Master's degree in advances in food quality and technology (M79/56/1)

Academic year
2021 / 2022
Field of knowledge
Cc. De la salud
Código del ministerio
4313363
ECTS credits
60
Code
M79/56/1
Pre-registration platform and periods
Distrito Único Andaluz

Registration

  1. 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
  2. If you wish to re-register, you must download the following file and submit it in person: Download the re-registration document.
  3. 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
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
Membrane technology. Application to the concentration and separation of food components
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
Legislative advances applied to innovation and food technology
3
Quality control and experiment design 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
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