Master in Food Design: Innovation in Products, Services, and Experiences

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: 10th of December 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 November 2026 
• Type of degree: Lifelong Learning Master’s from Mondragón University, delivered by Basque Culinary Center
• Degree: Lifelong Learning Master in Food Design: Innovation in Products, Services, and Experiences
• For inquiries and more information click here

Train at GOe: A pioneering gastronomic ecosystem

The Master's is delivered at GOe – Gastronomy Open Ecosystem, a pioneering space in Europe, driven by Basque Culinary Center in Donostia–San Sebastián, where innovation, creativity and excellence are ever-present. This environment has an ambitious purpose: to build a delicious, healthy and sustainable future through gastronomy, integrating talent, knowledge and technology in one single space.

GOe offers advanced facilities designed to foster experimentation, learning and interdisciplinary collaboration:

• Eight state-of-the-art kitchens for research and training.
• A sensory analysis room to explore taste perception in depth.
• Ten laboratories equipped to bridge science and cuisine.
• A transversal creativity space, ideal for conceptual experimentation.
• An audiovisual studio for impactful gastronomic storytelling.
• Two co-working zones, covering over 1,000 m², designed to connect entrepreneurial talent.
• Versatile classrooms, multipurpose kitchens, and flexible-use areas.
• An auditorium with capacity for over 200 people, designed for major events, talks and international gatherings.
• Experimentation and testing spaces where ideas are brought to life.
• And a canteen as a daily meeting point between innovation and community life.

Here, every student is an active part of an environment that blends science, creativity and future vision.

Learn more about GOe →

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.

MASTER’S PROGRAMME

Having a university degree is not a requirement to enrol in this master’s programme; however, holding one may influence the admission process and the type of qualification you receive upon completion.

After successfully completing the master’s, you will be awarded the Master’s Degree in Food Design: Innovation in Products, Services and Experiences by Basque Culinary Center.

If you hold a university degree (Bachelor’s, Licentiate, Engineering or Diploma, or an equivalent qualification), you will also be eligible to obtain the Master’s Degree in Continuing Education, issued by Mondragon University.

If you do not have a university degree but wish to obtain the Continuing Education qualification, you may indicate this during the admission process to take part in the competency recognition process, which assesses your professional experience and background.

If you successfully complete this process, you will be eligible for the Master’s Degree in Continuing Education once the programme is finished.
If not, you will still be able to complete the master’s, but the qualification awarded will be a University Extension Diploma.

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.