Presentation
FIRST EDITION: OCTOBER 2025
Sensory perception and consumer behavior are key elements for the success of products and services in the global market.
This Master's Degree, unique in Europe, combines psychology, neuroscience, physiology, sociology, statistics, and food technology to train students in sensory analysis and consumer behavior, applying a scientific and practical approach.
With a duration of one and a half years, it combines advanced sensory analysis theory with applied practice, enabling the development of technical, methodological, and strategic skills. From the design of sensory tests to the analysis of consumer behavior, you will acquire essential tools to lead research and development projects in sectors such as the food industry.
You will learn to interpret consumer choices, ensure product success in the market, and create sustainable solutions that address the various challenges of the food industry. You will participate in data analysis workshops, consumer study designs, and sensory panel training sessions.
In addition, you will have the opportunity to collaborate on international projects through agreements with leading universities such as CSIC-IATA and UCDavis, among others. 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 Professionals (AEPAS).
This Master's Degree will prepare you to take on roles such as researcher, consultant in sensory sciences, and/or lecturer in sensory analysis and consumer sciences. You will also be equipped to join research and development teams, marketing, and/or quality control departments in various food industries. You may also participate in projects involving the design of tailor-made foods for different market niches or marketing strategies based on consumer perception.
PRACTICAL INFORMATION
- Start Date: october 2025
- Application deadline: september 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 Sensory Analysis and Consumer Sciences
- For inquiries and more information, click here
MASTER'S OBJECTIVES
- Master sensory analysis and consumer sciences by developing competencies in various scientific fields, such as the use of qualitative and quantitative methodologies, or the integration of psychological, sociocultural, and technological approaches in the study of food perception.
- Promote innovation and sustainability in the food industry by designing sensory strategies applied to the development of products that address societal challenges (climate change, population aging, etc.), consumer demands, and the need to build more sustainable and environmentally responsible food systems.
- Train in processes that integrate scientific, psychological, and sociocultural approaches to understand consumer behavior and apply this knowledge to various research, innovation, and product control projects.
- Foster an interdisciplinary and collaborative perspective, training professionals capable of leading teams and projects in areas related to gastronomy, such as nutrition, food technology, or marketing, to generate holistic solutions in the food market.
- Drive knowledge transfer and leadership in innovation, strengthening the connection between research and professional practice, and developing competencies to apply sensory methodologies in industry, academia, and entrepreneurship.
PROFESSIONAL OPPORTUNITIES
Upon completing the Master’s Degree, you will be equipped to take on key roles in various areas related to sensory analysis, consumer studies, and product innovation. Some of the professional opportunities include:
Food Industry:
- Participation in research and development (R&D) teams for the design and optimization of innovative products.
- Collaboration in the creation of food quality control systems.
- Development of food sustainability projects, integrating sensory analysis into innovation processes in R&D.
Consulting and Sensory Analysis:
- Strategic consulting in regulatory compliance, innovative product design and packaging, and consumer preference analysis.
Research:
- Conducting studies on consumer preferences and behavior using qualitative and quantitative methodologies in research institutes, technology centers, or universities.
- Innovation in new consumer-focused sensory methodologies, emphasizing emotional response and immersive experiences.
- Development of new methods to understand consumer behavior, food choices, the impact of context, and sociocultural variables, among others.
Education and Training:
- Teaching sensory analysis methodologies, consumer behavior, and food quality control in educational institutions and training centers.
- Design and execution of practical workshops and academic programs focused on consumer sciences and food technologies.
Entrepreneurship:
- Participation in and creation of startups and innovative projects that integrate sensory analysis and product design in sectors such as food and beverages.
You will be able to bring value to:
- Established companies in the food and cosmetics industries.
- Innovative startups in food technology and product design.
- Governmental organizations and regulators of quality and food safety.
- Universities and technology centers dedicated to sensory research and consumer behavior.
This broad range of opportunities will enable you to effectively integrate into growing sectors, contributing to innovation and sustainability in a global market.
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10+1 Reasons
REASONS TO ENROLL IN THIS MASTER'S DEGREE
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You will master scientific methodologies for sensory analysis and consumer studies, acquiring key tools to interpret sensory perceptions and evaluate product attributes. You will work in interdisciplinary and international groups, learning to collaborate with diverse profiles and perspectives to develop innovative solutions. You will tackle real challenges proposed by companies, developing projects related to new products, consumer behavior studies, and sensory experiences. You will explore aspects related to neuroscience, psychology, and sociology to understand consumer choices and their impact on the food industry. You will learn about global trends in sensory analysis and consumer sciences, applying this knowledge to address challenges related to sustainability, climate change, and food safety. |
You will learn from a teaching team comprised of international experts and leaders in sensory analysis, who will provide constant feedback and guidance for your progress. You will visit advanced laboratories, technology centers, and R&D units in leading companies within the food industry. You will participate in consumer data analysis, and sensory panel training. You will develop your Master’s Thesis in collaboration with companies, laboratories, and prestigious international universities, applying the knowledge gained in a real-world environment. You will become part of Basque Culinary Center and GOe Gastronomy Open Ecosystem, leading institutions in gastronomy and food recognized internationally, with access to a global network of professionals and companies in the sector. |
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Programme
This 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
- Human Nutrition and Dietetics
- Food Technology
- Biotechnology
- Environmental Sciences
- Agri-Food and Rural Environment Engineering
- Biochemistry
- Pharmacy
- Biology
- Chemistry
Access Degrees
Graduates in disciplines such as Applied Statistics, Psychology, Anthropology, Applied Sociology, or Business Administration and Management must complete complementary training prior to the start of the master's program.
