Máster University Master's Gastronomic sciences Closed enrollment

Degree:

Master’s Degree in Food Fermentation

Credits:

90 ECTS

Language:

English

Precio total:

17.01 EUR

Registration fee:

0.00 EUR

Reservation price:

1,000.00 EUR

Maximum places:

20

Place:

GOe

Presentation

Explore the gastronomic and transformative potential of fermentation with the only specialized Master’s in Food Fermentation. Science, flavor and sustainability come together to expand the uses and applications of fermentation in the kitchen through microorganisms and enzymes.

The Master’s Degree in Food Fermentation, unique in its approach at a global level, offers a multidisciplinary integration of fermentation sciences, training professionals capable of innovating in the creation, development and analysis of fermented foods.

You will combine theory with applied practice to master scientific tools, culinary techniques and methodologies. You will start with the fundamentals of the basic sciences of fermentation, which you will later put into practice. The objective is to merge disciplines to analyze the impact of fermentation processes at culinary, sensory and cultural levels.

You will take part in laboratory practices, culinary workshops and visits to leading companies in the sector. You will face real-world challenges while developing interdisciplinary projects in collaboration with international institutions such as California Polytechnic State University, the University of Copenhagen, Aarhus University and others.

The teaching team, composed of researchers in fermentation, chefs and food biotechnology scientists, will support you throughout.

This program is delivered 100% in English. Therefore, it is mandatory to have a B2 level or higher, which can be demonstrated through official certificates, studies completed in English, or professional experience in English-speaking countries.

This Master’s will prepare you for roles such as fermented product developer, food biotechnology consultant and food quality researcher. Above all, you will contribute to the creation of unique foods that respect tradition and to the implementation of sustainable processes that will define the future of the food industry.

Why take this master’s

1 - You will master methodologies to understand, optimize and apply fermentation processes in food and beverages.


2 - You will work in interdisciplinary and international teams, learning to collaborate on innovative projects related to food fermentation.


3 - You will tackle challenges proposed by companies, developing sustainable and innovative fermented products.


4 - You will explore the connections between fermentation, sustainability and innovation, integrating scientific and cultural perspectives.


5 - You will learn about the latest trends in fermentation, applying this knowledge to address challenges related to sustainability, climate change and food safety.

6 - You will learn from a teaching team of experts in fermentation, food science, sustainability and more.


7 - You will visit facilities such as specialized laboratories, technology centers and leading fermentation companies.


8 - You will take part in hands-on workshops and activities.


9 - You will develop your Master’s Thesis in collaboration with companies, strengthening your professional experience.


10 - You will be part of Basque Culinary Center and GOe Gastronomy Open Ecosystem, gaining access to a global network of leading institutions and professionals in the sector.

Learning objectives

Master the science and technology of fermentation, using scientific methodologies to understand, optimize and apply fermentation processes in food and beverages.

Promote sustainability and innovation in the food industry by designing fermentation practices that respect microbial biodiversity, optimize resources, reduce environmental impact and respond to the demands of a constantly changing global market.

Acquire a solid initial foundation in applied research, specifically oriented toward the field and development of gastronomic areas.

Foster an interdisciplinary and collaborative perspective, integrating knowledge in biotechnology, culinary sciences, anthropology and sociology to create innovative solutions in the field of food.

Drive knowledge transfer and leadership in fermentation, strengthening the connection between research, professional practice and sustainability, while developing competencies to apply fermentation techniques in industry, academia and entrepreneurship.

Imagen fermento

Career opportunities

Upon completing the Master’s, you will be prepared to take on key roles in various areas related to food fermentation, culinary innovation and food sustainability. Career paths include:

  • Food industry
    • Participation in research and development (R&D) teams for the creation and optimization of innovative fermented products such as cheeses, alcoholic beverages and probiotics.
    • Implementation of quality and food safety systems in fermentation processes, ensuring efficiency and sustainability.
    • Development of sustainable fermented foods with a longer shelf life, contributing to the reduction of food waste.
  • Consulting and fermentation strategy
    • Strategic advice in the design and reformulation of fermented products, optimizing their sensory, nutritional and market properties.
    • Collaboration in the implementation of innovative and sustainable processes in food companies and startups.
  • Gastronomy and hospitality
    • Innovation in menus and gastronomic proposals using fermentation techniques to create unique, high-quality experiences.
    • Collaboration with chefs and restaurants to integrate fermented foods into contemporary gastronomy.
  • Education and training
    • Teaching fermentation techniques, microbiology and food sustainability at universities and training centers. Design and delivery of specialized workshops and courses for professionals and companies in the sector.
  • Entrepreneurship and innovation
    • Creation of startups focused on producing and marketing innovative fermented products.
    • Development of technologies and disruptive processes in the food industry, applying the principles of fermentation.
  • Research
    • Design and execution of interdisciplinary research projects on microbiology, enzymology and fermented food technology.
    • Collaboration with research centers and universities to explore new applications of fermentation in food and beverages
  • Emerging areas
    • Application of digital tools and data analysis in the optimization of fermentation processes.
    • Innovation in food products that integrate health, sustainability and cultural tradition.
  • You can add value to:
    • Leading companies in the food, cosmetics and pharmaceutical industries.
    • Innovative startups in the development of fermented and sustainable products.
    • Academic institutions and technology centers dedicated to food research.
    • Governmental organizations and NGOs that promote food security and sustainability.
    • Academic or cultural projects that explore food tradition through science and gastronomy

