Presentation

NEXT EDITION: JANUARY 2026

ENROLL HERE (Enrollment until december 10th or until spots are filled)

Apply a design-driven perspective to the creation of gastronomic projects.

The Master in Food Design: Innovation in Products, Services, and Experiences is designed for professionals looking to develop creative strategies, optimize processes, and make an impact in the food industry. Through a learning by doing approach, this Master's program combines strategic design, applied creativity, and project management to transform the way we interact with food.

Throughout the program, you will work with design and innovation tools such as design thinking, prototyping, sensory analysis, experience design, visual storytelling, and sustainability strategies—all applied to real projects in collaboration with industry professionals.

If you want to specialize in Food Design with a strategic, market-driven approach, this Master’s program will equip you with the skills to drive transformation in the gastronomic industry.

PRACTICAL INFORMATION

• Start date: January 2026
• Registration deadline: December 10th, 2025
• Language: Spanish
• Duration: 60 ECTS
• 22 available slots
• Blended learning 
• Location: GOe – Gastronomy Open Ecosystem
• Academic period: from january to october 2026
  • Online period: from january to may 2026 
    • Live classes: Tuesdays and Thursdays from 17:45 to 19:45h (CEST)
  • Campus-based period : from may to june 2026
    • In-person classes: Monday to Thursday from 15:15 to 20:15h (CEST)
  • Internship period: from july to october 2026 
• Type of degree: Permanent Learning Master’s Degree from Mondragón University, delivered by Basque Culinary Center
• Degree: Master in Food Design: Innovation in Products, Services, and Experiences
• For inquiries and more information click here

MASTER'S OBJECTIVES

• Analyze current challenges in the food sector from a holistic and multidimensional perspective, identifying opportunities for innovation and improvement.
• Explore the intersections of design, food, and beverage, understanding Food Design as a strategic tool for transformation.
• Apply design thinking and innovation methodologies by integrating culinary, scientific, technological, and social foundations.
• Design innovative Food Design projects aligned with global trends and market needs.
• Propose creative and strategic solutions to address current and future challenges in the food sector.

PROFESSIONAL OPPORTUNITIES

Upon completing the Master’s program, you will be prepared to take on key roles in various areas of the gastronomy and design sectors. Career paths may include:

Food Industry and Product Development

• R&D Specialist in food and beverages, leading product innovation and optimization.
• Designer of sensory experiences and packaging for food brands.
• Innovation Manager in agri-food and food tech companies.
• Researcher in technology centers exploring science, gastronomy, and design connections.

Consulting and Strategy in Food Design

• Consultant in gastronomic innovation and brand development.
• Specialist in trend analysis, consumer insights, and market strategy.
• Expert in brand design and positioning for gastronomic projects.

Hospitality, Dining, and Events

• Chef or culinary professional specialized in designing gastronomic experiences.
• Service and experience designer for hospitality and dining businesses.
• Innovation and customer experience manager in restaurants and hotel groups.

Entrepreneurship and Innovation

• Founder of startups focused on innovation, sustainability, and new food formats.
• Creator of disruptive concepts in food service and gastronomy.
• Entrepreneur in gastronomic design, launching innovative products and services.

10+1 Reasons

WHY TAKE THIS MASTER’S PROGRAM

 

 

 

Program

TARGET AUDIENCE

The Master in Food Design: Innovation in Products, Services, and Experiences is designed for professionals aiming to specialize and enhance their expertise in strategic design, product development, and user experience in the food industry. Through applied training, the program equips participants with strategic and operational tools to excel in gastronomy, food product design, and the creation of innovative gastronomic experiences.

This Master’s program is for:

• Graduates in design, gastronomy, food sciences, marketing, or related fields who wish to specialize in Food Design.
• Professionals in the gastronomy sector (restaurant and hospitality): chefs, cooks, pastry chefs, restaurant managers, consultants, or professionals in hotels, catering, cruises, or theme parks.
• Operations and innovation specialists leading food-related experiences and business models.
• Graphic, product, or industrial designers focused on conceptualization, equipment, or food technology.
• R&D and food technology specialists interested in applying design to sustainable product development.
• Consultants and marketing agencies exploring branding, communication, and food trends.
• Event managers looking to elevate the design and impact of gastronomic experiences.
• Journalists, writers, artists, and creators using food as a medium for storytelling and innovative expression.
• Other profiles
  • Creative profiles: interior design, packaging, fashion, UX, photography, art direction.
  • Humanistic profiles: sociology, anthropology, psychology and other related disciplines.

Throughout the Master’s program, participants will be able to apply their knowledge in:

• Companies specializing in food design and product development.
• Restaurants and hospitality businesses, designing innovative gastronomic experiences.
• Marketing and branding agencies within the food industry.
• Startups focused on food innovation and sustainability.
• Companies developing technology applied to gastronomy.

