Degree number of credits: 60

Compulsory credits: 30

Elective credits: 15

Final project: 15

Degree code: 2021

Years: 1

Teaching type: face-to-face

Knowledge branch: Health sciences

Master degree website: www.uv.es/mastercsa

Places available for new students: 40

Minimum number of enrolment credits per student: 36

Price per credit [2019-2020 academic year]: 39,27 €

Management Centre: Faculty of Pharmacy

Languages used in class: Spanish

Participating universities: Universitat de València

Academic coordinating commission Guillermina Font Perez (Directora)
Reyes Barbera Sáez
Jordi Mañes Vinuesa
Patricia Roig Montoya
Mª José Ruiz Leal
Amparo Gonzalez Mancebo (PAS)

Academic, scientific or professional interest: The socioeconomic importance of the food sector, together with major changes in the food area regarding dietetic guidelines, new foodstuffs, a growing interest in nutrients, new processing technologies, new packaging materials and food biotechnology requires highly qualified professionals and researchers. More and more, consumers demand healthy and safe foodstuffs, with better nutritional and aesthetic properties which require quality improvements and an adequate use of food technology. This master's programme offers advanced education to meet such needs and to train specialists for them to face the challenges of the industry.

PhD programme linked to this Master’s programme: Food Science

Pre-enrolment information postgrau@uv.es

Academic information: Guillermina.Font@uv.es

 
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