Universidade de Vigo

Master's Degree in Agrifood and Environmental Science and Technology

Ourense, Spain

DURATION

2 Years

LANGUAGES

Spanish

PACE

Full time

APPLICATION DEADLINE

Request application deadline

EARLIEST START DATE

Sep 2025

TUITION FEES

EUR 1,045 *

STUDY FORMAT

On-Campus

* EU: €835.80 - Non-EU: €1,044.75

Key Summary

About: The Master's Degree in Agrifood and Environmental Science and Technology focuses on applying scientific and technological methods to address challenges in agrifood systems and the environment. The program emphasizes sustainability and innovation, preparing students for complex agricultural and environmental issues.

Career Outcomes: Graduates can pursue careers in agricultural management, environmental consultancy, food safety, and sustainability research. Roles may include positions in governmental and non-governmental organizations, private sector companies, and research institutions.

Introduction

The master's aims to provide the basis for the training of researchers who carry out their R+D+i activity in the various links of the food chain, from the correct management and conservation of natural resources and the environment (source of raw materials ) to the latest advances in processing or biotechnology, going through quality and food safety, guaranteeing comprehensive and multidisciplinary training that allows graduates to develop and implement new technologies in the agri-food sector, as well as the development of new products and/or the valuation of those that currently exist in the market.

The social need for researchers in the environmental and agri-food fields becomes evident when the way of life of today's society is analyzed. Indeed, on the one hand, varied, comfortable and long-life foods are demanded, without neglecting their pleasant appearance and cultural traditions.

Ideal Students

Admissions

Curriculum

Program Outcome

Select A	Code	Training and Learning Outcomes
	A1	Possess and understand knowledge that provides a basis or opportunity to be original in the development and/or application of ideas, often in a research context. (CB6 memory)
	A2	Students are able to apply the knowledge acquired and their problem-solving ability in new or little-known environments within broader (or multidisciplinary) contexts related to their area of study. (CB7 report)
	A3	That students are able to integrate knowledge and face the complexity of formulating judgments based on information that, although incomplete or limited, includes reflections on the social and ethical responsibilities linked to the application of their knowledge and judgments. (CB8 memory)
	A4	Students should be able to communicate their conclusions, and the knowledge and ultimate reasons that support them, to specialized and non-specialized audiences in a clear and unambiguous manner. (CB9 report)
	A5	That students have the learning skills that allow them to continue studying in a way that will be largely self-directed or autonomous. (CB10 memory)

Select 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 agri-food and environmental sectors.
	B2	That students are able to acquire and apply teamwork skills and abilities, whether or not they are multidisciplinary in nature, in both national and international contexts, recognizing the diversity of points of view, as well as the influence of different schools or ways of doing things.
	B3	That students are able to develop personal critical and constructive reasoning skills to improve the functioning of the research projects in which they participate.
	B4	That students are able to adapt to new situations, with large doses of creativity and ideas to assume the leadership of researchers.
	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.

Select C	Code	Skills
	C1	Acquire advanced knowledge on experimental design and statistics useful in the development of research projects.
	C2	To deepen knowledge of the techniques for obtaining, recording, processing, validating and analysing field and laboratory data and apply them to R&D&I in the environmental and agri-food fields.
	C3	Manage computer programs for quantitative spatial processing and analysis and apply these techniques to various areas of research in the environmental and agri-food fields.
	C4	To understand and integrate all aspects related to standardisation and legislation in the field of environmental, agricultural and food quality systems, so that they can be applied within R&D&I activities, paying special attention to safety and traceability (“farm to fork”).
	C5	To know and understand the technological processes of food production, transformation and conservation, with special attention to the R&D&I of new technologies that respect food quality and the environment.
	C6	To know and understand the environmental management of processes in the agricultural and food industries, in order to be able to develop R&D&I related to waste (detection, processing, elimination and/or recovery) and to be able to transfer advances in research into reducing the impact of agri-food activities to the productive sector.
	C7	To carry out research in the field of global management of the agri-food chain and the natural environment through the application of environmentally sustainable technologies.
	C8	Ability to conduct research in the field of effective integrated management of food risks, particularly aimed at developing new early detection and warning systems for agri-food crises.
	C9	Ability to research and develop new food manufacturing and preservation processes.
	C10	Ability to research, design and develop new techniques for extraction, concentration, purification and analysis of natural, added or contaminating components in food and ecosystems.
	C11	Understand the functioning and diversity of ecosystems at different levels and the adaptations to the environments in which they live.
	C12	Conduct studies to understand the main effects of climate change on natural resources used in the agri-food industry.

Select D	Code	Competencies
	D1	Ability to analyze, organize and plan
	D2	Leadership, initiative and entrepreneurial spirit
	D3	Oral and written communication in the native and foreign language
	D4	Ability for autonomous learning and information management
	D5	Problem-solving and decision-making skills
	D6	Interpersonal communication skills
	D7	Adapting to new situations with creativity and innovation
	D8	Critical and self-critical reasoning capacity
	D9	Interdisciplinary teamwork
	D10	Conflict management and negotiation
	D11	Motivation for quality with sensitivity towards environmental issues