Presentation

PREPARE TO LEAD THE BREWING INDUSTRY

FIRST EDITION STARTS: SEPTEMBER 2027

Enroll here - Through September 1, 2027, or until all places are filled.

A MASTER'S DEGREE TO DRIVE THE EVOLUTION OF THE BREWING INDUSTRY

Beer is much more than a beverage: it is science, technology, innovation, sustainability, and business. In a context shaped by changing consumption habits, the digitalization of production processes, and new environmental challenges, the brewing industry needs professionals who can understand, optimize, and lead across the entire value chain.

The Master's Degree in Beer Science and Technology builds on the program historically promoted by the Escuela Superior de Cerveza y Malta (ESCYM), an institution that has been a benchmark in the technical education of brewmasters and industry professionals in Spain since the 1965–1966 academic year. After six decades educating generations of brewing and malting specialists, this academic legacy is now becoming part of EDA Drinks & Wine Campus, Basque Culinary Center's specialized drinks campus, in collaboration with the Spanish Brewers Association.

This transition preserves the technical rigor, accumulated knowledge, and close connection to the industry that have defined ESCYM, while updating the master's degree with new methodologies, content, technologies, and an international outlook designed to meet the current and future challenges of the brewing industry.

WHY WILL THIS MASTER'S DEGREE TRANSFORM YOUR CAREER?

• Industry experience and recognition
  A master's degree developed in partnership with the Spanish Brewers Association, a leader in specialized brewing education.
   
• A leading master's degree in brewing technology in Spain and Latin America
  A unique Spanish-language program designed to foster brewing talent through a technical, industry-focused, and international perspective.
   
• A 360º perspective on beer
  It brings together science, production, management, innovation, gastronomy, sustainability, and trends to understand the brewing industry in all its complexity.
   
• Comprehensive technical specialization
  Delve into the key processes, technologies, and operations needed to design, control, and optimize brewing from start to finish.
   
• Real-world application and career opportunities
  Prepare to become a brewmaster, lead projects, and take on both technical and management roles within the brewing industry.
   
• A flexible hybrid format that fits with work
  An online period followed by an intensive, high-impact in-person experience and optional company internships. A comprehensive, rigorous, and demanding program worth 60 ECTS credits.
   
• Direct connection to the industry
  Learn through direct engagement with the industry, with active professionals, professional networking, development opportunities, and learning journeys in key settings across the beer value chain: barley and hop fields, malt houses, beer production facilities, specialized suppliers, and more.

PRACTICAL INFORMATION

• Enrollment deadline: September 1, 2027, or until all places are filled.
• Academic period: September 6, 2027–June 23, 2028
  • Online period: September 6–March 12 (five and a half months)
  • In-person period: March 13–June 23 (three and a half months)
• Language: Spanish
• Duration: 60 ECTS credits
• Number of places: 18
• Format: Hybrid
• This master's degree is partially eligible for FUNDAE funding
• Location: EDA Drinks & Wine Campus, Vitoria-Gasteiz site.
• Extracurricular internships: Optional after completing the master's degree
• Degree awarded: Master's Degree in Continuing Education from Mondragon University, delivered by Basque Culinary Center

LEARNING OBJECTIVES

Skills you will develop in this master's degree:

• Understand and apply the scientific and technological foundations of beer, integrating theoretical and practical knowledge.
• Assess and optimize production processes, identifying opportunities for improvement that impact beer production and final product quality.
• Oversee the biochemical and microbiological stages of brewing, ensuring the proper transformation of wort and beer throughout the production process.
• Manage malting and brewing transformations, applying the knowledge needed to oversee and optimize these key operations.
• Design and develop innovative, high-quality beer projects, from planning through execution.
• Perform technical leadership roles within the brewing industry, understanding the brewmaster's role and its coordination with other departments across the organization.
• Interpret the current state and evolution of the brewing industry internationally, understanding its main trends, challenges, and opportunities.
• Understand the historical, cultural, and regulatory context of beer, as well as its influence on production, marketing, and consumption.

