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FIRST EDITION: OCTOBER 2025

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Sensory perception and consumer behavior are key factors in the success of products and services in the global market. 

This interdisciplinary master’s program, unique in Spain and Europe, integrates knowledge from psychology, neuroscience, physiology, sociology, statistics, and food technology, offering comprehensive training to understand and optimize sensory experiences in a professional and scientific setting.

Lasting one and a half years, it combines advanced sensory analysis theory with applied practice, allowing students to develop technical, methodological, and strategic skills. From designing sensory tests to analyzing consumer behavior, you will acquire essential tools to lead research and development projects in industries such as food, cosmetics, and pharmaceuticals.

You will learn to interpret consumer choices, ensure product success in the market, and create sustainable solutions addressing the food industry's challenges, including climate change and food security. Participate in data analysis workshops, sensory marketing simulations, consumer study designs, and sensory panel training in state-of-the-art laboratories. Additionally, you will collaborate on international projects through partnerships with leading universities such as Harvard (USA), Aarhus University (Denmark), and the Technical University of Copenhagen. You will also have the support of renowned researchers and a global network of professionals and companies, including Basque Culinary Center Innovation and the Spanish Association of Sensory Analysis Professionals (AEPAS).

This program prepares you for roles such as researcher, sensory analysis consultant, consumer sciences educator, or innovation leader in the food industry. From creating sensory-appealing and healthy foods to designing marketing strategies based on consumer perception, this master’s opens doors to a future full of opportunities.

PRACTICAL INFORMATION

• Total Duration: 90 ECTS
• Language: English
• Maximum Capacity: 20 students
• Program Duration:  
• Class Schedule:  
• Format: In-person
• Degree Type: Official degree from Mondragon Unibertsitatea, offered by the Faculty of Gastronomic Sciences – Basque Culinary Center
• Degree: Master’s Degree in Sensory Analysis and Consumer Sciences
• Pathway to Doctorate
• For inquiries and more information, click here

MASTER OBJECTIVES

• Master sensory analysis and consumer sciences through advanced skills development, use of scientific methodologies, and emerging technologies to interpret sensory perceptions and evaluate product attributes in innovative settings.
• Promote innovation and sustainability in the food industry by designing sensory strategies for product development that address climate change, consumer demands, and the need for responsible food systems.
• Train in advanced research techniques that integrate scientific, psychological, and sociocultural approaches to understand consumer behavior and apply this knowledge in development, marketing, and technology transfer projects.
• Foster an interdisciplinary and collaborative perspective, forming professionals capable of leading teams and projects in fields such as nutrition, food technology, neuroscience, psychology, and marketing to create holistic solutions in the food market.
• Drive knowledge transfer and leadership in innovation, strengthening the connection between research and professional practice, and developing skills to apply sensory methodologies in industry, academia, and entrepreneurship.

CAREER OPPORTUNITIES

Upon completing the master’s, you will be prepared to take on key roles in areas such as sensory analysis, consumer studies, and product innovation. Career opportunities include:

• Food, Cosmetics, and Pharmaceutical Industries: Participating in research and development (R&D) teams to design and optimize innovative products.
• Sensory Analysis Consulting: Providing specialized services to optimize sensory and emotional product perceptions in competitive markets.
• Consumer Sciences: Conducting studies on consumer preferences and behavior using qualitative and quantitative methodologies in research institutes, technology centers, and marketing departments.
• Education and Training: Teaching sensory analysis, consumer behavior, and food quality control in educational institutions and training centers.
• Entrepreneurship: Creating startups and innovative projects integrating sensory analysis and product design in industries such as food, beverages, cosmetics, and applied technology.
• Emerging Areas: Specializing in sensory data analysis, contributing to the development of new software and tools to interpret and manage sensory test results.

Organizations and Beneficiary Sectors

You can add value to:

• Established companies in the food and cosmetics industries.
• Innovative startups in food technology and product design.
• Government agencies and quality and food safety regulators.
• Universities and technology centers dedicated to sensory research and consumer behavior.

This broad range of opportunities ensures your effective integration into growing sectors, contributing to innovation and sustainability in a global market.

10+1 Reasons

REASONS TO ENROLL IN THIS MASTER'S DEGREE

Programme

The Master's Degree is aimed at graduates and university degree holders from various disciplines such as:

• Gastronomy, Human Nutrition and Dietetics, Food Technology, Biochemistry, Pharmacy, Biology, Chemistry, Environmental Sciences, Anthropology, Applied Sociology, Biotechnology, Business Administration, and emerging areas such as Neuromarketing.

Language Requirements:

• The Master's Degree is taught in English, so students must demonstrate a B2 level or higher (according to the CEFR).

