48 monthsProgramme duration
Feb, AugStarting Month
Programme overview
Main Subject
Food Science
Degree
Other
Study Level
Undergraduate
Study Mode
On Campus
The food scientist is the only professional who fully studies food in all aspects: the composition and conservation of the raw material, its transformation in the industry, commercialization in retail and its arrival at the consumer's table. It is a specialist in food, with a unique vision of the agri-food production system, which operates in the human-food relationship and quality of life, respecting the environment and meeting the needs of society.
The course offers the student basic disciplines in the areas of exact, biological and human sciences, such as calculus, physics, chemistry, biochemistry, cell biology, microbiology, nutrition, economics, administration, management, anthropology, marketing; applied disciplines such as food microbiology, food biochemistry, hygiene and legislation, product development, quality assurance and control in the agri-food system, and others related to food of animal and plant origin (production, transformation, distribution and commercialization, contemplating the processes conservation, sensory analysis and consumption aspects).
Programme overview
Main Subject
Food Science
Degree
Other
Study Level
Undergraduate
Study Mode
On Campus
The food scientist is the only professional who fully studies food in all aspects: the composition and conservation of the raw material, its transformation in the industry, commercialization in retail and its arrival at the consumer's table. It is a specialist in food, with a unique vision of the agri-food production system, which operates in the human-food relationship and quality of life, respecting the environment and meeting the needs of society.
The course offers the student basic disciplines in the areas of exact, biological and human sciences, such as calculus, physics, chemistry, biochemistry, cell biology, microbiology, nutrition, economics, administration, management, anthropology, marketing; applied disciplines such as food microbiology, food biochemistry, hygiene and legislation, product development, quality assurance and control in the agri-food system, and others related to food of animal and plant origin (production, transformation, distribution and commercialization, contemplating the processes conservation, sensory analysis and consumption aspects).
Admission Requirements
Scholarships
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