CAREER OPPORTUNITIES

This master's degree will prepare you especially to develop into a Brewmaster, one of the most comprehensive and sought-after profiles in the industry.

A Brewmaster is responsible for overseeing and optimizing the entire brewing process, ensuring product quality, leading teams, driving innovation, and coordinating with areas such as production, quality, maintenance, procurement, logistics, and business development. This role requires a global perspective on the beer value chain and in-depth technical and strategic knowledge.

Other professional areas where you can develop your career:

• Brewing production and operations
• Quality, laboratory, and R&D
• Engineering, processes, and continuous improvement
• Management, strategy, and business
• Craft sector and entrepreneurship
• Sales, distribution, and market development
• Industry suppliers and ecosystem companies
• Innovation, knowledge sharing, and specialized education

DISCOVER EDA Drinks & Wine Campus

FACILITIES   EDA Drinks & Wine Campus is structured around two independent and complementary sites in Álava: one in Vitoria-Gasteiz, dedicated to the world of beverages, and another in Laguardia, Rioja Alavesa, specializing in wine and its connection to the land. Conceived as a single campus distributed across two locations, both sites combine education, research, innovation, and connection with their surroundings. The Master's Degree in Beer Science and Technology will take place at the Vitoria-Gasteiz site. Covering approximately 4,000 m², this site is dedicated to the development of fermented beverages, beer, cider, spirits, and other products. It includes: Pilot plant Production and innovation spaces Laboratories Sensory rooms Drinks bar as a hands-on training space. A setting designed to experiment, prototype, and work with real production processes.

10+1 Reasons

REASONS TO PURSUE THIS MASTER'S DEGREE

1. Industry experience and recognition
A master's degree developed in partnership with the Spanish Brewers Association, a leader in specialized brewing education.

2. A benchmark master's degree in beer science and technology in Spain and Latin America
A unique Spanish-language program designed to foster brewing talent through a technical, industry-focused, and international perspective.

3. A 360º perspective on beer
It brings together science, production, management, innovation, gastronomy, sustainability, and trends to understand the brewing industry in all its complexity.

4. Comprehensive technical specialization
Delve into the key processes, technologies, and operations needed to design, control, and optimize brewing from start to finish.

5. Real-world application and career opportunities
Prepare to become a brewmaster, lead projects, and take on both technical and management roles within the brewing industry.

6. A flexible hybrid format that fits with work
An online period followed by an intensive, high-impact in-person experience and optional company internships. A comprehensive, rigorous, and demanding program worth 60 ECTS credits.

7. Direct connection to the industry
Learn through direct engagement with the industry, with active professionals, professional networking, development opportunities, and learning journeys in key settings across the beer value chain: barley and hop fields, malt houses, beer production facilities, specialized suppliers, and more.

8. International experience and a global perspective on the industry
An international trip, technical visits, and direct contact with leading figures in countries at the forefront of beer production, offering firsthand insight into the models, technologies, and trends shaping the future of the industry.

9. Hands-on, immersive, and applied learning
Pilot plant, laboratories, industry visits, and application to real-world cases.

10. The BCC academic hallmark at EDA Drinks & Wine Campus
Education at the pioneering drinks campus with international backing.

Program

TARGET AUDIENCE

1. Brewing and malting industry professionals looking to move into positions of greater responsibility

Professionals working in production, quality, packaging, engineering, logistics, maintenance, or R&D who want to broaden their business perspective, develop leadership skills, and move into roles such as Brewmaster, Production Manager, or Plant Manager.

2. Graduates and postgraduates in scientific and technical fields seeking a specialization in brewing

Graduates in Food Science and Technology, Chemistry, Biology, Biotechnology, Engineering, and related fields seeking a distinctive specialization to enter the brewing industry with a strong technical and practical foundation.

3. Professionals from supplier and partner companies within the brewing ecosystem

Professionals from companies working in raw materials, machinery, engineering, automation, packaging, laboratories, or technical services who want to gain an in-depth understanding of the brewing process, add greater value for their clients, and strengthen their professional positioning.

