Curriculum structure

The curricular structure of the Master's and Professional Doctorate in Food Science and Technology is updated and organized into optional and obligatory courses, which makes it possible to direct students to their respective lines of research.

To obtain the degree, the Master's student must fulfill 24 credits of obligatory courses and at least 6 credits of elective courses. To obtain the degree, the Doctor's student must fulfill 31 credits of obligatory courses and at least 17 credits of elective courses.

The courses are offered in order to ensure the necessary training for the area of ​​concentration in Food Science and Technology and the Program's lines of research, and meet the objectives and mission of the Program and the expected profile for the graduate who will obtain a master's or Doctorate's degree professional.

• Modo: Classroom (classes on thursdays and fridays)
• Target public: professionals already allocated on the job market, directly or indirectly connected to the food area and/or who wish to enter this area. All candidates should have a university first degree or higher, recognized by a competent body, and preferably be professionals with experience on the job market.

Curriculum structure of the professional master's course in Food Science and Technology