Presentation
FIRST EDITION: OCTOBER 2025
ENROLL HERE (Enrollment until september 15th or until spots are filled)
Redefine the food industry with advanced knowledge in fermentation, science, and sustainability.
The Master’s Degree in Food Fermentation, unique in its global approach, integrates microbiology, enzymology, biotechnology, gastronomy, anthropology, and sociology, training professionals to innovate in the creation, development, and analysis of fermented foods from a scientific, social, and culinary perspective.
Over 90 ECTS (1.5 years), you will combine theoretical learning with applied practice, mastering scientific tools, culinary techniques, and cutting-edge methodologies. From designing fermentation processes to developing sustainable and innovative food products, you will analyze sensory, nutritional, and cultural aspects, bridging tradition with modern sustainability.
The program includes data analysis workshops, laboratory-based research, and visits to leading companies in the sector, enabling hands-on experience with real-world challenges. You will develop interdisciplinary projects in collaboration with international institutions, including California Polytechnic State University, the University of Copenhagen, Aarhus University, and others.
A distinguished faculty of experts in fermentation, innovative chefs, and biotechnology scientists will guide you throughout the program.
This Master’s Degree prepares you for key roles such as fermented product developer, food biotechnology consultant, or researcher in food quality and innovation. You will contribute to the development of unique, high-quality foods that respect tradition while pioneering sustainable processes that will redefine the food industry.
PRACTICAL INFORMATION
- Start date: october 2025
- Registration Deadline: September 15th, 2025
- Language: English
- Duration: 90 ECTS (1.5 years)
- 20 available slots
- Campus Based Learning
- Location: GOe Gastronomy Open Ecosystem
- Academic Period:
- First Year: from october 2025 to june 2026
- Second Year: from september 2026 – january 2027
- Pathway to Doctorate
- Degree Type: Official Degree from Mondragon Unibertsitatea, offered by the Faculty of Gastronomic Sciences – Basque Culinary Center
- Degree: Master’s Degree in Food Fermentation
- For inquiries and more information, click here
MASTER'S OBJECTIVES
- Master the science and technology of fermentation by developing skills and using scientific methodologies to understand, optimize, and apply fermentation processes to food and beverages
- Promote sustainability and innovation in the food industry by designing fermentation practices that respect microbial biodiversity, optimize resources, reduce environmental impact, and respond to the demands of a changing global market
- Acquire a solid foundation in applied research, specifically oriented towards the field and development of gastronomic areas.
- Foster an interdisciplinary and collaborative perspective, training professionals capable of integrating knowledge in biotechnology, culinary sciences, anthropology, and sociology to create innovative solutions in the field of food.
- Promote knowledge transfer and leadership in fermentation, strengthening the connection between research, professional practice and sustainability, and developing competencies to apply fermentation techniques in industry, academia, and entrepreneurship.
PROFESSIONAL OPPORTUNITIES
Upon completing the Master’s Degree in Food Fermentation, , graduates will be prepared to assume strategic roles in various sectors within food fermentation, culinary innovation, and sustainable food systems. Career paths may include:
Food and Biotechnological Industry
- Participation in research and development (R&D) teams for the creation and optimization of fermented products such as cheeses, alcoholic beverages, and probiotics.
- Implementation of quality and food safety systems in fermentation processes, ensuring efficiency and sustainability.
- Development of sustainable fermented foods with extended shelf life, contributing to the reduction of food waste.
Consulting and Fermentation Strategy
- Strategic advice in the design and reformulation of fermented products, optimizing their sensory, nutritional, and market properties.
- Collaboration in implementing innovative and sustainable processes in food companies and startups.
Gastronomy and Catering
- Innovation in menus and gastronomic proposals using advanced fermentation techniques to create unique, high-quality experiences.
- Collaboration with chefs and restaurants to integrate fermented foods into contemporary cuisine.
Entrepreneurship and Innovation
- Creation of startups focused on producing and marketing innovative fermented products.
- Development of disruptive technologies and processes in the food industry, applying fermentation principles.
Research
- Design and execution of interdisciplinary research projects on microbiology, enzymology, and fermented food technologies.
- Collaboration with research centers and universities to explore new applications of fermentation in food and beverages.
Emerging Areas
- Application of digital tools and data analysis in optimizing fermentation processes.
- Innovation in food products integrating health, sustainability, and cultural traditions.