4. Entrepreneurs and professionals connected to the craft sector

Individuals interested in launching their own brewing projects or developing new business opportunities related to beer production, innovation, and commercialization.

5. Professionals looking to redirect their careers toward the brewing industry

Professionals with a scientific or technical background who want to enter a sector with a strong industrial tradition and growing specialization needs, gaining the skills required to succeed within it.

PROGRAM

The Master's Degree in Beer Science and Technology offers comprehensive, advanced education covering every stage of the beer value chain: raw materials, biochemistry, microbiology, production, quality, packaging, management, innovation, and sustainability.

Throughout the program, you will develop an in-depth understanding of the scientific and technological foundations of beer while acquiring the skills needed to lead processes, teams, and projects within the brewing industry. In addition, you will enjoy a unique international experience through a study trip that will allow you to gain firsthand knowledge of leading companies, processes, and models in the industry, broadening your global perspective on the sector and its trends.

The curriculum combines technical knowledge, hands-on application, and strategic thinking to educate professionals capable of responding to the current and future challenges of the industry.

Module 1. Sociocultural Context and Legal Framework | 3 ECTS credits

Explore the history, culture, and evolution of beer, its relationship with gastronomy and consumption, as well as the regulations, food safety, and risk prevention measures applied to the brewing industry. 

• Social and cultural history of beer
• Beer and gastronomy
• Regulatory framework and safety

Module 2. Raw Materials | 2.5 ECTS credits

Delve into brewing raw materials—water, malt, hops, and adjuncts—their impact on beer quality and functionality, and the challenges associated with climate change and sustainability. 

• Water in brewing
• Barley and malt
• Hops
• Adjuncts
• Climate change, local raw materials, and beer quality

Module 3. Biochemistry of Brewing Processes | 3 ECTS credits

Understand the biochemical and physicochemical transformations involved in malting and brewing processes in order to optimize production and ensure final product quality. 

• Theory of transformations

Module 4. Microbiology | 5 ECTS credits

Learn to manage brewing microbiology and control yeasts and microorganisms to ensure the stability, safety, and microbiological quality of beer. 

• Brewing microbiology

Module 5. Quality Control and Sensory Analysis | 8.5 ECTS credits

Integrate physicochemical analysis, quality control, food safety, and sensory analysis, tasting, and food-pairing techniques to assess and optimize raw materials, wort, beer, and their processes. 

• Raw material and product analysis
• Market quality
• Total quality
• Food safety
• Water sensory analysis
• Beer sensory analysis and management
• Tasting and food-pairing techniques

Module 6. Malting Technology | 1 ECTS credit

Study the processes, equipment, and operations involved in malt production, incorporating quality, sustainability, industrial safety, and technological optimization criteria. 

• Malting technology and machinery

Module 7. Brewing Technology | 12 ECTS credits

Learn to master the processes, machinery, and technologies involved in brewing, including craft production, digitalization, sustainability, and the efficient management of breweries. 

• Brewing technology and machinery
• Craft technology and machinery
• Brewery management

Module 8. Energy and Utilities | 3.5 ECTS credits

Explore the key services and infrastructure of a brewing plant: cooling, heating, gases, automation, energy efficiency, renewable energy, and cleaning systems applied to beer production. 

• Fluid mechanics
• Industrial cooling
• Industrial heating
• Electricity
• Compressed air and gases
• Automation and control
• Renewable energy
• Hygiene in the brewing industry: CIP
• Decarbonization and circular economy
• Cogeneration

Module 9. Packaging Technology | 3.5 ECTS credits

Learn about the processes, equipment, and continuous improvement strategies involved in beer packaging, optimizing product quality and process efficiency. 

• Packaging technology and machinery
• Packaging management

Module 10. Management | 1.5 ECTS credits

Develop skills in finance, logistics, marketing, sustainability, and leadership to manage projects and teams strategically and efficiently within the brewing industry. 

