Home  >  Studying and Teaching > Course offerings > University master's degree courses > F > FOOD RESEARCH, DEVELOPMENT AND INNOVATION

FOOD RESEARCH, DEVELOPMENT AND INNOVATION

The web pages on official master's degrees taught at the University of Barcelona use third-party cookies to display information related to each degree programme based on your browsing habits. If you continue to browse the site, we will assume that you are happy for us to use these cookies. For more information about cookies and how to configure your browser so that they are not installed, click here.

Introduction

In this master's degree, students will develop the ability to analyse the various processes involved in research, development and innovation activities in the food industry.
There is a need for specialists in research, development and innovation who can develop new ideas, form part of multidisciplinary teams and adapt to the continuous changes taking place in the field of food and nutrition.
In Spain, the agrifood sector accounts for 16% of net sales. Furthermore, sales of some innovative foods are increasing at a much greater rate than conventional foods. An analysis of market prospects and of the potential success of a product demonstrates that it is essential to work simultaneously with an integrated approach in areas as diverse as consumer sciences, marketing techniques, nutrition, health and technology, among others. It has also been found that products with various innovative features are more profitable in the short- and long-term. In addition, it is increasingly important for innovation to integrate a concern for psychosocial considerations, in other words, it is crucial to consider the added value that consumers can immediately appreciate (for example, environmental aspects and ease of use). Therefore, the approach to research, development and innovation in the food industry should be focused on the interaction between all of the factors that influence a consumer's perception and acceptance of a product.

Learning objectives

This master's degree is designed to meet the increasing need for qualified specialists in research, development and innovation activities in the field of food and nutrition. The course seeks to train specialists who can join multidisciplinary teams working in research, development and innovation, both in the food industry and in other professional areas (universities and other research centres, administrations, etc.).
The degree syllabus has been created for students who would like to work in R&D&i in the food industry and for those who wish to work in scientific research in universities or technology and research centres.

Basic Information

Number of ECTS credits awarded:
 60
Language(s) of instruction:
 Spanish (98%) and English (2%)
Number of places available:
 35
Approximate price:
 46,50 euros per credit ( 82 euros for students who are not EU nationals and do not currently reside in Spain). Fees for the academic year 2017-2018
Faculty or school:
  Faculty of Pharmacy and Food Science
Master's degree course homepage:
  Master's degree course homepage
  • Follow us:
  • Button to access University of Barcelona's Facebook profile
  • Button to access University of Barcelona's Twitter profile
  • Button to access University of Barcelona's Instagram profile
  • Button to access University of Barcelona's Linkedin profile
  • Button to access University of Barcelona's Youtube profile
  • Button to access University of Barcelona's Google+ profile
  • Button to access University of Barcelona's Flickr profile
Member of International recognition of excellence HR Excellence in Research logo del leru - League of European Research Universities logo del bkc - campus excel·lència logo del health universitat de barcelona campus

© Universitat de Barcelona