University of Barcelona

Food Research, Development and Innovation

Recommended applicant profile and admission requirements

Recommended applicant profile

The following official qualifications are required for admission:
  • Bachelor's degree or equivalent undergraduate degree in food science and technology, pharmacy, veterinary science, biology, biochemistry, biotechnology, environmental science or chemistry.
  • EHEA bachelor's degree in human nutrition and dietetics, agricultural engineering or chemical engineering.
  • Undergraduate degree in human nutrition and dietetics.
  • Degree in agricultural engineering or technical agricultural engineering.

Foreign degree qualifications may be accepted if the Coordination Committee establishes that they are equivalent to the corresponding Spanish degrees.

Admission requirements

In accordance with Article 16 of Royal Decree 1393/29 October 2007, students must hold one of the following qualifications to access university master's degree courses:
  • An official Spanish degree.
  • A degree issued by a higher education institution within the European Higher Education Area framework that authorizes the holder to access university master's degree courses in the country of issue.
  • A qualification from outside the framework of the European Higher Education Area. In this case, the qualification should be recognized as equivalent to an official Spanish degree. If it is not recognized, the University of Barcelona shall verify that it corresponds to a level of education that is equivalent to official Spanish degrees and that it authorizes the holder to access university master's degree courses in the country of issue. Admission shall not, in any case, imply that prior qualifications have been recognized as equivalent to a Spanish master's degree and does not confer recognition for any purposes other than that of admission to the master's degree course.

Specific requirements

Students who do not have the necessary prior training may be required to complete the following bridging subjects before starting the main programme:
  • Food Chemistry (3 credits).
  • Food Technology (3 credits).
  • Hygiene and Food Safety (3 credits).
  • Nutrition and Health (3 credits).

These are specific bridging subjects for the master's degree, and are taught in September and October, at the beginning of each academic year.
  • Holders of EHEA bachelor's degrees in food science and technology, and human nutrition and dietetics, will not be required to take bridging subjects.
  • Holders of pharmacy degrees will have to take all of the bridging subjects except Nutrition and Health.
  • In general, students with degrees in veterinary science, biology, biochemistry, biotechnology, environmental sciences, chemistry, chemical engineering and agricultural engineering must take all of the bridging courses, unless they have passed optional or specialized subjects during their standard degree pathway that are equivalent to the bridging courses.
  • The Coordination Committee will determine which bridging courses must be taken by each student with a foreign degree qualification, given the diversity in standard degree pathways.
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