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: December 10th, 2025
• Language: Spanish
• Duration: 60 ECTS (1 year)
• 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.