Where knowledge, discovery and exploration
of the wine and drinks sector intersect

The educational offerings of EDA Drinks & Wine Campus will be designed and delivered by the Faculty of Gastronomic Sciences at Basque Culinary Center. These offerings include:

• A University Degree.
• Six master’s programs.
• Professional courses.
• Workshops related to the world of wine and beverages.
• Courses for enthusiasts—non-professionals passionate about gastronomy.

The goal is to develop educational capabilities, equipping future professionals with modern tools and forward-thinking perspectives. Education is not only about acquiring knowledge but also about fostering the ability to innovate and adapt to a constantly changing world.

Building on the foundations established over more than a decade by Basque Culinary Center, the educational model will follow a “Learning by Doing” approach and cover the entire value chain of the sector. The aim is to drive progress and innovation for all stakeholders involved in the full lifecycle of any beverage.

To shape this training program, a top-tier international teaching team specializing in the field of wine and beverages will be involved.

EDA Drinks & Wine Campus will establish itself as a meeting point for consumers, startups, wineries, and the HORECA sector to create new solutions:

• Support for new wine and beverage producers who, after gaining knowledge about the industry, wish to launch their own projects.
• Mentoring for producers and startups: developing an action plan, connecting with investors, identifying opportunities and synergies, increasing visibility within the sector, etc.
• Establishment of forums for entrepreneurs and networking events.
• Promotion of prototyping for market testing and business planning.

We aim to be the driving force that enhances the competitiveness of businesses and supports them every step of the way in developing projects that stand out in an increasingly demanding market.

Innovation has been one of EDA Drinks & Wine Campus’s core pillars since its inception. Its mission is the continuous pursuit of new techniques, processes, and materials to enhance the quality and sustainability of wine and beverage production. This approach not only strengthens the competitiveness of businesses in an increasingly demanding market but also fosters differentiation and constant evolution.

To achieve this, joint research initiatives will be developed with leading international entities and research centers, building on the foundation of the Basque Culinary Center’s own technological and innovation hub: GOe Tech Center. In the wine sector, for example, research will focus on characterizing and identifying each region, village, site, and plot; plant physiology; local climatic conditions; organoleptic characteristics; biotypes; rootstocks; low-alcohol varieties; and genetic improvement to adapt to new climatic and environmental conditions.

For other beverages, EDA Drinks & Wine Campus will collaborate on research to develop non-alcoholic beverages in partnership with various industry companies and technological centers at local, regional, and international levels. These efforts will address aspects such as production, sensory qualities, marketing, and insights from industry experts, enabling a deeper understanding of the sector.

By driving research, we also open doors to a deeper understanding of the beverage sector. We will tackle current and future challenges to find innovative and sustainable solutions that foster its growth and evolution.

The organization of various congresses, seminars, or workshops—both within its own facilities and externally at local, national, or international levels—will enable EDA Drinks & Wine Campus to promote liquid gastronomy and the project itself. This has already begun with initiatives such as ‘Encuentro de Jóvenes Talentos del Vino’ (Young Wine Talents Meeting) and EDA Drinks Summit, a symposium on new trends in the beverage world.

Once completed, the facilities in Vitoria-Gasteiz and Laguardia will serve as venues for a wide range of activities related to this sector, adding value to the Basque Culinary Center ecosystem.