You can add value to:
- Leading companies in the food, cosmetics, and pharmaceutical industries.
- Innovative startups developing sustainable and fermented products.
- Academic institutions and technological centers dedicated to food research.
- Governmental organizations and NGOs promoting food security and sustainability.
This broad range of opportunities will enable you to effectively integrate into growing sectors, contributing to innovation and sustainability in a global market.
10+1 Reasons
REASONS TO ENROLL IN THIS MASTER'S DEGREE
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You will master methodologies to understand, optimize, and apply fermentation processes in food and beverages. You will work in interdisciplinary and international teams, collaborating on innovative projects related to food fermentation. You will tackle challenges proposed by companies, developing sustainable and innovative fermented products. You will explore the connections between fermentation, sustainability, and innovation, integrating scientific and cultural perspectives. You will learn about the latest trends in fermentation, applying this knowledge to address challenges related to sustainability, climate change, and food safety. |
You will learn from an expert teaching team composed of international leaders in fermentation, food science, and sustainability. You will visit facilities such as laboratories, technology centers, and leading fermentation companies. You will participate in hands-on workshops and activities. You will complete your Master’s Thesis in collaboration with companies, enhancing your professional expertise. You will be a part of Basque Culinary Center and GOe Gastronomy Open Ecosystem, gaining access to a global network of leading institutions and professionals in the sector. |
Programme
TARGET AUDIENCE
The Master’s Degree in Food Fermentation is designed for students and professionals who seek to specialize in food microbiology, fermentation technology, and sustainable food systems, equipping them with scientific, technical, and culinary expertise applicable in the development, optimization, and innovation of fermentation processes across various industries.
This Master’s is ideal for
- Graduates in scientific, technical, or culinary disciplines looking to specialize in fermentation, food biotechnology, and microbial ecosystems.
- Professionals in the food, beverage, and biotech industries who want to expand their expertise in fermentation processes and sustainable innovation.
- Researchers and academics interested in applying innovative methodologies in food microbiology, enzymology, and fermentation-driven product development.
This Master’s is designed for professionals with training in:
- Food Science and Technology
- Gastronomy and Culinary Arts
- Human Nutrition and Dietetics
- Biotechnology and Microbiology
- Biology and Biochemistry
- Environmental Sciences and Agri-Food Engineering
- Anthropology and Sociology
- Business Administration and Management (with a focus on food innovation and sustainability)
Throughout the Master’s, participants will develop competencies in
- Application of scientific methodologies in fermentation processes, from microbial ecology to enzymatic bioconversion.
- Development of innovative fermented products, optimizing sensory, nutritional, and sustainability aspects.
- Implementation of sustainable fermentation strategies to improve food preservation, quality, and functionality.
- Optimization of industrial fermentation techniques, integrating biotechnological tools and food processing innovations.
Not sure if your profile fits? If your academic background or professional experience is not listed, contact us so we can evaluate your profile and provide personalized guidance.
PROGRAM
The Program integrates advanced theoretical knowledge with hands-on applications, equipping students with essential competencies in sensory analysis and consumer science. The program also includes a Master’s Thesis (TFM).
| 1st YEAR | 60 ECTS |
|---|---|
| 1st Semester | 30 ECTS |
| Food Microbiology | 6 ECTS |
| Food Enzymology | 6 ECTS |
| Instrumental and Sensory Analysis | 6 ECTS |
| Culinary Techniques and Processes | 6 ECTS |
| Anthropology and Sociology of Fermented Foods | 6 ECTS |
| 2nd Semester | 30 ECTS |
| Biotechnology of Fermented Foods | 6 ECTS |
| Food Quality and Safety | 3 ECTS |
| Applied Statistics for Fermentation Sciences | 3 ECTS |
| Design of Fermented Foods | 6 ECTS |
| Fermented Foods and Beverages Around the World | 6 ECTS |
| Research and Innovation in Gastronomy | 6 ECTS |
| 2nd YEAR | 30 ECTS | |
|---|---|---|
| 3rd Semester | 30 ECTS | |
| Master’s Thesis | 30 ECTS |
MASTER'S THESIS
During the second year, you will develop a Master's Thesis in leading companies, laboratories, or technology centers, both nationally and internationally. This project will allow you to apply the skills and knowledge acquired throughout the program in a real professional context.
