Shubham Sandilya
COMMUNITY MANAGER AT GOE
After almost three years between Delhi and Dubai, my fascination with the intersections between science and gastronomy led me to the Basque Culinary Center. My experience was an emotional roller coaster, but the diversity of people and disciplines immersed me in an inspiring atmosphere. I especially valued the program's unique ability to intertwine science and gastronomy, providing a holistic understanding of my field. Beyond academia, my network of contacts has become my most valuable asset. Participating in key projects like GOe and connecting with professors, peers, and researchers has expanded my capabilities and enriched my understanding of people and communities.
Irene González Perez
TÉCNICA I+D EN CTIC CITA
This master's program enters your life when you feel most lost, when you don't know which way to turn; to open new doors you didn't know existed in this fascinating world of gastronomy, which involves more factors than just cooking: culture, art, reflection, and community. The Master's in Gastronomic Sciences is a transformative experience as it exposes you to a multitude of stimuli in a short period. To enjoy it, the main requirement is to have an open mind. Thanks to this, classmates become friends, creating a safe space in class where professionals push your limits and even take you out of your comfort zone.
Carlos Suarez Muñiz
R&D/FERMENTATION CHEF
From the beginning of the master's program, my goal was to apply my background as a biotechnologist to culinary R&D projects. The interdisciplinary environments fostered in Gastronomic Sciences have provided me with a more comprehensive approach to gastronomy. I understand it not only from my academic background as a biotechnologist but also from humanistic and community perspectives. As a gastronomic scientist, I analyze the interconnections of food with its natural and human environment, emphasizing innovation respectful of its context. My journey through Gastronomic Sciences has equipped me with the necessary tools to fulfill my role as an R&D chef at the Dutch restaurant De Dyck. We focus on creating a sustainable rural gastronomic proposal with our own crop production and a reduced content of animal-origin foods. In this ecosystem, my task is to process seasonal ingredients to offer new techniques, flavors, and innovative dishes that cater to the Dutch palate.
Shubham Sandilya
COMMUNITY MANAGER AT GOE
After almost three years between Delhi and Dubai, my fascination with the intersections between science and gastronomy led me to the Basque Culinary Center. My experience was an emotional roller coaster, but the diversity of people and disciplines immersed me in an inspiring atmosphere. I especially valued the program's unique ability to intertwine science and gastronomy, providing a holistic understanding of my field. Beyond academia, my network of contacts has become my most valuable asset. Participating in key projects like GOe and connecting with professors, peers, and researchers has expanded my capabilities and enriched my understanding of people and communities.
Irene González Perez
TÉCNICA I+D EN CTIC CITA
This master's program enters your life when you feel most lost, when you don't know which way to turn; to open new doors you didn't know existed in this fascinating world of gastronomy, which involves more factors than just cooking: culture, art, reflection, and community. The Master's in Gastronomic Sciences is a transformative experience as it exposes you to a multitude of stimuli in a short period. To enjoy it, the main requirement is to have an open mind. Thanks to this, classmates become friends, creating a safe space in class where professionals push your limits and even take you out of your comfort zone.
Carlos Suarez Muñiz
R&D/FERMENTATION CHEF
From the beginning of the master's program, my goal was to apply my background as a biotechnologist to culinary R&D projects. The interdisciplinary environments fostered in Gastronomic Sciences have provided me with a more comprehensive approach to gastronomy. I understand it not only from my academic background as a biotechnologist but also from humanistic and community perspectives. As a gastronomic scientist, I analyze the interconnections of food with its natural and human environment, emphasizing innovation respectful of its context. My journey through Gastronomic Sciences has equipped me with the necessary tools to fulfill my role as an R&D chef at the Dutch restaurant De Dyck. We focus on creating a sustainable rural gastronomic proposal with our own crop production and a reduced content of animal-origin foods. In this ecosystem, my task is to process seasonal ingredients to offer new techniques, flavors, and innovative dishes that cater to the Dutch palate.
Master's coordinator
Master's coordinator
Juan carlos holds a bachelor's degree in chemical sciences from the university of oviedo and completed his doctoral thesis at the institute of food research in norwich, england, where he studied the functionality of various food macromolecules, such as proteins and various types of polysaccharides. He worked for eleven years as a researcher in the food research unit of azti-tecnalia in vizcaya, where he led the research group on food microstructural characterization and design. The knowledge generated was applied to the development of new products for the food industry and the creation of new culinary dishes in collaboration with high-end restaurants like mugaritz. Currently, he is a research professor at basque culinary center (mondragon university) and serves as the coordinator of the master's and ph.D. Programs in gastronomic sciences at basque culinary center. He also serves as the editor-in-chief of the international journal of gastronomy and food science (elsevier).