Don’t see your profile reflected above but are interested in the program? Don’t hesitate to contact us. We will evaluate your education and experience and get in touch with you.

PROGRAM OUTLINE

The curriculum combines advanced theory and applied practices, providing key competencies in sensory analysis and consumer sciences. It includes an external internship period and a Master's Thesis (TFM).

INTERNSHIPS

Internships are conducted in national and international companies, offering opportunities in the food, cosmetics, and pharmaceutical industries. Over a 3-month full-time period, you will apply the knowledge acquired with the support of an academic tutor and a professional mentor.

MASTER'S THESIS

During the second year, you will develop a Master's Thesis (TFM) 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:

• Research related to consumer preferences and behavior.
• Design of sensory innovative food products.
• Studies on sustainability and its impact on consumer experience.

Calendar

• First year academic period:
  • On-site training at Gastronomy Open Ecosystem
• Second year academic period:
  • Final Master’s Project at an international level, which can be completed in the student’s country of origin
• Schedule: Monday to Friday, morning hours
• The Master’s program includes participation in some of the following events:

Methodology

The Master's in Sensory Analysis and Consumer Sciences employs the learning by doing methodology, based on practice, experimentation, and collaborative learning. This approach ensures that you acquire fundamental competencies and progress towards specialized applications. The curriculum is designed in progressive phases, integrating theoretical classes with practical activities and real-world projects.

For example:

• Theoretical Classes: Dynamic sessions that encourage idea exchange and active discussion, providing technical knowledge in sensory analysis and consumer sciences.
• Practical Sessions in Specialized Laboratories: Spaces designed to experiment with emerging technologies, sensory tests, and data analysis tools, applying knowledge in professional contexts.
• Case Studies and Simulations: Individual and group work to analyze real industry problems and propose innovative solutions in sensory marketing and product development.
• Team Projects and Case Studies: Activities that build the capacity to collaborate interdisciplinarily, design consumer studies, and generate strategic market insights.
• Masterclasses and Seminars with Experts: Opportunities to connect with industry leaders to explore trends, innovations, and strategies in sensory analysis.

Key Learning Experiences:

• Professional Internships: Immersion in leading companies and laboratories, applying acquired knowledge in real-world environments and gaining relevant experience.
• Sensorial Panel Training: Advanced training in techniques for evaluating organoleptic attributes and validating products.
• Simulations and Specialized Software: Use of technological tools to design sensory studies and analyze consumer data.
• Master's Final Project (TFM): A final individual project focused on solving real-world problems, combining research and professional presentation.

Evaluation System:

The evaluation process combines ongoing assessment and specific evaluations at key points of the program. This ensures that the degree of competency acquisition is continuously measured. The evaluation is based on:

• Participation in dynamic classes and workshops.
• Development and presentation of individual and group projects.
• Practical sessions in specialized laboratories and sensory training.
• Case study evaluations and practical simulations.
• Master's Final Project.
• Exams and technical assessments.

Teachers and guests

You will have the opportunity to learn from professionals in the field of sensory analysis and consumer sciences. This teaching team varies with each edition to ensure the best combination of specialized knowledge and innovative perspectives.

MAIN TEACHING STAFF

• PhDs from the Faculty of Gastronomic Sciences (BCC):
  • More than 10 years of experience in teaching and research in sensory sciences and consumer studies.
  • Direct supervision of Master’s Final Projects (TFM) and external internships.
• PhDs from Universities and External Institutions:
  • From prestigious institutions such as CSIC-IATA (Spain), Wageningen University (Netherlands), and the Polytechnic University of Catalonia (Spain).

FACULTY AND COLLABORATORS

The master’s program integrates the participation of organizations, as well as renowned experts from industry and academia, who provide an up-to-date perspective on innovations in sensory analysis and consumer sciences. Notable contributors include: 

• Dr. María Amparo Tárrega and Dr. Ana Salvador Alcaraz (CSIC-IATA).
• Dr. Carlos Velasco, from BI Norwegian Business School.
• Dr. Laura Vázquez Araújo, specialist in R&D with a PhD in Food Sciences and Technologies, expert in chemistry, sensory evaluation, and development in the food and beverage industry.
• Carolina Chaya and Ángel Carbonell, prominent members of the Spanish Association of Sensory Perception and Analysis.

Fees / Grants

The total cost of the Master's is XX.XXX € (2025-2026 academic year)

1st year: XX.XXX €

• 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 X.XXX € 
  • 9 monthly installments of X.XXX,XX €

2nd year: X.XXX €

• Single payment in October of X.XXX € 
• 5 monthly installments of XXX.XX €

The enrollment fee includes::

•  Academic materials 
•  Learning journey (transportation and accommodation expenses).
•  Uniform 
•  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

Are you an international student? (expand for information about the visa you need)

Admission

Basque Culinary Center has an admissions system aimed at ensuring that our students possess the academic level and personal competencies required to successfully complete an innovative and demanding curriculum.

