Master's Degree in Food Fermentation

Upon completing the Master’s Degree in Food Fermentation, graduates will be prepared to assume strategic roles in various sectors within food fermentation, culinary innovation, and sustainable food systems. Career paths may include:

Food and Biotechnological Industry

• Participation in research and development (R&D) teams for the creation and optimization of 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 extended shelf life, contributing to the reduction of food waste.

Consulting and Fermentation 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 Catering

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

Entrepreneurship and Innovation

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

Research

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

Emerging Areas

• Application of digital tools and data analysis in optimizing fermentation processes.
• Innovation in food products integrating health, sustainability, and cultural traditions.

You can add value to:

• Leading companies in the food, cosmetics, and pharmaceutical industries.
• Innovative startups developing sustainable and fermented products.
• Academic institutions and technological centers dedicated to food research.
• Governmental organizations and NGOs promoting food security and sustainability.

This broad range of opportunities will enable you to effectively integrate into growing sectors, contributing to innovation and sustainability in a global market.

• Master the science and technology of fermentation by developing skills and using scientific methodologies to understand, optimize, and apply fermentation processes to food and beverages
• Promote sustainability and innovation in the food industry by designing fermentation practices that respect microbial biodiversity, optimize resources, reduce environmental impact, and respond to the demands of a changing global market
• Acquire a solid foundation in applied research, specifically oriented towards the field and development of gastronomic areas.
• Foster an interdisciplinary and collaborative perspective, training professionals capable of integrating knowledge in biotechnology, culinary sciences, anthropology, and sociology to create innovative solutions in the field of food.
• Promote knowledge transfer and leadership in fermentation, strengthening the connection between research, professional practice and sustainability, and developing competencies to apply fermentation techniques in industry, academia, and entr

The Master’s Degree in Food Fermentation is designed for students and professionals who seek to specialize in food microbiology, fermentation technology, and sustainable food systems, equipping them with scientific, technical, and culinary expertise applicable in the development, optimization, and innovation of fermentation processes across various industries.

This Master’s is ideal for

• Graduates in Food Science and Technology, Gastronomy and Culinary Arts, Human Nutrition and Dietetics, Biotechnology and Microbiology, Biology and Biochemistry, Environmental Sciences and Agri-Food Engineering, Anthropology and Sociology, Business Administration and Management (with a focus on food innovation and sustainability), as well as related disciplines.
• Professionals in the food, beverage, and biotech industries who want to expand their expertise in fermentation processes and sustainable innovation.
• Researchers and academics interested in applying innovative methodologies in food microbiology, enzymology, and fermentation-driven product development.

Throughout the Master’s, participants will develop competencies in

• Application of scientific methodologies in fermentation processes, from microbial ecology to enzymatic bioconversion.
• Development of innovative fermented products, optimizing sensory, nutritional, and sustainability aspects.
• Implementation of sustainable fermentation strategies to improve food preservation, quality, and functionality.
• Optimization of industrial fermentation techniques, integrating biotechnological tools and food processing innovations.

Not sure if your profile fits? If your academic background or professional experience is not listed, contact us so we can evaluate your profile and provide personalized guidance.

The Program integrates advanced theoretical knowledge with hands-on applications, equipping students with essential competencies in sensory analysis and consumer science. The program also includes a Master’s Thesis (TFM).

1st Year

1st Semester

• Food Microbiology
• Food Enzymology
• Instrumental and Sensory Analysis
• Culinary Techniques and Processes
• Anthropology and Sociology of Fermented Foods

2nd Semester

• Biotechnology of Fermented Foods
• Food Quality and Safety
• Applied Statistics for Fermentation Sciences
• Design of Fermented Foods
• Fermented Foods and Beverages Around the World
• Research and Innovation in Gastronomy

2nd Year

3rd Semester

• Master’s Thesis

Master's Thesis

During the second year, you will develop a Master's Thesis in leading companies, laboratories, or technology centers, both nationally and internationally. This project will allow you to apply the skills and knowledge acquired throughout the program in a real professional context.

• Development of innovative fermented foods.
• Research on sustainable fermentation processes.
• Analysis of the cultural and sensory impact of fermented foods.

The Master’s Degree in Food Fermentation is delivered through the learning-by-doing methodology, which is based on practice, experimentation, and collaborative learning. This approach ensures that you acquire essential competencies in fermentation science and biotechnology while applying them progressively in real-world scenarios. The program follows a structured, progressive learning approach, combining theoretical instruction with applied activities and real-world projects.

Key Methodology Elements

• Theoretical - Practical Classes: Engaging sessions that foster scientific discussion and critical thinking, covering areas such as microbiology, enzymology, biochemistry, and food technology.
• Case Studies and Simulations: Analysis of real industry challenges, designing and optimizing fermentation processes to create sustainable and functional products.
• Team Projects and Fermentation Process Development: Multidisciplinary projects focused on research and product innovation, fostering collaboration between scientists, chefs, and entrepreneurs.
• Masterclasses and Seminars with Industry Experts: Opportunities to interact with leading researchers, fermentation specialists, and food technologists, exploring emerging trends and innovations in microbial ecosystems and biotechnology.

Key Learning Experiences:

• Fermented Food Design: Workshops where students create, test, and refine new fermented products, balancing flavor, nutrition, and sustainability.
• Laboratory Practices: Hands-on experience in fermentation optimization, sensory evaluation, and microbial control, applying biotechnological tools in a controlled lab environment.
• Master’s Thesis: Final individual project addressing real-world challenges, integrating scientific research and professional application.

Evaluation system:

The program applies a continuous assessment model complemented by structured evaluation milestones. The assessment system includes:

• Active participation in interactive classes, practical workshops, and research discussions.
• Development and presentation of individual and group projects, applying fermentation science to industry challenges.
• Practical training in microbiology and fermentation laboratories, optimizing production processes and sensory attributes.
• Case study evaluations and applied simulations, testing the impact of different fermentation techniques.
• Technical assessments and research-based evaluations to reinforce theoretical understanding.
• Completion of a Master’s Thesis, demonstrating advanced analytical skills and real-world application of fermentation methodologies.