General information

Academic year: 2023/2024

Level: Master

Type: Official Master's Degree

ECTS Credits: 60

Programme orientation Research

Length of programme (full time): 1 YEAR

Mode of delivery: Face-to-face

Level of qualification: Máster (MECES level 3 - EQF level 7)

Model of study: Full-time (42-60 ECTS per school year)

Work-based learning (Practicum): Yes

Language(s) of instruction Spanish

More info:

Programme coordinator


Faculty of Pharmacy / Granada campus

Field(s) of education and training (ISCED-F)

  • Food processing (0721)

Main focus

; Graduates of this master’s programme will have acquired knowledge and skills that enable them to do the following: – Apply scientific knowledge to the production and development of new food. – Incorporate technological, economic, nutritional, sensory, and food safety aspects as specified by the law. – Implement new technologies for the transformation of raw materials. – Identify the microbiological, chemical, physical, technological, and nutritional risks involved in food processing and design specific methodologies with a view to minimising these risks. – Organise and manage a food business and/or agri-food laboratory. – Provide scientific, technical and legal advice to government agencies, food industries, and consumer organisations about food issues and nutritional and technological advances in food.


Students that have completed the second cycle have the following competencies: – Have demonstrated knowledge and understanding that is founded upon a basis or opportunity for originality in developing and/or applying ideas, often within a research context. – Can apply their acquired knowledge and understanding, and problem solving abilities in new or unfamiliar environments within broader (or multidisciplinary) contexts related to their field of study. – Have the ability to integrate knowledge and handle complexity, and formulate judgments with incomplete or limited information, but that include reflecting on social and ethical responsibilities linked to the application of their knowledge and judgments. – Can communicate their conclusions, and the knowledge and rationale underpinning these, to specialist and non-specialist audiences clearly and unambiguously. – Have the learning skills to allow them to continue to study in a manner that may be largely self-directed or autonomous.

Programme qualification

Name of title awarded in original language

Máster Universitario en Avances en Calidad y Tecnología Alimentaria

Qualification requirements

60 minimum credits

Programme courses

Course NameYearPeriod
Emerging Technologies in the Food Industry 1st Year 1st Semester
Enzyme Technology. Biopolymer Hydrolysis 1st Year 1st Semester
Evaluation of Food Industry By-Products 1st Year 1st Semester
Food Design and Formulation for Special Diets 1st Year Yearly
Food Drying Engineering in Spray Dryers 1st Year 2nd Semester
Food Packaging Technology 1st Year 2nd Semester
Hygienic Design and Formulation of Detergent in the Food Industry 1st Year 2nd Semester
Innovation in the Use of Bioactive Compounds in Food 1st Year 1st Semester
Legislative Advances Applied to Innovation and Food Technology 1st Year 1st Semester
Lipid-Enzyme Technology for Functional Food 1st Year Yearly
Master's Dissertation 1st Year 2nd Semester
Methods to Determine Antioxidant Capacity 1st Year 1st Semester
Organoleptic Quality Parameters in Food and Beverages 1st Year 2nd Semester
Plant Protection Products in Food 1st Year 2nd Semester
Process Modelling and Simulation in the Food Industry 1st Year 1st Semester
Product Engineering 1st Year 1st Semester
Quality and Nutritional Technological Aspects of Edible Vegetable Oils 1st Year 2nd Semester
Quality and Safety Technological Aspects of Alcoholic Beverages 1st Year 2nd Semester
Quality Control and Experiment Design in the Food Industry 1st Year 1st Semester
Recombinant DNA Technology and its Applications in Food 1st Year 2nd Semester
Safety Systems in the Food Industry. New Perspectives 1st Year 1st Semester
Technology and Vegetable Food Production 1st Year 1st Semester
Technology of Fermented Foods 1st Year 2nd Semester
Toxic Metals in Food 1st Year 2nd Semester
Update of Quality Programmes in Food Laboratories 1st Year 1st Semester
Work Placement 1st Year 2nd Semester


Specialisation name

– No Specialisation

Admission information

Access to Master’s Degree programmes is granted to holders of:
A.1. A Spanish official university degree.
A.2. A degree issued by a Higher Education institution from another European Higher Education Area Member State which allows access to Master Degree’s programmes in that State.
A.3. A degree from a non-EHEA education system, upon verification by the Spanish University that the aforementioned degree accredits an equivalent education level to that of a Spanish university degree and allows access to postgraduate programmes in the issuing country.
A.4. A Spanish Bachelor in Advanced Artistic Education.
A.5. Official Spanish university degrees of Diplomado, Arquitecto Técnico, Ingeniero Técnico, Licenciado, Arquitecto, Ingeniero, Graduado or Máster Universitario.

General regulations

Grading scale
In the Spanish university system, modules/courses are graded on a scale of 0 to 10 points with the following qualitative equivalence:
0-4,9: «suspenso»; 5-6,9: «aprobado»; 7-8,9: «notable»; 9-10: «sobresaliente». A special mention, «Matrícula de Honor» may be granted to up to 5% of the students in a group provided they have got a «sobresaliente». To pass a module/course is necessary to get at least 5 points.
In cases of recognition of ECTS, professional experience, cultural or sports activities, or student representation no grading will be recorded but, where appropriate, the word «Apto».


UGR Examination Regulations


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