Presentation
FIRST EDITION: OCTOBER 2026
Be able to understand, anticipate, and translate how we perceive food in a changing world.
The Master’s Degree in Sensory Analysis and Consumer Science offers a training in sensory analysis methodologies equipping the students with methodologies to analyze the data but also an understanding of those complex factors like physiological, psychological, social, cultural and genetics that is going to have an impact in how we make choices about food and how we perceive the flavor.
Over one and a half years, the program combines theoretical foundations in advanced sensory analysis with practical application, enabling the development of technical, methodological, and strategic skills. From sensory test design to consumer behavior analysis, you will acquire essential tools to lead research and innovation projects in industries such as food, cosmetics, and consumer goods.
You will interpret consumer choices, optimize product-market fit, and develop sustainable solutions for industry challenges. The program includes hands-on training in data analysis, consumer study design, and sensory panel management, ensuring direct application in professional environments.
This multidisciplinary design has been co-created with the support and collaboration of IATA-CSIC. Additionally, you will collaborate on international research projects through agreements with leading institutions, including UC Davis, among others. You will also benefit from the expert guidance of renowned researchers and access to a global professional network, including Basque Culinary Center Innovation and the Spanish Association of Sensory Professionals (AEPAS).
This programme is delivered entirely in English. Therefore, it is mandatory to have at least a B2 level, which can be demonstrated through official certificates, studies completed in English, or professional experience in English-speaking countries.
This Master’s Degree prepares you for roles such as researcher, sensory science consultant, or lecturer in sensory analysis and consumer sciences. You will also be equipped to join R&D, marketing, and quality control departments in the food, beverage, and consumer goods industries, or to develop data-driven strategies for product innovation and consumer experience optimization.
PRACTICAL INFORMATION
- Start Date: October 2026
- Language: English/Spanish
- Duration: 90 ECTS
- 20 available slots
- Campus Based Learning
- Academic Period
- First Year: from October 2026 to June 2027
- Second Year: from September 2027 to January 2028
- Pathway to Doctorate
- Degree Type: Official degree from Mondragon Unibertsitatea, offered by the Faculty of Gastronomic Sciences – Basque Culinary Center
- Degree: Master’s Degree in Sensory Analysis and Consumer Sciences
- For inquiries and more information, click here
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.
MASTER'S OBJECTIVES
- Master sensory analysis and consumer sciences by developing competencies in various scientific fields, such as the use of qualitative and quantitative methodologies, or the integration of psychological, sociocultural, and technological approaches in the study of food perception.
- Apply sensory tools to design food experiences that respond to today’s challenges.
- Promote innovation and sustainability in the food industry by designing sensory strategies applied to the development of products that address societal challenges (climate change, population aging, etc.), consumer demands, and the need to build more sustainable and environmentally responsible food systems.
- Train in processes that integrate scientific, psychological, and sociocultural approaches to understand consumer behavior and apply this knowledge to various research, innovation, and product control projects.
- Foster an interdisciplinary and collaborative perspective, training professionals capable of leading teams and projects in areas related to gastronomy, such as nutrition, food technology, or marketing, to generate holistic solutions in the food market.
- Drive knowledge transfer and leadership in innovation, strengthening the connection between research and professional practice, and developing competencies to apply sensory methodologies in industry, academia, and entrepreneurship.
PROFESSIONAL OPPORTUNITIES
Upon completing the Master’s Degree in Sensory Analysis and Consumer Science graduates will be prepared to assume strategic roles in various sectors within sensory analysis, consumer research, and product innovation. Career paths may include:
Food Industry:
- Participation in research and development (R&D) teams for the design and optimization of innovative products.
- Collaboration in the creation of food quality control systems.
- Development of food sustainability projects, integrating sensory analysis into innovation processes in R&D.
Consulting and Sensory Analysis:
- Strategic consulting in regulatory compliance, innovative product design and packaging, and consumer preference analysis.
