Master Degree in Food Systems

Food safety management systems
Food toxicology
Microbiological risks in the food chain
Functional compounds applied to food processes
Functional compounds and nutrition
Natural sources and green extraction technologies to obtain bioactive compounds

Project work in sensory science
Innovative and organic production of fruits and vegetables
Future animal-based food
Food, consumer and innovation

The relation of the food industry towards society and consumer
Food formulation and product development
Sustainable food processing and packaging

Agri food integrity, traceability and fraud
Advanced research skills
Entrepreneurship for food

Personal Nutrition and Chronic diseases
Omics technologies
Functional food: design and validation

Module descriptions:

Advanced process engineering techniques for cereal processing
AgFoodTech
Agricultural production and residues
Agricultural production of biobased resources
Dairy science and technology
Encapsulation of functional food components
Information Technologies and expert systems in plant protection
Precision farming
Soft matter science I - Food rheology and structure

Management in food systems
Marketing in Food Systems
Leadership in Food Systems