Presentation

FIRST EDITION: NOVEMBER 2025

Dive into the world of fermentation sciences applied to gastronomy with a practical, interdisciplinary, and innovative approach.   

The Master's in Gastronomic Fermentation will train you to apply fermentative processes from culinary, scientific, and cultural perspectives, with a direct impact on the design and development of fermented products in both the restaurant and food industry sectors. 

While exploring fermentation as a tool for innovation in cooking and product development, you will combine advanced culinary techniques—such as infusion, spherification, liquid nitrogen, or complex emulsions—with scientific and instrumental tools such as sensory analysis, instrumental techniques, and data processing. This will allow analysis and optimization of fermentative processes. 

The learning experience is action-driven: you will work in specialized laboratories, take part in company visits, hands-on workshops, expert seminars, and challenges where you will present product development and design in real-world scenarios. The training culminates in the preparation and defense of a Master’s Final Project in which you integrate the knowledge acquired across modules to develop an applied project in the field of food fermentation.

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Date: 14/07      Time: 16:00 CEST

Online

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 Learn more about the Master's Degree:

 

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PRACTICAL INFORMATION

• Start date: November 2025 
• Registration deadline: October 15, 2025 
• Language: Spanish / English 
• Duration: 60 ECTS 
• 18 available slots 
• Campus Based Learning 
• Location: GOe Gastronomy Open Ecosystem, Donostia – San Sebastián, Spain 
• Academic period: from November 2025 to July 2026 
  • Schedule: Monday to Friday, 9:00–14:00 CEST 
• Degree type: Lifelong Learning Master’s from Mondragon University, delivered by Basque Culinary Center 
• Degree: Lifelong Learning Master’s in Gastronomic Fermentation 
• For inquiries and more information: Click here 

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Train at GOe: A pioneering gastronomic ecosystem

The Master's is delivered at GOe – Gastronomy Open Ecosystem, a pioneering space in Europe, driven by Basque Culinary Center in Donostia–San Sebastián, where innovation, creativity and excellence are ever-present. This environment has an ambitious purpose: to build a delicious, healthy and sustainable future through gastronomy, integrating talent, knowledge and technology in one single space.

GOe offers advanced facilities designed to foster experimentation, learning and interdisciplinary collaboration:

• Eight state-of-the-art kitchens for research and training.
• A sensory analysis room to explore taste perception in depth.
• Ten laboratories equipped to bridge science and cuisine.
• A transversal creativity space, ideal for conceptual experimentation.
• An audiovisual studio for impactful gastronomic storytelling.
• Two co-working zones, covering over 1,000 m², designed to connect entrepreneurial talent.
• Versatile classrooms, multipurpose kitchens, and flexible-use areas.
• An auditorium with capacity for over 200 people, designed for major events, talks and international gatherings.
• Experimentation and testing spaces where ideas are brought to life.
• And a canteen as a daily meeting point between innovation and community life.

Here, every student is an active part of an environment that blends science, creativity and future vision.

Learn more about GOe →

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MASTER'S OBJECTIVES 

• Apply culinary techniques through fermentation in restaurants and the food industry to design new foods and beverages. 
• Acquire the scientific and technological foundations of fermentative processes. 
• Understand the social, cultural, and anthropological dimensions of fermentation in food. 
• Develop fermented products for the restaurant and food industry. 
• Use gastronomic sciences as a pillar for innovation. 

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PROFESSIONAL OPPORTUNITIES 

Upon completing the Master’s, you will be prepared to use fermentation as a gastronomic tool in R&D&i in restaurants and in developing food and beverage products within the food industry. You will be able to take on key roles in culinary innovation and product development. Career paths may include: 

Restoration 

• Head chef, R&D&i chef or creative cook capable of mastering fermentative processes from culinary, scientific, and cultural perspectives, integrating them into genuine gastronomic innovation. 

Food Industry 

• Research chef designing solutions for new foods and beverages in R&D&i. 

10+1 Reasons

REASONS TO ENROLL IN THIS MASTER'S

+1 Plus, you will experience a transformative journey that integrates science, culinary techniques and applications, together with culture centered around fermented foods. 
 

 

Program

DIRIGIDO A

The Master’s in Gastronomic Fermentation is aimed at individuals connected to food science and technology, gastronomy, biotechnology, or related disciplines; and professionals in the agri-food, gastronomic, or biotechnological sectors looking to deepen and specialize in fermentation. 

