General information

Academic year: 2022/2023

Level: Master

Type: Official Master's Degree

ECTS Credits: 60

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)

Language(s) of instruction Spanish

More info: programme website

Programme coordinator


Faculty of Pharmacy / Granada campus

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

  • Food processing (0721)


Students who have completed the second cycle have the following competences:
– They possess and understand knowledge that provides a basis or opportunity for originality in the development and/or application of ideas, often in a research context.
– They are able to apply their acquired knowledge and problem-solving skills in new or unfamiliar environments within broader (or multidisciplinary) contexts related to their field of study.
– They are able to integrate knowledge and deal with the complexity of making judgements on the basis of incomplete or limited information, including reflections on the social and ethical responsibilities linked to the application of their knowledge and judgements.
– They know how to communicate their conclusions, and the knowledge and ultimate reasons behind them, to specialist and non-specialist audiences in a clear and unambiguous way.
– They possess the learning skills to enable them to continue studying in a largely self-directed or autonomous manner.

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


Specialisation name

– No Specialisation

Admission information

Access to Bachelor’s Degree programmes is granted to students with the following degrees/ diplomas or studies, or any other recognized as equivalent to these:
A.1. Spanish Bachiller, European Baccalaureate or International Baccalaureate.
A.2. Baccalaureate from European Union Member States’ education systems or other countries withinternational agreements.
A.3. Advanced Technician in Vocational Training, Advanced Technician in Plastic Arts and Design orAdvanced Technician in Sports Education, from the Spanish Education System.
A.4.Studies carried out in European Union Member States or in other countries with international reciprocal agreements which meet the academic requirements in those States to access their university studyprogrammes.
A.5. Official Spanish university degrees of Diplomado, Arquitecto Técnico, Ingeniero Técnico, Licenciado, Arquitecto, Ingeniero, Graduado or Máster Universitario.
A.6. Partial (foreign or Spanish) university studies.

Access to Bachelor’s Degree programmes is also possible for:
B.1. People over twenty-five after successfully passing a specific access test.
B.2. People over forty with work or professional experience related to a university field of knowledge.
B.3. People over forty-five after successfully passing a specific access test.

Likewise, access to Bachelor’s Degree programmes is granted to:
C.1. People meeting the requirements to enter university according to the Spanish Education Systemregulations prior to Ley Orgánica 8/2013, of December 9.

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