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 Undergraduate Degree
In accordance with RD 822 regulations, students who have yet to complete their Final Degree Project (TFG) and up to a maximum of 9 ECTS credits may be admitted to the Master’s program, provided they meet all 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 sensory analysis and consumer sciences. It includes a Master's Thesis.
| 1st YEAR | 60 ECTS |
|---|---|
| 1st Semester | 30 |
| Introduction to Research Methodologies in Sensory Analysis | 5 |
| Sensory Methodology Applied to Consumer Studies | 5 |
| Statistics Applied to Sensory Analysis | 8 |
| Project Management | 5 |
| Sensory Analysis Applied to R&D | 7 |
| 2nd Semester | 30 |
| Methodology for Training Sensory Panels | 5 |
| New Technologies Applied to Sensory Sciences | 5 |
| Ethics and Regulations in Sensory Analysis | 4 |
| Sensory Marketing | 5 |
| Neuroscience, Physiology, and Genetics | 6 |
| Psychology and Sociology Applied to Consumer Studies | 5 |
| 2nd YEAR | 30 ECTS |
|---|---|
| 3rd Semester | 30 |
| Master's Thesis | 30 |
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:
- 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: october 2025 - june 2026
- Second year academic period: september 2026 - january 2027
- Schedule: monday to friday 9:00 to 14:00h (CEST)
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Methodology
The Master's Degree in Sensory Analysis and Consumer Sciences is delivered through 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 and Practical Classes: Dynamic sessions that encourage idea exchange and active discussion, providing technical knowledge in sensory analysis and consumer sciences.
- 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:
- Sensorial Panel Training: Advanced training in techniques for evaluating organoleptic attributes and validating products.
- Simulations: To design sensory studies and analyze consumer data.
- Master's Thesis: A final individual project focused on solving real-world problems, combining research and professional presentation.
Evaluation System:
The process combines ongoing assessment with specific evaluation tests conducted at key moments. This allows us to determine the degree of competence acquisition at any time. The evaluation will be 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.
- Exams and technical assessments.
- Master's Thesis
Teachers and guests
TEACHING STAFF
The Master in Sensory Analysis and Consumer Science features a teaching staff composed of researchers and professionals recognized nationally and internationally in the fields of sensory sciences and consumer studies. This team combines academic expertise with a practical approach, integrating experts from the Faculty of Gastronomic Sciences (BCC) and professionals from leading institutions and companies.
MAIN ACADEMIC TEAM
Dr. Laura Vázquez-Araújo, Coordinator of the Sensory Analysis and Consumer Science Area at BCC Innovation. She holds degrees in Molecular Biology, Food Science and Technology, and a Ph.D. in Food Science and Technology.
With 20 years of experience in sensory analysis and over 80 indexed publications, she previously served as Head of Sensory Research and Development at Hijos de Rivera S.A.U., and as a researcher/lecturer at universities such as the University of Vigo and Kansas State University.
Dr. María Mora, Senior Researcher in the Sensory Analysis and Consumer Science Area at BCC Innovation. She holds degrees in Human Nutrition and Dietetics, Food Science and Technology, and a Ph.D. in Agro-Environmental Technology.
With 10 years of experience in sensory analysis and around 20 indexed scientific publications, her research focuses on consumer studies, such as emotional responses to food and the psychological dimension of consumer behavior. Since 2015, she has been working on public and private research projects in the sensory analysis area at BCC Innovation.
Dr. Amparo Tárrega leads the Perception, Consumer Behavior, and Adapted Nutrition Group at IATA-CSIC. Her research focuses on gaining a deeper understanding of the mechanisms of sensory perception and consumer behavior through a multidisciplinary perspective. She has conducted part of her research at prestigious international institutions such as INRA in Dijon (France) and the University of Nottingham (United Kingdom). She has authored over 135 indexed publications. Currently, she serves as the President of the Spanish Society of Sensory Analysis Professionals (AEPAS) and is a Board Member of the European Sensory Society (E3S).
GUESTS AND COLLABORATORS
The Master’s Degree also includes contributions from organizations and renowned industry and academic experts. This team of lecturers varies with each edition to ensure the best combination of specialized knowledge and innovative perspectives.
Dr. Jean-Xavier Guinard, Professor of Sensory Science at the University of California, Davis. His research focuses on sensory and culinary strategies for dietary change and optimizing the sensory quality and acceptance of food and beverages.
Dr. Paula Varela Tomasco, Senior Researcher in Sensory and Consumer Sciences at Nofima and a lecturer at the Norwegian University of Life Sciences. She specializes in designing new sensory analysis methods and her research addresses societal issues related to eating behavior.
Dr. Ángel A. Carbonell Barrachina, Full Professor at Miguel Hernández University of Elche. He specializes in sensory analysis and its relationship with the physicochemical properties of food.
Dr. Elena Romeo-Arroyo, Researcher at BCC Innovation, Ph.D. in Gastronomic Sciences, and specialist in multimodal strategies for food design.
Dr. Carolina Chaya, professor at the Polytechnic University of Madrid. Expert in Sensometrics and consumer studies.
Dr. Laura Laguna, Scientist (IATA-CSIC). Expert in sensory perception and diet for vulnerable populations.
Dr. Elizabeth Carrillo, Expert in consumer response measurement and analysis at IATA-CSIC.
Dr. Arantxa Rizo, Expert in sensory evaluation in research projects and product development at IATA-CSIC.
Dr. Carlos Velasco, BI Norwegian Business School
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 Master's Degree.
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 9:00 to 14:00h (CEST)
