Master's Degree in Advances in Food Quality and Technology (M79/56/1)
Academic year
Field of knowledge
CC. de la Salud
Ministry code
4313363
ECTS credits
60
Code
M79/56/1
Coordinator
Manuel Olalla Herrera
Pre-registration platform and periods
Distrito Único Andaluz
Registration
- If you are a new student and have been accepted via the DUA platform, you must complete the self-registration process (automatrícula in Spanish) online: Online self-registration
- Re-registration must be completed through the "Matrícula Másteres Universitarios" (Master's Degree Registration) application in your "Acceso identificado" Student Account: Virtual Office / Student Account during the period established in the Official Academic Calendar
- If any error occurs during the process, please go to the International School for Postgraduate Studies (EIP) located on Avenida de Madrid, 13. You can also contact them via the International School for Postgraduate Studies (EIP) website.
Programme content
Module 1: Food Technology
Mandatory credits:
9
Créditos ofertados:
39
Course / Subject
Credits
Teachers
Food Drying Engineering in Spray Dryers
3
Process Modelling and Simulation in the Food Industry
3
Enzyme Processes in Non-Aqueous Media. Application to the Production of Structured Lipids
Asignatura Tecnología enzimática en medios no convencionales del Máster Universitario en Ingeniería Química. El profesorado y horario serán los de ese máster.
3
Technology of Fermented Foods
3
Membrane Technology. Application to the Concentration and Separation of Food Components
3
Recombinant Dna Technology and Its Applications in Food
3
Technology and Vegetable Food Production
3
Evaluation of Food Industry By-Products
3
Module 2: Food Safety and Quality
Mandatory credits:
9
Créditos ofertados:
42
Course / Subject
Credits
Teachers
Quality and Safety Technological Aspects of Alcoholic Beverages
6
Quality Control and Experiment Design in the Food Industry
3
Hygienic Design and Formulation of Detergent in the Food Industry
3
Food Design and Formulation for Special Diets
3
Plant Protection Products in Food
3
Innovation in the Use of Bioactive Compounds in Food
3
Organoleptic Quality Parameters in Food and Beverages
3
Safety Systems in the Food Industry. New Perspectives
3
Module 3: Work Placement
Mandatory credits:
12
Créditos ofertados:
12
Course / Subject
Credits
Teachers
Module 5: Masters Dissertation
Mandatory credits:
18
Créditos ofertados:
18
Course / Subject
Credits
Teachers
Master's Dissertation
18
