Master’s in Gastronomic Sciences at the Basque Culinary Center:
Curriculum, Research, Admissions & Careers
Last Updated 9/9/2025
Costs, Scholarships & a Real 5‑Month Placement
Fees are published annually (reservation + instalments) and can vary by cohort, so we’ve broken down the numbers, scholarships, and financing options below in plain English. The return on that investment is the Year‑2 Master’s Final Project: a minimum five‑month placement in a company, tech center, or university, often with a modest study grant (~€500/month) and a strong track record of students continuing with the host (~30%). That means you graduate with real deliverables, references, and sector traction—not just a diploma. Start with the current cohort’s fee page, then use our budgeting notes and scholarship pointers in the Admissions section.
English‑Taught, Research‑Driven
The Master’s is delivered primarily in English, which makes it accessible to international students from day one while still giving you meaningful exposure to Spanish/Basque through events, readings, and fieldwork. In practice, aiming for B2 English is essential, and having B2 Spanish is a competitive advantage even when not strictly required for all modules. This blend is part of the program’s value: you learn to communicate research and innovation across cultures and stakeholders. We link the current intake’s language policy inside this guide. (Always check the official page for your year.)
Important: Program specifications (calendar, tuition, language policy, venues) can change. Always verify on the official Basque Culinary Center (BCC) / Mondragon Unibertsitatea pages before making decisions.
Quick Facts
Qualification: Official Master’s Degree in Gastronomic Sciences awarded by Mondragon Unibertsitatea (Faculty of Gastronomic Sciences – BCC).
Format & Location: In‑person in Donostia–San Sebastián, Spain. Campus indication: GOe – Gastronomy Open Ecosystem.
Length & Credits: 18 months (1.5 years), 90 ECTS.
Cohort size: ~20 places (limited admission).
Typical calendar (2025–27 cohort): Year 1 Oct 2025–Jun 2026, Year 2 Sep 2026–Jan 2027; timetable commonly Mon–Fri 9:00–14:00 (CEST). Starting date listed as 6 October 2025. Verify each intake’s dates for future cohorts.
Language: The program is listed as English; the “Access & Admission” page also states B2 English and B2 Spanish due to bilingual components—confirm for your intake.
Tuition (2025–26, indicative): Program page shows €14,352 planned amount (reservation €1,000; €9,794 Year 1 + €3,558 Year 2 in instalments). The general MU fee table lists €10,794 (Year 1) + €3,558 (Year 2) pending approval—these figures are reconciled by the separate €1,000 reservation. Treat as provisional and verify.
Program Overview
What is it?
The BCC Master’s in Gastronomic Sciences is an official, research‑focused graduate program that blends applied science, social sciences, innovation, and culinary culture to train professionals who can lead R&D, product development, and knowledge transfer across the food, hospitality, and policy ecosystem. It is delivered on site in San Sebastián by the Faculty of Gastronomic Sciences (Basque Culinary Center) within Mondragon Unibertsitatea.
Why BCC & why now?
San Sebastián is a globally recognized food city. An everyday “living classroom” of markets, producers, restaurants, and food events. Program calendars explicitly integrate major gastronomy congresses and industry visits (e.g., San Sebastián Gastronomika, Culinary Action).
Where will you study (GOe)?
From the 2025/26 academic cycle, activities are being linked with GOe – Gastronomy Open Ecosystem, BCC’s new 9,000 m² hub designed by Bjarke Ingels Group (BIG), featuring eight research kitchens, a sensory analysis room, ten laboratories, coworking areas, and an auditorium. The GOe building is scheduled to open in October 2025 with public/institutional inaugural activities.
Aims & Learning Outcomes
Graduates develop a systems view of food grounded in research literacy and professional practice:
Interdisciplinary understanding of food systems (culture, sustainability, technology, entrepreneurship).
Research competence: methodology, quantitative/qualitative tools, experimental design, data analysis, and knowledge transfer to industry.
Professional & ethical practice: project/team management, communication across stakeholders, and innovation strategy.
Curriculum Structure (90 ECTS)
Duration & sequencing: Year 1 = 60 ECTS (two semesters); Year 2 = 30 ECTS (work placement + Master’s Final Project).
Core Modules (Year 1)
Semester Module (official wording)
Product and Service Design
Research Methodology in Gastronomy
Project Management in Gastronomy
New Business Models in the HORECA Sector
Sensory Perception
Statistics Applied to R&D
Development of New Business Management Models
Design & Architecture of Dishes and Menus
Sociocultural Effects of Trends in Gastronomy
Knowledge Transfer
Research & Final Project (Year 2)
Work Placement (Prácticas en Empresas)15 ~Sep–Jan Year 2
Mode: Project‑based in a company, technology center, or university (Spain or international). ~5 months, with a university tutor and host mentor. Around 30% of students continue with their host after the project. Stipend: “study grant of around €500/month” (program page language).
Learning Methods & Facilities
Project‑Based Learning (PBL)
The program uses PBL from day one: students tackle real challenges from restaurants, industry, and research centers, integrating seminars, workshops, and expert masterclasses.
Labs, Kitchens & Sensory Analysis
Facilities include laboratories, kitchens, restaurants, sensory analysis rooms, creativity/innovation workshops, library, auditorium, and (from 2025/26) access to GOe facilities noted above. GOe is purpose‑built to bridge science, gastronomy, entrepreneurship, and nature in San Sebastián.
Fieldwork & Events
The calendar incorporates major gastronomy events (e.g., Gastronomika, Culinary Action) and industry visits; the Basque context offers proximity to producers, markets, and restaurants as field sites.