Research:
- Conducting studies on consumer preferences and behavior using qualitative and quantitative methodologies in research institutes, technology centers, or universities.
- Innovation in new consumer-focused sensory methodologies, emphasizing emotional response and immersive experiences.
- Development of new methods to understand consumer behavior, food choices, the impact of context, and sociocultural variables, among others.
Education and Training:
- Teaching sensory analysis methodologies, consumer behavior, and food quality control in educational institutions and training centers.
- Design and execution of practical workshops and academic programs focused on consumer sciences and food technologies.
Entrepreneurship:
- Participation in and creation of startups and innovative projects that integrate sensory analysis and product design in sectors such as food and beverages.
Where You Can Make an Impact
- Multinational food companies leading innovation in consumer products.
- Startups specializing in food technology and product development.
- Government agencies and regulatory bodies overseeing food quality and safety.
- Universities and research centers advancing sensory science and consumer behavior studies.
- Public contexts such as hospitality, healthcare, or food provision for the elderly
This broad range of opportunities will enable you to effectively integrate into growing sectors, contributing to innovation and sustainability in a global market.
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Learn more about the Master's Degree:
10+1 Reasons
REASONS TO ENROLL IN THIS MASTER'S DEGREE
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You will master scientific methodologies for sensory analysis and consumer studies, acquiring key tools to interpret sensory perceptions and evaluate product attributes. You will work in interdisciplinary and international groups, learning to collaborate with diverse profiles and perspectives to develop innovative solutions. You will tackle real challenges proposed by companies, developing projects related to new products, consumer behavior studies, and sensory experiences. You will explore aspects related to neuroscience, psychology, and sociology to understand consumer choices and their impact on the food industry. You will learn about global trends in sensory analysis and consumer sciences, applying this knowledge to address challenges related to sustainability, climate change, and food safety. |
You will learn from a teaching team comprised of international experts and leaders in sensory analysis, who will provide constant feedback and guidance for your progress. You will visit advanced laboratories, technology centers, and R&D units in leading companies within the food industry. You will participate in consumer data analysis, and sensory panel training. You will develop your Master’s Thesis in collaboration with companies, laboratories, and prestigious international universities, applying the knowledge gained in a real-world environment. You will become part of Basque Culinary Center and GOe Gastronomy Open Ecosystem, leading institutions in gastronomy and food recognized internationally, with access to a global network of professionals and companies in the sector. |
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Program
TARGET AUDIENCE
The Master’s Degree in Sensory Analysis and Consumer Science is designed for students and professionals seeking to specialize in food perception, consumer behavior, and sensory methodologies, equipping them with scientific, technical, and strategic skills applicable in research, industry, and innovation.
This Master’s is ideal for:
- Graduates in Gastronomy and Culinary Arts, Food Science and Technology, Human Nutrition and Dietetics, Chemistry, Biochemistry, Biotechnology, and Pharmacy, Psychology and Behavioral Sciences, Anthropology and Sociology, Applied Statistics and Data Analysis, Business Administration and Management (specializing in marketing and consumer research), as well as related fields.
- Professionals from diverse backgrounds seeking to integrate sensory methodologies into research, product development, or consumer behavior analysis.
- Researchers and academics aiming to apply interdisciplinary approaches in food perception, psychology, and market studies.
This Master’s is designed for professionals with training in:
- Gastronomy and Culinary Arts
- Food Science and Technology
- Human Nutrition and Dietetics
- Chemistry, Biochemistry, Biotechnology, and Pharmacy
- Psychology and Behavioral Sciences
- Anthropology and Sociology
- Applied Statistics and Data Analysis
- Business Administration and Management (specialized in marketing and consumer research)
Throughout the Master’s, participants will develop competencies in:
- Application of scientific methodologies in sensory analysis and consumer evaluation.
- Development of product innovation strategies based on perception and consumer behavior studies.
- Optimization of consumer experience through sensory analysis techniques in the food industry and beyond.
