WHY YOU SHOULD STUDY A MASTER'S IN GASTRONOMIC SCIENCES

• The only Master's that combines Science and Gastronomy.
• Final Master's Project - internship of at least 5 months at a company, technology centre or an international university's R+D department.
• Multicultural environment where you will share your experience with students from over 30 countries.
• Learning-by-doing methodology.
• Tutorised learning process.
• Involvement in real challenges posed by restaurants, technology centres and the food industry.
• Connection to Doctorate programmes.

PROFESSIONAL OUTLETS

• Manager of gastronomic ecosystems and products.
• Food laboratory manager.
• Research chef in R+D+i departments.
• Manager at food industry multinationals.
• Technical officer in charge of developing new food products.
• Head of R+D+i at food companies, restaurants or other businesses.
• Researcher at technology centres operating in the foodstuffs sector.
• Professional consultant operating in the foodstuffs sector.
• Innovation consultants operating in the foodstuffs sector.
• Manager of businesses operating in the HORECA channel.
• Manager of international Gastronomy and Science congresses.
• Technical officer in charge of food quality.
• Research lecturer in gastronomy, nutrition and culinary arts.

Alumni

Carlos Suarez Muñiz - R&D/Fermentation Chef

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.

Shubham Sandilya - Community Manager at GOe

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.

Irene González Perez - Técnica I+D en Ctic Cita

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.