University of Valencia logo Logo Master's Degree  in Food Quality and Safety Logo del portal

Programme code: 3104

Regulations: Royal Decree 99/2011

Knowledge branch: Health sciences

Doctoral website:

Organised by:Department of Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine

Management Centre:Postgraduate School

Participant Universities:University of Valencia

Programme coordinator:Dr. D.Jordi Mañes Vinuesa

1st year available places:15 places

Aims: The main aim of the Doctoral Studies in Food Science is the researchers training in the field of food science, for carrying out innovative projects at the university, research centres or companies related to food study and promotion. The doctoral studies will grant, as a minimum, the acquisition by the doctoral student of the basic competencies listed in the Spanish Qualifications Framework for Higher Education (MECES), namely: systematic understanding of a field of study of legal sciences, and mastery of its skills and methods of research; ability to conceive, design or create, implement and adapt a substantial process of research or creation; ability to make a critic analysis, an assessment, an synthesis of new and complex ideas, as well as communication with the academic and scientific community and society in general about their fields of knowledge; and ability to promote, within academic and professional contexts, scientific, technological, social, artistic or cultural advancement in a knowledge-based society.

Description: The socio-economic importance of the food sector in the Valencian Community, together with the great changes in the field of food in terms of dietary guidelines, prevention and treatment of chronic diseases, new foods, growing interest of certain nutrients, new processing technologies, new packaging materials and food biotechnology, resulting in the need for competent researchers in these activities. Consumers are increasingly demanding healthy and safe food with better nutritional and sensory properties, forcing us to improve following the use of food technology, for the production of safe food and adequate sensory characteristics. That is why the food industry has had to make great efforts to provide society with considered quality food and this requires professionals and researchers able to deal with new challenges successfully. In this context and within the framework of the University as a responsible entity for the training of doctoral students, this raises a programme oriented to specialist and research staff training in the field of food science, in order to provide a response to the strong demand from consumer associations, government authorities and food industry.

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