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Description of the title
The food industry is the sector that contributes most to Spain’s gross domestic product. On the other hand, the way of life of today’s society demands varied foods, convenient to acquire and prepare, and with a long shelf life. This requires the training of highly qualified professionals, capable of innovating processes and products, integrating the different aspects that determine the success of a food in the market: quality and safety, health benefits for the consumer and economic viability.
The Master’s Degree in Food Science and Engineering of the Polytechnic University of Valencia responds to this need through an advanced training program with two specialized itineraries:
– Food Process and Product Engineering: Aimed at students who wish to develop their career in the food industry, designing, optimizing and controlling production processes, with a focus on product innovation and improvement.
– Research in Food Technology: Oriented to those seeking to specialize in the field of R&D&I, either in innovation departments of companies or in public and private research laboratories.
This master’s degree offers comprehensive training, combining scientific and technological knowledge with a practical approach, preparing professionals to meet the current and future challenges of the food sector.
Objectives of the degree
The Master’s Degree in Food Science and Engineering aims to train specialists who are able to:
Optimize and innovate processes and products in the food industry, applying advanced strategies to improve efficiency, sustainability and food quality.
To lead and manage food industries in all areas, from production and quality control to innovation and marketing, ensuring their competitiveness in a globalized environment.
To provide scientific and technological advice to the food industry and related sectors, guaranteeing the development of safe, healthy products adapted to the needs of the market and consumers.
To develop R&D&I activities, either in companies or in research centers, contributing to the generation of new knowledge and technological advances in the sector.
To promote innovation in the different sectors of the food industry, such as meat, dairy, cereals, fruit and vegetables and beverages, applying new technologies for the development of healthier, more sustainable products that are aligned with market trends.
Lead the digital transformation of the food sector, implementing automation tools, artificial intelligence, data analysis and digital traceability to optimize processes, improve decision making and ensure food safety.
Manage by-products and waste from the food industry, promoting responsible and sustainable practices that minimize environmental impact and favor the circular economy.
This set of competencies will enable graduates to play a key role in the evolution of the food industry, ensuring the production of innovative, safe and sustainable food, for the benefit of society and the environment.
This training can be used both to enter scientific research (doctoral studies) and to contribute to development and innovation in an agri-food company within a multidisciplinary team.
The target students are undergraduate graduates without professional experience or graduates (undergraduate or other) who, while working or having worked in the agri-food sector, wish to broaden their training in Food Science and Engineering.
Career opportunities
The training received in this master’s degree enables students to develop their professional activity in various sectors of the food industry, research, consulting, and more.
- Food industry: Design, optimization and control of production processes in sectors such as meat, dairy, cereals, fruit and vegetables, beverages, among others.
- Research, development and innovation (R&D&I): Development of new products and technologies in R&D&I departments of food companies or in public and private research centers.
- Consulting and technical advice: Advice on innovation, food safety and quality for companies, public agencies and certifying bodies.
- Digital transformation and process automation: Implementation of advanced technologies in the food industry, including digitalization, artificial intelligence, automation and digital traceability.
- Sustainability management and circular economy: Optimization of resource utilization, waste and by-product management, and development of strategies for sustainable food production.
- Public administrations and regulatory bodies: Inspection and control in food safety agencies, development of regulations and policies in the agri-food field.
- Teaching and academic research: Training in universities and higher education centers, as well as research in food technology and industrial processes.
Aimed primarily at
The Master’s Degree in Food Science and Engineering is aimed at graduates with a background in areas related to food technology, agri-food engineering and related disciplines. These are:
- Degree in Food Science and Technology, Degree in Agricultural and Food Industries Engineering, Degree in Food Innovation Technology, Degree in Food Process and Product Innovation, Degree in Biotechnology, Degree in Human Nutrition and Dietetics or Degree in Agricultural, Agrarian or Agroalimentary Engineering, specializing in Food Industries.
- Degree in Agricultural, Agrarian or Agri-food Engineering, specialties other than Food Industries, Degree in Agricultural Farm Engineering, Degree in Agricultural and Rural Engineering and Degree in Chemical Engineering, intensification in Processes.
- Degree in Industrial Organization Engineering, Degree in Pharmacy, Degree in Microbiology, Degree in Biochemistry, Degree in Biochemistry and Biomedical Sciences, Degree in Veterinary Medicine, Degree in Chemistry, Degree in Gastronomic Sciences and Degree in Biology.
- Graduates in degrees equivalent to these careers.
- Equivalent qualifications abroad.
