Do you want to get to know the Faculty of Pharmacy and Food Sciences? What degrees do we offer?
The Universitat de València organises the “Conèixer la Universitat” programme with the aim of bringing the Universitat closer to high schools and showing future students its educational offer and services.
“Conèixer la Universitat” is an initiative of the Office of the Vice-Principal for Studies that is coordinated by the Information and Promotion Service (Sedi) and has the participation of the centres and services of the Universitat de València.
The Degree in Gastronomic Sciences trains professionals with a full grasp of science, technology, health and business management, able to design and manage gastronomic projects and services in the professional fields of haute cuisine, commercial and mass catering, and food industry. Additionally, the degree develops and encourages creativity, innovation and research in order to meet the changes in the gastronomy industry, which is sector with a high economic and social impact, as well as changes in the perception of cooking and in the new consumption forms.
These studies provide multidisciplinary training, which enables students to understand the gastronomic phenomenon from a scientific, technological, social, cultural, health and business management perspective and to occupy positions of responsibility in organisations of food, hotel and catering industry, applying innovative solutions.
Les ponderacions són els coeficients multiplicadors que s’utilitzen en el càlcul de la nota d’admissió a la titulació (NAT). S’estableixen segons la relació que existeix entre les assignatures examinades en les PAU i una titulació concreta.Poden ser 0, 0,1 o 0,2.
Les taules amb la ponderació que correspon a cada assignatura i grau són fixades per cada universitat.En aquest apartat del web podeu consultar les ponderacions vigents a la Universitat de València.
This degree trains students in various aspects of food production and provides the scientific and technological knowledge needed to study the nature of food, the causes behind its deterioration, the fundamental principles behind its working and its improvement for public consumption. This knowledge addresses design and selection of the best methods of conservation, transformation, packaging, storage, distribution and usage, for the food to have a high sensorial quality, be safe, nutritious, healthy, and consistent with both new consumption habits and current legislation.
These studies offer scientific and technological training in all subjects related to food and the relationship between food and public health, bearing in mind the final recipient of food is the human consumer. They ensure a comprehensive grasp of the chemical, biological, technological and health aspects related to the whole food chain, from production to consumption. They train experts in the knowledge of food and its properties, including its use, transformation, control, analysis and its role in the diet and nutrition of humans and animals.
Les ponderacions són els coeficients multiplicadors que s’utilitzen en el càlcul de la nota d’admissió a la titulació (NAT). S’estableixen segons la relació que existeix entre les assignatures examinades en les PAU i una titulació concreta.Poden ser 0, 0,1 o 0,2.
Les taules amb la ponderació que correspon a cada assignatura i grau són fixades per cada universitat.En aquest apartat del web podeu consultar les ponderacions vigents a la Universitat de València.
The Degree in Pharmacy aims at training professionals expert in medicines and their impact on health. The training acquired includes knowledge on medicines and the substances used in their manufacture; pharmaceutical technology and the physical, chemical, biological and microbiological aspects of medicines; metabolism; and the effects of medicines, as well as their use and legal requirements.
This degree qualifies graduates to practise as pharmacists: health-care professionals whose responsibilities include producing, storing and dispensing medicines, and collaborating in analytical, pharmacotherapeutic and public health surveillance processes. These tasks are carried out within different workplaces and fields, such as pharmacy offices, pharmaceutical industry, hospital and non-hospital specialities, analysis laboratories, health management, education and research, health promotion and also disease prevention.
Les ponderacions són els coeficients multiplicadors que s’utilitzen en el càlcul de la nota d’admissió a la titulació (NAT). S’estableixen segons la relació que existeix entre les assignatures examinades en les PAU i una titulació concreta.Poden ser 0, 0,1 o 0,2.
Les taules amb la ponderació que correspon a cada assignatura i grau són fixades per cada universitat.En aquest apartat del web podeu consultar les ponderacions vigents a la Universitat de València.
This degree qualifies for the practice of activities related to diet and nutrition of individuals or groups in different physiological and/or pathological situations. Graduates carry out their profession in accordance with the principles of health protection and promotion, prevention of illnesses and dietetic and nutritional treatment when necessary. By ethical and legal principles, the profession is practiced with autonomy, awareness of the need to renew knowledge and the ability to collaborate with other health care professionals.
Dietitians are experts in food, nutrition and dietetics, qualified to intervene in the nutrition of an individual or a group within the following fields of action: nutrition in health and illness, dietary consultancy, research and teaching, public health from governmental bodies, companies of the food industry and collective and social catering.
Les ponderacions són els coeficients multiplicadors que s’utilitzen en el càlcul de la nota d’admissió a la titulació (NAT). S’estableixen segons la relació que existeix entre les assignatures examinades en les PAU i una titulació concreta.Poden ser 0, 0,1 o 0,2.
Les taules amb la ponderació que correspon a cada assignatura i grau són fixades per cada universitat.En aquest apartat del web podeu consultar les ponderacions vigents a la Universitat de València.
The Faculty of Pharmacy and Food Sciences has arranged these studies in six academic years upon completion of which students obtain both qualifications. The existence of common subject areas allows distributing the teaching of curricular contents over time in a way that time devoted to training is optimised. Students are trained as experts on medicines and on their impact on health, and as professionals who can carry out activities related to the diet and nutrition of individuals or groups.
Graduates in Pharmacy and Nutrition can practise the professions to which both degrees qualify: that of pharmacist and that of dietitian-nutritionist, which include skills as a health professional and as a specialist able to intervene in the nutrition of an individual or a group. The double degree combines complementary training processes, which allow students to improve their level of competitiveness and increase the range of possibilities for their professional future.