Profesor de cocina
Coordinator of the Culinary Area at Basque Culinary Center. Trained in renowned restaurants such as El Bulli, El Celler de Can Roca, or El Poblet. Jorge has worked as the chef at two Michelin-starred restaurants: La Sucursal and Vertical. He has received numerous awards throughout his career, including the 'Best Chef in the Valencian Community Chef Millesime 2012' and the 'National Gastronomic Research and Development Award FEHV.' He balances his role as an educator and coordinator at Basque Culinary Center with providing gastronomic consultancy services for both the restaurant and food industry sectors
Profesor BCC
Ph.D. in Applied Chemistry from the Autonomous University of Madrid. Cipriano has worked as a researcher at the Spanish National Research Council (CSIC), Universiteit van Amsterdam, Università degli Studi di Torino, and Stockholm University. Currently, he is a professor at Mondragon University within the Master's in Gastronomic Sciences and the Bachelor's in Gastronomy and Culinary Arts programs. His main research interests include fungal biotechnology and the development of various methodologies related to the extraction, fractionation, and analysis of bioactive and nutraceutical ingredients.
Profesora BCC
Investigadora responsable del área Salud en BCC Innovation. Doctora en Alimentación Fisiología y Salud (Universidad de Navarra), Licenciada en Ciencia y Tecnología de los Alimentos y Graduada en Nutrición Humana y Dietética (Universidad del País Vasco). Máster en Nutrición y Metabolismo (Universidad de Navarra) y Máster en Dirección de empresas (Universidad de Deusto). Ha realizado estancias de investigación en Teagasc Ashtown Food Research Centre (Dublín) y la Universidad Católica de Louvaina (Bruselas). Tiene más de 20 artículos científicos publicados y ha sido socia fundadora de una startup.
Profesora BCC
Ph.D. in Economics and Business Management from the University of Deusto and MBA from the University of Pennsylvania. After two years in consulting in Spain and the United States, in the areas of public administration strategy and business development, she has been working at the University of Deusto since 2005 on projects related to entrepreneurship education, education in social values, and research. Her areas of work include projects in entrepreneurship education, research in various European, national, and regional projects related to social innovation and business competitiveness primarily. Additionally, she has various publications and scientific dissemination and university teaching experience since 2014.
Profesor BCC
Bachelor's degree in Gastronomy and Culinary Arts and a Master's degree in Gastronomic Sciences from the Basque Culinary Center (Donostia-San Sebastián). Currently, he works at BCC as part of the coordination team for the Master's in Gastronomic Sciences. Originally from South Korea, he has worked at several restaurants including Relæ (Copenhagen), Alkimia (Barcelona), and Elkano (Getaria). He has a keen interest in the psychosocial aspect of the culinary field and in understanding the fusion of science and gastronomy.
Profesora BCC
Graduated in Food Science and Technology from the University of Granada and an 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 of BCCInnovation and completed her master's thesis on interdisciplinary interactions in R&D teams in gastronomy. She is currently a member of the Technical Committee for the Master's in Gastronomic Sciences and a professor in the Bachelor's program in Gastronomy and Culinary Arts, as well as in several other master's programs offered at Basque Culinary Center.
Profesora BCC
Diploma in Human Nutrition, Bachelor's degree in Food Science and Technology, and Ph.D. in Agro-Environmental Technology for Sustainable Agriculture. María specializes in sensory analysis and sensometrics, with an emphasis on the psychological dimension of consumer behavior. During her thesis, she studied the emotional response of consumers to different foods. Since 2015, she has worked as a researcher in the sensory analysis area at BCCInnovation, developing research projects funded both publicly and privately.
Profesor BCC
Ph.D. in Modern History from the University of Navarra. He has worked as a teacher at that institution, as an international lecturer at the University of California, Santa Barbara (UCSB), as a faculty member at the Universidad Internacional de la Rioja, and at the Faculty of Gastronomic Sciences within Basque Culinary Center. He has conducted research as a grant recipient from the CSIC and the José Miguel de Barandiarán Foundation. He enjoyed a research stay at the Center of Basque Studies at the University of Nevada, Reno (USA). He belongs to various associations in the fields of History, Ethnography, and Anthropology, of which he is an active member. He continues his ethnological research with the Etniker Ethnographic Studies Group. Since 2016, he has been a member of the Editorial Board of the journal Cuadernos de Etnología y Etnografía de Navarra. Since 2020, he has been a member of the Editorial Board of the International Journal of Gastronomy and Food Science.
