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Bachelor’s degree in Innovation on Food Processes and Products


Undergraduate Degree in Innovation on Food Processes & Products

The School of Agricultural Engineering started its new Undergraduate Degree in Innovation on Food Processes & Products, verified by ANECA (National Quality and Accreditation Evaluation Agency) and adapted to the criteria of the European Higher Education Area, in the academic year 2012-2013.

      Degree's Brochure

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Overview

Branch of knowledge

Engineering and Architecture

Credits needed to be awarded the Degree

240 ECTS credits. One ECTS represents 25 hours of work as a student

Duration

Eight semesters (four years)

Teaching method

Face-to-face

Teaching language/s used

The core language is Spanish, although given the School’s international outlook, several modules are taught in English. Several of the modules taken as part of this Degree are also available in Basque, the co-official language of the Autonomous Community of Navarre. 

Students can choose the language in which they wish to take certain modules, as follows:

You can also specialize in: 

 Marketing from an Industrial Approach

 

Agroecology
 * Current students only

 

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Who is it aimed at?

Do you like applied biology, physics and chemistry, and technology?

Would you like to work in a dynamic sector like the food industry?

Would you like to take part in the challenge of developing new food products, packaging and processes, guaranteeing quality, safety and environmental compatibility?

Would you like to play a role in the control, maintenance and improvement of the quality of food production, preservation and distribution processes?

Would you like to find solutions to the world food crisis by developing new types of food and effective preservation systems?

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Educational objectives

To train professionals

  • Who specialise in the work involved in the development of food products and processes, capable of applying continuous improvement through innovation.
  • With sound scientific and technical knowledge in areas such as marketing, commercialisation, finance and logistics as related to the food world.
  • Capable of forming part of multidisciplinary teams and adapting efficiently to a rapidly changing environment.
  • Skilled in transferring the research and development work performed at research centres to the food industry.
  • Capable not only of working in the R&D departments of firms belonging to the Agrifood Industry, but also of applying their professional skills to innovation work in quality control and management departments, food safety departments, technical and scientific legal affairs departments, catering departments and any other department or centre related to food production.

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Recommended applicant profile

Students should possess:

  • A desire for personal advancement and responsibility, and have a sense of ethics.
  • A capacity for synthesis, analysis, induction and deduction.
  • The capacity to organise their work time and obtain outcomes from learning.
  • A favourable attitude towards collaboration and team work.
  • A favourable attitude towards and interest in innovation and entrepreneurship.
  • An interest in self-reliant and lifelong learning.
  • An interest in developing communication and research skills.
  • A critical spirit.
  • A readiness to use computer tools and new technologies.
  • A readiness to use other languages, particularly English.
  • An interest in discovering and exploring the world of the food industry and innovation in food processes and products.
  • An interest in business management and innovation.

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Application and Admission

Number of new places available: 100.

Who can apply?

Find out about the registration procedure for this degree here.

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Competences

The Undergraduate Degree in Innovation on Food Processes and Products allows students to acquire the following competences, among others:

  • The capacity to work in the field of agrifood and innovation in a socially and ethically responsible manner, and with a commitment to sustainability.
  • The capacity to use knowledge in order to solve problems and generate opportunities in the agrifood field with a vision which embraces setting up projects and exploiting market openings.
  • The capacity to develop new food products and processes through the generation of ideas, bearing in mind all aspects of quality, market demand, consumer preferences, profitability, necessary technology, logistics, packaging and presentation. The capacity to identify problems and potential improvements.

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Optional subjects

These modules aim to teach students specific competences and include 12 ECTS credits for placements in companies, optional for students, the objective of which is to learn competences related to business knowledge and business management. These placements also increase students’ options regarding their future employability. Placements in companies may, however, be replaced with supervised work in development cooperation projects in which School of Agricultural Engineering teaching staff take part.

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Teaching method

This degree involves a variety of educational activities (lectures, participatory classes, practical classes, cooperative learning activities, group projects, self-reliant studying and work) which focus on developing general and specific competences based on a range of teaching methods. In some modules, students work on multidisciplinary projects in the final semesters.

Formative continuous assessment is used to evaluate the competences defined for the Degree based on learning outcomes which demonstrate acquisition, applying different assessment criteria depending on the type of activity performed.

 

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Language Competence

In order to be awarded the Degree, students must demonstrate level B1 competence in a foreign language (English, French, German or Italian) by means of one of the following:

  • The use of the relevant foreign language in the Report and defence of their Final Year Project. The Report must include a summary and one or more relevant chapters in the foreign language. Approximately 50% of the defence of the Final Year Project must be made in the foreign language. The rest of the report and defence may be in Spanish, Basque or the chosen foreign language.
  • Passing at least 3 modules taken in the chosen language.
  • Taking part in a mobility programme in the foreign language.
  • Passing a B1 test, provided by the UPNA, or accrediting the B1 level.

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International and national mobility

The Degree has foreign student exchange agreements with universities in: France, the Netherlands, Ireland, Poland, Portugal, Brazil, Chile, Colombia, Costa Rica, Ecuador, Mexico, the USA, Peru and Mozambique.

The School of Agricultural Engineering considers and facilitates performance of Final Year Projects in foreign universities and companies, and within the area of development cooperation.

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Further studies in the School of Agricultural Engineering

 

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Types of students

  • Fulltime students: 60 - 84 ECTS credits per academic year. Students remain as fulltime students even when they need less than 60 credits in order to complete their studies.
  • Part-time students: 30 - 59 ECTS credits per academic year. This is a voluntary status and no justification is required.
  • Reduced-timetable students: 12 - 29 ECTS credits per academic year. This status is granted in exceptional circumstance by the Rector or competent Vice-rector. Applications must be presented on a general request form at the Office of the University Register, together with supporting documentation.
  • In addition to the previous categories, the possible existence of special educational needs may give rise to a fourth status granted on the basis of case-by-case analysis.

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Job opportunities

  • Agrifood Industry and Technological Centres. R&D and Innovation Departments
  • Food processing and preservation process development and innovation
  • Food product and packaging development and innovation
  • Food quality control and management. Food safety
  • Commercialisation and management of agrifood products
  • Agrifood marketing and market research

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Support and monitoring

From initial entry until completion of their studies, students registered for the Degree are provided with the following support and monitoring services:

The Public University of Navarre also has a Social Action Service to aid people with disabilities by facilitating and supporting those measures required for their education.

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Student procedures

UBICACIÓN EN EL CAMPUS
Uvicación en el campus

E.T.S. de Ingenieros Agrónomos
Edificio los Olivos
Campus de Arrosadia
31006 Pamplona
Tel. (+34) 948 16 6202
Contact by E-mail