Master's Degree in Advances in Food Quality and Technology (M79/56/1)

Master's Degree in Advances in Food Quality and Technology
Academic year
Field of knowledge
CC. de la Salud
Ministry code
4313363
ECTS credits
60
Code
M79/56/1

Access and admissions: requirements, procedure and deadlines

The Access and Admissions section of this website provides information on the general and specific requirements, as well as the enrolment procedure, for our master's degrees. This information varies depending on whether the programmes in question are:

Enrolment

Distrito Único Andaluz (DUA) Platform for University Admissions in Andalusia

  • First-year students: If you have secured a place through the DUA Platform, you must complete the self-enrolment procedure via the UGR's website.

    The office responsible for the self-enrolment procedure at the UGR is the Service for Official Master’s Degrees (Servicio de Másteres Oficiales). For further information, please visit Master's degrees: Standard enrolments.

Arqus and Erasmus Mundus master’s degrees

The enrolment procedure varies depending on the master's degree in question:

Programme content

Module 1: Food Technology

Mandatory credits:  9
Créditos ofertados:  33
Course / Subject
Credits
Teachers
Product Engineering
3
Rafael Bailón Moreno
Process Modelling and Simulation in the Food Industry
3
Technology of Fermented Foods
3
Recombinant Dna Technology and Its Applications in Food
3
Food Packaging Technology
3
Lipid-Enzyme Technology for Functional Food
3
Enzyme Technology. Biopolymer Hydrolysis
3
Emerging Technologies in the Food Industry
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 Nutritional Technological Aspects of Edible Vegetable Oils
3
Update of Quality Programmes in Food Laboratories
3
Quality and Safety Technological Aspects of Alcoholic Beverages
6
Legislative Advances Applied to Innovation and Food Technology
3
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
Innovation in the Use of Bioactive Compounds in Food
3
Methods to Determine Antioxidant Capacity
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