Job Opportunities

Career Opportunities

Upon completion of the Master, you will be able to perform functions in various areas related to food fermentation, culinary innovation, and food sustainability. Career opportunities include:

Food and Biotechnology Industry

• Participation in research and development (R&D) teams for the creation and optimization of innovative 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 a longer shelf life, helping to reduce food waste.

Fermentation Consulting and 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 Foodservice 

• Innovation in menus and gastronomic proposals using advanced fermentation techniques to create unique, high-quality experiences.
• Collaboration with chefs and restaurants to include fermented foods in contemporary gastronomy.

Education and Training

• Teaching fermentation, microbiology, and food sustainability techniques at universities and schools.
• Design and delivery of specialized workshops and courses for professionals and companies in the industry.

Entrepreneurship and Innovation

• Creation of startups focused on production and sales of innovative fermented products.
• Development of disruptive technologies and processes in the food industry, applying the principles of fermentation.

Research 

• Design and execution of interdisciplinary research projects on microbiology, enzymology, and fermented food technology.
• Collaboration with research centers and universities to explore new applications for fermentation in food and beverages.

Sustainability and Community Development

• Implementation of fermentation processes that reduce the food industry's environmental impact.
• Promotion of sustainable practices in vulnerable communities, encouraging access to nutritious and affordable fermented foods.

Emerging Areas

• Application of digital tools and data analysis to optimize food production processes .
• Innovation in food products that incorporate health, sustainability, and cultural tradition.

You will be able to add value to: