Leading academics in their field
Master's Degree in Gastronomic Sciences
Donostia - San Sebastián (Basque Culinary Center)
Leading academics in their field
Leading academics in their field
El programa cuenta con un cuadro docente compuesto por profesores-doctores con amplia experiencia docente y profesional en los distintos ámbitos y áreas de conocimiento del título: investigación e innovación, estrategia, diseño y desarrollo de producto-servicio, gestión y sociología gastronómica.
Coordinator of the Master's Degree
Juan Carlos Arboleya
PHD in Physics Biochemistry from University of East Anglia (Norwich, United Kingdom) and researcher at the Institute of Food Research BBSRC, United Kingdom. He has been Director of the Characterisation and Microstructural Design Laboratory of AZTI-Tecnalia Food Research and Technology Center. Currently, Dr. Arboleya is the Technical Coordinator of the Master's Degree in Gastronomic Sciences, Coordinator of the Food Industry specialization itinerary of the Degree in Gastronomy and Culinary Arts of BCC and Coordinator of the Sensorial Perception and Customer Preferences itinerary of BCC Innovation. He is also Chief Editor of the International Journal of Gastronomy and Food Sciences magazine.
Technical Committee of the Master's Degree
Teaching team at the Faculty of Gastronomic Sciences and at the Research Center:
PhD in Biochemistry and has ample experience in Biotechnological projects. He has worked for more than 10 years in Inasmet and has directed 3 Doctoral Theses. Was Principal Researcher of 4 national projects and coordinated the initiative Gipuzkoa Brain Research. Since 2011 has been teacher and researcher at the Basque Culinary Center in the area of science and cooking.
PhD in Human Nutrition. Researcher on food behaviour in BCC since 2013. Has worked on international projects with sensorial, psychological and physiological behavioural techniques. At the present time he is working on a line of research into the effect of cooking on the eating habits of children.
Expert university professors and top level entities:
Anu Hopia ò University of Turku (Finland)
Is director of the group for the Design and Development of New Food Products in the Functional Food Forum of the University of Turku, which studies the influence of environment on a culinary experience. She is in continuous collaboration with both the food industry and the gastronomic world, creating a very interesting triangle in the development of her products. One example are the studies she undertakes combining music, colour and emotion.
Betina Piqueras-Fiszman ò University of Wageningen (Holland)
Is currently Teacher of the Group of Marketing and Consumer Behaviour at the University of Wageningen, although for years she formed part of the prestigious Charles Spence group at the University of Oxford (United Kingdom). They are both authors of the famous book The Perfect Meal: the multisensory science of food and dining.
Christophe Lavelle ò University of the Sorbonne (France)
Researcher at the CNRS (National Centre for Scientific Research), teaches at different universities namely the University of the Sorbonne, Paris (France). He is a regular collaborator of Herve This (father of the term Molecular Gastronomy).
University of Copenhagen (Denmark)
Professor in the Department of Food Science of the University of Copenhagen. He participated in the reunions on Molecular Gastronomy in Erice (Sicily) in 1999 and 2002, and since then has collaborated with different European groups working in the field of science and cooking. In this sphere he has developed projects on the scientific research of culinary processes and collaborated with various chefs from top class restaurants. He was coordinator of the national network of research groups ”INDAGA (Research, Innovation and Development Applied to Gastronomy)”, dedicated to science and gastronomy.
Ana Costa ò Catholic University of Portugal (Portugal)
PhD in nutrition, food technology and biotechnology. She does research work on the weight which external information has on the internal, for consumers at the time of deciding what food products to consume. Specifically, she researches how the contextual clues (characteristics of the product, diversity, layout of the products, point-of-sale information) and social influences (customs, cultural values, word of mouth) can limit the effects of consumers’ prior knowledge (beliefs, attitudes and tastes), as well as their own objectives and plans on their behaviour.
Juan José Goñi ò University of Navarre (Spain)
Doctor of Engineering. Consultant in the field of introducing business, teaching, social and health innovation systems and models, especially in the area of services. He directs management innovation projects in fields such as the organisation of competences, value-based management, the establishment of techniques for the activation of knowledge and cooperation, and techniques of improvements in the operational capacity of organisations. He has taught at Mondragon University, EHU-UPV (University of the Basque Country) and the University of Navarre.
Purificación García Segovia ò Public University of Valencia (Spain)
PhD in Science and Food Technology She belongs to the teaching unit for Nutrition and Mass Catering Businesses at the Polytechnique University of Valencia. Among the research lines in which she participates are those related to new technologies applied to community nutrition, to culinary technology and mass catering business as well as vacuum frying and cooking which has given rise to numerous publications and three doctoral theses and to the development of Gastrovac, vacuum cooking apparatus, currently to be found in the kitchens of restaurants throughout the world. She is an editor in the area of science and cooking for the journal Culinary Science and Technology and is a member of the Spanish Society of Community Nutrition.
PhD in Business Administration, teacher in well-known university institutions. Vice-rector of the International Academy of Management and member of the Board of Directors of enterprises such as Epikurean Hospitality in Thailand and Altia Consultores in Spain. In addition, he forms part of the Advisory Council of Delaware (Spain) and is a patron of the Contemporary Art Foundation NMAC (Spain). He is the author of ten reference books in the field of Spanish Management and regularly writes business press articles. He has collaborated with CEOs in defining the structure of the organisation and the transformation project of numerous leading enterprises in their corresponding sectors.
Marta Miguel ò CSIC-CIAL
Prestigious scientist who develops part of her research activity in cooperation with the chef Mario Sandoval, managing to create new textures from egg protein hydrolysates, works presented in the latest editions of Madrid Fusion, and which the CSIC present as an example of science and innovation applied to society. Recently she has created a research team called “Bioactive Gastronomy”.
Maruxa García Quiroga ò Tastelab
PhD in Sensorial Analysis from the University of Santiago de Compostela. Expert in sensorial research and consumer perception with wide experience teaching and researching projects related to sensorial perception and analysis. She cooperates closely with enterprises in the food industry and the gastronomic sector.