Profesora BCC
Ph.D. in Food Sciences from UAM, Madrid. After studying nutrition, she started a personal consulting project for individuals and companies. She worked in the food industry before pursuing her Ph.D. at CSIC, studying food allergy to egg and milk. She is currently the coordinating professor for the specialization in Food Development and Technology of the Bachelor's in Gastronomy and a researcher at BCCInn. Her contribution to various projects always seeks synergies between nutrition, food technology, and gastronomy to meet the demands of the food sector.
Profesor BCC
Research chef and culinary team coordinator at BCC Innovation. With over 20 years of international experience in professional kitchens and high-end restaurants (Noma - Copenhagen, RyuGin - Tokyo, Metamorfosi - Rome), he has gained a broad gastronomic perspective and experience in a variety of cuisines. He lived and worked in Italy for 9 years, which provided him with knowledge of Italian culinary culture.
Profesora BCC
Research coordinator and researcher at BCC Innovation. She holds a degree in Biology, a degree in Food Science and Technology, and a Ph.D. in Agricultural and Food Sciences and Technologies. With over 15 years of experience in sensory analysis of food and more than 60 publications in indexed journals. She has previously worked as a sensory research and development manager at Hijos de Rivera S.A.U., as well as a researcher/professor at different universities (University of Vigo, Kansas State University, Miguel Hernández University of Elche).
Colaborador experto
Consultor gastronómico con amplia experiencia internacional. Su recorrido profesional se desarrolla en varios países del mundo y en restaurantes de alta gastronomía con estrellas Michelin como Mugaritz, Zuberoa, Casa Marcial y Nihonryori Ryugin en Tokyo. Está especializado en conceptos gastronómicos efectivos y altamente rentables, siempre adaptados y contextualizados con la idiosincracia del entorno y con los objetivos económicos y de posicionamiento estratégico del proyecto. Algunos de sus proyectos son Bar Con en Helsinki, Valley Sports Center en Casablanca, F&B Strategy para el nuevo Camp Nou, Chaka Khan en Barcelona, Hotel Aire de Bardenas en Navarra… Es además promotor del proyecto Humo Pizza en Donosti.
Colaborador experto
Dietista-Nutricionista y alumno egresado del Máster en Ciencias Gastronómicas. Actualmente Director de Desarrollo de Producto y Manager de Food Alchemist Lab del Future Food Institute donde se trabaja en proyectos internos y de consultoría para la industria alimentaria. A su vez, desarrolla experiencias gastronómicas entorno a la fermentación y al desarrollo de producto. Cuenta con publicaciones científicas y está involucrado en congresos y eventos relacionados con la ciencia, la gastronomía y el emprendimiento alimentario.
Colaborador experto
Director del Máster en Gestión e Innovación de la Cultura Gastronómica, Másterñam de la Universidad de Cádiz. Historiador. Licenciado en Historia Moderna y Contemporánea. Doctorando en Artes y Humanidades. Le interesa politizar la gastronomía, entenderla como un bien común y cuestionar sus estructuras de poder. Autor del libro "El engaño de la gastronomía española: perversiones, mentiras y capital cultural" (Ediciones TREA, 2018). Experto en transferencia de conocimiento e innovación en el ámbito Universidad-Empresa. Investigador en la Library of Congress EEUU, Washington DC (2017-2018).
Colaborador experto
Founding partner of Imago S.L., a community producing creative and executive creations in a number of areas to transform businesses. He is currently involved in a number of businesses (Dotorea, Nublo, Humo Pizza and Los Caños), on projects ranging from the creation of catering spaces to management of companies operating in the world of food. He is a founding partner of Wild Ferment S.L., a company which produces an original low-alcohol beverage in the Basque Country known as Ama Pet-Nat Tea, and sells it in 19 countries. He is also jointly responsible for international projects in the intersection between social innovation and gastronomy, working alongside organisations such as ALC (a social innovation laboratory), La Caixa Foundation and also UNDP (United Nations Development Program), working in countries such as Thailand, Pakistan, Colombia, Uruguay and Peru.
