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The Gastronomic Sciences Doctorate Programme consists of training future researchers in the area of gastronomic sciences, transferring knowledge to future haute cuisine professionals and commercial sectors, as well as those directly and indirectly related to gastronomy: food technologies, nutrition, functional food, agri-food equipment, etc., while simultaneously encouraging synergies between them.

The Faculty of Gastronomic Sciences - Basque Culinary Center of Mondragon Unibertsitatea sees necessary the development of a Doctorate Programme in Gastronomic Sciences, where students internalise and use valid tools for research in order to advance any aspect of the sector.

The programme is based on a collaborative agreement between AZTI, Neiker, and BCC Innovation, which will welcome and direct doctoral theses within the framework of their lines of research. In addition, Copenhagen University will also participate in the programme.

  • Full time:

    3 years
    (with the possibility of extending by 1 year)
  • Part time:

    5 years
    (with the possibility of extending by 2 years)

    and English

    In person

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€4,000 - with a 50% discount for theses that are completed in associated technology centres
Basque Culinary Center
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