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 integrates advanced theoretical knowledge with hands-on applications, equipping students with essential competencies in sensory analysis and consumer science. The program also includes a Master’s Thesis (TFM).
| 1st YEAR | 60 ECTS |
|---|---|
| 1st Semester | 30 |
| Introduction to Research Methodologies in Sensory Analysis | 5 |
| Sensory Methodology Applied to Consumer Studies | 5 |
| Statistics Applied to Sensory Analysis | 8 |
| Project Management | 5 |
| Sensory Analysis Applied to R&D | 7 |
| 2nd Semester | 30 |
| Methodology for Training Sensory Panels | 5 |
| New Technologies Applied to Sensory Sciences | 5 |
| Ethics and Regulations in Sensory Analysis | 4 |
| Sensory Marketing | 5 |
| Neuroscience, Physiology, and Genetics | 6 |
| Psychology and Sociology Applied to Consumer Studies | 5 |
| 2nd YEAR | 30 ECTS |
|---|---|
| 3rd Semester | 30 |
| Master's Thesis | 30 |
MASTER'S THESIS
During the second year, you will undertake a Master’s Thesis (TFM) in leading companies, laboratories, or technology centers, both nationally and internationally. This project will allow you to apply the skills and knowledge acquired throughout the program in a real professional context.
Some of the areas where you can develop your Thesis include:
- Consumer behavior and preference research.
- Design of sensory-innovative food products.
- Studies on sustainability and its impact on consumer experience.
Calendar
Academic Period
- First-Year: from October 2026 to June 2027
- Class Schedule: Monday to Friday, 9:00 AM – 2:00 PM (CEST)
- Second-Year: from September 2027 to January 2028
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Methodology
The Master's Degree in Sensory Analysis and Consumer Sciences is delivered through the learning by doing methodology, which is based on practice, experimentation, and collaborative learning. This approach ensures that you acquire fundamental competencies and progress towards specialized applications. The program follows a structured, progressive learning approach, combining theoretical instruction with applied activities and real-world projects.
Key Methodology Elements
- Case Studies and Simulations: Analysis of real industry challenges through individual and group projects, allowing students to develop innovative solutions in sensory marketing and product development.
- Team Projects and Strategic Market Insights: Collaborative activities that build interdisciplinary teamwork skills, focusing on consumer study design and market analysis.
- Masterclasses and Seminars with Industry Experts: Opportunities to interact with leading professionals in sensory sciences, exploring emerging trends, innovations, and strategic applications.
Key Learning Experiences:
- Sensory Panel Training: Advanced training in organoleptic evaluation techniques to assess and validate food and beverage products.
- Simulations: Hands-on experience in designing and executing sensory evaluation protocols
- Master’s Thesis: Final individual project addressing real-world challenges, integrating scientific research and professional application.
Evaluation System:
The program applies a continuous assessment model complemented by structured evaluation milestones. The assessment system includes:
- Active participation in interactive classes, workshops, and research discussions.
- Development and presentation of individual and group projects with real-world applications.
- Practical training in sensory laboratories.
- Case study evaluations and applied simulations.
- Technical assessments and research-based evaluations.
- Completion of a Master’s Thesis, demonstrating advanced analytical and applied research skills.
Teachers and guests
FACULTY TEAM
The Master’s Degree in Sensory Analysis and Consumer Science features a faculty composed of renowned researchers and professionals specializing in sensory sciences and consumer behavior.
This team blends academic expertise with a practical, industry-focused approach, integrating specialists from the Faculty of Gastronomic Sciences (Basque Culinary Center - BCC) and leading global institutions.
MAIN ACADEMIC TEAM
Dr. Laura Vázquez-Araújo, Coordinator of the Sensory Analysis and Consumer Science Area at BCC Innovation. She holds degrees in Molecular Biology, Food Science and Technology, and a Ph.D. in Food Science and Technology.
