Description and Objectives
The Master's in New Foods is oriented towards the study of the food-health relationship, considering food not only as an object but also in terms of its effects on diet and human health. New foods with specific health uses constitute a growing market and must be integrated into the market through scientific research that supports them.
After completing this Master's degree, students acquire advanced training in the science and technology of foods, with a focus on aspects related to nutrition, food, and health. They are capable of developing new products with the scientific rigor demanded, meeting quality, legal, and efficacy requirements, to be safely introduced to the market for the benefit of consumers, the food industry, and society as a whole.
The main objectives of the Master's degree are:
- To know the chemical and functional characteristics of food bioactive ingredients, their sources and production processes.
- To apply advanced methods for their chemical characterization, as well as to evaluate their functionality, bioavailability and bioaccessibility.
- To design the incorporation of these ingredients to a base food, taking into account their techno-functional properties and the technological process involved in their elaboration.
- To apply the concepts, principles, theories and models acquired in the academic field, research and industrial innovation, with respect to the formulation of new foods.
Student profiles
The Master in New Foods is aimed at graduates in Food Science and Technology, Food Science, Human Nutrition and Dietetics, Biology, Molecular Biology, Biochemistry, Chemistry, Pharmacy, Veterinary Medicine, Environmental Sciences, as well as Engineers or Graduates in Engineering of related specialties.
In the case of applicants from other countries, students may have completed higher studies in the areas described above without direct equivalent in Spain.
Professional Training
The Master's in New Foods trains professionals with specialized knowledge and skills in the design of foods for specific health purposes, as well as to support our legislators in food safety issues, enabling them to address research, development, and innovation in the field of new foods.
The degree is aimed at training professionals for companies in the food sector and related fields, parapharmacy, and the cosmetics industry, especially in innovation and technological development departments. Additionally, graduates may pursue a scientific career in research and/or technological centers.
Other general information
- Center, department or institute responsible: The Departmental Section of Food Sciences, Department of Applied Physical Chemistry
- Character: Research-oriented
- Minimum ECTS according to registration and course: 24 ECTS (part time registration); 37 ECTS (full time registration)
- Teaching languages: Spanish
The University Master's degrees are regulated by Royal Decree 822/2021, of September 28, which establishes the organization of university education and the quality assurance procedure. They have official status and validity throughout the national territory, confer full academic effects, grant access to the Doctorate, and, if applicable, qualify for the performance of regulated professional activities, in accordance with the regulations applicable in each case.