• Finance for brewers, cost management, and financial viability
• Logistics
• Environmental management
• Marketing in breweries
• Leadership and people and team management

Module 11. Innovation, New Technologies, and Trends | 2.5 ECTS credits

Explore the latest innovations in nonalcoholic and low-alcohol beers, sustainability, fermentation, new beer categories, ingredients, packaging, and emerging trends in the brewing industry. 

• Sustainability, circular economy, and efficiency
• Innovation in biotechnological processes and fermentation
• Product innovation and new beer categories
• Advanced technologies applied to ingredients
• Packaging, packing, and presentation

Module 12. Master's Final Project | 14 ECTS credits

The Master's Final Project represents the culmination of the learning process and enables you to integrate the scientific, technical, and management knowledge acquired throughout the program.

You will develop an applied and innovative project linked to a real challenge in the brewing industry, working from the identification of opportunities through to the proposal of sound and viable solutions.

The project will receive specialized supervision and combine conceptual work, hands-on experimentation, and results validation, supporting direct knowledge transfer to the professional field.

Optional extracurricular internships

Students who wish to strengthen their professional experience will have access to extracurricular internships at companies in the brewing industry.

This experience will complement the knowledge acquired during the master's degree with real-world immersion in professional settings, helping students develop practical skills, build professional networks, and enter the job market.

Calendar

Academic period: September 6, 2027–June 23, 2028

Please note: The schedules shown are provisional and may be subject to adjustments or changes for academic, organizational, or program-planning reasons. The final version of the calendar and schedule will be communicated to students before the master's degree begins.

Methodology

The Master's Degree in Beer Science and Technology is based on a practical, flexible methodology geared toward real-world application in professional settings. Built around the learning from reality approach, it combines scientific knowledge, technical learning, and hands-on experience to ensure comprehensive, rigorous education aligned with the industry's current needs.

The master's degree is delivered in a hybrid format, combining online and in-person learning. The online phase offers flexibility to organize your studies independently outside synchronous classes, making it easier to combine with professional activity. At the same time, it is a high-commitment program, with live sessions and in-depth technical content, designed to help you progress steadily and confidently in mastering beer science and technology.

This structure balances flexibility and academic rigor, supporting a comprehensive learning experience during the online phase and high-impact hands-on immersion during the in-person periods.

Online learning

During the online phase, you will gain the scientific, technological, and management foundations that underpin the brewing industry, combining independent learning with opportunities for direct interaction with the teaching team. You will have access to specific materials and manuals for each module, along with three synchronous classes of approximately three hours each, where you can delve into the content, engage directly with faculty, and resolve questions in real time. In addition, at the end of each module you will complete an applied assignment that will help you consolidate what you have learned and connect the content to real-world industry situations.

Through the Virtual Campus, you will have access to:

• Live classes taught by industry professionals and experts.
• Specific educational content developed for the program.
• Practical cases and applied activities.
• Individual and group tutorials.
• Discussion forums and collaborative learning.
• Resources available 24 hours a day, 7 days a week.

This model allows you to progress at your own pace without losing the ongoing support of the teaching team.

In-person experience

The in-person phase brings together the learning experiences that require experimentation, teamwork, and direct contact with professional settings.

During this period, you will take part in:

• Beer production in the pilot plant.
• Laboratory practices and applied microbiology.
• Micromalting processes.
• Sensory analysis and technical tastings.
• Gastronomy and consumer experience workshops.
• Innovation and product development activities.
• Seminars taught by professionals and partner companies.

Learning Journeys are an essential part of the master's in-person experience, connecting learning with the reality of the brewing industry. These experiences may be adapted to the opportunities and needs of each edition and may include technical visits to companies and industry facilities, both in Spain and internationally. Through these technical visits to companies and key facilities—barley and hop fields, malt houses, beer production facilities, or specialized suppliers— students will gain exposure to real processes, technologies, production models, and industry challenges. These experiences extend learning beyond the classroom and laboratory, supporting a comprehensive understanding of the value chain and bringing students closer to the professional settings where technical, operational, and strategic decisions are made.