This broad range of opportunities will enable you to integrate into key sectors, contributing to innovation, sustainability and the transformation of global food systems.

For more information about the Master’s, watch this video:

Study program

The Master’s study program combines advanced theory and applied practice, providing key competencies in food fermentation, microbiology and product development. It is completed with a Master’s Thesis (TFM).

1st Semester | 30 ECTS

  • Food Microbiology | 6 ECTS
  • Food Enzymology | 6 ECTS
  • Instrumental and Sensory Analysis | 6 ECTS
  • Culinary Techniques and Processes | 6 ECTS
  • Anthropology and Sociology of Fermented Foods | 6 ECTS

2nd Semester | 30 ECTS

  • Biotechnology of Fermented Foods | 6 ECTS
  • Food Quality and Safety | 3 ECTS
  • Applied Statistics for Fermentation Sciences | 3 ECTS
  • Design of Fermented Foods | 6 ECTS
  • Fermented Foods and Beverages Around the World | 6 ECTS
  • Research and Innovation in Gastronomy | 6 ECTS

3rd Semester - Master’s Thesis 30 ECTS

During the second year, you will develop a Master’s Thesis (TFM) in leading companies, laboratories or technology centers, both nationally and internationally. Through this project you will apply the knowledge and competencies acquired in a real professional context.

Examples of areas in which you can develop the TFM include:

  • Development of new innovative and sustainable fermented products.
  • Research on fermentation applied to health, food safety or sustainable processes.
  • Analysis of the sensory and cultural impact of fermented foods.

Who it’s for

The Master’s Degree in Food Fermentation is designed for professionals who want to see gastronomy as a field of biocultural innovation through specialization in applied fermentation processes, developing skills in applied microbiology, fermentation innovation and sustainable strategies. Through this Master’s, participants will strengthen their profile in the sector, gaining access to scientific tools and methodologies that will allow them to evolve in their professional career.

 

This master’s is for:

  • Graduates in Gastronomy and Culinary Arts, Food Science and Technology, Biology, Biotechnology, Microbiology, Chemistry, Biochemistry, Environmental Sciences, Agri-Food Engineering, Anthropology, Applied Sociology, Psychology, Business Administration, Statistics, as well as related disciplines.
  • Professionals with experience in food science, microbiology or biotechnology who wish to acquire advanced knowledge in applied fermentations.
  • Researchers or academics who want to apply innovative methodologies to the study of fermentation and its impact on health, sustainability and culinary innovation.

Don’t see yourself reflected in the points above and are you interested in the master’s?

If your training or experience is not included in the lists and you are interested in this master’s, contact us so we can assess your case and offer personalized guidance.

Calendar

Academic period Dates Schedule
First year From October 2026 to June 2027 Monday to Friday, 9:00 to 14:00 (CEST)
Second year From September 2027 to January 2028 —

Methodology

The Master’s Degree in Food Fermentation is delivered through the learning by doing methodology, based on practice, experimentation and collaborative learning. This approach allows you to acquire essential competencies and progress toward specialized applications. The curriculum is designed in progressive phases, integrating theoretical classes with practical activities and real projects.

Key elements of the methodology

  • Theoretical-practical classes: interactive sessions covering key areas such as microbiology, enzymology, biochemistry and food technology, fostering debate and critical thinking.
  • Laboratory practice: activities exploring the different stages of fermentation processes, applying scientific knowledge.
  • Case studies and simulations: challenges based on real issues in the food industry, designing innovative solutions that you can test and optimize in a controlled environment.
  • Team projects and case studies: collaborative activities in which applied solutions are researched and developed, combining creativity and scientific rigour in real, multidisciplinary contexts.
  • Seminars with experts: meetings with leaders in food fermentation, who will share their experience and the latest trends in the sector.

Featured learning experiences

  • Design of fermented foods: you will take part in workshops where you explore new forms of culinary creation, integrating technology, flavor and sustainability.
  • Analysis: you will learn to evaluate fermented foods to optimize their quality and market acceptance.
  • Master’s Thesis (TFM): final individual project focused on solving real-world problems, combining research and professional presentation.