With 20 years of experience in sensory analysis and over 80 indexed publications, she previously served as Head of Sensory Research and Development at Hijos de Rivera S.A.U., and as a researcher/lecturer at universities such as the University of Vigo and Kansas State University.
Dr. María Mora, Senior Researcher in the Sensory Analysis and Consumer Science Area at BCC Innovation. She holds degrees in Human Nutrition and Dietetics, Food Science and Technology, and a Ph.D. in Agro-Environmental Technology.
With 10 years of experience in sensory analysis and around 20 indexed scientific publications, her research focuses on consumer studies, such as emotional responses to food and the psychological dimension of consumer behavior. Since 2015, she has been working on public and private research projects in the sensory analysis area at BCC Innovation.
Dra. Amparo Tárrega, leads the Perception, Consumer Behavior, and Adapted Nutrition Group at IATA-CSIC. Her research focuses on gaining a deeper understanding of the mechanisms of sensory perception and consumer behavior through a multidisciplinary perspective. She has conducted part of her research at prestigious international institutions such as INRA in Dijon (France) and the University of Nottingham (United Kingdom). She has authored over 135 indexed publications. Currently, she serves as the President of the Spanish Society of Sensory Analysis Professionals (AEPAS) and is a Board Member of the European Sensory Society (E3S).
Raquel Mestre, Graduated in Food Science and Technology from the University of Granada and Illustrator. A graduate of the Master’s in Gastronomic Sciences at Basque Culinary Center, she received a scholarship to work in the Sensory Perception department at BCCInnovation and completed her Master’s thesis on interdisciplinary interactions in R&D gastronomy teams. She is currently a member of the Technical Committee for the Master’s in Gastronomic Sciences and a professor in the Bachelor’s in Gastronomy and Culinary Arts, as well as in several other master’s programs offered at Basque Culinary Center.
GUESTS AND COLLABORATORS
The Master’s Degree also integrates expertise from institutions and leading industry professionals. The selection of guest lecturers varies each edition, ensuring the best combination of cutting-edge knowledge and applied perspectives.
Dr. Jean-Xavier Guinard, Professor of Sensory Science at the University of California, Davis. His research focuses on sensory and culinary strategies for dietary change and optimizing the sensory quality and acceptance of food and beverages.
Dr. Paula Varela Tomasco, Senior Researcher in Sensory and Consumer Sciences at Nofima and a lecturer at the Norwegian University of Life Sciences. She specializes in designing new sensory analysis methods and her research addresses societal issues related to eating behavior.
Dr. Ángel A. Carbonell Barrachina, Full Professor at Miguel Hernández University of Elche. He specializes in sensory analysis and its relationship with the physicochemical properties of food.
Dr. Elena Romeo-Arroyo, Researcher at BCC Innovation, Ph.D. in Gastronomic Sciences, and specialist in multimodal strategies for food design.
Dr. Carolina Chaya, professor at the Polytechnic University of Madrid. Expert in Sensometrics and consumer studies.
Dr. Laura Laguna, Scientist (IATA-CSIC). Expert in sensory perception and diet for vulnerable populations.
Dr. Elizabeth Carrillo, Expert in consumer response measurement and analysis at IATA-CSIC.
Dr. Arantxa Rizo, Expert in sensory evaluation in research projects and product development at IATA-CSIC.
Dr. Carlos Velasco, BI Norwegian Business School
Fees / Grants
The total cost of the Master's is 17.010 €
1st year: 11.340 €
- Reservation fee: 1,000 € (to be paid within the first 5 days after receiving the admission notification)
- Remaining amount, two payment options:
- Single payment in October of 10.340 €
- 9 monthly installments of 1.199,29 €
2nd year: 5.670 €
- Two payment options:
- Single payment in October: 5.670 €
- 5 monthly installments of: 1.179,36 €
Students required to take complementary training courses should note that these are valued at €90 per ECTS credit.
