University of Barcelona

Food Research, Development and Innovation

Introduction

Innovative food - Master

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.

Basic information

InteruniversityNo
Credits60
Mode of deliveryPresencial
Bridging coursesYes
Faculty or schoolFaculty of Pharmacy and Food Science
Number of places available35
Language(s) of instructionSpanish (98%) and English (2%)
Approximate price per credit46,50 euros per credit ( 82 euros for students who are not EU nationals and do not currently reside in Spain). Fees for the academic year 2018-2019
CoordinationMA. CRISTINA ANDRES LACUEVA
E-mailclacueva_masterdia@ub.edu