Master's in Food Quality, Safety and Technology

Faculty of Veterinary Sciences

Plan 566

Academic year 2019-2020



YearTermCodeNameCourse TypeECTSNumber of placesLanguage
     
1
S1Semester 1
63000Academic writing of scientific texts in English languageCompulsory6.0-Castellano
1
S1Semester 1
63001Project development, presentation and communication of resultsCompulsory6.0-Castellano
1
S1Semester 1
63002Bibliographic resources and its apllication to quality assurance of analytical methodsCompulsory6.0-Castellano
1
S1Semester 1
63003Statistical techniques, experimental design and modellingCompulsory6.0-Castellano
1
S1Semester 1
63004Sensory analysis of foodsOptional3.0-Castellano
1
S1Semester 1
63005Detection and evaluation of antimicrobial compounds in foodsOptional3.0-Castellano
1
S1Semester 1
63010Research in molds and mycotoxins in foodOptional3.0-Castellano
1
S1Semester 1
63013Rheology and texture of foodsOptional3.0-Castellano
1
S2Semester 2
63007Food enzymologyOptional3.0-Castellano
1
S2Semester 2
63008Molecular tools in food scienceOptional3.0-Castellano
1
S2Semester 2
63009Research in microorganisms in food, water and environment: traditional and molecular techniquesOptional3.0-Castellano
1
S2Semester 2
63011Methodology for study of inactivation and microbial survivalOptional3.0-Castellano
1
S2Semester 2
63012Methodology for evaluation of food risksOptional3.0-Castellano
1
S2Semester 2
63014Immunochemical techniques applied to food quality controlOptional3.0-Castellano
1
S2Semester 2
63015Advances in technology of foods from vegetal originOptional3.0-Castellano
1
S2Semester 2
63016Advances and quality control of meat and fishOptional3.0-Castellano
1
S2Semester 2
63017Advances in technology and quality control of dairy productsOptional3.0-Castellano
1
S2Semester 2
63018Advances in nutrition, diet and healthOptional3.0-Castellano
1
S2Semester 2
63020New tools in food safetyOptional3.0-Castellano
1
S2Semester 2
63021New technologies of food processingOptional3.0-Castellano
1
S2Semester 2
63022Emerging risks in the food chainOptional3.0-Castellano
1
S2Semester 2
63023Master's DissertationMaster's dissertation12.0-
1
S2Semester 2
63024Food metabolites analysis at trace levelsOptional3.0-Castellano
1
S2Semester 2
63025Study of the base chemical of food aroma and tasteOptional3.0-Castellano