The enrollment fee includes:
- Academic materials
- Learning journey (transportation and accommodation expenses).
- Sessions with guest experts
- Access to the faculty library with over 5,000 references
- Graduation ceremony
Are you an Alumni? Discover your benefits
As a member of the BCC Alumni community, you have access to exclusive discounts on our programs and training activities. Below are the benefits available depending on your prior training:
I am a Degree or Master's Alumni
- 10% discount on Master's programs
- 10% discount on Specialization Courses
- 10% discount on Intensive Courses, Workshops, Seminars, and Master Classes
- 10% discount on WSET Courses (Levels 1, 2, and 3)
I am a Specialization Course Alumni
- 5% discount on Master's programs
- 5% discount on Specialization Courses
- 10% discount on Intensive Courses, Workshops, Seminars, and Master Classes
- 10% discount on WSET Courses (Levels 1, 2, and 3)
To benefit from the discount, if you wish to enroll in a master's program or specialization course (either online or in person), you must complete the registration process as usual. The discount percentage will be applied to the last installment of the course payment and will be notified at the time of payment. After registering, you can notify that you are an Alumni by emailing alumni@bculinary.com. If you register using your @alumni account, this step will not be necessary. In cases where the tuition fee is paid in full, before proceeding with registration, please contact alumni@bculinary.com to request the discount code you need to enter during the registration process.
Are you an international student? (expand for information about the visa you need)
If a visa is required due to nationality, a type C (Schengen) visa must be requested to enter Spain.
International students must travel with the official documentation accrediting their enrollment in the course and proof of the health insurance that will cover them during their stay in Spain.
SCHOLARSHIPS AND FINANCIAL AID FOR MASTER'S PROGRAMS
Due to the official nature of the degree, students legally residing in Spain may apply for public scholarship or aid programs. International students can also seek funding and scholarships from institutions in their home countries that support studying abroad.
ERASMUS+ SCHOLARSHIPS
Students may apply for international mobility aid to complete internships in Europe under the Erasmus+ program.
EMPLOYABILITY SUPPORT FOR STUDENTS
To support students in finding employment during or after their studies, Master's students will receive information on job offers received by the faculty.
Additionally, during their stay, they can apply for study-work scholarships offered by the faculty and provide services in different departments: R&D, operations, cafeteria, etc.
Admission
The Master’s Degree in Sensory Analysis and Consumer Science has a structured admission process to ensure that candidates possess the academic background and professional competencies required to successfully complete an innovative and rigorous curriculum.
1. Application Process
The application period is now open.
2. Document Submission
In addition to completing the online registration, the required documentation must be submitted on the platform to confirm the admission pathway.
Academic Documentation
- Students currently completing the final year of a degree program: Academic transcript showing all grades obtained to date.
- Students with previous university studies completed in Spain:
- Certified copy of the degree certificate or university-issued document confirming degree completion.
- Certified academic transcript.
- Students with previous university studies completed in the EU, Norway, Iceland, Liechtenstein, or Switzerland:
- Certified degree certificate and transcript.
- SET (European Diploma Supplement) or an equivalent document.
- Students with previous university studies completed outside the EU, Norway, Iceland, Liechtenstein, or Switzerland:
- Apostilled degree certificate and academic transcript.
- Academic Technical Report, which must be requested from Host Students.
Eligible Degree Programs
Candidates with a background in the following fields are eligible to apply:
- Food Science and Technology
- Gastronomy and Culinary Arts
- Human Nutrition and Dietetics
- Biotechnology and Microbiology
- Biology and Biochemistry
- Environmental Sciences and Agri-Food Engineering
- Anthropology and Sociology
- Business Administration and Management (with a focus on food innovation and sustainability)
- Applied Statistics
International Students: Degrees from the European Higher Education Area (EHEA) and other international education systems outside the EHEA will be accepted, subject to an academic equivalency evaluation.