Not sure if your profile fits?

If your background or experience is not listed and you are interested in this Master’s program, contact us to evaluate your case and provide personalized guidance.

PROGRAM

Module I: The Current Food Context and Its Challenges

• 21st-century food challenges
• New paradigms of food consumption
• Sustainable development: environmental, economic, and social impact
• Food and eating: What are we really consuming?

Module II: Gastronomy and Design

• The intersection of gastronomy and design
• From subsistence eating to 360° gastronomy

Module III: Design, Thinking, Creativity, and Methodology

• Principles of design and aesthetic references
• Design thinking and applied methodologies
• Creative processes and digital tools
• Project development: phases and strategies
• Learning Journey: Exploration of inspirations and experiences

Module IV: Food Design – Innovation Through Design

• Food Design as a transformation tool
• The architecture of food: food as a design object
• The Role of a Food Designer: Challenges in the industry

Module V: Gastronomic Fundamentals

• Consumption trends and new eating habits
• Basic culinary processes and functionalities
• Basic processes and functionalities in beverages
• Principles of nutrition and health
• Sensory perception and analysis
• Introduction to neuroscience and gastrophysics
• Basic processes in the food industry
• Food aesthetics and visual languages
• Economic viability

Module VI: Design for Food and Gastronomy

• Techniques for avant-garde gastronomy, R&D, and Food Tech
• Design of new edible products
• Food Retail and design of food spaces
• Containers for food and packaging design
• Object and utensil design
• Food Service Design
• Gastronomic experiences and events
• Gastronomic communication and neuromarketing
• Future food scenarios
• New agri-food technologies
• Food Art: Food as an artistic medium
• Gastronomic tourism
• Digital Food: Metaverses, crypto flavors, and artificial intelligence
• Gastronomy as speculative design

Module VII: Practical Design of Products and Experiences

Team Challenge: Development of a transversal project in 15 days, with expert participation and access to Basque Culinary Center facilities. From concept to prototype and final product.

Module VIII: Final Project

The project will be carried out individually, applying the knowledge acquired throughout the Master to design and innovate in food-related products and experiences. It will address challenges linked to sustainability, profitability, and industry transformation.

Examples of potential projects:

• Design of new food products
• Creation of gastronomic experiences, tools, and rituals
• Development of food services, systems, and spaces

Module IX: Curricular Internships in Companies

Internships are available both nationally and internationally. Participants will receive guidance from the program coordinator to evaluate options and align expectations. Internships require a full-time commitment of three months. Participants with a senior profile may validate previous experience.

Calendar

• Introduction to the Learning Platform: At the beginning of the academic period, you will have the opportunity to familiarize yourself with the course methodology and the learning platform.
• Academic Period: from january to october 2026
  • Online Period: from january to may 2026 
    • Live classes: Tuesdays and Thursdays from 17:45 to 19:45h (CEST)
  • Campus-based Period: from may to june 2026 
    • On-site classes: Monday to Thursday from 15:15 to 20:15h (CEST)
  • Internship Period: from july to october 2026 
• Master’s Final Project Presentation: october 2026

Methodology

METHODOLOGY

The Master in Food Design: Innovation in Products, Services, and Experiences is delivered through the learning by doing methodology, based on practice, experimentation, and collaborative learning. This approach allows you to acquire fundamental skills and progress towards specialized applications. The program is designed in progressive phases, integrating theoretical classes with practical activities and real projects.

Online Period

• Live classes: Interactive sessions with weekly challenges, practical workshops, and applied exercises in gastronomic innovation and design.
• Audiovisual resources: Access to interviews, reports, and case studies on Food Design.
• Interactive activities: Forum-based activities that encourage creativity, strategic thinking, and innovation development.
• Monitoring and tutoring: Personalized follow-up to support the application of design thinking in real projects.

Online assessment: Weekly challenge submissions, individual and group assignments with personalized feedback. Evaluation of innovation and strategic design competencies applied to real-world projects.

Campus-Based Period

• Masterclasses and seminars: Intensive workshops on prototyping and Food Design methods. Masterclasses led by experts in innovation, sustainability, and gastronomic product and experience design.
• Real case analysis: Interactive debates and analysis of innovation strategies and business models in the food industry.
• Practical exercises: Applied projects related to agri-food, hospitality, and emerging consumer trends.
• Learning Journey: Final immersive week in Barcelona visiting spaces such as Fundación Alicia, Nomad Coffee, and Luesma & Vega—enabling direct engagement with design trends and real-world applications.

Master's Final Project

• Individual project addressing a real challenge in the food sector.
• Guidance from specialized tutors in Food Design and gastronomic innovation.
• Presentation before a panel of industry experts.

Curricular Internships

You will put your knowledge into practice and gain valuable experience for your professional development. Throughout the process, internships will be personally tailored to your profile and career goals. You will also receive individual guidance and a dedicated advisory session with the program coordinator to evaluate options and align expectations.

