Lecturers

The programme has a teaching staff made up of lecturer-doctors with extensive teaching and professional experience in the different fields and areas of knowledge of the degree: research and innovation, strategy, product-service design and development, management and gastronomic sociology.

Master's Coordinator

Juan Carlos Arboleya

PhD in Physical Biochemistry from the University of East Anglia (Norwich, England) and researcher at the Institute of Food Research BBSRC, England. He has been the head of the Microstructural Characterisation and Design Laboratory at the AZTI-Tecnalia food research technology centre. He is currently the Technical Coordinator of the Master's Degree in Gastronomic Sciences, the Coordinator of the Food Industry track of the Degree in Gastronomy and Culinary Arts at BCC and the Coordinator of the speciality of Sensory Perception and Consumer Preferences at BCC Innovation. He is also the Editor-in-Chief of the International Journal of Gastronomy and Food Sciences published by Elsevier.

Basque Culinary Center Lecturers

Cipriano Carrero

Ph.D. in Applied Chemistry from the Autonomous University of Madrid. Cipriano has worked as a researcher at the Spanish National Research Council (CSIC), Universiteit van Amsterdam, Università degli Studi di Torino, and Stockholm University. Currently, he is a professor at Mondragon University within the Master's in Gastronomic Sciences and the Bachelor's in Gastronomy and Culinary Arts programs. His main research interests include fungal biotechnology and the development of various methodologies related to the extration, fractionation, and analysis of bioactive and neutraceutical ingredients.

Usune Etxeberria

Lead researcher of the Health area at BCC Innovation. PhD in Food, Physiology, and Health (University of Navarra), Bachelor's degree in food Science and Technology, and Graduate in Human Nutrition and Dietetics (University of the Basque Country). She holds a Master's degree in Nutrition and Metabolism (University of Navarra) and an MBA (University of Deusto). She has conducted research stays at Teagasc Ashtown Food Research Centre (Dublin) and the Catholic University of Louvain (Brussels). With over 20 published scientific articles, she has also been a co-founder of a startup.

Joo Youl Lee

Bachelor's degree in Gastronomy and Culinary Arts and a Master's degree in Gastronomic Sciences from the Basque Culinary Center (Donostia-San Sebastián). Currently, he works at BCC as part of the coordination team for the Master's in Gastronomic Sciences. Originally from South Korea, he has worked at several restaurants including Relæ (Copenhaguen), Alkimia (Barcelona) and Elkano (Getaria). He has a keen interest in the psychosocial aspect of the culinary field and in understanding the fusion of science and gastronomy.

Raquel Mestre

Graduated in Food Science and Technology from the University of Granada and an Illustrator. A graduate of the Master's in Gastronomic Sciences at Basque Culinary Center, she received a scholarship to work in the Sensory Perception department of BCCInnovation and completed her master's thesis on interdisciplinary interactions in R&D teams in gastronomy. She currently a member of the technical Committe for the Master's in Gastronomic Sciences and a professor in th Bachelor's program in Gastronomy and Culinary Arts, as well as in several other master's programs offered at Basque Culinaty Center.

María Mora

Diploma in Human Nutrition, Bachelor's degree in Food Science and Technology, and Ph.D. in Agro-Environmental Technology for Sustainable Agriculture. María specializes in sensory analysis and sensometrics, with and emphasis on the pychological dimension of consumer behavior. During her thesis, she studied the emotional response of consumers to different foods. Since 2015, she has worked as a researcher in the sensory analysis area at BCCInnovation, developing research projects funded both publicly and privately.