Admissions & Requirements
Eligibility
Applicants commonly enter with degrees in Gastronomy, Nutrition, Food Technology, Biochemistry, Pharmacy, Biology, Chemistry, Environmental Sciences, Anthropology/Sociology, Biotechnology, or Business (bridging preparation may be required for some profiles).
Language
Program language listing: English.
Admission note: The access page currently states B2 English and B2 Spanish “due to classes taught in Spanish and English.” Action: confirm language requirements for your intake with admissions, as policy and bilingual delivery may vary by year/module.
Application Materials (typical)
Online application, CV, academic records, motivation statement, language evidence (as applicable), and possible interview/assessment. See the online registration portal and program pages for the current checklist.
Deadlines & Intake (example: 2025–26)
Registration window: 4 Nov 2024 – 4 Jul 2025.
Enrolment period: 10–15 Jul 2025 (continues while places remain).
Start date: 6 Oct 2025; Period: Oct 2025 – Jan 2027; Timetable: Mon–Fri 9:00–14:00 (CEST).
Always check the current intake page.
Tuition & Fees (2025–26, indicative)
Program page: €14,352 planned amount (Reservation €1,000; €9,794 Year 1; €3,558 Year 2; paid in instalments).
General MU fee table (EU students, provisional): €10,794 (Year 1) + €3,558 (Year 2).
Note: This aligns with the program page when you include the €1,000 reservation separately. All amounts are provisional pending approval; verify at enrollment.
Scholarships & Financial Aid
Being an official degree, students resident in Spain may seek public grants (Basque Government, Spanish Ministry), and international students can pursue home‑country funding. MU also lists institutional scholarship options and financing via Laboral Kutxa. See the specific “Fees, grants and scholarships” page, plus the MU scholarships hub.
Careers & Outcomes
Typical Roles & Sectors
R&D / New Product Development (food industry, startups, technology centers).
Sustainability & Food Systems (policy, NGOs, corporate sustainability).
Sensory & Consumer Science / Research (labs, agencies, academia).
Hospitality & Culinary Innovation (menu R&D, operations).
Education, Publishing, Media (communication, program design).
Work Placement & MFP Continuation
Students complete ≥5 months of professional experience through the Work Placement and Master’s Final Project; a program stat notes ~30% continue working with their host organization afterward (figure may vary by cohort).
Skills Map (Curriculum → Competencies → Roles)
Curriculum Element Competencies You Build Example Roles
Research Methodology; Statistics Study design, quantitative/qualitative analysis, Research Associate; Sensory Scientist
data storytelling Insight Analyst
Sensory Perception; Knowledge Transfer Protocol design, consumer testing,
communicating findings to non‑scientists Sensory Lead; Consumer Insights; R&D EvangelistProduct/Service Design;
Design & Architecture of Dishes/Menus Cross‑functional ideation, prototyping, feasibility, MVPs NPD Technologist; Culinary R&D;
Innovation Manager
Project Management; Business Models Project planning, budgeting, IP/market scan, scaling Project Manager; Venture Builder;
Operations Lead
Sociocultural Effects of Trends Cultural & policy literacy; ethics Food Policy Analyst; Trend Researcher;
Educator
Work Placement + MFPReal World delivery, stakeholder management, practice Any of the above depending on host
Based on MU module list, objectives/competences, and job opportunities pages.
Living & Studying in San Sebastián
San Sebastián (Donostia) pairs world‑class gastronomy with a coastal/outdoor lifestyle. The city’s pintxos culture—moving bar‑to‑bar for small bites—offers a daily immersion in Basque foodways.
Transport: Local buses (Dbus) accept contactless card payment and multiple transport cards, including MUGI; contactless bank cards are accepted on Dbus routes.
Accommodation: MU/BCC lists options near campus (Numad Studios, The Social Hub) and other residences; they also note indicative room prices for shared flats and bus connections to BCC.
How to Apply (Step‑by‑Step)
Read the official pages (program overview, study program, calendar, fees).
Prepare documents: CV, transcripts/credentials, motivation statement, language evidence as applicable. (Check the Access & Admission page for any updates.)
Register online via Mondragon Unibertsitatea (registration portal).
Selection/Interview: After registration, the program coordinator contacts applicants to explain next steps.
Enroll during the posted period (e.g., 10–15 July 2025 for the 2025–26 cohort; stays open while places remain).
Secure funding (scholarships, MU financing) and pay the reservation if required.
Pre‑departure: arrange housing, confirm language requirements, and review visa steps (non‑EU). (Link your site’s visa checklist here.)
FAQs
Is the Master’s taught in English?
The program is listed as English; the Access & Admission page currently asks for B2 English and B2 Spanish due to bilingual delivery. Confirm with admissions for your intake.
How long is it and how many ECTS?
18 months, 90 ECTS (official).
What’s the weekly schedule?
Recent listing shows Mon–Fri 9:00–14:00 (CEST); always verify the current intake page. What is the final project and where is it done?
A ~5‑month Master’s Final Project in a company, technology center, or university (Spain or abroad), typically paired with a host mentor and MU tutor. ~30% continue with the host after the project (figure may vary).
How much is tuition?
For 2025–26, the program page lists €14,352 planned amount (reservation €1,000; €9,794 Year 1; €3,558 Year 2). MU’s general master fee table (EU) shows €10,794 Year 1 + €3,558 Year 2 pending approval. Treat these as indicative and confirm before enrolling.