Internships require a three-month full-time commitment, with the possibility of extension. If you have a senior profile, you may be eligible to validate prior professional experience.

Teachers and guests

TEACHING STAFF

The Master in Food Design: Innovation in Products, Services, and Experiences has a teaching staff composed of professionals in strategic design, food innovation, and product development in the gastronomic sector.

This team combines academic experience with a practical approach, integrating experts and lecturers from both the Faculty of Gastronomic Sciences (Basque Culinary Center) and renowned companies and institutions in design and innovation.

MASTER'S COORDINATOR

Elsa Yranzo
Designer and art director based in Barcelona, she leads her own Food Design & Food Art studio. Her work merges design, art, and gastronomy, transforming the way we interact with food. She has collaborated with brands such as Hermès and Carolina Herrera, and her vision has been showcased in museums, restaurants, and institutions. In 2023, she was awarded the FOODA Design Award for her innovation in the food ecosystem.

Throughout her career, she has explored topics ranging from the relationship between Bauhaus and gastronomy to the use of artificial intelligence in coffee reading—always with an interdisciplinary and socially conscious approach.

CORE FACULTY AND COLLABORATORS

The Master also integrates the participation of renowned experts from the food, design, and innovation industries, as well as professionals from leading creative and research institutions. The faculty evolves each year to ensure a rich and innovative academic experience. Here's a preview:

Heloise Vilaseca
Chemical engineer and expert in culinary science and innovation. She has worked at Fundación Alicia, El Bulli, and Harvard, and led La Masia at El Celler de Can Roca. Currently at Science for Change developing scientific communication projects..

 

Lucas Muñoz
Artist and designer known for his sustainable and experimental work with materials. Notable for his projects with Machado Muñoz Gallery and the eco-conscious design of MO de Movimiento restaurant.

 

Francesca Zampollo
Design researcher and creator of the Food Design Thinking methodology. Founder of OSFD, the International Journal of Food Design, and the International Food Design Society.

 

Fundación Alícia
A benchmark in food research and innovation, combining culinary heritage, health, and sustainability to improve eating habits and develop new processes.

 

Fees / Grants

Total Master’s fee: €11,690

Payment options:

• €150 registration fee (fully refundable in case of non-admission).
• €2,885 (25% of the total) upon admission confirmation, as a seat reservation fee.
• Three installments of €2,885, to be paid in January, March, and May 2026.

The tuition fee includes:

• Academic materials and access to the learning platform.
• Learning Journey to Barcelona, including transportation and accommodation costs.
• Masterclasses with guest experts in Food Design and gastronomy.
• Management of curricular internships, with personalized guidance.
• Issuance and delivery of the official diploma/certificate.
• Access to over 5,000 references in the Faculty Library.
• Registration in the Basque Culinary Center’s alumni network: Bculinary Alumni.
• Participation in activities and events organized by the Basque Culinary Center.

Admission

ADMISSION

The Master in Food Design: Innovation in Products, Services, and Experiences has an admission process designed to ensure that candidates possess the academic background and personal competencies required to successfully complete a demanding and practical program.

This Master's program is open to both professionals with a university degree and those who, without holding a formal degree, can demonstrate relevant experience in the field.

Basque Culinary Center’s admission process has two main objectives:

• To ensure that candidates have the academic level and personal skills necessary to succeed in an innovative and practice-based curriculum.
• To verify that the Master meets the candidates’ educational goals and expectations.

1. Registration

Register online by clicking here and pay the €150 registration fee (fully refundable in case of non-admission).

Complete the motivation questionnaire to help us better understand your profile and interests. Please have the following documents ready:

• Updated Curriculum Vitae.
• 1 passport-sized photo.
• Copy of your ID card or passport.
• Motivation letter, including a brief description of your idea/project (if applicable).
• Academic certificate of completed studies (transcript, diploma, or certificate).

2. Evaluation of Profile and Competencies

Take part in an online personal interview with the Master's Coordinator. This is an opportunity to get to know you, resolve doubts, and answer questions about the program.

The evaluation will consider both your submitted documentation and the results of your interview.

You will receive the final decision and next steps via email.

3. Admission and Seat Reservation

If admitted, you will be required to pay 25% of the Master’s fee within the established timeframe to secure your place.

4. Important Notes

• This is a Permanent Learning Master’s Degree. To obtain the official degree, a university-level qualification (Bachelor’s, Engineering, or equivalent) is required.
• If you do not hold a university degree:
  • You may undergo a parallel evaluation process to certify that you possess the necessary competencies.
  • If you pass both the evaluation and the program, you will be awarded the Permanent Learning Master’s Degree.
  • If not, you will receive a Diploma of Extension upon successful completion of the program.

For questions and more information: cursos@bculinary.com