Access and admission

Doctoral Programme

PhD Programme in Innovation and educational intervention

Duration

Full-time: 3 years (possibility of extending in 1 year).

Part-time: 5 years (possibility of extending in 2 years).

Campus

Eskoriatza

Class size

14 places

Languagues

Spanish, Basque, English

Modality

On-site

Number of places

The doctorate programme offers 5 places annually.

Acceptance requirements

Requísitos de acceso

The following are the requirements for being accepted into the doctorate programme:

  1. In general terms, it will be necessary to be in possession of an official Spanish degree (or equivalent) and a University master's degree in order to be accepted into this doctorate programme.
  2. In addition, those covered under any of the following circumstances may also be accepted into the programme:
    • Those in possession of an official Spanish university degree, or one from another European Higher Education Area country, which would qualify the student to be accepted into a master's programme, having completed a minimum of 300 ECTS of official university studies, of which at least 30 must be at a master's programme level.
    • Those in possession of an official Spanish graduate degree, requiring at least 300 ECTS credits. As a requirement, these degree-holders must complete additional training as referenced in article 7.2 of RD 99/2011, unless the degree's corresponding study plan includes research training credits that are equivalent to master's programme research credits in terms of training.
    • Those in possession of a degree obtained according to foreign educational systems, with prior proof from the university that it accredits a level of training equivalent to that of the official Spanish university master's degree, and that it facilitates acceptance into doctorate studies programmes in the country issuing the degree.
    • Those in possession of another Spanish doctorate degree obtained in compliance with prior university arrangements.

In addition, incoming doctoral students must be able to understand and express themselves in Spanish or English, for which reason a minimum Common European Framework of Reference for Languages (CEFR) level B2 accreditation will be required for both languages.

Recommended entrance profile

Three possible entrance profiles are defined for this doctorate programme, which are described here:

The Spanish University System undergraduate degrees considered are the following (or degrees that cover equivalent content and competencies).

Entrance Profile 1:

Qualifications in the field of gastronomy and/or nutrition.

  • • Degree in Gastronomy and Culinary Arts
  • • Degree in Human Nutrition and Dietetics
  • • Degree in Nutrition
  • • Degree in Gastronomy
  • • Degree in Mediterranean Gastronomy
  • • Degree in Food Technology
  • • Degree in Food Science and Technology
  • • Degree in Food Product and Process Innovation

Entrance Profile 2:

  • Degree in Veterinary Science
  • Degree in Biochemistry
  • Degree in Rural Environmental and Agri-Food Engineering
  • Degree in Pharmacology
  • Degree in Biology
  • Degree in Biotechnology
  • Degree in Chemistry
  • Degree in Physics
  • Degree in Environmental Sciences
  • Degree in Food and Agricultural Industry Technology

Entrance Profile 3:

  • Degree in Art
  • Degree in Anthropology
  • Degree in Applied Sociology
  • Degree in Business Management and/or Administration

Students that cannot be directly accepted into the doctorate programme because they do not have a degree corresponding to Spanish Higher Education Qualifications Framework (MECES) level 3 must have completed a university master's programme with a minimum of 60 ECTS associated with gastronomic sciences with a research component.

Direct acceptance

Degree-holders from any of the previously mentioned profiles that have completed a university master's programme in gastronomic sciences, or another programme covering equivalent content and competencies, will be accepted into the doctorate programme without the need to complete additional training.

Acceptance with additional training

Additional training is derived from the specific subjects of the Gastronomic Sciences University Master's Programme (MCG). Various modules have been defined for each line of research.

The Doctorate Programme Academic Committee will stipulate each candidate's additional training, according to their prior training and professional experience.

PERFIL 1 MÓDULO ECTS SEMESTRE MCG ÁREA 1 ÁREA 2
  MÓDULO A: FUNDAMENTOS CIENTÍFICOS APLICADOS        
  Metodología de la investigación gastronómica 6 1 6 6
  Estadística aplicada a la I+D 6 1 6 6
  Percepción sensorial 6 1 6 6
NO HA CURSADO MCG MÓDULO B: DISEÑO DE PRODUCTO Y SERVICIO        
  Diseño de productos y servicios 6 1 6 6
  Diseño y arquitectura de platos y menús 6 2 6 6
  Nuevos modelos de negocio en el sector HORECA 6 1 6 6
  MÓDULO C: GESTIÓN DE LA INVESTIGACIÓN E INNOVACIÓN        
  Gestión de proyectos en Gastronomía 6 2 6 6
  Transferencia de conocimiento 6 2 6 6
  MÓDULO D. SOCIOLOGÍA GASTRONÓMICA        
  Efectos socioculturales de las tendencias en gastronomía 6 2 6 6