Assessment system

The process combines continuous assessment with specific tests at key moments of the Master’s. Assessment is based on:

  • Participation in dynamic classes and workshops.
  • Development and presentation of individual and group projects.
  • Practical assessments in laboratories and resolution of real cases.
  • Exams and technical tests.
  • Master’s Thesis (TFM).

Faculty

The Master’s Degree in Food Fermentation has a teaching team made up of researchers, lecturers and professionals recognized nationally and internationally in biotechnology, microbiology, food sciences, sociology and gastronomy.

This team combines academic experience with a practical approach, integrating experts and professors from the Faculty of Gastronomic Sciences (Basque Culinary Center) as well as specialized professionals from leading companies and institutions in the sector.

Coordination

Cipriano Carrero

PhD in Applied Chemistry from the Autonomous University of Madrid. Cipriano has worked as a researcher at the Spanish National Research Council (CSIC), the University of Amsterdam, the University of Turin and Stockholm University.

He is currently a professor at Mondragon Unibertsitatea on the Master’s in Gastronomic Sciences and the Bachelor’s in Gastronomy and Culinary Arts.

His main research lines include fungal biotechnology and the development of methodologies related to the extraction, fractionation and analysis of bioactive and nutraceutical ingredients.

Faculty and collaborators

José de la Rosa Morón

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 program 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.

Juan Carlos Arboleya

BCCko irakaslea

PhD in Physical Biochemistry from the University of East Anglia (Norwich, England) and researcher at the Institute of Food Research BBSRC, England. He was head of the Microstructural Characterization and Design Laboratory at the AZTI-Tecnalia food research technology center. He is currently Technical Coordinator of the Master’s in Gastronomic Sciences, Coordinator of the Food Development and Technology pathway of the Bachelor’s in Gastronomy and Culinary Arts at BCC, and Coordinator of the Sensory Perception and Consumer Preferences specialty at BCC Innovation. He is also editor-in-chief of the International Journal of Gastronomy and Food Sciences, published by Elsevier.

Laura Perezabad

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.

Admission process

The Master’s Degree in Food Fermentation has an admission process that ensures candidates have the academic level and competencies needed to successfully complete a demanding study program.

1. Submit your application

The application period for the 2026 - 2027 academic year is open. Apply here.

Students in the final year of a bachelor’s degree

Academic transcript showing all grades obtained to date.

Students with university studies completed in Spain

  • Certified copy of the degree certificate or university document confirming that the studies have been completed.
  • Certified academic transcript.

Students with university studies completed in the EU, Norway, Iceland, Liechtenstein and Switzerland

  • Stamped transcript and degree certificate.
  • DS (Diploma Supplement) or, failing that, an equivalent document.

Students with university studies completed outside the EU, Norway, Iceland, Liechtenstein and Switzerland

  • Apostilled degree certificate and academic transcript.
  • Academic Technical Report, which must be requested from Host Students.

2. Submit documentation

In addition to completing the online application, the required documentation must be submitted on the platform to confirm the admission pathway. You can see the documentation below:

Admission degrees

  • Direct admission

Students with prior training in the following bachelor’s degrees may be admitted directly.

  • Bachelor’s in Gastronomy and Culinary Arts
  • Bachelor’s in Gastronomy
  • Bachelor’s in Mediterranean Gastronomy
  • Bachelor’s in Human Nutrition and Dietetics
  • Bachelor’s in Nutrition
  • Bachelor’s in Food Technology
  • Bachelor’s in Food Science and Technology
  • Bachelor’s in Food Process and Product Innovation

  • Admission with complementary training

Students with the following degrees must complete additional subjects before joining, each of which costs €90 per ECTS.

Scientific field

They must complete Culinary Techniques (3 ECTS) and Gastronomic Heritage (3 ECTS).

  • Bachelor’s in Biochemistry
  • Bachelor’s in Agri-Food and Rural Engineering
  • Bachelor’s in Pharmacy
  • Bachelor’s in Biology
  • Bachelor’s in Biotechnology
  • Bachelor’s in Chemistry
  • Bachelor’s in Environmental Sciences
  • Bachelor’s in Agrarian and Food Industry Technology

Humanities and Social Sciences field

They must complete Culinary Techniques (3 ECTS), Food Physical Chemistry (3 ECTS), Basic Statistics (3 ECTS) and Nutrition (3 ECTS).

  • Bachelor’s in Art
  • Bachelor’s in Anthropology
  • Bachelor’s in Applied Sociology

Social and Legal Sciences field

They must complete Culinary Techniques (3 ECTS), Food Physical Chemistry (3 ECTS) and Nutrition (3 ECTS).

  • Bachelor’s in Business Administration and/or Management

Language requirements

  • The Master’s is taught entirely in English.
  • Applicants must provide proof of a B2 level in English or higher according to the Common European Framework of Reference for Languages (CEFR).
    • Native English speakers do not need to certify their level.