- Development of innovative fermented foods.
- Research on sustainable fermentation processes.
- Analysis of the cultural and sensory impact of fermented foods.
Calendar
Academic Period
- First-Year: from october 2025 to june 2026
- Class Schedule: monday to friday, 9:00 AM – 2:00 PM (CEST)
- Second-Year: from september 2026 to january 2027
Methodology
The Master’s Degree in Food Fermentation is delivered through the learning-by-doing methodology, which is based on practice, experimentation, and collaborative learning. This approach ensures that you acquire essential competencies in fermentation science and biotechnology while applying them progressively in real-world scenarios. The program follows a structured, progressive learning approach, combining theoretical instruction with applied activities and real-world projects.
Key Methodology Elements
- Theoretical - Practical Classes: Engaging sessions that foster scientific discussion and critical thinking, covering areas such as microbiology, enzymology, biochemistry, and food technology.
- Case Studies and Simulations: Analysis of real industry challenges, designing and optimizing fermentation processes to create sustainable and functional products.
- Team Projects and Fermentation Process Development: Multidisciplinary projects focused on research and product innovation, fostering collaboration between scientists, chefs, and entrepreneurs.
- Masterclasses and Seminars with Industry Experts: Opportunities to interact with leading researchers, fermentation specialists, and food technologists, exploring emerging trends and innovations in microbial ecosystems and biotechnology.
Key Learning Experiences:
- Fermented Food Design: Workshops where students create, test, and refine new fermented products, balancing flavor, nutrition, and sustainability.
- Laboratory Practices: Hands-on experience in fermentation optimization, sensory evaluation, and microbial control, applying biotechnological tools in a controlled lab environment.
- Master’s Thesis: Final individual project addressing real-world challenges, integrating scientific research and professional application.
Evaluation system:
The program applies a continuous assessment model complemented by structured evaluation milestones. The assessment system includes:
- Active participation in interactive classes, practical workshops, and research discussions.
- Development and presentation of individual and group projects, applying fermentation science to industry challenges.
- Practical training in microbiology and fermentation laboratories, optimizing production processes and sensory attributes.
- Case study evaluations and applied simulations, testing the impact of different fermentation techniques.
- Technical assessments and research-based evaluations to reinforce theoretical understanding.
- Completion of a Master’s Thesis, demonstrating advanced analytical skills and real-world application of fermentation methodologies.
Teachers and guests
FACULTY TEAM
The Master’s Degree in Food Fermentation features a faculty composed of renowned researchers and professionals specializing in the fields of biotechnology, microbiology, food sciences, sociology, and gastronomy.
This team blends academic expertise with a practical, industry-focused approach, integrating specialists from the Faculty of Gastronomic Sciences (Basque Culinary Center - BCC) and leading global institutions.
MASTER'S COORDINATOR
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Cipriano Carrero.
Doctor in Applied Chemistry from the Autonomous University of Madrid. Cipriano has worked as a researcher at the Spanish National Research Council (CSIC), University of Amsterdam, University of Turin, and Stockholm University.
He is currently a professor at Mondragon Unibertsitatea within the Master’s Degree in Gastronomic Sciences and the Bachelor's in Gastronomy and Culinary Arts.
His main research lines focus on fungal biotechnology and the development of methodologies related to the extraction, fractionation, and analysis of bioactive ingredients and nutraceuticals.
MAIN ACADEMIC TEAM
- Dr. Juan Carlos Arboleya, Editor-in-Chief of the International Journal of Gastronomy and Food Science, specialist in food microstructure and applied research development in the field of science and gastronomy at Basque Culinary Center.
- Dr. Nerea Casas, Specialist in Pharmacy and Researcher in the field of Food Microbiology.
- Dr. Laura PérezAbad, PhD in Food Sciences from UAM, Madrid, and coordinating professor at BCCInn. Her work connects nutrition, food technology, and gastronomy.
- Dr. Iñaki Álava, Expert in Biochemistry, Tissue Engineering, and Food Nanotechnology.
- Eneko Izcue, Specialist in Fermentation and University Professor of Fermentation Technology and Culinary Management at Basque Culinary Center.
- Alessandra Massa, Gastronome and Researcher in Filamentous Fungi Biotechnology and Food Development.
- Dr. Ekaitz Esteban Echeverría, Professor of Food Technology Development at Basque Culinary Center. Specialist in New Technologies and Statistics Applied to Food.
