Degree in Food Science and Technology
Ourense, Spain
Bachelor's degree
DURATION
4 years
LANGUAGES
Spanish
PACE
Full time
APPLICATION DEADLINE
EARLIEST START DATE
Sep 2026
TUITION FEES
EUR 836 / per year
STUDY FORMAT
On-Campus
Key Summary
About : The Degree in Food Science and Technology focuses on the principles of food production, processing, and safety. Students will explore topics like food quality, sensory evaluation, and nutrition. This program equips you with practical skills essential for engaging with contemporary food issues in the industry.
Career Outcomes : Graduates can pursue careers in various sectors such as food manufacturing, quality assurance, nutrition, and food safety. Potential job titles include food technologist, quality control manager, and nutrition consultant. The skills gained in this program provide a solid foundation for exciting opportunities in the food science field.
The Degree in Food Science and Technology offers a scientific and technological approach to the food industry on the entire food preparation process, from obtaining raw materials to the distribution and sale process, through production, conservation and quality control of both food and the facilities where it is handled and stored.
Admission profile
People interested in knowing and understanding: > Food risks, their analysis and evaluation> Food analysis procedures and mechanisms> Current regulations on food, both national and international> Food safety management processes
 alt="degree guide | ||||
|---|---|---|---|---|
1 course  | ||||
| code | name | Semester | indicate | total cr |
| O01G041V01101 | Biology: Biology | 1 cup | full board | 6 |
| O01G041V01102 | Physics: Physics | 1 cup | full board | 6 |
| O01G041V01103 | Chemistry: Chemistry | 1 cup | full board | 6 |
| O01G041V01104 | Mathematics: Mathematics | 1 cup | full board | 6 |
| O01G041V01105 | Geology: Geology | 1 cup | full board | 6 |
| O01G041V01201 | Mathematics: Extension of mathematics | 2 cups | full board | 6 |
| O01G041V01202 | Physics: Extension of physics. | 2 cups | full board | 6 |
| O01G041V01203 | Chemistry: Extension of Chemistry | 2 cups | full board | 6 |
| O01G041V01204 | Computers: Computers | 2 cups | full board | 6 |
| O01G041V01205 | physiology | 2 cups | EXTERNAL TRANSMISSION | 6 |
| 2nd course | ||||
| code | name | Semester | indicate | total cr |
| O01G041V01301 | Company: Economy and business | 1 cup | full board | 6 |
| O01G041V01302 | biochemistry | 1 cup | EXTERNAL TRANSMISSION | 6 |
| O01G041V01303 | physical chemistry | 1 cup | EXTERNAL TRANSMISSION | 6 |
| O01G041V01304 | organic chemistry | 1 cup | EXTERNAL TRANSMISSION | 6 |
| O01G041V01305 | Sample preparation techniques. | 1 cup | EXTERNAL TRANSMISSION | 6 |
| O01G041V01401 | microbiology | 2 cups | EXTERNAL TRANSMISSION | 6 |
| O01G041V01402 | Waste management | 2 cups | EXTERNAL TRANSMISSION | 6 |
| O01G041V01403 | Instrumental analysis | 2 cups | EXTERNAL TRANSMISSION | 6 |
| O01G041V01404 | Chemistry and biochemistry of food. | 2 cups | EXTERNAL TRANSMISSION | 6 |
| O01G041V01405 | Introduction to chemical engineering. | 2 cups | EXTERNAL TRANSMISSION | 6 |
| 3rd course | ||||
| code | name | Semester | indicate | total cr |
| O01G041V01501 | Food Science | 1 cup | EXTERNAL TRANSMISSION | 6 |
| O01G041V01502 | Food technology | 1 cup | EXTERNAL TRANSMISSION | 6 |
| O01G041V01503 | Basic Operations I | 1 cup | EXTERNAL TRANSMISSION | 6 |
| O01G041V01504 | Industrial food microbiology. | 1 cup | EXTERNAL TRANSMISSION | 6 |
| O01G041V01505 | Food toxicology | 1 cup | EXTERNAL TRANSMISSION | 6 |
| O01G041V01601 | Expansion of bromatology. | 2 cups | EXTERNAL TRANSMISSION | 6 |
| O01G041V01602 | Basic Operations II | 2 cups | EXTERNAL TRANSMISSION | 6 |
| O01G041V01603 | Nutrition and dietetics. | 2 cups | EXTERNAL TRANSMISSION | 6 |
| O01G041V01604 | Food hygiene | 2 cups | EXTERNAL TRANSMISSION | 6 |
| O01G041V01605 | Food policies | 2 cups | EXTERNAL TRANSMISSION | 6 |
| 4th course | ||||
| code | name | Semester | indicate | total cr |
| O01G041V01701 | Meat science and technology. | 1 cup | EXTERNAL TRANSMISSION | 6 |
| O01G041V01702 | Science and technology of fishery products. | 1 cup | EXTERNAL TRANSMISSION | 6 |
| O01G041V01703 | Science and technology of plant products. | 1 cup | EXTERNAL TRANSMISSION | 6 |
| O01G041V01704 | Science and technology of milk. | 1 cup | EXTERNAL TRANSMISSION | 6 |
| O01G041V01901 | Food safety | 1 cup | OP | 6 |
| O01G041V01902 | Fermentation industries | 1 cup | OP | 6 |
| O01G041V01911 | Science and technology of oenology | 1 cup | OP | 6 |
| O01G041V01903 | Science and technology of cereals. | 2 cups | OP | 6 |
| O01G041V01904 | Raw materials | 2 cups | OP | 6 |
| O01G041V01905 | Occupational risk prevention | 2 cups | OP | 6 |
| O01G041V01906 | Quality management | 2 cups | OP | 6 |
| O01G041V01912 | Analysis and quality control in oenology. | 2 cups | OP | 6 |
| O01G041V01913 | Viticulture | 2 cups | OP | 6 |
| O01G041V01914 | Sensory evaluation of foods. | 2 cups | OP | 6 |
| O01G041V01981 | Internships | 2 cups | EXTERNAL TRANSMISSION | 6 |
| O01G041V01991 | Final Degree Project | 2 cups | EXTERNAL TRANSMISSION | 6 |
| Point A | code | Training and learning outcomes |
|---|---|---|
