- Objectives and competences
- Course curriculum
- Teaching methodology and assessment system
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- Calendar, timetables, classrooms and assessment
- Course plans and teaching staff
- Course details
Food Science and Technology
Academic training in the field of food science and technology is crucial to the ongoing improvement and diversification of the food industry, which must meet new needs, address new concerns and satisfy new interest in society. Emerging requirements call for professionals who can design and implement the best possible methods of producing, packaging and conserving foods, conducting the research into new formulations and technologies to comply with new demands for quality, safety and sustainability.
The bachelor's degree in Food Science and Technology provides multidisciplinary training. The aim is for students to gain an advanced level of professional training that leads to employment opportunities across all areas of food and nutrition and in related sectors. The agri-food industry is the largest single industrial contributor to GDP in both Catalonia and Spain. In Catalonia in particular, the sector is dominated by SMEs. This structure is potentially a barrier to global competitiveness, so dynamic professionals are needed to drive improvement and create new processes and products.
The bachelor's degree is predominantly a practical, applied course, with a large proportion of classes taught in laboratories or computer rooms. The Torribera Food and Nutrition Campus is the ideal environment for this practical training, offering specialized laboratory facilities for sensory analysis, instrumental analysis, basic and culinary biology, bioinformatics and molecular modelling, biotechnology, microbiology and parasitology, nutrition and dietetics, food chemistry and food technology.
|Branch of knowledge||Health Sciences|
|Faculty or school||Faculty of Pharmacy and Food Science|
|Approximate price per credit||35,77 €|
|Coordinator||ELVIRA LOPEZ TAMAMES|