Academic procedures
Information for the student – Food Research, Development and Innovation
Course plans
List of subjects 2024-2025
| Subject | Type | Language | Credits |
|---|---|---|---|
| Specialization: Food Research, Development and Innovation | |||
| Bioactive Components: Functional Ingredients and Foods | CM | 1st semester | 5 |
| BIP: Research, Development and Innovation from the Food Industry | OP | 2nd semester | 3 |
| Design and Formulation of New Foods | CM | 1st semester | 5 |
| Eco-Innovation in Food | OP | 2nd semester | 2.5 |
| Economic Management of Production, Marketing Strategies and Project Management | CM | 1st semester | 5 |
| Experimental Design | CM | 1st semester | 5 |
| Final Project | CM | 2nd semester | 20 |
| In-company placement | OP | 2nd semester | 2.5 |
| Information and Documentation: Legal Regulation and Intellectual and Industrial Property | CM | 1st semester | 5 |
| Microorganisms and Food Safety | OP | 2nd semester | 2.5 |
| New Technologies in Food Processing and Preservation | CM | 1st semester | 5 |
| Nutritional Genomics New Tools in Food Development | OP | 2nd semester | 2.5 |
| Sensory Analysis of Foods | OP | 2nd semester | 2.5 |
Bridging courses
| Subject | Type | Language | Credits |
|---|---|---|---|
| Specialization: BC for admission to the Master's Degree in Food Research, Development and Innovation | |||
| Food Chemistry | OP | 1st semester | 3 |
| Food Hygiene and Safety | OP | 1st semester | 3 |
| Food Technology | OP | 1st semester | 3 |
| Nutrition and Health | OP | 1st semester | 3 |