The Master in Nutrition, Technology and Food Safety aims to provide advanced and multidisciplinary scientific training in the field of Human Nutrition, Food Technology and Food Safety in order to train professionals who can take actions to improve the quality of subjects. raw and finished food products, always seeking the development of a production and distribution system for safe food, nutritionally adequate and attractive to the consumer.

Ranked among the best master's programs by El Mundo's 2024 ranking, our updated Master in Food Safety, Quality Management and Industrial Technology equips students with in-depth expertise in food industry standards, safety, and quality management—key for thriving in a high-demand sector.

The Master’s Degree in Food Fermentation, unique in its global approach, integrates microbiology, enzymology, biotechnology, gastronomy, anthropology, and sociology, training professionals to innovate in the creation, development, and analysis of fermented foods from a scientific, social, and culinary perspective. 

The main objective of this Master´s degree is to train professionals, researchers specialised in the design, processing and control of food products from the point of view of ensuring their quality, safety, and viability, bearing in mind both sensory acceptance criteria and nutritional value. The knowledge, aptitudes and skills acquired by students who study this master’s degree will allow them to join, with a solid base, professional jobs in product development and innovation in RDI departments, or in process control and planning in quality control departments or in research positions in universities or other public or private centres. This Master has a double itinerary: professional and research. The research itinerary will allow the student to follow studies leading to a doctorate.

In this master's degree, students will develop the ability to analyse the various processes involved in research, development and innovation activities in the food industry.

The objective of the Master's Degree in Plant Health and Production is to provide the student with adequate training adjusted to the needs of the agricultural reality with a view to acquiring skills in the fields of agricultural health and production technologies.

Comprehensive management of an agri-food industry represents a huge competitive advantage as it allows: opening new commercial channels, increasing sales, improving consumer confidence, selling innovative products, avoiding food alerts and crises, minimising impacts, improving production costs, etc.

Considered one of the best master's degrees by El Mundo's Best Master's Degrees 2024 ranking in previous editions, our updated Master's Degree in Food Safety, Quality Management and Industrial Technology program aims to provide students with a deep, complete and practical vision of the different areas of work in the food industry that will allow them to guide their professional future in this sector.

An interuniversity program offering advanced specialization in the agri-food sector—from farm to table—with a focus on food safety, nutrition, and industry demands.

The market for seeds and other propagation materials is one of the most dynamic. Obtaining and developing new varieties, together with the associated activities, are one of the fields of technology with the greatest future prospects. The combination of conventional selection methods with new biotechnologies for the development of new materials that allow sustainable agriculture and the obtaining of higher quality products adapted to the new demands of society are and will be fields in continuous expansion. in both the private and public sectors for decades to come.

The food industry is the industrial sector that contributes the most to the gross domestic product in Spain. The success of these industries requires adequate direction and management, not only from the point of view of economic and financial aspects, but also from those related to the quality and safety of production processes and food.

The agri-food sector is strategic in a large number of countries around the world. This is because it is an important source of wealth and employment, and guarantees the supply of food. In addition, agricultural and livestock activities have a great impact on the environment and the occupation of the territory. Although the rural environment has diversified, it is still closely linked to agriculture, both economically and through the landscapes it creates and the culture it generates, and its development continues to be a great challenge. Additionally, the markets for agricultural raw materials tend to be unstable.

The food industry is the sector that contributes the most to the gross domestic product in Spain. On the other hand, the way of life of today's society demands varied foods that are easy to acquire and prepare and have a long shelf life. This requires the training of highly qualified professionals in the sector, who must be able to innovate processes and products combining the different aspects that contribute to the success of a food in the market, such as its quality and safety, its benefits for the health of the consumers and, also, its economic viability.