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The subjects of Nutrition and Bromatology, Food Safety and Technology and Food Biotechnology are the pillars on which rests the formation of Quality and Food Safety.
Both professional and research pathways, providing knowledge about:

  • Nutritional requirements. Macro and micronutrients. No biologically active nutrients. Relationship between the food industry and healthy aspects of food. Bioactive compounds with biological functions. Functional food ingredients
  • Properties of the ingredients and additives that are part of the formulation of food products. Technological innovations for the production of food, procedures and preservation. Design and development of new food products.
  • Chemical and biological risks. Risks and control assessment. Food Hygiene. Toxic compounds from food manufacturing. Extrapolation of toxicity data.