Food Fermentation
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Unique master's degree in this specific subject in Spain and Europe! )
Come and meet us! Redefine the food industry with advanced knowledge in fermentation, science, and sustainability.
This Master's Degree, unique in its approach at a global level, incorporates knowledge of microbiology, enzymology, biotechnology, gastronomy, anthropology, and sociology to teach you to create, develop, and analyze fermented foods from a scientific, social, and culinary perspective in a practical way.
Over the course of 90 ECTS, the Master's program combines theory with applied practice, allowing you to master scientific tools, culinary techniques, and methodologies. From designing fermentation processes to creating innovative and sustainable products, you will learn to design new fermented products, analyze their sensory and nutritional impact, and understand their relationship with culture, tradition, and sustainability.
Informative sessions
We open the doors of the university and we hope to tell you, in detail, the degree and its career opportunities.
Highlights
You will acquire skills in research and development of fermented foods, sustainable processes, and innovative product design.
Learn from leading professionals in the food industry and research centers.
Utilize emerging technologies and practical tools to master fermentation techniques and quality control.
Develop an innovative project in collaboration with international companies, enhancing your practical skills and professional network.
Main academic team
The Master’s program features a teaching staff comprised of internationally renowed researchers, educatiors, and professionals in the fields of biotechnology, microbiology, food sciences, sociology and gastronomy. This team combines acadmic expertise with a practical approach, integrating specialized and advanced knowledge.
- 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 Foof Technology Development at Basque Culinary Center. Specialist in new techonologies and statistic applied to food.
- Dr. Nabila Rodríguez Valerón: PhD at Basque Culinary Center. Researcher in food science. Specialista 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.
Career opportunities
Upon completing the Master's program, you will be prepared to take on key roles in various fields related to feed fermentation, culinary innovation, and sustainability. Carrer opportunity include:
- Food and Biotechnology Industry: Join R&D teams to develop and optimize fermented products such as cheeses, alcoholic beverages, and probiotics.
- Consultancy in Fermentation: Provide strategic advice on the design and reformulation of fermented products to enhance sensory, nutritional and market attributes.
- Gastronomy and Foodservice: Innovate in menu design and culinary offerings using advanced fermenttion techniques.
- Education and Training: Teach fermentation science and technology in universities and culinary food.
- Research: Conduct interdisciplinary research projects in microbiology, enzymology, and food technology.