48 monthsProgramme duration
1,603 EURTuition Fee/year
SepStarting Month
Programme overview
Main Subject
Food Science
Degree
Other
Study Level
Undergraduate
Study Mode
On Campus
The general objective of the Degree in Food Science and Technology is the qualification of professionals with a solid scientific training in both basic and applied aspects of food, which allows them to study their nature, the causes of their deterioration, the fundamental principles of their processing and their improvement in all phases ranging from production and processing to consumption. Specifically, the specific objectives of this degree are to train professionals capable of:
- In the field of food knowledge : study its origin, characteristics, composition and nutritional value.
- In the field of food production and processing : identify the problems associated with different foods and their processing.
- In the field of hygiene and food safety : establish the prevention and control measures to be taken during the production, processing, transport, distribution and sale of food to guarantee safe, genuine, nutritious and adequate products for human consumption.
- In the field of management and quality control of processes and products : establish quality control procedures and manuals; implement and manage quality systems; Analyze food and raw materials.
- In the field of legal, scientific and technical advice : Being able to prepare, study and interpret reports and administrative files related to a product or process; know the current food legislation.
- In the field of marketing, communication and marketing : advising on advertising and marketing tasks, as well as on the labeling and presentation of food products.
- In the field of development and innovation of processes and products : design and develop new processes and products to meet market needs.
- In the field of collective catering : manage collective catering services; propose appropriate feeding programs for the different groups; provide adequate training to the personnel involved.
- In the field of community nutrition and public health : intervene in health promotion activities, contributing to the nutritional education of the population.
- In the teaching and research field : provide knowledge and teaching-learning methodologies at different levels
Programme overview
Main Subject
Food Science
Degree
Other
Study Level
Undergraduate
Study Mode
On Campus
The general objective of the Degree in Food Science and Technology is the qualification of professionals with a solid scientific training in both basic and applied aspects of food, which allows them to study their nature, the causes of their deterioration, the fundamental principles of their processing and their improvement in all phases ranging from production and processing to consumption. Specifically, the specific objectives of this degree are to train professionals capable of:
- In the field of food knowledge : study its origin, characteristics, composition and nutritional value.
- In the field of food production and processing : identify the problems associated with different foods and their processing.
- In the field of hygiene and food safety : establish the prevention and control measures to be taken during the production, processing, transport, distribution and sale of food to guarantee safe, genuine, nutritious and adequate products for human consumption.
- In the field of management and quality control of processes and products : establish quality control procedures and manuals; implement and manage quality systems; Analyze food and raw materials.
- In the field of legal, scientific and technical advice : Being able to prepare, study and interpret reports and administrative files related to a product or process; know the current food legislation.
- In the field of marketing, communication and marketing : advising on advertising and marketing tasks, as well as on the labeling and presentation of food products.
- In the field of development and innovation of processes and products : design and develop new processes and products to meet market needs.
- In the field of collective catering : manage collective catering services; propose appropriate feeding programs for the different groups; provide adequate training to the personnel involved.
- In the field of community nutrition and public health : intervene in health promotion activities, contributing to the nutritional education of the population.
- In the teaching and research field : provide knowledge and teaching-learning methodologies at different levels
Admission Requirements
To be admitted to this degree, you must meet the requirements for access to the University contemplated by current regulations: selectivity, International Baccalaureates, Validation agreements, access for people over 25 years of age, over 40 years of age, etc. You have all the details on the University Admissions page: ucm.es
In the case of non-native Spanish speakers, according to the Agreement of the Governing Council of January 29, 2019 (BOUC of February 7, 2019), which approves the Spanish language requirements for admission to Degree and Master's degree and linguistic/language skills, all students from non-Spanish-speaking countries or educational systems must prove a knowledge of Spanish according to the CEFR level B2, at the time of submitting the application for admission to the Degree.
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