Ultimately, the in-person experience is designed to put into practice everything learned during the online phase and facilitate direct contact with the reality of the brewing industry.

Master's Final Project: From Idea to Real-World Application

The Master's Final Project completes the educational journey.

It will equip you to design, plan, and develop innovative projects for producing high-quality beers, integrating the knowledge acquired throughout the program, including new methodologies, technologies, and raw materials.

During the online phase, you will work on the conceptualization and planning of the project, while during the in-person period you will be able to validate hypotheses, conduct trials, and develop tests in the pilot plant and laboratory.

Teachers and guests

TEACHING STAFF

The Master's Degree in Beer Science and Technology is taught by a faculty made up of active professionals and leading specialists in the brewing industry, applied research, and business management.

A multidisciplinary faculty that brings together expert profiles in production, microbiology, quality, malting technology, engineering, sustainability, innovation, sensory analysis, industrial management, and business leadership.

The combination of faculty from brewing companies, technology centers, universities, and industry supplier companies ensures rigorous, up-to-date education that is deeply connected to the reality of the industry.

In addition, the program includes national and international professionals who will share their experience through seminars, masterclasses, workshops, and hands-on activities, bringing students closer to the trends, technologies, and challenges shaping the future of beer.

ACADEMIC COORDINATOR
ANA GARCÍA

FACULTY AND COLLABORATORS

Throughout the program, students will be supported by specialized tutors in the different areas of knowledge, who will facilitate learning, resolve questions, and guide their academic development during the online phase.

In addition, the master's degree includes guest speakers and active professionals from companies, technology centers, and leading organizations in the brewing industry, who will share their experience, strategic perspective, and knowledge of the latest trends, technologies, and innovations transforming the industry.

This combination of academic experts, active professionals, and industry leaders allows students to access education connected to business realities and build a high-value network for their professional development.

LEARN ALONGSIDE THOSE TRANSFORMING THE INDUSTRY

One of the program's key differentiators is its close connection to the brewing industry.

The involvement of the Spanish Brewers Association and the active participation of professionals from leading companies ensure that the content, methodologies, and learning experiences are aligned with the real challenges and needs of the industry.

This close connection provides access to up-to-date knowledge, real-world experiences, networking opportunities, and an in-depth understanding of how the brewing industry is evolving today.

Study with experts and connect with an international network: the EDA Drinks & Wine Campus ecosystem

EDA Drinks & Wine Campus is a Basque Culinary Center initiative to develop world-class university education, research, and innovation.

It is made up of:

• A council of leading wineries
• A committee of experts: 12 international professionals from different areas of the wine and beverage sector 
• A network of international companies and associations in the wine and beverage sector

Fees / Grants

Precio total del máster:  15.950 €

Forma de pago:

• 150 € a la presentación de candidatura (reembolsables en su totalidad en caso de no ser admitido/a).
• El 25% de la totalidad, 3.950 € a la confirmación de admisión en concepto de reserva de plaza.
• El resto del importe, en 3 cuotas de 3.950 € que se abonarán en septiembre, noviembre de 2027 y enero 2028.

*La parte presencial de este máster es parcialmente bonificable a través de FUNDAE para personas trabajadoras por cuenta ajena en España.

¿Te gustaría invertir en tu futuro profesional, pero necesitas apoyo para hacerlo? Disponemos de opciones de financiación para facilitar el acceso a nuestros programas formativos. Si deseas más información, completa el siguiente formulario .

