Master's Degree in Food Fermentation
San Sebastián, Spain
Master degree
DURATION
2 years
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
EARLIEST START DATE
Oct 2026
TUITION FEES
EUR 17,010
STUDY FORMAT
On-Campus
Fast-track counseling
By contacting the school, you'll get access to free priority counselling for any study and application questions.
Explore the Gastronomic and Transformative Potential of Fermentation with the Only Specialized Máster 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 global approach, 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. 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.
PRACTICAL INFORMATION
- Start date: October 2026
- Regular enrollment period: November 3, 2025 – July 3, 2026
- Regular registration period: July 10, 2026 – July 15, 2026
- Language: English
- Duration: 90 ECTS
- 20 available spots
- Campus-Based Learning
- Location: GOe Gastronomy Open Ecosystem
- Academic Period:
- First Year: from November 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 Food Fermentation
- Master the science and technology of fermentation by developing skills and using scientific methodologies to understand, optimize, and apply fermentation processes to 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 changing global market
- Acquire a solid foundation in applied research, specifically oriented towards the field and development of gastronomic areas.
- Foster an interdisciplinary and collaborative perspective, training professionals capable of integrating knowledge in biotechnology, culinary sciences, anthropology, and sociology to create innovative solutions in the field of food.
- Promote knowledge transfer and leadership in fermentation, strengthening the connection between research, professional practice and sustainability, and developing competencies to apply fermentation techniques in industry, academia, and entrepreneurship.
- Understand fermentation not only as a technical process, but as a cultural, historical, and social phenomenon.
Upon completing the Master’s Degree in Food Fermentation, , 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.
Consulting and Fermentation Strategy
- Strategic advice in the design and reformulation of fermented products, optimizing their sensory, nutritional, and market properties.
- Collaboration in implementing innovative and sustainable processes in food companies and startups.
Gastronomy and Catering
- Innovation in menus and gastronomic proposals using advanced fermentation techniques to create unique, high-quality experiences.
- Collaboration with chefs and restaurants to integrate fermented foods into contemporary cuisine.
Entrepreneurship and Innovation
- Creation of startups focused on producing and marketing innovative fermented products.
- Development of disruptive technologies and processes in the food industry, applying fermentation principles.
Research
- Design and execution of interdisciplinary research projects on microbiology, enzymology, and fermented food technologies.
- 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 optimizing fermentation processes.
- Innovation in food products integrating health, sustainability, and cultural traditions.
You can add value to:
- Leading companies in the food, cosmetics, and pharmaceutical industries.
- Innovative startups developing sustainable and fermented products.
- Academic institutions and technological centers dedicated to food research.
- Governmental organizations and NGOs promoting food security and sustainability.
- Academic or cultural projects that explore food traditions through the lens of science and gastronomy.