Master's Degree in Food Fermentation

The program admits students on a rolling basis; tuition fees for Master's Degree in Food Fermentation are 11,340 EUR per year.

The Master's Degree in Food Fermentation is an official degree from Mondragon Unibertsitatea offering a multidisciplinary integration of fermentation sciences, training professionals to innovate in the creation, development and analysis of fermented foods. Students combine theory with applied practice across laboratory work, culinary workshops and visits to leading companies in the sector.

The programme includes interdisciplinary projects developed in collaboration with international institutions such as California Polytechnic State University, the University of Copenhagen and Aarhus University. The teaching team is composed of fermentation researchers, chefs and food biotechnology scientists.

The programme is delivered entirely in English, so a minimum B2 level is mandatory (demonstrable via certificate, prior English-taught studies, or professional experience in English-speaking countries). It runs 90 ECTS over two academic years, campus-based at the GOe Gastronomy Open Ecosystem.