El precio del máster incluye:

• Acceso a planta piloto y equipamiento profesional.
• Materias primas y consumibles para prácticas.
• Uniformidad para las actividades presenciales.
• Learning Journeys y visitas técnicas.
• Viaje internacional de tres días.
• Acceso a plataforma digital y recursos formativos.
• Acompañamiento académico personalizado.
• Ser parte de la comunidad de egresados de Basque Culinary Center: BCC Alumni

¿ERES BCC ALUMNI? CONOCE TUS BENEFICIOS

Como miembro de la comunidad BCC Alumni, tienes acceso a una serie de descuentos exclusivos en nuestros programas y actividades formativas. A continuación, te detallamos las ventajas disponibles según la formación que hayas realizado anteriormente:

SOY ALUMNI DE GRADO O MÁSTER

• 10% de descuento en Másteres
• 10% de descuento en Cursos de especialización
• 10% de descuento en Cursos intensivos, talleres, seminarios y master class
• 10% de descuento en Cursos WSET (Niveles 1, 2 y 3)

SOY ALUMNI DE CURSOS DE ESPECIALIZACIÓN

• 5% de descuento en Másteres
• 5% de descuento en Cursos de especialización
• 10% de descuento en Cursos intensivos, talleres, seminarios y master class
• 10% de descuento en Cursos WSET (Niveles 1, 2 y 3)

Para beneficiarte del descuento, si quieres hacer un máster o curso de especialización (ya sea online o presencial) debes realizar el proceso de inscripción con normalidad. El porcentaje de descuento se te aplicará en la última cuota de pago del curso y se te notificará en el momento. Una vez realizada la inscripción, puedes dar a conocer que eres Alumni en el siguiente correo electrónico: alumni@bculinary.com. Si realizas la inscripción con tu cuenta @alumni, este último paso no será necesario.  En caso de que el precio de la formación se abone en un único pago, antes de proceder a realizar la inscripción, debes contactar con alumni@bculinary.com para solicitar el código de descuento que debes introducir en el proceso de inscripción.

¿ERES ESTUDIANTE INTERNACIONAL?

Los/as estudiantes matriculados/as en un curso con una duración inferior a 3 meses, en la mayoría de los casos no deben gestionar ningún visado. Consulta el listado de países en los que los/as ciudadanos/as deben o no deben gestionar el visado aquí (baja hasta el Anexo I para encontrar la información).

Si por nacionalidad se necesita visado, se deberá solicitar un visado tipo C (Schengen) para poder entrar en España.

Los/las estudiantes internacionales deberán viajar con la documentación oficial que acredita su matrícula en el curso y el resguardo del seguro médico contratado que dará cobertura durante su estancia en España.

COLABORACIÓN EN DEPARTAMENTOS DE LA FACULTAD 

Podrás acceder a becas de colaboración que publican los diferentes departamentos de la facultad: i+d, operaciones, logística, cafetería, eventos, oficina de estudiantes, etc.

Estas becas son compatibles con los estudios de Máster y suponen una oportunidad de mejorar las competencias en distintas áreas de conocimiento.

POLÍTICA DE DEVOLUCIÓN Y CANCELACIÓN

Consulta información detallada sobre la política en este apartado: devoluciones y cancelaciones.

Admission

Basque Culinary Center's admissions system has two goals:

• To ensure that you have the academic level and personal skills needed to successfully complete an innovative and demanding curriculum.
• To confirm that the master's degree meets your educational needs and interests.

YOUR ADMISSIONS PROCESS, STEP BY STEP

1. Apply
   Complete the online application and pay the €150 fee, which will be refunded if you are not admitted.
2. Share your profile
   We would like to learn more about your application: your academic background, professional experience, motivations, and educational interests. To do so:

   • You will complete a profile questionnaire and submit the required documentation.

   • You will complete a practical exercise so we can better understand your knowledge base.

   • You will have a personal interview with the master's degree coordination team.

3. Assessment of your application
   After the interview, we will review your application and notify you of the outcome within approximately two weeks.

4. Reserve your place
   If your application is accepted, you can secure your place by making the payment of 25% of the master's degree tuition, within the established deadline. 

