Presentation
FIRST EDITION: OCTOBER 2025
Redefine the food industry with advanced knowledge in fermentation, science, and sustainability.
This interdisciplinary Master's program integrates microbiology, enzymology, biotechnology, gastronomy, anthropology, and sociology to train professionals capable of innovating in the creation, development, and analysis of fermented foods from a scientific, social, and culinary perspective.
Over 90 ECTS, you will combine theoretical learning with applied practice to master scientific tools, culinary techniques, and advanced methodologies. From designing fermentation processes to creating sustainable and innovative products, you will learn to analyze their sensory, nutritional, and cultural impact, connecting them with tradition and sustainability.
You will participate in data analysis workshops, specialized lab practices, and visits to leading companies in the sector. Face real-world challenges while developing interdisciplinary projects in collaboration with international institutions like the University of Copenhagen and Aarhus University.
The teaching team, composed of experts in fermentation, innovative chefs, and food biotechnology scientists, will support you throughout. This master prepares you for roles like fermented product developer, consultant in food biotechnology, or researcher in food quality.
Contribute to the creation of unique foods that honor tradition and the implementation of sustainable processes shaping the future of the food industry.
PRACTICAL INFORMATION
- Start date: October 2025
- Application deadline: July 11, 2025
- Language: English
- Number of Credits: 90 ECTS
- Campus Based Learning
- 20 available slots
- Academic Period (First Year): October 2025 - June 2026
- Academic Period (Second Year): 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 to understand, optimize, and apply fermentation processes in foods and beverages.
- Promote sustainability and innovation by designing fermentation practices that optimize resources and respect biodiversity.
- Develop advanced research and innovation techniques to create new fermented products and ensure quality and safety.
- Foster interdisciplinary and collaborative approaches by integrating biotechnology, culinary sciences, and sociology to create innovative solutions.
- Advance the transfer of knowledge to implement sustainable and innovative practices in the food sector.
PROFESSIONAL OPPORTUNITIES
Upon completing the Master's, you will be prepared to take on key roles in various areas related to food fermentation, culinary innovation, and food sustainability. Some professional opportunities include:
Food and Biotechnological Industry
- Participation in research and development (R&D) teams for the creation and optimization of innovative 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.
Advanced Research and Knowledge Transfer
- 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 wide range of opportunities ensures your integration into key sectors, contributing to innovation, sustainability, and the transformation of global food systems.
10+1 Reasons
REASONS TO ENROLL IN THIS MASTER'S DEGREE
|
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 specialized 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
This Official Master’s Degree accepts students with the following qualifications and, in some cases, requires complementary training to ensure a solid foundation of knowledge.
Direct Access Qualifications
Students who have completed studies in the following areas may access the Master’s Degree:
- Gastronomy and Culinary Arts
- Human Nutrition and Dietetics
- Food Technology
- Food Science and Technology
- Microbiology
- Biology
- Biotechnology
- Chemistry
- Environmental Sciences
- Anthropology
- Sociology
- History
- Business Administration and Management
- Food Science
- Food Biotechnology
Access Degrees
Graduates in disciplines such as Applied Statistics, Psychology, Applied Sociology, or any other related area not mentioned above must complete complementary training prior to the start of the Master’s Degree to ensure a solid knowledge base.
International Students
Degrees from the European Higher Education Area (EHEA) and international education systems outside the EHEA are accepted, subject to evaluation of their academic equivalence.
Students Pending Completion of their Bachelor’s Degree
In accordance with RD 822 regulations, students who have yet to complete their Final Degree Project (TFG) and a maximum of 9 ECTS credits may access the Master’s Degree, provided they meet the other admission requirements.
Language Requirements
The Master’s Degree is fully taught in English, so students must certify a B2 level or higher according to the Common European Framework of Reference for Languages (CEFR).
Do you have questions about your profile?
If your degree or experience is not listed, contact us so we can evaluate your case and guide you through the admission process.
PROGRAM OUTLINE
The curriculum combines advanced theory and applied practices, providing key competencies in the science, technology, and analysis of fermented foods.. It includes a Master's Thesis.
| 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 collaboration with leading companies, laboratories, or technological centers at a national or international level. This project allows you to apply your competencies in a professional context and explore areas such as:
- Development of innovative fermented foods.
- Research on sustainable fermentation processes.
- Analysis of the cultural and sensory impact of fermented foods.
Calendar
- First year academic period: october 2025 - june 2026
- Second year academic period: september 2026 - january 2027
- Schedule: monday to friday 9:00 to 14:00h (CEST)
Methodology
The Master’s Degree in Food Fermentation is delivered through the learning by doing methodology, based on practice, experimentation, and collaborative learning. This approach allows you to acquire fundamental competencies and progress towards specialized applications. The curriculum is structured in progressive phases, integrating theoretical classes with practical activities and real-world projects.
