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In order to introduce the entrepreneurial and interesting gastronomic projects of Euskal Herria to our students, the Basque Culinary Cente..

The 2nd year students of the Basque Culinary Center have completed the “Cocinando con los Chefs” (Cooking with the chefs) project. This ti..

Mondragon Unibertsitatea’s Changemaker Lab program aims to respond to real challenges and to encourage the entrepreneurship of interdiscip..

We started trainning future chefs, and the bachelor’s degree in Gastronomy and Culinary Arts has already had 11 promotions. 570 people hav..

Usune Etxeberria, researcher at the Faculty of Gastronomic Sciences, talks about the relationship between gastronomy and health. She expla..

Usune Etxeberria, researcher at the Faculty of Gastronomic Sciences, talks about the relationship between gastronomy and health. She expla..

At the Basque Culinary Center we want to offer students a 360º view of gastronomy. To do this, we have launched a series of interdisciplin..

The 2nd year students of the Basque Culinary Center have completed the “Cocinando con los Chefs” (Cooking with the chefs) project. This ti..

Lander Cornago has won the 7th edition of the Martiko Challenge with his NATURA project. The students of 3rd grade of the bachelor’s degre..

Starting from the orange peels that are left over in the cafeteria of the Basque Culinary Center, Shuyana Deba will complete her doctoral ..

The 2nd year students of the Basque Culinary Center have completed the “Cocinando con los Chefs” (Cooking with the chefs) project. If you ..

A group of students from the Basque Culinary Center has designed and launched the “Symposium” project from scratch. This video shows the r..

Blanca Del Noval, researcher at BCulinaryLAB of Mondragon Unibertsitatea, told us about the Descartes project, which promotes gastronomic ..