Gastronomy Sciences
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Research in food sciences )
Research in management, society and culture )
Attend conferensses, stays abroad... The PhD Program in Gastronomic Sciences trains future researchers in the field of food and gastronomy. It combines the expertise of professionals in culinary arts, hospitality, and research, driving the development of various areas such as food technology, nutrition, functional foods, and agri-food equipment. This is a pioneering program on an international level, promoting advanced research and innovation in the sector.
Basque Culinary Center, as the Faculty of Gastronomic Sciences of Mondragon Unibertsitatea, offers the opportunity to specialize in multiples areas through this PhD program. Students can choose to focus on food sciences or other fields related to management, society and culture, fostering a comprehensive understanding of gastronomic knowledge and its global application.
The PhD is based on a collaboration agreement with AZTI, Neiker, and BCC Innovation (the technological center of faculty), which guide and host the doctoral theses across various lines of research. Additionally, it involves the participation of the University of Copenhagen, reinforcing its interdisciplinary and global focus.
What do you want to research?
These are the research teams affiliated with the Doctorate Programme: Food Sciences Management, Society, and Culture
Foreground
Research in Food Sciences, Management, Society and Cultures.
50% bonus for theses that are made in the associated technology centers.
This program includes 2 research teams that work in 5 different lines.
International pioneer program.
Direct Access for Graduates
If you have completed the Master's in Gastronomic Sciences from the Basque Culinary Center, you can directly access th PhD Program without the need for additional formative requirements
"The world is already prepared to mix science and gastronomy. This PhD programis an interesting catalyst to crate a successful interaction"