ÁREA 1: ÁREA CIENCIAS DE LA ALIMENTACIÓN (mín 6 - más 30 ECTS)

ÁREA 2: ÁREA GESTIÓN, SOCIEDAD Y CULTURA (mín 12 - máx 30 ECTS)

PERFIL 2 MÓDULO ECTS SEMESTRE MCG ÁREA 1 ÁREA 2
  MÓDULO A: FUNDAMENTOS CIENTÍFICOS APLICADOS        
NO HA CURSADO MCG Metodología de la investigación gastronómica 6 1 6 6
  Estadística aplicada a la I+D 6 1 6 6
  Percepción sensorial 6 1 6 6
  MÓDULO B: DISEÑO DE PRODUCTO Y SERVICIO        
  Diseño de productos y servicios 6 1 6 6
  Diseño y arquitectura de platos y menús 6 2 6 6
  Nuevos modelos de negocio en el sector HORECA 6 1 6 6
  MÓDULO C: GESTIÓN DE LA INVESTIGACIÓN E INNOVACIÓN        
  Gestión de proyectos en Gastronomía 6 2 6 6
  Transferencia de conocimiento 6 2 6 6
  MÓDULO D. SOCIOLOGÍA GASTRONÓMICA        
  Efectos socioculturales de las tendencias en gastronomía 6 2 6 6

 

ÁREA 1: ÁREA CIENCIAS DE LA ALIMENTACIÓN (mín 12 - más 30 ECTS)

ÁREA 2: ÁREA GESTIÓN, SOCIEDAD Y CULTURA (mín 12 - máx 30 ECTS)

PERFIL 3 MÓDULO ECTS SEMESTRE MCG ÁREA 1 ÁREA 2
  MÓDULO A: FUNDAMENTOS CIENTÍFICOS APLICADOS        
  Metodología de la investigación gastronómica 6 1 6 6
NO HA CURSADO MCG Estadística aplicada a la I+D 6 1 6 6
  Percepción sensorial 6 1 6 6
  MÓDULO B: DISEÑO DE PRODUCTO Y SERVICIO        
  Diseño de productos y servicios 6 1 6 6
  Diseño y arquitectura de platos y menús 6 2 6 6
  Nuevos modelos de negocio en el sector HORECA 6 1 6 6
  MÓDULO C: GESTIÓN DE LA INVESTIGACIÓN E INNOVACIÓN        
  Gestión de proyectos en Gastronomía 6 2 6 6
  Transferencia de conocimiento 6 2 6 6
  MÓDULO D. SOCIOLOGÍA GASTRONÓMICA        
  Efectos socioculturales de las tendencias en gastronomía 6 2 6 6

 

ÁREA 1: ÁREA CIENCIAS DE LA ALIMENTACIÓN (mín 18 - más 30 ECTS)

ÁREA 2: ÁREA GESTIÓN, SOCIEDAD Y CULTURA (mín 18 - máx 30 ECTS)

Los y las estudiantes admitidas a los que les corresponda cursar complementos formativos deberán cursarlos y superarlos durante el primer año de estancia en el programa, siendo la no superación de estos en el tiempo estipulado causa de expulsión del programa.

Admission

Admission creteria

Those hoping to be accepted into the Doctorate Programme will present a list of merits with the period set by the Faculty of Gastronomic Sciences-Basque Culinary Center of Mondragon Unibertsitatea. The Doctorate Programme Academic Committee will complete an initial evaluation of the merits and arrange an individual interview with candidates.

  • Criterion 1

Academic records from the candidate's prior qualifications will be weighted 40%. The academic record's average mark will be calculated taking into account all of the studies completed in order to fulfil the acceptance requirements for doctorate studies according to the following scale: Third = 1. Lower Second = 2. Upper Second = 3. First = 4.

  • Criterion 2

The candidate's professional and/or research experience: 30%.

  • Criterion 3

An individual interview with the programme leader or delegated individual associated with the doctorate programme, as well as members of the Academic Committee, where appropriate, in order to gain a deeper understanding about the content of the proposed project (30%).