MSc Degree in Food Engineering Applied to Health
| Name of the MSc Degree | Responsible Centre | Establishment |
| MSc Degree in Food Engineering applied to Health - UPM | E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas | E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas |
| Branch | Area | Orientation |
| Engineering and Architecture | Agroforestry Engineering and Environment | Academic / Professional / Research |
| Credits | Duration | Education |
| 60 ECTS | Two semesters (September - July) | Attendance-based |
| Number of places | Language | The academic year when it was implemented |
| 30 | Spanish | 2014 - 15 |
| Find out more | Contact details | Pre-registration |
| http://blogs.upm.es/mastersalina/ | Click here | Click here |
Why studying this Master Degree?
In terms of gross domestic product, the Spanish food industry is the most important one. This factor is creating a growing demand for PhD graduates in Food Engineering specialized in these fields, both by universities, research centres, technology centres, or food companies.
At the national level, studies show that the low inclusion of researchers in the business R&D sector is one of the main reasons for the lack of own technological development and productivity, according to the Inter-Ministerial Commission on Science and Technology. On the international stage, the demand for PhD graduates in these MSc fields is even higher due to the food industry relevance in developed countries and the importance of food health implications.
Besides, the training of public and private technicians in the food and health industry is another career opportunity for these MSc graduates. Due to the complexity and dynamism of current policies of the EU in these issues, both public administrations (national and regional) and companies of the food and health sector increasingly demand specialized technicians able to respond properly to the new demands of European guidelines.
B2 level of the English language, according to the Common European Framework of Reference for Languages, is required to get enrolled in this MSc Degree.
Goals
Train specialists able to work in research, development, and innovation in the food and health fields. Provide multidisciplinary training in topics related to food and health of society.
Assess and apply current methodologies in the area of health and consumption food manufacturing. Promote coordination between universities, RDI centres, companies in this field, and the competent public administrations.
Target group:
Students in possession of an official university degree (Bachelor’s Degree or BSc Degree in Engineering), ideally BSc graduates in Food Engineering and related degrees.