For example:
- Interactive classes: Deepen your knowledge in key areas such as microbiology, enzymology, biochemistry, and food technology through interactive sessions that encourage debate and critical thinking.
- Laboratory practices: Explore each stage of fermentation processes in fully equipped spaces.
- Real-world problem-solving: Challenges from the food industry, designing innovative solutions that you can test and optimize.
- Collaborative projects: Work in multidisciplinary teams to research and develop applied solutions, combining creativity and scientific rigor.
- Seminars with experts: Learn from leaders in food fermentation, who will share their experiences and the latest industry trends.
Key Learning Experiences:
- Fermented food design: Participate in workshops exploring new culinary creations that integrate technology, flavor, and sustainability.
- Advanced analysis: Learn to evaluate fermented foods to optimize their quality and market acceptance.
- Master’s Thesis: Develop an innovative project in collaboration with international companies, enhancing your practical skills and professional network.
Evaluation system:
The process combines ongoing evaluation with specific tests conducted at key moments. This approach ensures we can continuously assess your acquisition of competencies. Evaluation will be based on:
- Participation in classes and workshops.
- Development and presentation of individual and group projects.
- Practical evaluations in laboratories and real-world cases.
- Technical exams to strengthen your theoretical skills.
- Master's Thesis.
Teachers and guests
FACULTY TEAM
The Master’s program features a teaching staff comprised of internationally renowned researchers, educators, and professionals in the fields of biotechnology, microbiology, food sciences, sociology, and gastronomy. This team combines academic expertise with a practical approach, integrating experts and professors from the Faculty of Gastronomic Sciences (BCC) as well as specialized professionals from other leading companies and institutions.
CORE ACADEMIC TEAM
- Iñaki Álava: Expert in tissue engineering and nanotechnology applied to food.
- 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 science and gastronomy.
- Dr. Cipriano Carrero Carralero: Specialist in agricultural chemistry and fungal fermentation.
- Dr. Ekaitz Esteban Echeverría: Specialist technician and professor in food technology development.
- Eneko Izcue: Fermentation specialist and university professor in fermentation technology and culinary management.
- Alessandra Massa: Food development technology professor and PhD candidate.
- Dr. Nabila Rodríguez Valerón: PhD in Food Science, specialized in flavor, fermentation, and food product development.
- Dr. Laura Vázquez Araújo: R&D specialist with a PhD in Food Science and Technology, expert in chemistry, sensory evaluation, and product development in the food and beverage industry.
GUESTS AND COLLABORATORS
The master’s program also includes contributions from organizations and distinguished experts from the industry and academia, offering an up-to-date perspective on innovations in food fermentation and sustainability. This team of lecturers varies with each edition to ensure the best combination of specialized knowledge 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 €
- Single payment in October of 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
- Management of curricular internships and the Master's Thesis
- 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
Basque Culinary Center has an admissions system designed to ensure that our students possess the academic level and personal competencies necessary to successfully complete an innovative and demanding curriculum.
After completing the registration process, the Admissions Committee will select the admitted candidates.
1. Registration
2. Submission of documentation
In addition to completing the online registration, the following scanned documentation must be sent to admisiones@bculinary.com:
STUDENTS IN THEIR FINAL YEAR OF A DEGREE PROGRAM:
An academic transcript showing all grades obtained to date.
STUDENTS WITH PRIOR UNIVERSITY STUDIES COMPLETED IN SPAIN:
A certified copy of the degree or university-issued certificate confirming the completion of studies.
Certified academic transcript.
STUDENTS WITH PRIOR UNIVERSITY STUDIES COMPLETED IN AN EU MEMBER COUNTRY, NORWAY, ICELAND, LIECHTENSTEIN, OR SWITZERLAND:
Sealed academic transcript and degree certificate.
SET (European Diploma Supplement) or equivalent document.
STUDENTS WITH PRIOR UNIVERSITY STUDIES COMPLETED OUTSIDE THE EU, NORWAY, ICELAND, LIECHTENSTEIN, OR SWITZERLAND:
Apostilled degree certificate and transcript. For countries not adhering to the Hague Convention of October 5, 1961, the documentation must be legalized via consular or diplomatic channels.
Academic Technical Report, which must be requested from Host Students.
LANGUAGE PROFICIENCY CERTIFICATION:
Students whose native language is not English must provide an official certification proving a level of English equivalent to or higher than B2 (Common European Framework of Reference for Languages - CEFR).
OTHER DOCUMENTATION:
In addition to the above, all applicants must submit:
An updated CV.
A motivation letter explaining their reasons for joining the program.
A personal interview will assess the candidate's suitability based on their motivation and learning objectives.
3. Payment of the reservation fee
It is important to note:
The application period will remain open until all places are filled. The maximum number of admitted students is 20.
International students must provide an admission letter, which will be issued once they have verified the qualifications that grant them access to the Master's program.
For inquiries and 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 9:00h to 14:00h (CEST)
