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Master en Desenvolupament i Innovació d'Aliments Imatge de diagramació
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Facultat de Farmàcia

COORDINADOR
Francesc Guardiola
fguardiola@ub.edu

INFORMACIÓN
Departament de Nutrició i Bromatologia
Av. Joan XXIII, s/n
08028 Barcelona
Telèfon: +34 93 402 45 08
Fax: +34 93 403 59 31
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Structure of the Master Print

 This Master Programme (total 90 credits) has a structure including a first block of food "basic  subjects" (30 credits), in which the students will have to follow a different number of subjects according to their respective undergraduate studies. The aim of this block is to balance the level of knowledge of all the students in the basic subjects related to food, such as: Food Chemistry and Biochemistry; Food Technology; Principles of Nutrition; Food and Health; Food Hygiene and Toxicology; and Food Safety.

Then, the students will have to complete 60 more credits to get the Master diploma. Blocks 2, 3 and 4 are common for all the students, but in order to complete the 60 credits of the Master programme the students could follow two different itineraries: a) the "food industry" itinerary, including block 6; or b) the "basic research" itinerary, including block 5. 

Block 4 includes only "optional subjects" and the student will have to follow at least 4 of these subjects to cover a minimum of 10 credits inside this block.

In the table below, more deatiled information about these 6 blocks can be found.

 
Block Block name Subjects ECTS Credits
1 Basic subjects

-Food Chemistry and Biochemistry.

 

 -Food Technology.

 

-Food and Health.

 

-Food Hygiene and Toxicology.

 

-Food Safety.
 
     Total credits 30

 

 

 

 

 

 

 

Block Block name Subjects ECTS credits
2 Ingredients and food formulations   -Design and Formulation of New Products.

 

-Experimental Design.

 

-Bioactive Components. Functional Ingredients and Foods.
 15
3 Project and information management  -Legal Regulation and Intellectual and Industrial Property Rights.

 

-Project, Information and Documentation Management.

 

-Economic Management in Production and Marketing Strategies.
 15
4 Optional subjects -Information Sources for Scientific Research in Food Technology.

 

-Person-to-Person Communication and Conflict Management.

 

-Mediterranean Diet: Scientific Facts.

 

-Sensory Analysis of Foods.

 

-Nutrigenetics and Nutrigenomics: Dietary intervention Strategies and Health.

 

-Marketing and Communication Strategies in Food Science and Nutrition.

 

-Social Changes and Food Innovation.

 

-Microorganisms and Food Safety.

 

-Training in the Industry.    
   10
5 Research work -Introduction to research.   20
6 Practicum -Practical cases. 20  
    Total credits 60
       
     MASTER TOTAL CREDITS  90 (30 + 60)

 

 

 

 

 

 

 

 

 

 

 

 

 
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