Lecturers

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

Lecturers

The programme has a teaching staff made up of lecturer-doctors with extensive teaching and professional experience in the different fields and areas of knowledge of the degree: research and innovation, strategy, product-service design and development, management and gastronomic sociology.

Main academic team

The Master’s program features a teaching staff comprised of internationally renowed researchers, educatiors, and professionals in the fields of biotechnology, microbiology, food sciences, sociology and gastronomy. This team combines acadmic expertise with a practical approach, integrating specialized and advanced knowledge. 

  • Dr. Juan Carlos Arboleya: Editor-in-chief of the International Journal of Gastronomy and Food Science, specialist in food microstructure and applied research development in the field of science and gastronomy at Basque Culinary Center.
  • Dr. Nerea Casas: Specialist in pharmacy and researcher in the field of Food Microbiology.
  • Dr. Laura PérezAbad: PhD in Food Sciences from UAM, Madrid and coordinating professor at BCCInn. Her work connects nutrition, food technology and gastronomy. 
  • Dr. Iñaki Álava: Expert in biochemistry, tissue engineering and food nanotechnology.
  • Eneko Izcue: Specialist in fermentation and University Professor of Fermentation Technology and Culinary Management at Basque Culinary Center.
  • Alessandra Massa: Gastronome and researcher in filamentous fungi biotechnology and food development.
  • Dr. Ekaitz Esteban Echeverría: Professor of Foof Technology Development at Basque Culinary Center. Specialist in  new techonologies and statistic applied to food. 
  • Dr. Nabila Rodríguez Valerón: PhD at Basque Culinary Center. Researcher in food science. Specialista in flavor, fermentation, and product development.
  • Dr. Laura Vázquez Araújo: R&D  specialist with a PhD in Food Sciences and Technologies, expert in chemistry, sensory evaluation, and development in the food and beverage industry at Basque Culinary Center. 
  • Etxahun Euzueta: Food Technologist. Expert in food safety and management of food audit certifications.