University of Barcelona

Food Research, Development and Innovation

Objectives and competences

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.

Competences

Upon completion of the course, students will be able to:
  • Demonstrate basic knowledge of the selection of ingredients and formulation of food, in order to develop new food products that comply with current regulations, and apply knowledge of experimental design and project management.
  • Manage the intellectual and industrial property requirements that could arise in the development of new food products.
  • Establish relationships between the components and ingredients in food products and their impact on consumer health.
  • Understand the new technology used in the processing, preservation and packaging of food and know how to use this technology to develop innovative or better quality food products.
  • Apply their understanding of financial management of corporate production and marketing.
  • Identify market trends and opportunities for developing innovative food products.
  • Generate ideas for the design of new food products, taking into consideration quality, technology requirements, the legal framework, the potential market demand, profitability and marketing.
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