Food Fermentation Basque Culinary Center

Overview

You will combine theory with applied practice to master scientific tools, culinary techniques, and methodologies. The program begins 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 participate 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, University of Copenhagen, Aarhus University, and others. 

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

Career

Upon completing the Food Fermentation program from Basque Culinary Center   , graduates will be prepared to assume strategic roles in various sectors within food fermentation, culinary innovation, and sustainable food systems. Career paths may include: 

Food and Biotechnological Industry 

• Participation in research and development (R&D) teams for the creation and optimization of 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 extended shelf life, contributing to the reduction of food waste