- Dr. Nabila Rodríguez Valerón, PhD at Basque Culinary Center. Researcher in Food Science. Specialist in Flavor, Fermentation, and Product Development.
- Dr. Laura Vázquez Araújo, R&D specialist with a PhD in Food Sciences and Technologies, Expert in Chemistry, Sensory Evaluation, and Development in the Food and Beverage Industry at Basque Culinary Center.
- Etxahun Euzueta, Food Technologist. Expert in Food Safety and Management of Food Audit Certifications.
COLLABORATORS AND GUEST LECTURERS
The Master’s Degree also incorporates participation from organizations and leading industry experts, providing an updated perspective on the latest innovations in the field. The selection of guest lecturers varies each edition to ensure the best combination of specialized expertise and innovative perspectives.
Fees / Grants
The total cost of the Master's is 14.352 € (2025-2027 academic year)
1st year: 10.794 €
- Reservation fee: 1,000 € (to be paid within the first 5 days after receiving the admission notification)
- Remaining amount – Two payment options:
- Single payment in October of 9.794 €
- 9 monthly installments of 1.124,20 €
2nd year: 3.558 €
- Two payment options:
- Single payment in October: €3,558
- 5 monthly installments of: €732.95
The enrollment fee includes:
- Academic materials
- Learning journey (transportation and accommodation expenses).
- Sessions with guest experts
- Access to the faculty library with over 5,000 references
- Graduation ceremony
Are you an Alumni? Discover your benefits
As a member of the BCC Alumni community, you have access to exclusive discounts on our programs and training activities. Below are the benefits available depending on your prior training:
I am a Degree or Master's Alumni
- 10% discount on Master's programs
- 10% discount on Specialization Courses
- 10% discount on Intensive Courses, Workshops, Seminars, and Master Classes
- 10% discount on WSET Courses (Levels 1, 2, and 3)
I am a Specialization Course Alumni
- 5% discount on Master's programs
- 5% discount on Specialization Courses
- 10% discount on Intensive Courses, Workshops, Seminars, and Master Classes
- 10% discount on WSET Courses (Levels 1, 2, and 3)
To benefit from the discount, if you wish to enroll in a master's program or specialization course (either online or in person), you must complete the registration process as usual. The discount percentage will be applied to the last installment of the course payment and will be notified at the time of payment. After registering, you can notify that you are an Alumni by emailing alumni@bculinary.com. If you register using your @alumni account, this step will not be necessary. In cases where the tuition fee is paid in full, before proceeding with registration, please contact alumni@bculinary.com to request the discount code you need to enter during the registration process.
Are you an international student? (expand for information about the visa you need)
If a visa is required due to nationality, a type C (Schengen) visa must be requested to enter Spain.
International students must travel with the official documentation accrediting their enrollment in the course and proof of the health insurance that will cover them during their stay in Spain.
SCHOLARSHIPS AND FINANCIAL AID FOR MASTER'S PROGRAMS
Due to the official nature of the degree, students legally residing in Spain may apply for public scholarship or aid programs. International students can also seek funding and scholarships from institutions in their home countries that support studying abroad.
ERASMUS+ SCHOLARSHIPS
Students may apply for international mobility aid to complete internships in Europe under the Erasmus+ program.
EMPLOYABILITY SUPPORT FOR STUDENTS
To support students in finding employment during or after their studies, Master's students will receive information on job offers received by the faculty.
Additionally, during their stay, they can apply for study-work scholarships offered by the faculty and provide services in different departments: R&D, operations, cafeteria, etc.
Admission
The Master’s Degree in Food Fermentation has a structured admission process to ensure that candidates possess the academic background and professional competencies required to successfully complete an innovative and rigorous curriculum.
1. Application Process
The application period for the 2025-2027 academic year is now open.
2. Document Submission
In addition to completing the online application, candidates must send the following scanned documents to admisiones@bculinary.com:
Academic Documentation
- Students currently completing the final year of a degree program: Academic transcript showing all grades obtained to date.
- Students with previous university studies completed in Spain:
- Certified copy of the degree certificate or university-issued document confirming degree completion.
- Certified academic transcript.
- Students with previous university studies completed in the EU, Norway, Iceland, Liechtenstein, or Switzerland:
- Certified degree certificate and transcript.