Les ponderacions són els coeficients multiplicadors que s’utilitzen en el càlcul de la nota d’admissió a la titulació (NAT). S’estableixen segons la relació que existeix entre les assignatures examinades en les PAU i una titulació concreta.Poden ser 0, 0,1 o 0,2.
Les taules amb la ponderació que correspon a cada assignatura i grau són fixades per cada universitat.En aquest apartat del web podeu consultar les ponderacions vigents a la Universitat de València.
- Any person that has an official university degree, that is, holder of a licenciatura, holder of a diplomatura, in Health Sciences.
- Exceptionally, when the number of available seats allows it, it should be considered the admission of persons that have an official university degree in other areas related to Public Health and Sanitary Administration.
The Master’s will select applicants paying attention to the following criteria:
1. Being making the speciality of Preventative Medicine and Public Health. 50 points.
2. Academic merits, up to 20 points.
3. Professional Activities in Preventive Mediicine, Public Health and Sanitary Administration, up to 15 points.
4. Training and research in Preventive Medicine, Public Health and Sanitary Administration, up to 10 points.
6. Other merits, up to 5 points.
Applicants with a degree in subjects related to food science have the most adequate profile for the programme. This is why graduates in Pharmacy, Food Science and Technology, Veterinary Medicine, and Human Nutrition and Dietetics rank first on the list, but those with a degree in Medicine and Surgery, Biology, Chemistry, Biochemistry, and Environmental Science also have a sound basis to make the most of the masters, as their university studies are largely based on experimental techniques. Finally, it is also addressed to students from other scientific degrees (Sea Science) or with a technical background (Chemical Engineering, Agricultural Engineering) whose scientific and/or professional profile can be enhanced by the masters course.
For those candidates without the basic knowledge required by the programme, the Academic Commission shall determine the possibility of completing 30 credits worth of complementary education before starting the masters.
Taking into consideration the profile and specific admission requirements, preference will be given to the degree completed, in the following order, and to the student's academic records:
1. Graduates in Pharmacy, Food Science and Technology, Veterinary Medicine, and Human Nutrition and Dietetics.
2. Graduates in Biology, Chemistry, Biochemistry, Environmental Science, Medicine and Surgery, and Nursing.
3. Graduates in Sea Science.
4. Chemical and Agricultural Engineers.
5. Any other related degree.
Likewise, the following will be considered to be additional merits: a second degree, language skills, scientific papers published, participation in conferences, and academic/professional experience.
1. Graduates and Diploma holders (Spanish former Undergraduate Degree) in Human Nutrition and Dietetics.
2. Graduates (Spanish former Undergraduate Degree) in Pharmacy.
3. Graduates in Medicine
4. Graduates in Nursery.
5. Any other degree related to the health field.
Criteria and merits assessment for the admission:
According to the entry profile and the specific requirements for admission, the order of preference is established on the basis of the degrees, and within each it will be ordered according its respective academic records:
1. Graduates and Diploma holders (Spanish former Undergraduate Degree) in Human Nutrition and Dietetics.
2. Graduates (Spanish former Undergraduate Degree) in Pharmacy.
3. Graduates in Medicine
4. Graduates in Nursery.
5. Any other degree related to the health field.
The selection of candidates who meet the requirements above mentioned will be made by evaluating the following sections:
a. Academic record (70%).
b. An explanatory and reasoned record of the candidate for the Master’s profile.(10%).
c. Professional experience (15%).
d. Language skills (5%),
Assessment according to the degree:
1. Graduates and Diploma holders (Spanish former Undergraduate Degree) in Human Nutrition and Dietetics. (x1)
2. Graduates (Spanish former Undergraduate Degree) in Pharmacy. (x1)
3. Graduates in Medicine. (x0.7)
4. Graduates in Nursery. (x0.7)
5. Any other degree related to the health field. (x0.6)
The Master’s student profile corresponds to people who have completed previous undergraduate degrees (or Licenciaturas) in the field of health sciences and who wish to complete their training by undertaking a medicine-oriented Master’s, either for research and development of new drugs or to promote the rational use of those already authorised.
Therefore, it is recommended as the Master’s access profile to be in possession of any of the following degrees: Undergraduated degree (or Licenciatura) in Pharmacy, Medicine, Nursing, or other degrees such as Chemistry, Food Science and Technology, Human Nutrition and Dietetics, Biochemistry, Environmental Science, Chemical Engineering, Chemical Technology, or degrees in other experimental sciences and related technologies.
Those students whose training base is regarded as non-related and cannot prove the knowledge considered as essential for the effective monitoring of the Master's must, in order to enroll in the Master's, make a commitment to study and take advantage of the course contents that with the degree in "Pharmacology" and with 4.5 ECTS, will be offered by the University of Valencia during the academic year as a supplement to the training of the Master's.
The selection will be carried out according to the following criteria:
- Academic record 40%
- Knowledge in matters relating to the Master’s 20%
- Grants and collaborations with the departments and organisations involved 15%
- Publications 10%
- Professional experience 10%
- Other merits 5%
This Master's degree is addressed to students with previous training and education in matters related to its content. The following licenciaturas and/or undergraduate degrees are the most suitable: Medicine, Pharmacy, Veterinary Medicine, Nursing, Biological Sciences, Chemistry, Biochemistry, Food Science and Technology, Nutrition and Dietetics, and foreign equivalent degrees.
The selection of students will be based on scientific and academic reasons:
- Academic record: 40%
- CV, references and, if necessary, personal interview: 60%