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Curriculum
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Universidade de Vigo

Degree in Food Science and Technology

Ourense, Spain

DURATION

4 Years

LANGUAGES

Spanish

PACE

Full time

APPLICATION DEADLINE

Request application deadline

EARLIEST START DATE

Sep 2025

TUITION FEES

EUR 836 / per year

STUDY FORMAT

On-Campus

Key Summary

About: The Degree in Food Science and Technology provides a comprehensive understanding of food systems. You'll explore various aspects, including food production, preservation, safety, and quality. The program combines theoretical knowledge with practical skills, preparing you for a dynamic field.

Career Outcomes: Graduates can pursue diverse careers in food development, quality assurance, compliance, and research. Opportunities exist in sectors like food manufacturing, regulatory agencies, and nutraceuticals, allowing you to contribute to food safety and innovation.

Introduction

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.

Gallery

Ideal Students

Admissions

Curriculum

Program Outcome

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.

Program Tuition Fee

Career Opportunities

Facilities

Program Admission Requirements

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alt="guide to qualifications
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	OUTDOOR TRANSMISSION	6
2nd course
code	name	Semester	indicate	total cr
O01G041V01301	Company: Economy and business	1 cup	full board	6
O01G041V01302	biochemistry	1 cup	OUTDOOR TRANSMISSION	6
O01G041V01303	physical chemistry	1 cup	OUTDOOR TRANSMISSION	6
O01G041V01304	organic chemistry	1 cup	OUTDOOR TRANSMISSION	6
O01G041V01305	Sample preparation techniques.	1 cup	OUTDOOR TRANSMISSION	6
O01G041V01401	microbiology	2 cups	OUTDOOR TRANSMISSION	6
O01G041V01402	Waste management	2 cups	OUTDOOR TRANSMISSION	6
O01G041V01403	Instrumental analysis	2 cups	OUTDOOR TRANSMISSION	6
O01G041V01404	Food chemistry and biochemistry.	2 cups	OUTDOOR TRANSMISSION	6
O01G041V01405	Introduction to chemical engineering.	2 cups	OUTDOOR TRANSMISSION	6
3rd course
code	name	Semester	indicate	total cr
O01G041V01501	Bromatology	1 cup	OUTDOOR TRANSMISSION	6
O01G041V01502	Food technology	1 cup	OUTDOOR TRANSMISSION	6
O01G041V01503	Basic Operations I	1 cup	OUTDOOR TRANSMISSION	6
O01G041V01504	Industrial food microbiology.	1 cup	OUTDOOR TRANSMISSION	6
O01G041V01505	Food toxicology	1 cup	OUTDOOR TRANSMISSION	6
O01G041V01601	Expansion of bromatology.	2 cups	OUTDOOR TRANSMISSION	6
O01G041V01602	Basic Operations II	2 cups	OUTDOOR TRANSMISSION	6
O01G041V01603	Nutrition and dietetics.	2 cups	OUTDOOR TRANSMISSION	6
O01G041V01604	Food hygiene	2 cups	OUTDOOR TRANSMISSION	6
O01G041V01605	Food policies	2 cups	OUTDOOR TRANSMISSION	6
4th course
code	name	Semester	indicate	total cr
O01G041V01701	Meat science and technology.	1 cup	OUTDOOR TRANSMISSION	6
O01G041V01702	Science and technology of fishery products.	1 cup	OUTDOOR TRANSMISSION	6
O01G041V01703	Science and technology of plant products.	1 cup	OUTDOOR TRANSMISSION	6
O01G041V01704	Milk science and technology.	1 cup	OUTDOOR TRANSMISSION	6
O01G041V01901	Food safety	1 cup	OP	6
O01G041V01902	Fermentation industries	1 cup	OP	6
O01G041V01911	Oenological science and technology	1 cup	OP	6
O01G041V01903	Cereal science and technology.	2 cups	OP	6
O01G041V01904	Raw materials	2 cups	OP	6
O01G041V01905	Prevention of occupational risks	2 cups	OP	6
O01G041V01906	Quality management	2 cups	OP	6
O01G041V01912	Quality analysis and 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	OUTDOOR TRANSMISSION	6
O01G041V01991	Final Degree Project	2 cups	OUTDOOR TRANSMISSION	6