- SET (European Diploma Supplement) or an equivalent document.
- Students with previous university studies completed outside the EU, Norway, Iceland, Liechtenstein, or Switzerland:
- Apostilled degree certificate and academic transcript.
- Academic Technical Report, which must be requested from Host Students.
Eligible Degree Programs
Candidates with a background in the following fields are eligible to apply:
- Food Science and Technology
- Gastronomy and Culinary Arts
- Human Nutrition and Dietetics
- Biotechnology and Microbiology
- Biology and Biochemistry
- Environmental Sciences and Agri-Food Engineering
- Anthropology and Sociology
- Business Administration and Management (with a focus on food innovation and sustainability)
- Applied Statistics
International Students: Degrees from the European Higher Education Area (EHEA) and other international education systems outside the EHEA will be accepted, subject to an academic equivalency evaluation.
Students still in the process of completing their degree: Applicants who have yet to complete their Final Degree Project (TFG) and up to 9 ECTS credits may be admitted, provided they meet the other admission requirements.
Language Requirements
- The Master’s Degree is fully conducted in English.
- Applicants must provide proof of a B2 level or higher according to the Common European Framework of Reference for Languages (CEFR).
- Native English speakers are exempt from language certification.
Additional Documentation
- Updated Curriculum Vitae (CV).
- Letter of motivation explaining their interest in the Master’s program.
Online Personal Interview
A personal interview will be conducted to evaluate the candidate’s motivation and learning objectives.
3. Reservation Fee Payment
Admitted applicants must pay a €1,000 reservation fee to secure their place.
- Application submission deadline: Until all 20 places are filled.
- For international students: The admission letter will be issued only after verification of the required academic qualifications.
For more information: admisiones@bculinary.com
Accommodation
Livensa Living San Sebastian is located in the neighborhood of Ibaeta, in a quiet area and a step away from Tolosa Avenue that leads to Ondarreta beach. It is an accommodation that takes care of all the details and is designed to make you feel at home during your stay in Donostia-San Sebastian. It has spaces to relax and share time in company.
Features to highlight:
- Single rooms with full kitchen and private bathroom
- Laundry
- Gym
- Common kitchens or "txokos".
- Leisure areas: living room, games room, cinema room, etc.
- Music rehearsal rooms
- Co-working spaces
- Private parking
More information about accommodation here
OTHER ACCOMMODATION OPTIONS
RELIGIOUS RESIDENCES
These types of residence are small and have restricted entrance times. The rooms can be single or double and they do not always have an ensuite bathroom. Those that offer full board may not offer all the meals at weekends. Admission to these residences entails a personal interview with the families.
The prices given below are approximate.
FEMALE RESIDENCES:
RESIDENCIA COMPAÑÍA DE MARÍA
Tel 943 464795
Regimen full board
Precio aproximado €625/month
ESCLAVAS DEL SAGRADO CORAZÓN
Tel 943 210800
Regimen full board
Precio aproximado €580-€615/month
Residents must leave the residence at weekends with the exception of examination periods.
MISIONERAS DEL SAGRADO CORAZÓN
Tel 943 456072
Regimen full board
Precio aproximado €350-€490
RESIDENCIA VILLA ALAIDI E.A.M.
Tel 943 210866
Regimen half board or full board
Precio aproximado from €450 to €590/month
No se ofrecen comidas durante el fin de semana aunque hay una cocina a disposición de las residentes.
RESIDENCIA EL CARMELO PASIÓN
Tel 943 456600
Regimen full board
Precio aproximado €540-€605/month
COLEGIO MAYOR JAIZKIBEL
Tel 616 369 815
Regimen Pensión completa
Precio aproximado 932€/mes
No hay cocinas disponibles para las residentes pero las estudiantes de BCC podrán realizar prácticas de cocina.
RESIDENCIA CET ORIA
Tel 943 242400
Regimen pensión completa
Precio aproximado 370€
El precio del alojamiento y pensión se costea trabajando en el servicio de alimentación. Admisión mediante entrevista.
MALE RESIDENCES:
COLEGIO MAYOR AYETE
Tel 943 21000
Regimen Pensión Completa
Precio aproximado 1.055€/mes
RESIDENCIA LA SALLE
Tel 943 454400
Regimen habitación y desayuno
Precio aproximado 320€-380€/mes
SECULAR RESIDENCES
These are mixed and are larger than the religious residences. As a general rule, they do not have entrance times.
