS NOT COMPLETED MCG |
MODULE A. APPLIED SCIENTIFIC FUNDAMENTALS |
|
|
|
|
Gastronomic Research Methodology |
6 |
1 |
6 |
6 |
Statistics Applied to R&D |
6 |
1 |
6 |
6 |
Sensory Perceptio |
6 |
1 |
6 |
6 |
|
|
|
|
|
MODULE B. PRODUCT AND SERVICE DESIGN |
|
|
|
|
Product and Service Design |
6 |
1 |
6 |
6 |
Dish and Menu Design and Architecture |
6 |
2 |
6 |
6 |
New HORECA Sector Business Models |
6 |
1 |
6 |
6 |
|
|
|
|
|
MODULE C. INNOVATION AND INNOVATION MANAGEMENT |
|
|
|
|
Gastronomic Project Management |
6 |
2 |
6 |
6 |
Knowledge Transfer |
6 |
2 |
6 |
6 |
|
|
|
|
|
MODULE D. GASTRONOMIC SOCIOLOGY |
|
|
|
|
Socio-Cultural Effects of Gastronomic Trends |
6 |
2 |
6 |
6 |
LINE 1: FOOD SCIENCES LINE (min 6 - max 30 ECTS)
LINE 2: MANAGEMENT, SOCIETY, AND CULTURE LINE (min 12 - max 30 ECTS)
PROFILE 2 |
MODULE |
ECTS |
MCG SEMESTER |
LINE 1 |
LINE 2 |
HAS NOT COMPLETED MCG |
MODULE A. APPLIED SCIENTIFIC FUNDAMENTALS |
|
|
|
|
Gastronomic Research Methodology |
6 |
1 |
6 |
6 |
Statistics Applied to R&D |
6 |
1 |
6 |
6 |
Sensory Perception |
6 |
1 |
6 |
|
|
|
|
|
|
MODULE B. PRODUCT AND SERVICE DESIGN |
|
|
|
|
Product and Service Design |
6 |
1 |
6 |
6 |
Dish and Menu Design and Architecture |
6 |
2 |
6 |
|
New HORECA Sector Business Models |
6 |
1 |
|
6 |
|
|
|
|
|
MODULE C. INNOVATION AND INNOVATION MANAGEMENT |
|
|
|
|
Gastronomic Project Management |
6 |
2 |
6 |
6 |
Knowledge Transfer |
6 |
2 |
6 |
6 |
|
|
|
|
|
MODULE D. GASTRONOMIC SOCIOLOGY |
|
|
|
|
Socio-Cultural Effects of Gastronomic Trends |
6 |
2 |
|
6 |
LINE 1: FOOD SCIENCES LINE (min 12 - max 30 ECTS)
LINE 2: MANAGEMENT, SOCIETY, AND CULTURE LINE (min 12 - max 30 ECTS)
PROFILE 3 |
MODULE |
ECTS |
MCG SEMESTER |
LINE 1 |
LINE 2 |
HAS NOT COMPLETED MCG |
MODULE A. APPLIED SCIENTIFIC FUNDAMENTALS |
|
|
|
|
Gastronomic Research Methodology |
6 |
1 |
6 |
6 |
Statistics Applied to R&D |
6 |
1 |
6 |
6 |
Sensory Perception |
6 |
1 |
6 |
|
|
|
|
|
|
MODULE B. PRODUCT AND SERVICE DESIGN |
|
|
|
|
Product and Service Design |
6 |
1 |
6 |
6 |
Dish and Menu Design and Architect |
6 |
2 |
6 |
|
New HORECA Sector Business Models |
6 |
1 |
|
6 |
|
|
|
|
|
MODULE C. INNOVATION AND INNOVATION MANAGEMENT |
|
|
|
|
Gastronomic Project Management |
6 |
2 |
6 |
6 |
Knowledge Transfer |
6 |
2 |
6 |
6 |
|
|
|
|
|
MODULE D. GASTRONOMIC SOCIOL |
|
|
|
|
Socio-Cultural Effects of Gastronomic Trends |
6 |
2 |
|
6 |
LINE 1: FOOD SCIENCES LINE (min 18 - max 30 ECTS)
LINE 2: MANAGEMENT, SOCIETY, AND CULTURE LINE (min 18 - max 30 ECTS)
Those admitted students who need to take additional training must study and pass it during the first year of the programme. Failing to do so in the stipulated time, will cause the expulsion of the programme.
ADMISSION CRITERIA
Those hoping to be accepted into the Doctorate Programme will present a list of merits with the period set by the Faculty of Gastronomic Sciences-Basque Culinary Center of Mondragon Unibertsitatea. The Doctorate Programme Academic Committee will complete an initial evaluation of the merits and arrange an individual interview with candidates.
The Academic Committee will take the following admission criteria into account when evaluating submissions:
• Criterion 1
Academic records from the candidate's prior qualifications will be weighted 40%. The academic record's average mark will be calculated taking into account all of the studies completed in order to fulfil the acceptance requirements for doctorate studies according to the following scale: Third = 1. Lower Second = 2. Upper Second = 3. First = 4.
• Criterion 2
The candidate's professional and/or research experience: 30%.
• Criterion 3
An individual interview with the programme leader or delegated individual associated with the doctorate programme, as well as members of the Academic Committee, where appropriate, in order to gain a deeper understanding about the content of the proposed project (30%).