ENTRY QUALIFICATIONS

Direct admission

• Students with prior education in the following fields are eligible for direct admission:
• Bachelor's Degree in Food Science and Technology / Bachelor's Degree in Food Engineering 
• Bachelor's Degree in Biology / Bachelor's Degree in Biotechnology
• Bachelor's Degree in Agronomy / Bachelor's Degree in Agricultural Engineering 
• Bachelor's Degree in Pharmacy
• Bachelor's Degree in Environmental Sciences
• Bachelor's Degree in Enology 
• Bachelor's Degree in Agricultural Sciences and Bioeconomy 
• Bachelor's Degree in Agroenvironmental Engineering
• Bachelor's Degree in Human Nutrition and Dietetics  
• Bachelor's Degree in Microbiology
• Bachelor's Degree in Medicine
• Bachelor's Degree in Basic and Experimental Biomedicine
• Bachelor's Degree in Dentistry
• Bachelor's Degree in Optics and Optometry
• Bachelor's Degree in Podiatry
• Bachelor's Degree in Biomedical Sciences
• Bachelor's Degree in Nanoscience and Nanotechnology
• Bachelor's Degree in Gastronomic Sciences

Admission with additional training: Bridging Credits

Before the master's degree begins, students with the following qualifications will complete online bridging training in Biochemistry and Microbiology to standardize their knowledge and ensure a common foundation. It will be delivered through a self-directed learning format, with personalized support and automated assessment to ensure competency acquisition.

These credits are not included in the master's degree tuition. Please note that each ECTS credit has an additional cost of €190.

Science, Industrial Technologies, and Health Sciences: You must complete General Microbiology (2 ECTS credits).

• Bachelor's Degree in Chemistry / Bachelor's Degree in Chemical Engineering
• Bachelor's Degree in Bioinformatics
• Bachelor's Degree in Biochemistry
• Bachelor's Degree in Biomedical Engineering
• Bachelor's Degree in Physical Therapy
• Bachelor's Degree in Health Engineering
• Bachelor's Degree in Nursing

Agroforestry and Environmental Technologies: You must complete Fundamentals of Biochemistry (2 ECTS credits).

• Bachelor's Degree in Natural Environment Engineering
• Bachelor's Degree in Agri-Food and Rural Engineering 

Engineering and Architecture, Social and Legal Sciences, Sciences, Health Sciences, and Agroforestry and Environmental Technologies: You must complete General Microbiology (2 ECTS credits) and Fundamentals of Biochemistry (2 ECTS credits).

• Bachelor's Degree in Industrial Engineering
• Bachelor's Degree in Business Administration / Bachelor's Degree in Economics
• Bachelor's Degree in Telecommunications Engineering
• Bachelor's Degree in Law
• Bachelor's Degree in Marketing
• Bachelor's Degree in Geology
• Bachelor's Degree in Psychology
• Bachelor's Degree in Physical Sciences
• Bachelor's Degree in Environmental Technology Engineering
• Bachelor's Degree in Environmental Engineering
• Bachelor's Degree in Physical Activity and Sport Sciences
• Bachelor's Degree in Gastronomy and Culinary Arts
• Bachelor's Degree in Marine Sciences and Technologies

Other cases: Students with qualifications outside these categories will be assessed individually to determine their eligibility and whether they require additional training.

International students: Qualifications from the European Higher Education Area (EHEA) and international education systems outside the EHEA are accepted, subject to an assessment of their academic equivalence.

Students pending completion of their bachelor's degree: Applicants who only have their Bachelor's Final Project and up to 9 ECTS credits outstanding may be admitted, provided they meet all other admissions requirements.

MASTER'S DEGREE AWARDED

This educational program is a Master's Degree in Continuing Education. To obtain this qualification, you must hold a university bachelor's degree (Licenciatura, Engineering Degree, Diploma, or equivalent).​

If you do not hold a university degree, you may apply for a recognition of competencies process, which evaluates your professional experience and career path. This process must be completed during the admissions process, before your application is resolved.​ Once you have successfully completed this process and the educational program, you will receive the Master's Degree in Continuing Education.​

If you do not pass the recognition of competencies process, you will receive the University Extension Diploma in Beer Science and Technology.​

For questions and further information: cursos@bculinary.com