Students with Incomplete Degrees: Applicants who have yet to complete their Final Degree Project (TFG) and up to 9 ECTS credits may be admitted, provided they meet the other admission requirements.
Language Requirements
- The Master’s Degree is fully conducted in English.
- Applicants must provide proof of a B2 level or higher according to the Common European Framework of Reference for Languages (CEFR).
- Native English speakers are exempt from language certification.
Additional Documentation
- Updated Curriculum Vitae (CV).
- Letter of motivation explaining their interest in the Master’s program.
3. Evaluation of Profile and Competencies
Online Personal Interview
A personal interview will be conducted to evaluate the candidate’s motivation and learning objectives.
4. Reservation Fee Payment
In case of admission, a €1,000 reservation fee will be required to confirm enrollment.
For more information: admisiones@bculinary.com
Accommodation
Livensa Living San Sebastian is located in the neighborhood of Ibaeta, in a quiet area and a step away from Tolosa Avenue that leads to Ondarreta beach. It is an accommodation that takes care of all the details and is designed to make you feel at home during your stay in Donostia-San Sebastian. It has spaces to relax and share time in company.
Features to highlight:
- Single rooms with full kitchen and private bathroom
- Laundry
- Gym
- Common kitchens or "txokos".
- Leisure areas: living room, games room, cinema room, etc.
- Music rehearsal rooms
- Co-working spaces
- Private parking
More information about accommodation here
OTHER ACCOMMODATION OPTIONS
RELIGIOUS RESIDENCES
These types of residence are small and have restricted entrance times. The rooms can be single or double and they do not always have an ensuite bathroom. Those that offer full board may not offer all the meals at weekends. Admission to these residences entails a personal interview with the families.
The prices given below are approximate.
FEMALE RESIDENCES:
RESIDENCIA COMPAÑÍA DE MARÍA
Tel 943 464795
Regimen full board
Precio aproximado €625/month
ESCLAVAS DEL SAGRADO CORAZÓN
Tel 943 210800
Regimen full board
Precio aproximado €580-€615/month
Residents must leave the residence at weekends with the exception of examination periods.
MISIONERAS DEL SAGRADO CORAZÓN
Tel 943 456072
Regimen full board
Precio aproximado €350-€490
RESIDENCIA VILLA ALAIDI E.A.M.
Tel 943 210866
Regimen half board or full board
Precio aproximado from €450 to €590/month
No se ofrecen comidas durante el fin de semana aunque hay una cocina a disposición de las residentes.
RESIDENCIA EL CARMELO PASIÓN
Tel 943 456600
Regimen full board
Precio aproximado €540-€605/month
COLEGIO MAYOR JAIZKIBEL
Tel 616 369 815
Regimen Pensión completa
Precio aproximado 932€/mes
No hay cocinas disponibles para las residentes pero las estudiantes de BCC podrán realizar prácticas de cocina.
RESIDENCIA CET ORIA
Tel 943 242400
Regimen pensión completa
Precio aproximado 370€
El precio del alojamiento y pensión se costea trabajando en el servicio de alimentación. Admisión mediante entrevista.
MALE RESIDENCES:
COLEGIO MAYOR AYETE
Tel 943 21000
Regimen Pensión Completa
Precio aproximado 1.055€/mes
RESIDENCIA LA SALLE
Tel 943 454400
Regimen habitación y desayuno
Precio aproximado 320€-380€/mes
SECULAR RESIDENCES
These are mixed and are larger than the religious residences. As a general rule, they do not have entrance times.
MIXED RESIDENCES:
NUMAD STUDIOS
Tel (+34) 943 56 91 28
Regimen acommodation in studio with fully furnished kitchen and private bathroom
Precio aproximado desde 600€ hasta 880€/mes
A tan solo un paso de Basque Culinary Center. Instalaciones equipadas con un amplio espacio de cocina dedicado a prácticas culinarias, salas de estudio, gimnasio y zona lounge para socializar con otros residentes.
