Mycelium Gastronomy Network ha compartido esto
The Basque Culinary Center has officially launched the world’s first Master in Food Fermentation, a pioneering program that explores fermentation from the perspective of Gastronomic Sciences <3 Led by Cipriano Carrero Carralero and hosted at Basque Culinary Center, in the new building of GOe Tech Center in San Sebastián, this one-of-a-kind master's is designed for chefs, researchers, food technologists, and curious minds ready to dive deep into microbial and enzymatic transformation. With a side of great humans delivering it. Applications are now open: https://lnkd.in/duuQzPUS
Fermentation is more than transformation — it’s a philosophy of time, care, and connection. Across centuries and continents, humans have harnessed the invisible power of microbes and enzymes to preserve, nourish, and elevate food. From miso to garum, from injera to chicha, fermentation is a language spoken in every culture — one that tells stories of resilience, innovation, and deep knowledge. At Basque Culinary Center, we believe it’s time to take this ancient art to new frontiers. And that’s why we’ve launched the Master in Food Fermentation — the first program of its kind in the world that explores fermentation through the lens of Gastronomic Sciences. What makes this Master unique? It’s a space where chefs, scientists, and visionaries come together. Where biodiversity meets culinary creativity. Where tradition meets innovation. And where fermentation becomes a tool to imagine the future of food. Whether you come from the kitchen, an office or a lab, if you feel the pull of this invisible craft — if you believe in the power of fermentation to change not just flavors, but entire food systems — this program is for you. In GOe-Gastronomy Open Ecosystem, the new building of Basque Culinary Center is placed in the heart of San Sebastián, Spain — the heart of gastronomic innovation. Applications are still open: Learn more: https://lnkd.in/dBD6xree Let’s rewild the kitchen. Let’s rethink the table. Let’s ferment the future! #Fermentation #FermentationSciences #GastronomicSciences #CulinaryInnovation #FoodFuture #MasterinFoodFermentation #BasqueCulinaryCenter #Microbes #Enzymes #FermentTheFuture