Modules and professors
Curriculum code: 7509 - List of Core and Compulsory subjects - (2024/2025)
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| Periodo | Code | Subject | ECTS | SPA | BAS | ENG |
|---|---|---|---|---|---|---|
| 1º S | 750901 | SUSTAINABILITY IN THE FOOD CHAIN | 3 | ✔ | ||
| 1º S | 750902 | DESIGN OF SUSTAINABLE FOOD PRODUCTS AND PROCESES | 3 | ✔ | ||
| 1º S | 750903 | DESIGN, ANALYSIS AND COMMUNICATION OF RDI PROJECTS | 3 | ✔ | ||
| 1º S | 750904 | DESIGN OF EXPERIMENTS AND STATISTICAL AND OPTIMIZATION TECHNIQUES | 6 | ✔ | ||
| 1º S | 750905 | ADVANCED TECHNIQUES FOR FOOD CHARACTERIZATION I | 3 | ✔ | ||
| 1º S | 750906 | ADVANCED TECHNIQUES FOR FOOD CHARACTERIZATION II | 3 | ✔ | ||
| 1º S | 750907 | ADVANCED SENSORY TECHNIQUES | 3 | ✔ | ||
| 1º S | 750908 | FOOD MICROBIOLOGICAL QUALITY AND SHELF LIFE | 3 | ✔ | ||
| 1º S | 750909 | BIOTECHNOLOGY APPLICATIONS IN FOOD INNOVATION | 3 | ✔ | ||
| 2º S | 750910 | TECHNOLOGICAL INNOVATION FOR FOOD DESIGN AND FORMULATION | 6 | ✔ | ||
| 2º S | 750911 | SUSTAINABLE FOOD PACKAGING | 3 | ✔ | ||
| 2º S | 750912 | VALORIZATION OF FOOD PROCESSING BY-PRODUCTS | 3 | ✔ | ||
| 2º S | 750913 | PROCESS EFFICIENCY IN FOOD INDUSTRY | 3 | ✔ | ||
| 2º S | 750914 | STRATEGIC MANAGEMENT IN THE FOOD INDUSTRY | 3 | ✔ | ||
| 2º S | 750915 | Current Food Sustainability Issues | 3 | ✔ | ||
| 2º S | 750916 | Sustainable Healthy Diets | 3 | ✔ | ||
| 2º S | 750917 | Challenges towards Food Sustainability | 6 | ✔ |
| Periodo | Code | Subject | ECTS | SPA | BAS | ENG |
|---|---|---|---|---|---|---|
| 1º S | 750990 | Final Master's Project | 18 | ✔ |
List of Optative subjects
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| Year | Periodo | Code | Subject | ECTS | SPA | BAS | ENG |
|---|---|---|---|---|---|---|---|
| 2 | 1º S | 750918 | Initiation to Research | 12 | ✔ | ||
| 2 | 1º S | 750919 | INTERSHIP | 12 | ✔ |