This Master’s is ideal for  

• Technical vocational graduates in areas like cooking, hospitality, the food industry, or biotechnology seeking specialization in gastronomic fermentation. 
• University degree holders in Gastronomy, Culinary Arts, Food Science and Technology, Biology, Microbiology, Nutrition, Chemistry, Biotechnology, Anthropology, Sociology, History, Psychology, or related fields. 
• Chefs, research chefs, station chefs, or cooks aiming to understand and apply fermentative processes from culinary, scientific, and cultural perspectives. 
• Professionals in the agri-food or biotechnological sectors. 
• Anthropologists, sociologists, or those interested in the intersection between fermentation and social sciences. 

Not sure if your profile fits?  

If your academic background or professional experience is not listed, contact us so we can evaluate your profile and provide personalized guidance. 

PROGRAM

The Program combines advanced theoretical foundations with applied practice, providing key competencies in food science and technology, culinary applications of fermentation, and its cultural and social dimensions. The program also includes a Master’s Final Project (MFP). 

• Food Microbiology (6 ECTS) 
• Food Enzymology (6 ECTS) 
• Instrumental and Sensory Analysis (6 ECTS) 
• Biotechnology of Fermented Foods (6 ECTS) 
• Food Quality and Safety (3 ECTS) 
• Applied Statistics in Fermentation Sciences (3 ECTS) 
• Culinary Techniques and Processes (6 ECTS) 
• Fermented Food Design (6 ECTS) 
• Anthropology and Sociology of Fermented Foods (6 ECTS) 
• Fermented Foods and Beverages from Around the World (6 ECTS) 
• Master’s Final Project (6 ECTS) 

Master’s Final Project (MFP)   

The learning journey culminates with the development and public defense of a Master’s Final Project. Students integrate the knowledge acquired throughout the modules to design and implement an applied project within the field of food fermentation. 

Calendar

• Academic period: November 2025 to July 2026
  • Schedule: Monday to Friday, 9:00–14:00 CEST

Methodology

The Master’s in Gastronomic Fermentation is delivered through the learning-by-doing methodology, which is based on practice, experimentation, and collaborative learning. The curriculum is structured in progressive phases combining theoretical classes, practical activities, and real-world projects. 

Key Methodology Elements  

• Theoretical–Practical Classes: Sessions that combine scientific foundations with applied culinary techniques, promoting an integral understanding of fermentative processes. 
• Laboratory Practices: Spaces where you can design, produce, and analyze fermented products—utilizing scientific tools and contemporary culinary techniques. 
• Visits & Professional Experiences: Tours of kitchens, labs, or industry players where you observe and analyze real fermentation applications. 
• Team Projects & Case Studies: Collaborative activities to research and develop applied solutions, blending creativity with scientific precision in multidisciplinary contexts. 
• Masterclasses and Seminars with Industry Experts: Meetings with specialists sharing trends, case studies, and innovative visions on fermentation, sustainability, and food culture. 

Learning Journey: 
You will take part in a visit to the Science & Cooking World Congress in Barcelona, where students can attend the team presentation: “The taste of mycelium biomass: fermentation as a tool for developing novel food ingredients.” This activity will allow them to see firsthand how these insights are communicated and shared at specialized sector events. 

Evaluation system: 

The program applies a continuous assessment model complemented by structured evaluation milestones. The assessment system includes:  

• Participation in classes and dynamic workshops. 
• Development and presentation of individual and group projects. 
• Practical laboratory assessments and case-study solutions. 
• Master’s Final Project (MFP). 

Teachers and guests

FACULTY TEAM

The Master’s in Gastronomic Fermentation is taught by internationally recognized researchers, educators, and professionals in biotechnology, microbiology, food science, sociology, and gastronomy. The team blends academic expertise with practical perspectives, combining faculty from the Gastronomic Sciences Department (Basque Culinary Center) with guest professionals from leading institutions and enterprises. 

COORDINATION

Cipriano Carrero.
PhD in Applied Chemistry, Autonomous University of Madrid 
Dr. Carrero has conducted research at CSIC, the University of Amsterdam, University of Turin, and Stockholm University. Currently a professor at Mondragon University in the Gastronomic Sciences Master and the Gastronomy & Culinary Arts degree program.
His main research lines include fungal biotechnology and methodologies for extracting, fractionating, and analyzing bioactive and nutraceutical ingredients.

