University master's degrees
University Master's Degree in Quality of Food of Animal Origin

The only master's degree in Spain to offer highly specialised training required to cover the demands of companies producing animal source foods 

 

Admission Official Master's Degree in Quality of Food of Animal Origin

Access

Access to this master's degree is open to holders of an official bachelor's degree from a Spanish university or from another higher education institution within or outside the European Higher Education Area, provided this gives access to postgraduate studies in the country of issue.

Admission requirements

Admission requirements are as follows:

Bachelor's degree in Food Science and Technology, Veterinary Medicine, Pharmacy, Nutrition and Dietetics, Food Engineering and Animal Health.

Access is also open to graduates or those with equivalent qualifications in Biochemistry, Chemistry, Biology, Microbiology, Biotechnology, Medicine, Environmental Science, Agricultural Engineering, Chemical Engineering, or Biosystems Engineering. The master's coordinator can stipulate bridging courses in the area of food science to be taken by these students, subject to an appraisal of their academic transcripts, as set out in the corresponding section.

It is recommended that students who wish to take the master's degree have at least one level B1 (EUROPASS) or equivalent level of English level in order to be able to take better advantage of the materials for consultation and work in English.

Documents must be supplied in each case to show that requirements have been met.

Selection criteria

Should the number of applicants be higher than that of places on offer, these will be allocated according to the following criteria:

  • 1. Academic transcript (60%).
  • 2. Curriculum vitae. Consideration will be given to employment experience and to complementary studies related to the master's degree (40%).

Complementary training

Graduates in Biochemistry, Chemistry, Biology, Microbiology, Biotechnology, Medicine, Environmental Science, Agricultural Engineering, Chemical Engineering, Biosystems Engineering, or equivalent qualifications will also be able to join this master's degree programme, but in this case the Master's Committee, after an appraisal of the students' academic records, will decide whether a bridging course in the field of food science needs to be taken.

The bridging course is the bachelor's degree subject of Food Sciences, for 3 credits, which lays common foundations from which to approach the master's degree.