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Description of the title
The food industry is the industrial sector that contributes most to the gross domestic product in Spain. The success of these industries requires an adequate direction and management, not only from the point of view of the economic-financial aspects, but also of all those related to the quality and safety of the production processes and food.
The ability to assess potential risks throughout the production chain, implementing the necessary preventive measures and carrying out adequate quality and food safety management are the main competencies that are worked on in the Master’s Degree in Food Safety and Quality Management, with the aim of being able to offer the market safe and quality products to an increasingly demanding consumer who demands a varied food supply, convenient to acquire and prepare, healthy and with a long shelf life.
Objectives of the degree
The Master’s Degree in Food Safety and Quality Management aims to train specialists who are able to:
- optimize and innovate processes and products
- analyze, assess and manage food risks
- assess, control and manage, by the most advanced methods, quality and safety in the food industry
- to provide scientific and technological advice to the food industry and to consumers
- to manage a food industry in all its areas, not only in terms of its productive activity but also considering the management of human resources, marketing and economic aspects.
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 Safety and Quality Management.
Career opportunities
The training received in this master’s degree enables students to work in the following areas:
- Food safety management in agri-food companies.
- Quality control in the agri-food chain.
- R&D in agri-food companies, public and private centers, and in public administration departments.
Aimed primarily at
The Master’s Degree in Food Safety and Quality Management is aimed at graduates with training in areas related to food technology, agri-food engineering and related disciplines.
- 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:0 ects |Electives:48 ects |External internships:0 ects |Final Master’s thesis (TFM):12 ects
Module 1. Food Safety and Quality Management :40 ects mandatory
Subject:Food quality
Minimum credits: 10 | Character: Compulsory
Subject:Food safety
Minimum credits: 10 | Character: Compulsory
Subject:Emerging technologies and safe food engineering
Minimum credits: 10 | Character: Compulsory
Subject:AUDIT AND RESOURCE MANAGEMENT FOR QUALITY AND SAFETY ASSURANCE IN THE FOOD INDUSTRY
Minimum credits: 10 | Character: Compulsory
Module 2. Practicum :8 ects mandatory
Subject:External internships
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 3. Master’s Thesis :12 ects final degree project
Subject:Master’s Thesis
Minimum credits: 12 | Subject: 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 Safety and Quality Management 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 Safety and Quality Management allows students to carry out internships and final projects in other universities, technological 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 an experimental laboratory work to be carried out by the student 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