FACULTY

• Dr. Juan Carlos Arboleya – Editor‑in‑Chief of International Journal of Gastronomy and Food Science, specialist in food microstructure and applied research at Basque Culinary Center. 
• Diego Prado – Chef, researcher, and culinary innovation consultant. Led R&D projects at Noma and Alchemist, coordinated BCulinaryLAB; specialist in fermentation, alternative ingredients, and sustainability. 
• Dr. Nerea Casas – Pharmacist and researcher in Food Microbiology. 
• Dr. Laura Pérez Abad – PhD in Food Sciences from UAM; coordinating professor at BCCInn with focus on nutrition, food technology, and gastronomy. 
• Eneko Izcue – Fermentation specialist and University Lecturer in Fermentation Technology and Culinary Management at BCC. 
• Alessandra Massa – Gastronomist and researcher in fungal biotechnology and food development. 
• Dr. Ekaitz Esteban Echeverría – Professor of Food Technology Development at BCC; expert in New Technologies and Applied Statistics. 
• Dr. Nabila Rodríguez Valerón – Food science researcher specializing in flavor, fermentation, and product development. 
• Dr. Laura Vázquez Araújo – PhD in Food Sciences and Technologies; expert in chemistry, sensory evaluation, and food & beverage industry development. 
• Etxahun Euzueta – Food technologist expert in food safety and certification audit management. 

GUEST LECTURERS & COLLABORATORS 

The Master’s includes participation from leading figures in science, gastronomy, and social sciences, delivering seminars and workshops from culinary, scientific, and cultural perspectives. These profiles cover food research, culinary innovation, and sociocultural analysis. The team ensures a diverse and current knowledge mix. Speakers for this edition include:

José de la Rosa
Biologist in microbiology and gastronomy. Founder of Fermented Freelance®, leads El Taller de los Bichos in Huelva focusing on fermentation innovation and knowledge transfer.

 

Fees / Grants

Total cost: €10,794 
 
Payment schedule: 

• €1,794 upon admission to reserve your place 
• 9 installments of €1,000 each from November 2025 to July 2026 

The enrollment fee includes: 

• Academic materials and platform access 
• Learning journey to Barcelona (travel & accommodation included) 
• Masterclasses with guest experts 
• Management of curricular internships 
• Issuance and delivery of diploma 
• Access to BCC’s library of over 5,000 references 
• Enrollment in Basque Culinary Center alumni service 
• Participation in BCC‑organized activities and events 

Admission

The Master’s in Gastronomic Fermentation has an admission to ensure candidates have the required competencies for this intensive, practical, and specialized program. 

Open to both university graduates and those without official degrees but with relevant experience in the gastronomic, food, or biotechnological sectors. 

Objectives: 

• Confirm candidates have the profile to handle a demanding applied program. 
• Verify that the program aligns with their expectations, needs, and professional background.

1. Application

To begin the admission process: 

• Complete the online application through the official website. 
• Provide documentation to evaluate your candidacy. You will need to prepare the following documents: 
  • Updated CV 
  • Passport-size photo 
  • Copy of ID or passport 
  • Academic certificate of completed studies (transcript, diploma, or certificate) 

2. Evaluation of Profile and Competencies 

You will participate in an online personal interview with the Master's coordinator. This will assess your experience, motivation, and suitability for the program. It is also an opportunity to ask questions and obtain further information about the course. 
The following will be evaluated: 

• Submitted documentation 
• Your academic or professional background 
• Interview results 

3. Admission and Place Reservation

If you are admitted, you must pay the fee within the indicated period to reserve your place.

Important notes: 

This is a Lifelong Learning Master’s. To obtain the official title, candidates must hold: 

• A Spanish official university degree 
• Or an official degree from another European Higher Education Area (EHEA) country 
• Or, for those from non-EHEA systems, credentials equivalent to a Bachelor's level and access criteria. 
• Non-graduates with proven relevant experience may also qualify and receive the Lifelong Learning Master’s title upon completion. 

If entry qualifications are not met, participants may still complete the program and receive a University Extension Diploma. 

For inquiries and more information: cursos@bculinary.com