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

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.

Renowned Faculty

The Master in Sensory Analysis and Consumer Science features a teaching staff composed of researchers and professionals recognized nationally and internationally in the fields of sensory sciences and consumer studies. This team combines academic expertise with a practical approach, integrating experts from the Faculty of Gastronomic Sciences (BCC) and professionals from leading institutions and companies.

Main Academic Team

Dr. Laura Vázquez-Araújo, Coordinator of the Sensory Analysis and Consumer Science Area at BCC Innovation. She holds degrees in Molecular Biology, Food Science and Technology, and a Ph.D. in Food Science and Technology.

With 20 years of experience in sensory analysis and over 80 indexed publications, she previously served as Head of Sensory Research and Development at Hijos de Rivera S.A.U., and as a researcher/lecturer at universities such as the University of Vigo and Kansas State University.

Dr. María Mora, Senior Researcher in the Sensory Analysis and Consumer Science Area at BCC Innovation. She holds degrees in Human Nutrition and Dietetics, Food Science and Technology, and a Ph.D. in Agro-Environmental Technology.

With 10 years of experience in sensory analysis and around 20 indexed scientific publications, her research focuses on consumer studies, such as emotional responses to food and the psychological dimension of consumer behavior. Since 2015, she has been working on public and private research projects in the sensory analysis area at BCC Innovation.

Guests and Collaborators

The Master’s Degree also includes contributions from organizations and renowned industry and academic experts. This team of lecturers varies with each edition to ensure the best combination of specialized knowledge and innovative perspectives.

  • Dr. Jean-Xavier Guinard, Professor of Sensory Science at the University of California, Davis. His research focuses on sensory and culinary strategies for dietary change and optimizing the sensory quality and acceptance of food and beverages.
  • Dr. Paula Varela Tomasco, Senior Researcher in Sensory and Consumer Sciences at Nofima and a lecturer at the Norwegian University of Life Sciences. She specializes in designing new sensory analysis methods and her research addresses societal issues related to eating behavior..
  • Dr. Ángel A. Carbonell Barrachina, Full Professor at Miguel Hernández University of Elche. He specializes in sensory analysis and its relationship with the physicochemical properties of food.
  • Dr. Elena Romeo-Arroyo, Researcher at BCC Innovation, Ph.D. in Gastronomic Sciences, and specialist in multimodal strategies for food design.