Advanced analytic techniques. Quality and food security management systems
1st year | Second Semester | Elective Credits | Optional Subjects
Autocontrol systems of hygiene. Food authenticity
1st year | Second Semester | Elective Credits | Optional Subjects
Biotechnology of fermented foods
1st year | Second Semester | Elective Credits | Optional Subjects
External Internships
2nd year | Work Placements in Companies for Degrees and Master's Degrees | Compulsory Credits | Master Dissertation and External Internships
Food Safety
1st year | First Semester | Compulsory Credits | Compulsory Subjects
Foods and health
1st year | Second Semester | Elective Credits | Optional Subjects
Functional, special and ergogenic nutrition
1st year | Second Semester | Elective Credits | Optional Subjects
General principles of food legislation
1st year | Second Semester | Elective Credits | Optional Subjects
Genetically modified food
1st year | Second Semester | Elective Credits | Optional Subjects
Innovative technologies for the processing of foods and its nutritional improvement
1st year | Second Semester | Elective Credits | Optional Subjects
Master Dissertation
2nd year | End of Degree Projects and End of Master's Degree Projects | Compulsory Credits | Master Dissertation and External Internships
Microbiologic quality of foods
1st year | Second Semester | Elective Credits | Optional Subjects
Microbiology and technology of marine products
1st year | Second Semester | Elective Credits | Optional Subjects
Non-thermal processing of foods
1st year | First Semester | Compulsory Credits | Compulsory Subjects
Official methods of food analysis
1st year | Second Semester | Elective Credits | Optional Subjects
Process engineering. Plant layout in the food industry.
1st year | Second Semester | Elective Credits | Optional Subjects
Sensorial perception. Gastronomy.
1st year | First Semester | Compulsory Credits | Compulsory Subjects