Work experience and projects

Internships and Master’s Final Project

Before completing the Master’s Degree in Food Fermentation, you will already be collaborating as a professional in leading companies in the food industry, fermentation laboratories, technology centers, or university R&D units. Thanks to Basque Culinary Center’s strong relationship with the food sector and the field of biotechnology, students can gain real-world and practical knowledge throughout their studies via a Project-Based Learning model.

You will have the opportunity to engage in internships alongside your studies, participating in projects that integrate innovation, fermentation processes, and product development.

Additionally, in your second year, you will carry out the Master’s Final Project over 5 months at a company, research center, or specialized laboratory, where you will be required to develop an applied project. This could involve participating in research related to fermentation technologies, developing sustainable fermentation processes, or creating innovative products aimed at improving the quality and sustainability of fermented foods.

Both internships and the Master’s Final Project will be conducted in organizations and companies specialized in fermentation and biotechnology, either nationally or internationally. This experience will allow you to gain key competencies, explore new realities, and prepare yourself to become a leading professional in the field.

Project-Based Learning Model (PBL)

At Mondragon Unibertsitatea, we believe that practice is key to successful learning. Therefore, in this master’s program, you will learn by solving real-world challenges through a practice-oriented educational model in collaboration with sector-leading companies.

Throughout the program, professionals and renowned companies in the fields of gastronomy and food will present challenges that you will need to solve by applying the knowledge and skills acquired during the course. To meet these challenges, you will research, analyze, experiment, and apply what you have learned, working in a practical and dynamic way..

This approach ensures that you graduate with valuable real-world professional experience.

You will participate in data analysis workshops, internships in specialized laboratories, and visits to leading companies in the sector.

Additionally, you will face industry challenges while developing interdisciplinary projects in cooperation with international institutions such as the University of Copenhagen, Aarhus University, and Mondragon Unibertsitatea. You will be supported by faculty comprising fermentation experts, innovative chefs, and scientists specialized in food biotechnology.

It will prepare you for roles such as fermented product developer, food biotechnology consultant, researcher in fermentation and food quality, and leader in gastronomic innovation. The creation of unique foods that respect tradition and the design of sustainable industrial processes make this Master's degree an open door to a future full of opportunities.