| 1 | S2Semester 2 | 63025 | Study of the base chemical of food aroma and taste | Optional | 3.0 | | - | Castellano |
| 1 | S2Semester 2 | 63024 | Food metabolites analysis at trace levels | Optional | 3.0 | | - | Castellano |
| 1 | S2Semester 2 | 63023 | Master's Dissertation | Master's dissertation | 12.0 | | - | — |
| 1 | S2Semester 2 | 63022 | Emerging risks in the food chain | Optional | 3.0 | | - | Castellano |
| 1 | S2Semester 2 | 63021 | New technologies of food processing | Optional | 3.0 | | - | Castellano |
| 1 | S2Semester 2 | 63020 | New tools in food safety | Optional | 3.0 | | - | Castellano |
| 1 | S2Semester 2 | 63018 | Advances in nutrition, diet and health | Optional | 3.0 | | - | Castellano |
| 1 | S2Semester 2 | 63017 | Advances in technology and quality control of dairy products | Optional | 3.0 | | - | Castellano |
| 1 | S2Semester 2 | 63016 | Advances and quality control of meat and fish | Optional | 3.0 | | - | Castellano |
| 1 | S2Semester 2 | 63015 | Advances in technology of foods from vegetal origin | Optional | 3.0 | | - | Castellano |
| 1 | S2Semester 2 | 63014 | Immunochemical techniques applied to food quality control | Optional | 3.0 | | - | Castellano |
| 1 | S1Semester 1 | 63013 | Rheology and texture of foods | Optional | 3.0 | | - | Castellano |
| 1 | S2Semester 2 | 63012 | Methodology for evaluation of food risks | Optional | 3.0 | | - | Castellano |
| 1 | S2Semester 2 | 63011 | Methodology for study of inactivation and microbial survival | Optional | 3.0 | | - | Castellano |
| 1 | S1Semester 1 | 63010 | Research in molds and mycotoxins in food | Optional | 3.0 | | - | Castellano |
| 1 | S2Semester 2 | 63009 | Research in microorganisms in food, water and environment: traditional and molecular techniques | Optional | 3.0 | | - | Castellano |
| 1 | S2Semester 2 | 63008 | Molecular tools in food science | Optional | 3.0 | | - | Castellano |
| 1 | S2Semester 2 | 63007 | Food enzymology | Optional | 3.0 | | - | Castellano |
| 1 | S1Semester 1 | 63005 | Detection and evaluation of antimicrobial compounds in foods | Optional | 3.0 | | - | Castellano |
| 1 | S1Semester 1 | 63004 | Sensory analysis of foods | Optional | 3.0 | | - | Castellano |
| 1 | S1Semester 1 | 63003 | Statistical techniques, experimental design and modelling | Compulsory | 6.0 | | - | Castellano |
| 1 | S1Semester 1 | 63002 | Bibliographic resources and its apllication to quality assurance of analytical methods | Compulsory | 6.0 | | - | Castellano |
| 1 | S1Semester 1 | 63001 | Project development, presentation and communication of results | Compulsory | 6.0 | | - | Castellano |
| 1 | S1Semester 1 | 63000 | Academic writing of scientific texts in English language | Compulsory | 6.0 | | - | Castellano |
