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Introduction

Presentation of the Master's Degree in Food Quality and Safety

The socio-economic importance of the food sector linked to the great changes in the field of food in terms of dietary guidelines, new foods, growing interest of certain nutrients, new process technologies, new packaging materials and food biotechnology, leads to the need for competent professionals and researchers in these activities. Consumers increasingly demand safer and healthier foods with better nutritional and sensory properties, forcing us to improve, after the use of food technology, for the production of safe and adequate sensory characteristics. That is why the food industry has had to make great efforts to equip society considered food quality and professional need to address new challenges. In this context and within the framework of the University as an institution responsible for postgraduate training, the present Master’s is considered oriented to professional training in the field of food quality and safety.

Two teaching pathways are considered aimed at:
• Professional Pathway: enables students to their professional development as experts in food quality and safety, both in the private and public spheres.
• Research Pathway: aims to develop an academic career and / or research in both public institutions and private organisations, opening access to the doctoral programme linked in Food Science from the University of Valencia.

Fact Sheet

  • Name: Master’s Degree in Food Quality and Safety
  • Branch of knowledge: Health Sciences
  • Organisation: Department of Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine of the University of Valencia.
  • Collaborating Entities: Agrochemistry and Food Technology Institute (IATA) of the Spanish Research Council (CSIC).
  • Management Center: Faculty of Pharmacy.
  • Academic Coordinator: Dr. Guillermina Font Perez.
  • Type of Instruction: Classroom
  • Main language of instruction: Castilian
  • New revenue offered places: 40
  • Title credits: 60 credits
  • Minimum number of enrollment credits: 30 ECTS
  • Duration: the Master can be performed on a full academic year. Can also be done part time in two courses (30 ECTS per course).
  • Classrooms: Interfaculty Lecture of the Faculty of Pharmacy (Burjassot Campus).
  • Schedule: the lectures are held two days a week in sessions of 4 hours a day in the afternoon.
  • Linked Doctorate: the Master’s prepares sets up for carrying out the Official Doctorate of Food Science, taught by competition of the Department of Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine of the University of Valencia.

Structure in ECTS Credits

• 30 ECTS corresponding to three theory modules required:

  • Nutrition and Food Science
  • Food Safety
  • Technology and Food Biotechnology

• 15 ECTS corresponding to an optional module from:

  •  Work Placements for the professional pathway
  •  Research Techniques for the research pathway

• 15 ECTS corresponding to the compulsory module:

  • Master's Degree Final Project