COLEGIO MAYOR OLARAIN
Tel 943 003300
Regimen alojamiento y desayuno, media pensión o pensión completa
Precio aproximado desde 498€ hasta 1.090€/mes
El precio incluye la limpieza del uniforme de cocina. No hay cocinas disponibles para los residentes aunque los estudiantes de BCC podrán hacer prácticas de cocina en un espacio debidamente equipado para ello.
RESIDENCIA MANUEL AGUD QUEROL
Tel 943 563000
Regimen alojamiento
Precio aproximado desde 403€ hasta 690€/mes
Residencia de la Universidad de País Vasco; alojan prioritariamente a los estudiantes de la UPV pero pueden tener plazas disponibles desde la reciente ampliación.
ACCOMMODATION IN SHARED FLATS
Prior authorisation from interested parties, the BCC Students'Office favours contact among admitted students so that they can organise themselves to share flats. Traditionally, students have created groups in social media to contact each other. The BCC also informs students about rented flat offers that the owners send us.
The average price per student in a shared flat in Donostia-San Sebastian is around €300 per month.
Procedures before travelling
Sport service
Through the MU Sports Service, students can access team sports as well as individual sporting activities and Group trips (weekend skiing, surfing trips….).
Donostia-San Sebastian also has an extensive offer of municipal sporting facilities. The Kirol Txartela (sport card) permits access to all the city’s municipal facilities at a very economical price. For more information, go to the following link.
Cost of living info
Donostia - San Sebastián
On the banks of the Bay of Biscay,, Donostia-San Sebastián is a small town within a natural framework of incomparable beauty. A holiday destination for monarchs and nobles during the Belle Epoque, Donostia-San Sebastian arose as a lordly city where tradition and modernity exist side by side.
Over the last few years, innovation and sustainability have been the two main pillars for the development of Donostia-San Sebastian, which has fostered an ideal city of pedestrians and bicycles.
WHY STUDY GASTRONOMY IN DONOSTIA-SAN SEBASTIAN?
- Because in Donostia-San Sebastian, as in the rest of the Basque Country, gastronomy forms part of society and good food is present at any event and celebration. Donostia-San Sebastian, a city of 185,000 inhabitants, has 120 gastronomic societies.
- Because four of the eight restaurants with three Michelin stars in Spain are in the Basque Country, three of them in Donostia-San Sebastian.
- Because of its cultural offer, which includes internationally renowned film and jazz festivals. Donostia-San Sebastian has been named as European Capital of Culture for 2016.
- Due to its beaches, ideal for practicing surf all year round.
- Due to its mountains, just 2.5 hours from the Pyrenees.
- Because it is a safe, accessible and welcoming city.
HOW TO REACH DONOSTIA-SAN SEBASTIAN
Donostia-San Sebastian is connected to the main Spanish cities by bus, train and plane.The airport of Donostia-San Sebastian is 20 kilometres from the city. It is a small airport with direct flights from Madrid and Barcelona. It has a bus service to the city centre.
The international airport of Bilbao is one hour from Donostia-San Sebastian, and it is connected to the city with a frequent bus service from the actual airport.
The international airport of Biarritz is 45 minutes away although it only offers a direct bus to Donostia-San Sebastian once a day.
DISTANCE IN KMS.
Bilbao – 99 km
Biarritz – 50 km
Madrid – 450 km
Barcelona – 570 km
Images courtesy of San Sebastian TourismBCC Students
During their study years, BCC students will have access to the BCC Student APP. Through this APP students will be informed about grants and scholarships, job opportunities, extracurricular learning opportunities, events, invitations to exclusive Master Classes... They will also be informed on student discounts, BCC Cafeteria or Restaurant reservations, transportation, etc.
2nd year: September 2027 - January 2028 de Monday to Friday 9:00 to 14:00h (CEST)
Are you interested in the MASTER'S DEGREE IN SENSORY ANALYSIS AND CONSUMER SCIENCE ?
