Bachelor's Degree in Food Science and Technology
The Bachelor's Degree in Food Science and Technology is aimed at training up professionals with a holistic outlook on the world of agrofood, who are able to fulfil the responsibilities required by what is now regarded as the number one transformation industry in the world.
The food industry has an inseparable biological component whose objective is the distribution of food to the population. There is therefore a need to train up professionals with a thorough knowledge of all stages in the food supply chain. Graduates in Food Science and Technology will have knowledge of the characteristics of raw materials and of preservation and transformation systems, and will be able to apply criteria of productivity, efficiency and sustainability. They will also have learnt how all these activities lead to overall quality and safety in foods.
In addition, research into food technology forms an essential part of the field of science. It is essential to food production, not only in terms of quantity and fitness for consumption but also regarding quality, and it pursues production that is sustainable and adaptable to the needs and demands of the modern world. It also has a major role in biomedicine, by promoting health and preventing disease.
The UAB offers an ideal framework in which to learn about and research into Food Science and Technology. Its teaching staff specialises in different disciplines of Sciences and Health Science and the faculty is surrounded by prestigious research centres and support services. Among them there is the Food Technology Plant Special Research Centre (CERPTA), the Farms and Experimental Fields Services, the Agricultural Genomics Research Centre (CRAG) , the Fermentation Pilot Plant, the Animal Health Research Centre (CReSA), and the ALBA Synchrotron Light Facility.
The Bachelor's Degree in Food Science and Technology is aimed at students with a good grounding in science, who are interested in nature, in people and their well-being and in health sciences. They must be interested in learning about food ingredients, food processes, and conservation methods, food safety and its implications for human nutrition, and the chemical and biochemical principles that intervene from primary production through to preparation for consumption. They must also have an interest in innovations in the market, technological advances, possible contamination routes and the needs of the population without disregarding current legislation, sustainability criteria and the environment. Students must demonstrate a vocation for this field, skills in observation, rigorous and critical thinking and analysis and synthesis, and an interest in research.
It is recommendable to have a knowledge of English, Biology, Chemistry, Physics and Mathematics.
These studies lead to employment in the following areas:
- production of raw materials,
- production of safe and nutritious foods and related substances,
- quality management,
- development of new products and processes,
- legal advice for producers and society in general.
Coordinator and coordination teamCoordinator: Bibiana Juan Godoy. Phone 93 581 14 47
- Josephine Plaixats Boixadera (FirstYear) Phone: 93 581 21 52
- Victoria Ferragut Pérez (Segon Curs) Phone: 93 581 32 92
- Manuel Castillo Zambudio (Third Year) Phone: 93 581 11 23
- Antonio Casamayor Gracia (Fourth Course) Phone: 93 581 12 78
Teaching staff list
EvaluationECTS methodology involves the use of continuous assessment, taking into account all the students' work in class, in practicums and in oral and written presentations.
Number of credits: 240 ECTS
Duration: 4 years
Period of study: Annual registration. The year is divided into semesters, with a combination of semesterly and year-long subjects.
Part-time or full-time: Full-time dedication. Possibility of part-time dedication.
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