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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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Tutorship, teaching staff and languages Print

 

Tutorship

Before the course begins, each subject coordinator will announce the subject calendar, class and tutorship timetables and the visiting times reserved for their students. This information will be published in the teaching plan and in the virtual area of each subject.

If you want to contact with the coordinator of some of the subjects, you can find his e-mail and phone number through the Directory of the University of Barcelona. Below, you can find the name of the coordinator of each subject and his University Department.

Teaching staff

Most of the teachers on the Master in Development and Innovation in Foods are full-time members of staff in different centres and departments at the University of Barcelona with specialist qualifications in different fields of Food Sciences and Nutrition. Given the interdisciplinary nature of the Master, classes will also be taught by teachers from other fields, such as Biochemistry, Physiology, Psychology, Anthropology, Law, Economics, and Library and Information Sciences. Most of these teachers will also have specialist research experience in food design and production at a national and European level as well as in transfer agreements with the food industry. Finally, it should also be noted that in the study of those subjects where it is considered necessary, classes will also be taught by professional experts in the food industry and in the administration, as well as by teachers and research personnel from other institutional centres.

 

Compulsory Subjects, coordinators and languages 

The name of the subject coordinator is in capitals. The class language is stated at the end (Catalan=CAT, Spanish=ESP, English=ENG). In all cases, the tutorship language will be Catalan or Spanish according to the student preference. The teachers, if asked by the student, could decide to make the tutoship in English.

-Food Chemistry and Biochemistry (5 credits). JOSEP BOATELLA,  Dept. of Nutrition and Bromatology (UB). ESP

-Food Technology (5 credits). SANTIAGO ESPLUGAS, Dept. of Chemical Engineering (UB) and ELVIRA LÓPEZ TAMAMES, Dept. of Nutrition and Bromatology (UB). ESP 

-Principles of Nutrition (5 credits). ROSA LAMUELA, Dept. of Nutrition and Bromatology (UB). ESP 

-Food and Health (5 credits), MARIA IZQUIERDO Dept. of Nutrition and Bromatology (UB). CAT/ESP 

-Food Hygiene and Toxicology (5 credits). NÚRIA RIUS, Dept. of Microbiology and Parasitology in Health (UB) / CATHERINE VIDAL, Dept. of Nutrition and Bromatology (UB) / JESÚS GÓMEZ Dept. of Public Health (UB). ESP/CAT 

-Food Safety (5 credits). CARMEN VIDAL, Dept. of Nutrition and Bromatology (UB). ESP/CAT 

-Design and Formulation of New Products (5 credits). ALBERT MONFERRER, BDN / Dept. of Nutrition and Bromatology (UB). ESP 

-Experimental Design (5 credits). ANTONIO BERNAL, Dept. of Applied Mathematics and Analysis (UB). ESP 

-Bioactive Components. Functional Ingredients and Foods (5 credits). CARMEN VIDAL, Dept. of Nutrition and Bromatology (UB). ESP 

-Project, Information and Documentation Management (5 credits). JOSÉ LÓPEZ PARADA, Dept. of Economics and Business Organization (UB) / CRISITNA SOY, Dept. of Library and Information Science (UB). ESP 

-Economic Management in Production and Marketing Strategies (5 credits). JOSÉ MARÍA CASTAN, Dept. of Economics and Business Organization (UB). ESP 

-Legal Regulation and Intellectual and Industrial Property Rights (5 credits). MARIOLA RODRIGUEZ FONT, Dept. of Administrative Law and Procedural Law (UB) / PASCUAL SEGURA, Patents Centre/Dept. Organic Chemistry (UB). ESP 

-Practical cases (20 credits). JOAN PERE BOSCH, Expafruit/Dept. of Nutrition and Bromatology (UB). ESP/ENG

-Introduction to Research (20 credits). FRANCESC GUARDIOLA, Dept. of Nutrition and Bromatology (UB). ESP/ENG 

Optional subjects, coordinators and languages (The student must obtain at least 10 credits from these subjects)

-Information Sources for Scientific Research in Food Technology (2.5 credits). MARTA SOMOZA FERNÁNDEZ, Dept. of Library and Information Sciences (UB). ESP 

-Person-to-Person Communication and Conflict Management (2.5 credits). MERCÈ MARTÍNEZ, Dept. of Basic Psychology (UB). ESP 

-Mediterranean Diet: Scientific Facts (2.5 credits). CRISTINA ANDRES, Dept. of Nutrition and Bromatology (UB). ESP/ENG 

-Sensory Analysis of Foods (2.5 credits). MONTSE RIU AUMATELL, Dept. of Nutrition and Bromatology (UB). ESP 

-Nutrigenetics and Nutrigenomics: Dietary Intervention Strategies and Health (2.5 credits). VERÒNICA NOE, Dept. of Biochemistry and Molecular Biology Molecular-Pharmacy (UB) / MARIA IZQUIERDO, Dept. of Nutrition and Bromatology (UB). ESP 

-Marketing and Communication Strategies in Food Science and Nutrition (2.5 credits). MARIA IZQUIERDO, Dept. of Nutrition and Bromatology (UB). ESP 

-Social Changes and Food Innovation (2.5 credits). JESÚS CONTRERAS, Dept. of Cultural Anthropology (UB). ESP 

-Microorganisms and Food Safety (2.5 credits). ROSA MARIA ARAUJO BOIRA, Dept. of Microbiology-Biology (UB). ESP 

-Training in the Industry (2.5 credits). RAFAEL CODONY, Dept. of Nutrition and Bromatology (UB). ESP 

 

 
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