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 

 

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

The ideal student profile is Graduates in Food Science and Technology, Veterinary Medicine, Pharmacy, Nutrition and Dietetics, Biochemistry, Chemistry, Biology, Microbiology, Biotechnology, Medicine, Animal Science and Health, Environmental Sciences, Graduates in Food Engineering, Agricultural Engineering, Chemical Engineering, Biosystems Engineering or degrees equivalent to those mentioned above, which are related to food sciences and animal science, depending on the area of specialisation. 

Students will be required to present a certificate of least B2 level of proficiency in the Spanish language, unless Spanish is their mother tongue. In addition, although it is not a mandatory requirement, applicants are recommended to have a minimum B1 level in English to maximise the use of the academic and professional opportunities offered by the Master's degree.

There is the additional requirement of an interview in order to guarantee that all admitted personnel possess not only the necessary language skills, but also a firm commitment and a clear orientation towards the full use of the training offered. 

Evidence of all requirements must be documented.

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 (30%).
  • 3. Language accreditation (10%). You must accredit a level B2 in English language

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.

These bridging courses will be taken with the 3-credit Food Science subject from the Bachelor's degree, the content of which will provide a common grounding in the field of food science, from which the  Master's degree level courses will be taught.