MIXED RESIDENCES:
NUMAD STUDIOS
Tel (+34) 943 56 91 28
Regimen acommodation in studio with fully furnished kitchen and private bathroom
Precio aproximado desde 600€ hasta 880€/mes
A tan solo un paso de Basque Culinary Center. Instalaciones equipadas con un amplio espacio de cocina dedicado a prácticas culinarias, salas de estudio, gimnasio y zona lounge para socializar con otros residentes.
COLEGIO MAYOR OLARAIN
Tel 943 003300
Regimen alojamiento y desayuno, media pensión o pensión completa
Precio aproximado desde 498€ hasta 1.090€/mes
El precio incluye la limpieza del uniforme de cocina. No hay cocinas disponibles para los residentes aunque los estudiantes de BCC podrán hacer prácticas de cocina en un espacio debidamente equipado para ello.
RESIDENCIA MANUEL AGUD QUEROL
Tel 943 563000
Regimen alojamiento
Precio aproximado desde 403€ hasta 690€/mes
Residencia de la Universidad de País Vasco; alojan prioritariamente a los estudiantes de la UPV pero pueden tener plazas disponibles desde la reciente ampliación.
ACCOMMODATION IN SHARED FLATS
Prior authorisation from interested parties, the BCC Students'Office favours contact among admitted students so that they can organise themselves to share flats. Traditionally, students have created groups in social media to contact each other. The BCC also informs students about rented flat offers that the owners send us.
The average price per student in a shared flat in Donostia-San Sebastian is around €300 per month.
Procedures before travelling
Sport service
Through the MU Sports Service, students can access team sports as well as individual sporting activities and Group trips (weekend skiing, surfing trips….).
Donostia-San Sebastian also has an extensive offer of municipal sporting facilities. The Kirol Txartela (sport card) permits access to all the city’s municipal facilities at a very economical price. For more information, go to the following link.
Cost of living info
Donostia - San Sebastián
On the banks of the Bay of Biscay,, Donostia-San Sebastián is a small town within a natural framework of incomparable beauty. A holiday destination for monarchs and nobles during the Belle Epoque, Donostia-San Sebastian arose as a lordly city where tradition and modernity exist side by side.
Over the last few years, innovation and sustainability have been the two main pillars for the development of Donostia-San Sebastian, which has fostered an ideal city of pedestrians and bicycles.
WHY STUDY GASTRONOMY IN DONOSTIA-SAN SEBASTIAN?
- Because in Donostia-San Sebastian, as in the rest of the Basque Country, gastronomy forms part of society and good food is present at any event and celebration. Donostia-San Sebastian, a city of 185,000 inhabitants, has 120 gastronomic societies.
- Because four of the eight restaurants with three Michelin stars in Spain are in the Basque Country, three of them in Donostia-San Sebastian.
- Because of its cultural offer, which includes internationally renowned film and jazz festivals. Donostia-San Sebastian has been named as European Capital of Culture for 2016.
- Due to its beaches, ideal for practicing surf all year round.
- Due to its mountains, just 2.5 hours from the Pyrenees.
- Because it is a safe, accessible and welcoming city.
HOW TO REACH DONOSTIA-SAN SEBASTIAN
Donostia-San Sebastian is connected to the main Spanish cities by bus, train and plane.The airport of Donostia-San Sebastian is 20 kilometres from the city. It is a small airport with direct flights from Madrid and Barcelona. It has a bus service to the city centre.
The international airport of Bilbao is one hour from Donostia-San Sebastian, and it is connected to the city with a frequent bus service from the actual airport.
The international airport of Biarritz is 45 minutes away although it only offers a direct bus to Donostia-San Sebastian once a day.
DISTANCE IN KMS.
Bilbao – 99 km
Biarritz – 50 km
Madrid – 450 km
Barcelona – 570 km
Images courtesy of San Sebastian TourismBCC Students
During their study years, BCC students will have access to the BCC Student APP. Through this APP students will be informed about grants and scholarships, job opportunities, extracurricular learning opportunities, events, invitations to exclusive Master Classes... They will also be informed on student discounts, BCC Cafeteria or Restaurant reservations, transportation, etc.
2nd year: september 2026 - january 2027
Schedule: de monday to friday 9:00 to 14:00h (CEST)