After completing the registration process, the Admissions Committee will select the admitted candidates.

1. Complete the Pre-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 OR BACHELOR'S PROGRAM:
  • Academic transcript showing all grades obtained to date.
• STUDENTS WITH PREVIOUS UNIVERSITY STUDIES COMPLETED IN SPAIN:
  • Certified photocopy of the degree or university certificate proving the studies are completed.
  • Certified academic transcript.
• STUDENTS WITH PREVIOUS UNIVERSITY STUDIES COMPLETED IN A MEMBER COUNTRY OF THE EUROPEAN UNION, NORWAY, ICELAND, LIECHTENSTEIN, AND SWITZERLAND:
  • Sealed academic transcript and degree.
  • SET (European Diploma Supplement) or an equivalent document.
• STUDENTS WITH PREVIOUS UNIVERSITY STUDIES COMPLETED IN A COUNTRY OUTSIDE THE EUROPEAN UNION, NORWAY, ICELAND, LIECHTENSTEIN, AND SWITZERLAND:
  • Degree and academic transcript with apostille. For countries that have not signed the Hague Convention No. 12 of October 5, 1961, it must be legalized through consular or diplomatic channels.
  • Technical Academic Report, which must be requested from Host Students.
• LANGUAGE PROFICIENCY CERTIFICATION:
  • Students whose native language is not English must provide official certification of a level equal to or higher than B2 (Common European Framework of Reference for Languages - CEFR).
• OTHER DOCUMENTATION:
  • In addition to the above documentation, all registered students must submit:
    • Updated CV.
    • Motivation letter for enrolling in the program.

3. Payment of the Reservation Fee

• The application period will remain open until all spots are filled. A maximum of 20 students will be admitted.
• For international students, the enrollment certificate necessary for visa processing will be provided once the reservation fee is received.

Inquiries and more information: admisiones@bculinary.com

Accommodation

LIVENSA LIVING SAN SEBASTIÁN, AN INNOVATIVE CONCEPT OF LODGING

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

Take advantage of the preferential rates for Basque Culinary Center students.

More information about accommodation here

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

Camino de S. Bartolomé, 24
Tel 943 464795
Regimen full board
Precio aproximado €625/month

ESCLAVAS DEL SAGRADO CORAZÓN

Avda. Gral. Zumalakarregi, 11
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

http://www.misioneras-sc.com/es/residencia-universitaria/

Paseo de la Fe, 34
Tel 943 456072
Regimen full board
Precio aproximado €350-€490

RESIDENCIA VILLA ALAIDI E.A.M.

http://www.villa-alaidi.com/

Paseo de Heriz, 95
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

http://www.karmeloikastetxea.com/es/residencia-universitaria/quienes-somos

Ilumbe, 8
Tel 943 456600
Regimen full board
Precio aproximado €540-€605/month

COLEGIO MAYOR JAIZKIBEL

http://cmjaizkibel.com/

C/ Aldapeta, 49
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

http://proyectocet.com/

Paseo de Ayete, 25
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

http://www.ayete.es/

Pº Ayete, 25
Tel 943 21000
Regimen Pensión Completa
Precio aproximado 1.055€/mes

RESIDENCIA LA SALLE

http://www.residenciauniversitarialasalle.com/

Pº Maddalen Jauregiberri,2
Tel 943 454400
Regimen habitación y desayuno
Precio aproximado 320€-380€/mes

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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

https://numadstudios.com/

Paseo de Miramón, 162
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

http://www.colegiomayorolarain.com/

Pº Ondarreta, 24
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

http://www.resa.es/es/residencias/san-sebastian/residencia-universitaria-manuel-agud-querol/residencia/

Pº Berio, 9
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.

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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

Cost of living info

Donostia - San Sebastián

Donostia-San Sebastian is the administrative capital of Gipuzkoa, one of the territories that integrates the Basque Country. There are two official languages: Spanish and Basque.

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.

Images courtesy of San Sebastian Tourism

If there is something that can compete with its spectacular beauty that is its gastronomy: cradle of the “new Basque cuisine”, Mecca of culinary avant-garde and the world capital of the pintxo, Donostia-San Sebastian is the city with the most Michelin stars per square metres in the world. The importance of its restaurants, its famous gastronomic societies and the quality of its raw material convert Donostia-San Sebastian into a gastronomic reference in the world. Not in vain, the British magazine, “Which”, chose Donostia-San Sebastian as the best gastronomic destination in the world.

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.

Images courtesy of San Sebastian Tourism

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.

Images courtesy of San Sebastian Tourism

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 Tourism

BCC Students