Structure of the master’s degree
Credits: 60 ECTS
Mandatory:20 ects |Electives:20 ects |External internships:8 ects |Final Master’s thesis (TFM):12 ects
Module 1. Product and Process Design :20 ects mandatory
Subject:Product and process design
Minimum credits: 20 | Character: Mandatory
Module 2. Elective module :20 ects mandatory
Subject:Food product and process engineering
Minimum credits: 20 | Character: Elective
Subject:Research in food technology
Minimum credits: 20 | Character: Elective
Module 3. Practicum :8 ects mandatory
Subject:EXTERNAL PRACTICES
Minimum credits: 8 | Character: Elective
Note: In this subject a maximum of 8 ECTS can be carried out in external curricular internships (the syllabus contemplates a maximum of 8 ECTS for external curricular internships).
Subject:Research internships
Minimum credits: 8 | Character: Elective
Note: In this subject a maximum of 8 ECTS can be carried out in external research internships of curricular nature (the syllabus contemplates a maximum of 8 ECTS for external curricular internships).
Module 4. Master’s Thesis :12 ects
Subject:Master’s thesis
Minimum credits: 12 | Character: Final Degree Project
Internships
During the academic year, external internships are contemplated to bring your training closer to the reality of professional activity. These internships can be carried out both in companies in the food sector and in institutions related to the field of Food Safety and Quality (technology centers, research institutes, universities or public administration departments). You will also have the opportunity to carry them out abroad.
Curricular
They are included in the Syllabus in the Complementary Training Module. The subject, which is optional, has 8 ECTS, so the internship will have a maximum duration of 200 hours. Consult the Practicum section on this website.
Extracurricular
These are internships that students may perform on a voluntary basis during their training period and, although they have the same purposes as the curricular internships, they are not part of the Study Plan. However, they will be included in the European Diploma Supplement in accordance with the regulations in force. They will have a maximum duration of 40% of the duration of the degree, to ensure the correct development and monitoring of the student’s academic activities. The duration of these internships will be a maximum of 600 hours.
The realization of these internships is a very important complement to the theoretical and practical learning, which will allow you to gain experience in the selection process and professional job search as well as work experience. The Internship Unit of the ETSIAMN will provide you with all the information related to these internships (requirements for access, documentation to be submitted, available offers, etc). You can also consult this information by clicking here: ETSIAMN Business Internship Unit.
Research and access to Ph.
The Master’s Degree in Food Science and Engineering provides the necessary basis for research in the improvement of food production and transformation processes, as well as in the advanced application of new and conventional technologies, seeking to achieve more efficient, sustainable and productive processes and technologies.
- Product processing
- Product development
- Quality control
- Packaging materials
- Nutrition and health
- Valorization of by-products
- Surface functionalization and controlled release in the Food Industry
- Food microbiology
- New technologies for food control and food processing
Academic exchange / agreements with other universities
The Master’s Degree in Food Science and Engineering allows students to carry out internships and final projects in other universities, technology centers or companies in the sector anywhere in Spain or abroad.
Facilities and laboratories
All the teaching of the master’s degree is carried out in the laboratories of the Department of Food Technology, the Department of Biotechnology and the School of Agricultural and Environmental Engineering.
Master’s Thesis
The Master’s Thesis will consist of the realization by the student of an experimental work in the laboratory during the second four-month period. The work may be carried out in the research laboratories of the Universidad Politécnica de Valencia or in external laboratories (companies or research institutions), always with prior authorization and assignment of the director or tutor (if applicable) by the academic head of the degree.
The work done will be written in the form of a scientific article, in accordance with the editing rules that will be public and must be presented orally in a public session, before a tribunal constituted for this purpose on the dates established for this purpose by the regulations of the master’s degree.
Collaborating companies and more
Our students have interned and/or work, among others, in:
- Agribio Terra Organic
- Dominguez Smoked Products
- Aimplas
- Ainia
- Anecoop Coop.
- Anitin Specialty Breads
- Ardo Benimodo
- Chic-kles Gum
- Five Forks
- Levantine Dining Rooms Isabel
- Danone
- Sausages La Cope
- Embutidos Martinez
- Europastry
- Evalue innovacion sociedad limitada
- Font Salem
- Foodvac
- Delisano Fresh
- Frimar bakers
- G.A. Torres
- Siro Group
- Gufresco
- Ice Cream Factory Comaker
- Innóvalis strategic solutions
- Itene
- Jamondul
- Juan Motilla
- Natra Cocoa
- Nestlé
- Traditional Dishes
- Romar Dairy Desserts
- Velarte Products
- Sanicitrus
- Sinblat healthy eating
- Surexport Levante
- Tigernuts Traders
- Verdifresh
- Vicky Foods
- Viromii Innovation
