Master's Degree in Food Quality and Safety

Degree number of credits: 60

Compulsory credits: 30

Elective credits: 15

Final project: 15

Degree code: 2021

Years: 1

Teaching type: Presencial

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 of credit for non-resident foreign students Non EHEA [academic year 2025-26]: 70.68€

Price per credit [academic year 2025-26]:35.34€

Management Centre: Faculty of Pharmacy and Food Sciences

Languages used in class: Spanish

Participating Universities: Universitat de València

Academic Coordinating Committee: Patricia Roig Montoya (Co-Directora)
Mª José Ruiz Leal (Co-Directora)
Reyes Barbera Sáez
Mª José Esteve Mas
Mónica Fernández Franzón
Ana García de Frutos (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: Student Information Service

Academic information: M.Jose.Ruiz@uv.es