  • Other cases: Students with degrees outside these categories will be assessed individually to determine their eligibility and whether they require complementary training.
  • International students: Degrees from the European Higher Education Area (EHEA) and international education systems outside the EHEA are accepted, subject to an academic equivalency evaluation.
  • Students still completing their bachelor’s: 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.

Additional documentation

  • Updated curriculum vitae.
  • Letter of motivation explaining your interest in the Master’s.

4. Decision on your application

Once your application has been evaluated, the Master’s admissions team will inform you of the assessment of your candidacy for this edition of the master’s.

  • If the assessment is positive, you will receive an offer of a place and, at that point, a payment of €1,000 will be required to reserve your place.
  • If the assessment is not positive, we will inform you of the status of your application for this edition of the master’s and the reasons for the decision.

3. Profile and competency assessment

An online interview will be held to assess the candidate’s suitability based on their motivation and learning objectives.

Fees and payment

Total Master’s fee: €17,010 (2026 - 2028 academic year)

1st year: €11,340

  • €1,000 as a place reservation, 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.
    • Payment in 9 monthly installments, from October to June, of €1,194.72 (includes a 4% surcharge for installments).

2nd year: €5,670

  • Two options:
    • Single payment in September of €5,670.
    • Payment in 5 monthly installments, from September to January, of €1,179.36 (includes a 4% surcharge for installments).

Based on your previous studies, we will inform you during the admission process if you need to complete Complementary Training before starting the Master’s. You can check here which Complementary Training applies to you according to the studies you have completed by the start of the program. Each application is assessed individually, also taking into account your professional experience for possible exemptions. Please note that each ECTS credit has an additional cost of €90.

Imagen fermento

The Master’s fee includes:

  • Academic materials
  • Learning journey (transport and accommodation expenses)
  • Sessions with guest experts
  • Access to more than 5,000 references in the Faculty library
  • Graduation ceremony

Cancellation Policy

Basque Culinary Center reserves the right to cancel the program if the minimum number of students is not reached or for organizational, academic or force majeure reasons, providing at least 20 days’ prior notice. In such a case, a full refund of the amounts paid will be issued, without liability for additional expenses (travel, accommodation, visas or others). Optionally, relocation to another edition or an equivalent program may be offered.

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 the training you have previously completed:

I AM A BACHELOR’S 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 want to take a master’s or specialization course (either online or on-site) you must complete the registration process as usual. The discount percentage will be applied to the last installment of the course and you will be notified at that time. After registering, you can let us know that you are Alumni by emailing alumni@bculinary.com. If you register with your @alumni account, this last step is not necessary. If the tuition fee is paid in a single payment, please contact alumni@bculinary.com before registering to request the discount code you need to enter during the registration process.

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 on 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, students on this Master’s will receive information on job offers received by the faculty.

During their stay they may also apply for the study-work scholarships offered by the Faculty and provide services in different departments: R&D, operations, cafeteria, etc.

Quality

IQAS - Internal Quality Assurance System

The EHEA framework and the new changes introduced in Spanish regulations establish that universities must guarantee in their actions the fulfilment of the objectives associated with the programs they offer, also seeking continuous improvement.

For this reason, Basque Culinary Center has designed its own Internal Quality Assurance System in line with the principles and guidelines of the AUDIT program by ANECA (National Agency for Quality Assessment and Accreditation).

Institutional Accreditation

The Institutional Accreditation of University Centers is a process through which centers can achieve the renewal of the accreditation of the degrees they offer, through the certification of the implementation of their Internal Quality Assurance System (IQAS).

Verify

It is a program for evaluating proposals for official study plans designed in accordance with the EHEA (European Higher Education Area).

A favorable report from ANECA is essential for the degree to acquire official status.

 

Link to the Registry of Universities, Centers and Degrees (RUCT).

Modify

It is a program for proposing modifications to the verification report of an official degree.

This evaluation process has been replaced by Institutional Accreditation Follow-up.

 

Monitor

It is a program offered to universities to facilitate the monitoring of official degrees in order to verify their proper implementation and results.

This evaluation process has been replaced by Institutional Accreditation Follow-up.

 

Accredit

It is a program whose purpose is to assess official degrees. Its main objective is to check whether the results of the degree are adequate and guarantee the continuity of its delivery until the next renewal of accreditation.

This evaluation process has been replaced by Institutional Accreditation Follow-up.

 

Indicators
Indicators of the Master’s Degree in Food Fermentation 2025-2026
Total students enrollled in the Master’s Degree 7
Newly enrollled students on the Master’s Degree 7

 

Docentia

It is a program that supports universities in designing their own mechanisms for managing the quality of university teaching staff and promoting their development and recognition.

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