Teaching-learning process

Official Degree

Master's Degree in Sensory Analysis and Customer Sciences

Duration

90 ECTS

2 years

Campus

Donostia - San Sebastián (Basque Culinary Center)

Class size

20 places

Languages

English

Modality

On-site

Real project-based learning in Food Fermentation

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 fundamental competencies and progress towards specialized applications. The curriculum is structured in progressive phases, integrating theoretical classes with practical activities and real-world projects.

For example:

  • Interactive classes: Deepen your knowledge in key areas such as microbiology, enzymology, biochemistry, and food technology through interactive sessions that encourage debate and critical thinking.
  • Laboratory practices: Explore each stage of fermentation processes in fully equipped spaces.  
  • Real-world problem-solving:  Challenges from the food industry, designing innovative solutions that you can test and optimize.  
  • Collaborative projects: Work in multidisciplinary teams to research and develop applied solutions, combining creativity and scientific rigor. 
  • Seminars with experts: Learn from leaders in food fermentation, who will share their experiences and the latest industry trends. 

Key Learning Experiences 

Fermented food design

Participate in workshops exploring new culinary creations that integrate technology, flavor, and sustainability. 

Advanced analysis 

Learn to evaluate fermented foods to optimize their quality and market acceptance. 

 

Master's Thesis

Develop an innovative project in collaboration with international companies, enhancing your practical skills and professional network. 

Evaluation System: 

The process combines ongoing evaluation with specific tests conducted at key moments. This approach ensures we can countinuosly assess your acquisition of competencies. Evaluation will be based on: 

  • Participation in classes and workshops.
  • Development and presentation of individual and group projects.
  • Practical evaluations in laboratories and real-world cases.
  • Technical exams to strengthen your theoretical skills.
  • Master's Thesis.

This methodology will allow you to acquire technical, strategic, and creative skills, preparing you for a future full of opportunities in food fermentation and food sustainability.