| A1 | Students demonstrate knowledge and understanding in an area of study that builds on the foundations of general secondary education and is generally at a level that, despite being supported by advanced textbooks, also includes some aspects that involve knowledge from the forefront of their field of study. | |
| A2 | Students are able to apply their knowledge to their work or vocation in a professional manner and have the skills that are usually demonstrated through the preparation and defense of arguments and the resolution of problems within their area of study. | |
| A3 | Students should be able to collect and interpret relevant data (normally within their area of study) to make judgments that include reflection on relevant social, scientific or ethical issues. | |
| A4 | That students can transmit information, ideas, problems and solutions to both specialized and non-specialized audiences. | |
| A5 | That students develop the learning skills necessary to undertake further studies with a high degree of autonomy. |
| Signal B | code | knowledge |
|---|---|---|
| B1 | Students are able to develop analysis, synthesis and information management skills to contribute to the organisation and planning of research activities in the food sector. | |
| B2 | That students are able to acquire and apply teamwork skills and abilities, whether multidisciplinary or not, both in national and international contexts, recognizing the diversity of points of view, as well as the positioning of different schools or ways of doing things. | |
| B3 | That students are able to develop personal critical reasoning skills. | |
| B4 | That students are able to adapt to new situations, with large doses of creativity and ideas to assume leadership. | |
| B5 | That students are able to develop initiatives and an entrepreneurial spirit with special concern for the quality of life. | |
| B6 | That students are able to understand the social projection of science. |
| Sign C | code | skills |
|---|---|---|
| C1 | Know the physical, chemical and biological fundamentals related to food and its technological processes. | |
| C2 | Know and understand the chemistry and biochemistry of food and its related technological processes. | |
| C3 | Know the basic fundamentals of mathematics and statistics that allow you to acquire specific knowledge related to food science and the technological processes associated with its production, transformation and conservation. | |
| C4 | Know and understand the physical and chemical properties of food, as well as the analysis processes associated with its establishment. | |
| C5 | Know and understand the basic operations in the food industry. | |
| C6 | Know and understand the industrial processes related to food processing and modification. | |
| C7 | Know and understand the concepts related to hygiene during the production, processing, conservation and distribution of food; that is, possess the necessary knowledge of microbiology, parasitology and food toxicology; as well as knowledge of the hygiene of personnel, products and processes. | |
| C8 | Know and understand food quality systems, as well as all aspects related to standardization and food legislation. | |
| C9 | Know and understand basic aspects of economics, marketing techniques, management and agri-food marketing. | |
| C10 | Know and understand the environmental management systems related to the production processes of the food industry. | |
| C11 | Know and understand the cultural aspects related to food processing and consumption. | |
| C12 | Ability to manufacture and preserve food. | |
| C13 | Ability to analyze food. | |
| C14 | Ability to control and optimize processes and products. | |
| C15 | Ability to develop new processes and products. | |
| C16 | Capacity to generate by-products and waste | |
| C17 | Ability to analyze and evaluate food risks | |
| C18 | Ability to generate food security | |
| C19 | Ability to evaluate, control and manage food quality. | |
| C20 | Ability to implement quality systems in the food industry. | |
| C21 | Ability to advise on marketing and distribution processes for products in the food industry. | |
| C22 | Ability to evaluate and control costs in food production. | |
| C23 | Ability to provide food education in Food Science and Technology. | |
| C24 | Ability to provide legal, scientific and technical advice to the food industry and consumers. | |
| C25 | Basic knowledge of the use and programming of computers, operating systems, databases and computer programs. |
| Sign D | code | Skills |
|---|---|---|
| D1 | Ability to analyze, organize and plan. | |
| D2 | Leadership, initiative and entrepreneurial spirit. | |
| D3 | Oral and written communication skills in both the vernacular and foreign languages. | |
| D4 | Ability for autonomous learning and information management. | |
| D5 | Ability to solve problems and make decisions. | |
| D6 | Interpersonal communication skills. | |
| D7 | Adapting to new situations with creativity and innovation. | |
| D8 | Ability for critical and self-critical reasoning. | |
| D9 | Working in an interdisciplinary team. | |
| D10 | Conflict management and negotiation. | |
| D11 | Motivation for quality with sensitivity to environmental issues. |
Professional outings
> Food industry (production, R&D departments)> Food analysis laboratories> Private consultancies (quality management, food safety, food composition)> Marketing, communication and marketing> Teaching and research