Colaborador experto
Profesor asociado en el Colegio Universitario de Volda (Noruega), en el ámbito de los estudios educativos, haciendo hincapié en la enseñanza de las ciencias, la educación en economía doméstica (alimentación) y la interdisciplinariedad. Tiene una amplia producción de recursos didácticos y material de divulgación científica en la interfaz entre ciencia y alimentación. Sus principales intereses de investigación son la educación y la comunicación en las intersecciones de dominios, por ejemplo, entre la ciencia, la cocina y la cultura alimentaria, y entre el conocimiento científico y el artesanal/práctico. Recientemente, su investigación ha incluido también las experiencias sensoriales en la intersección entre las ciencias y las artes.
Colaborador experto
El Dr. Peter Klosse (1956) es el propietario del Hotel De Echoput, en los Países Bajos, que cuenta con una estrella Michelin desde hace 34 años. El restaurante está especializado en productos naturales del bosque real que lo rodea. Desde el punto de vista científico, Peter ha desarrollado el modelo de sensación en la boca, que aporta nuevos conocimientos sobre la composición del sabor y cómo los compuestos afectan a la percepción del gusto. Se doctoró en la Universidad de Maastricht. Educa a los sumilleres en el maridaje de vinos y alimentos. Su visión de la gastronomía se desarrolla en su libro de texto académico The Essence of Gastronomy (CRC Press, 2013). Fundó T.A.S.T.E. para continuar con sus investigaciones y colaboraciones.
Colaborador experto
A biologist absorbed by gastronomy and the sciences surrounding it, with a close affinity for neurophysiology and microbiology. The Basque Culinary Center's Master's programme in Gastronomic Sciences sparked a connection between his studies and his true passion. He is director and creator of the Food Alchemist Lab at the Future Food Institute, advising a wide range of multinationals and restaurants worldwide. He now works as fermented freelance®, sharing knowledge and exploring the contamination between and through disciplines with the help of microorganisms, in order to "ensure" a better food system from Andalusia and for the world.
Colaborador experto
Carlos Velasco is associate professor at the Department of Marketing, BI Norwegian Business School (Norway), where he co-founded the Centre for Multisensory Marketing. Carlos received his D.Phil. in Experimental Psychology from Oxford University. His work is situated at the intersection between Psychology, Marketing, and Human–Computer Interaction, and focuses on understanding, and capitalizing on, our multisensory experiences and their guiding principles. Carlos has worked with a number of companies from around the world on topics such as multisensory experiences, food and drink, branding, and consumer research. For more information, visit https://carlosvelasco.info/
Colaboradora experta
Ingeniera química especializada en Ciencia de la Cocina. Después de siete años colaborando con la Fundación Alicia en proyectos de alimentación, ciencia y educación se unió en el 2011 a la Universidad de Harvard como directora de laboratorio para el curso de Ciencia y Cocina. Actualmente dirige La Masía de El Celler de Can Roca donde la sostenibilidad, la capacitación y la creatividad son el foco principal. Ha participado en varios proyectos de divulgación de la ciencia de la cocina para el público en general, como la redacción del libro “Las deliciosas aventuras de los hermanos Roca”.
Colaborador experto
Catedrático de Tecnología de Alimentos (Universidad de Extremadura) y Affiliated Professor (Universidad de Copenhague). Más de 130 artículos científicos (H=42). Investigador responsable de multitud de proyectos públicos y con empresas. En lo gastronómico, participó en las reuniones de Gastronomía Molecular en Erice, junto a Herve This o Harold McGee y ha impartido conferencias sobre temas de ciencia y cocina por todo el mundo. Es co-editor de la única revista científica sobre gastronomía (International Journal of Gastronomy and Food Science).
Colaborador experto
She qualified as a technical industrial engineer specialising in industrial chemistry at the University of Las Palmas, and graduated in Analytic Chemistry at the University of Laguna. She is a former student on the Gastronomic Sciences Master's programme at the Basque Culinary Center. She now works in research and development at the Alchemist restaurant in Copenhagen, carrying out a range of science and cooking projects. She is also studying for the Gastronomic Sciences doctorate at the Basque Culinary Center in association with Harvard University, investigating the kokumi sensation in fermented products.
LIVENSA LIVING SAN SEBASTIÁN, AN INNOVATIVE CONCEPT OF LODGING
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
BCC 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.
