Today, the new Bachelor’s Degree in Wine and Drinks Science, Technology and Innovation was officially presented. Developed by the Faculty of Gastronomic Sciences of Basque Culinary Center within the framework of EDA Drinks & Wine Campus, the programme has been designed to prepare a new generation of professionals capable of driving the evolution of the wine and beverage sectors through science, technology, innovation and business. The presentation took place in Vitoria-Gasteiz, home to one of the campus locations where the degree will be delivered.
Joxe Mari Aizega, Director General of Basque Culinary Center, officially introduced the programme, which has been created to respond to the major challenges currently facing the wine and beverage sectors, including adaptation to climate change, changing consumption patterns, sustainability, digitalisation and the incorporation of emerging technologies such as artificial intelligence.
The degree forms part of EDA Drinks & Wine Campus, an initiative designed to connect education, research, innovation, entrepreneurship and industry around the world of wine and beverages. Its aim is to generate knowledge, promote innovative projects and deliver practical solutions to a sector undergoing profound transformation.
The programme will be delivered between the campus locations in Vitoria-Gasteiz and Laguardia in Rioja Alavesa. Over four years, students will develop a holistic understanding of the sector, connecting the origin of raw materials, production processes, innovation, consumer experience and commercialisation.
"Oenology and production will remain fundamental, but the future of the sector also requires people who understand business, sustainability, culture, gastronomy and emerging technologies. We want to educate professionals capable of identifying opportunities and transforming them into impactful projects," explained Joxe Mari Aizega.
The degree is built around a hands-on learning methodology. From their first year, students will work on real-world challenges and participate in the production of wine, beer, cider and other beverages, making use of specialised facilities including vineyards, laboratories, pilot plants, tasting rooms and experimentation spaces designed to transform ideas into real projects.
The programme will also maintain close ties with the professional sector, enabling students to undertake internships in wineries, beverage companies, research centres, innovative businesses and other specialised organisations throughout their studies. In addition, students will be able to complement their education through international experiences that broaden their perspective and provide exposure to different realities and trends within the industry in a global context.
With the launch of this degree, Basque Culinary Center and EDA Drinks & Wine Campus, with the support of their promoters, the Basque Government and the Provincial Council of Álava, and in collaboration with the City Council of Vitoria-Gasteiz, reinforce their commitment to fostering talent, research and innovation within a strategic field that combines tradition, territory, gastronomy, technology and international reach.
The wine and beverage sector represents a strategic activity due to its contribution to economic growth, employment generation and territorial development. In the Basque Country, the food, beverage and tobacco industry employs nearly 14,800 people and recorded a 28.3% increase in gross value added in 2024, reflecting its economic dynamism. In Spain, the wine sector contributes €22.35 billion, equivalent to 1.6% of GDP, and supports more than 386,000 jobs. Across Europe, the food and beverage industry generates nearly €300 billion in added value and employs 4.8 million people. These figures highlight the importance of training specialised professionals through the Bachelor's Degree in Wine and Beverage Science, Technology and Innovation to address the challenges of sustainability, technological transformation and internationalisation facing the sector.
The presentation event featured Amaia Barredo, Minister for Food, Rural Development, Agriculture and Fisheries, and Maider Etxebarria, Mayor of Vitoria-Gasteiz. The event also brought together professionals from different areas of the sector for the roundtable discussion "From Passion to Profession: Different Profiles Redefining the World of Wine and Beverages", moderated by Naiara Vidal Lecue, Academic Director of the Faculty of Gastronomic Sciences.
Participants included Juan Valdelana, winemaker, agricultural engineer and Technical Director of Bodegas Valdelana; Esther Merino, beverage developer; Alba Donadeu, Director and Production Manager at Boga Garagardoa; and Joseba Astarbe, co-owner, manager and producer at Astarbe Sagardotegia.
About the Bachelor's Degree in Wine and Beverage Science, Technology and Innovation
The Bachelor's Degree in Wine and Beverage Science, Technology and Innovation is scheduled to begin in the 2027-2028 academic year. Teaching will take place between the campuses of Laguardia and Vitoria-Gasteiz, two environments specifically designed to bring knowledge into practice and connect students with the realities of the sector from day one.
In Laguardia, students will learn in direct contact with vineyards, the territory and production processes, in an environment where wine forms part of the landscape, culture and local identity. This campus will provide a deep understanding of how wines are created, how they evolve and how every decision influences the final product.
Meanwhile, the Vitoria-Gasteiz campus will focus on the wider universe of beverages. It will serve as a space for experimentation, development and validation of new concepts, ranging from fermented and non-alcoholic beverages to new products, technologies and experiences linked to a constantly evolving industry.
The academic curriculum will include subjects such as: Soil and Climate, Climate Change Adaptation in the Wine and Beverage Sector, New Technologies Applied to Viticulture and Oenology, Innovative Beverage Production, Wine and Beverage, Marketing and Commercialisation, Entrepreneurship and Business Development, Data, Analysis and Decision-Making, Advanced Fermentation and many others.
The tuition fee established for the 2027-2028 academic year is €11,903. Full admission information is available on the Basque Culinary Center website and the EDA Drinks & Wine Campus website. To facilitate access to the programme, EDA Drinks & Wine Campus plans to introduce several scholarship schemes, which are currently being defined.