Degrees
Bachelor's Degree in Food Science and Technology

Study plan Bachelor's Degree in Food Science and Technology

Basic skills

  • Students must have and understand knowledge of an area of study built on the basis of general secondary education, and while it relies on some advanced textbooks it also includes some aspects coming from the forefront of its field of study.
  • Students must be capable of applying their knowledge to their work or vocation in a professional way and they should have building arguments and problem resolution skills within their area of study.
  • Students must be capable of collecting and interpreting relevant data (usually within their area of study) in order to make statements that reflect social, scientific or ethical relevant issues.
  • Students must be capable of communicating information, ideas, problems and solutions to both specialised and non-specialised audiences.
  • Students must develop the necessary learning skills to undertake further training with a high degree of autonomy.

Specific skills

  • Apply knowledge of the basic sciences to food science and technology.
  • Display knowledge of the physical, chemical, biochemical and biological properties of raw materials and foods.
  • Show understanding of the mechanisms by which raw materials deteriorate and the reactions and changes that take place during storage and processing, and apply the methods for controlling this.
  • Identify the sources and the variability of raw materials in order to predict their impact on processing and food.
  • Apply the principles of biology and chemical engineering to describe, analyse, control and optimise the processes of food transformation and conservation.
  • Apply the principles of processing techniques  and evaluate their effects on the quality and safety of the product.
  • Describe the principles of food conservation systems and the characteristics and properties of packaging materials and systems.
  • Identify pathogenic, spoilage, and industrially-useful microorganisms, along with the conditions that are favourable or unfavourable to their growth in foods and in industrial and biotechnological processes.
  • Plan by-product and waste treatment and recycling systems from criteria of sustainability and respect for the environment.
  • Select the appropriate analytical procedures (chemical, physical, biological and sensory) in accordance with the objectives of the study, the characteristics of the analytes and the fundamental principles of the technique.
  • Display knowledge of nutrients, of their bioavailability and function in the organism, and the bases of nutritional balance.
  • Display knowledge of nutritional needs and the fundamental principles governing relationships between food and health.
  • Design, formulate and label foods that fit in with the needs of consumers and their cultural traits.
  • Identify food hazards, their nature (physical, chemical, biological and nutritional), their origin or causes, their effects, and suitable methods for controlling them throughout the food supply chain so as to reduce risks to consumers.
  • Apply the processes of evaluation, management and communication of food risk to all agrofood sectors.
  • Interpret and apply agrofood regulations. Identify, explain and apply regulations on the production, sale and marketing of foods.
  • Plan consumer-training strategies.
  • Design, institute and audit quality systems applicable to food companies.
  • Provide auditing and legal, scientific and technical advisory services to the agri-food industry.
  • Intervene in policies, programmes and projects on food safety in the public or private sector, and differentiate appropriately between real and perceived risk.
  • Display basic knowledge of how agrofood businesses are organised and how all their departments are managed.
  • Display knowledge of the history and anthropology of nutrition and the underlying psychological and sociological causes of dietary behaviour.
  • Appreciate the human population's need for food and avoid its deterioration and loss.
  • Display thorough knowledge of a particular topic in food science and technology.
  • Integrate the knowledge, skills and attitudes inherent to the degree into a professional environment in food science and technology.

Transversal skills

  • Analyse, summarise, resolve problems and make professional decisions.
  • Apply the scientific method to resolving problems.
  • Design experiments and interpret the results.
  • Search for, manage and interpret information from different sources.
  • Use IT resources for communication, the search for information within the field of study, data processing and calculations.
  • Communicate effectively with both professional and non-professional audiences, orally and in writing, in the first language and/or in English.
  • Work individually or in unidisciplinary and multidisciplinary teams and in international contexts.
  • Develop individual learning strategies and planning and organisation skills.
  • Adopt an ethical stance and attach importance to quality in work.
  • Stay abreast of new knowledge, adapt to new situations and develop creativity.
  • Take the initiative and display an entrepreneurial spirit.
  • Show sensitivity to environmental, sanitary and social issues.