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Food Science and Technology

Branch of knowledge: Science
Responsible Center: Higher School of Experimental Sciences and Technology
Teaching modality and Campus: Face-to-face Móstoles
Credits: 240. Credits year: 60. Duration: 4 years. Implantation: progressive, first year 2009-2010
Academic Calendar    Opening hours     Exams   Teaching Guides  Validation table    Faculty    Booklet
Coordinator: Prof. Dr. Ms. Sonia Morante Zarcero         course coordinators 

Student attention: 91 488 93 93.     Student Help Box     Suggestions, complaints and congratulations mailbox

Web of the Conference of Deans and Directors of Centers

Basic Information

What knowledge will I acquire with this Degree?

The Degree in Food Science and Technology will train professionals capable of:

  • In the field of management and quality control of processes and products: establish quality control procedures and manuals; implement and manage quality systems; analyze food, raw materials, ingredients, additives and issue the corresponding reports; evaluate and improve the quality of analytical methods applied to food control.
  • In the field of development and innovation of processes and products: design and develop new processes and products to meet the needs of the market in the different aspects involved; evaluate the degree of acceptability of these products in the market; establish your production costs; assess the environmental risks of new production processes.
  • In the field of food safety: assess the hygienic-sanitary and toxicological risk of a process, food, ingredient, packaging, etc.; identify the possible causes of food deterioration and establish traceability mechanisms.
  • In the field of food processing: identify the problems associated with the different foods and their processing, which includes an in-depth knowledge of the raw materials, the interactions between components, the different technological processes (both production and packaging, storage, transport and distribution of the products), as well as the transformations that the products may undergo during said processes; manage processing from an environmental point of view; establish process control tools.
  • In the field of collective catering: manage collective catering services; propose appropriate feeding programs for the different groups; ensure the quality and food safety of managed foods; provide adequate training to the personnel involved.
  • In the field of community nutrition and public health: intervene in health promotion activities, at an individual and collective level, contributing to the nutritional education of the population; promote the rational consumption of food according to healthy guidelines and develop epidemiological studies.
  • In the field of marketing, communication and marketing: advising on advertising and marketing tasks, as well as on the labeling and presentation of food products; know the most innovative technical aspects of each product related to its composition, functionality, processing, etc.
  • In the field of legal, scientific and technical advice: in addition to knowing all of the above, you must be able to study and interpret administrative reports and files in relation to a product, in order to be able to reasonably answer the question that arises; know the current legislation; defend before the administration the need to modify regulations relating to any product.
  • In the teaching and research fields, common to all university graduates: provide knowledge and teaching-learning methodologies at different levels; collect and analyze existing information; design experiments; analyze and interpret data; identify problems; propose solutions, etc.

Where will I be able to work when I graduate?

Graduates in Food Science and Technology will be able to supervise food processes, as well as control the facilities where food is handled and stored. They can also perform functions in various areas such as quality control, environment and health. Among the main sectors of labor insertion, it is worth highlighting:

  • food industries
  • Food analysis and quality control laboratories
  • Research centers
  • Hospitals
  • Public function (Ministries). Inspectors of quality, hygiene and food handling.

Is this Degree official according to the regulations required by the European Higher Education Area?

Yes (final verification report is attached), the implementation of the degree will be done progressively, starting the first year in the academic year 2009-10.

The final verification report turned out FAVORABLE

Favorable report first modification

Favorable report second modification

What subject areas will I address in this grade?

According to the White Book of the Degree in Food Science and Technology, three large blocks of professional profiles can be clearly distinguished for graduates in the field of food:

Block I: Technological

Professional profiles that bring together as a priority core those specific skills most related to food science and technology:

  • Management and quality control of processes and products
  • Development and innovation of processes and products
  • Food safety
  • Food processing

Block II: Nutritional

Professional profiles that bring together as a priority core those specific skills most related to health sciences:

  • collective restoration
  • Community nutrition and public health
  • Clinical nutrition

Block II: Mixed

Professional profiles that present a mixed character that responds to the two fields, technological and nutritional:

  • Sales, communication and marketing
  • Legal, scientific and technical advice

Recommended Income Profile

On recommended income profile, there is no restriction other than that established by law (PAU). On the other hand, given the multidisciplinary nature of the Degree in Food Science and Technology, it is complex to design a specific and ideal entry profile. However, according to the objectives of the training program and the study plan of the degree, it can be established that the recommended entry profile would be, from an academic point of view, that of students with a good background in the fundamentals of experimental sciences. (mathematics, physics, biology and chemistry, mainly). On the other hand, it would be desirable for the student of this degree to possess a series of characteristics and skills, such as:

  • Interest in food preparation and preservation processes
  • Quality Motivation
  • Interest in individual nutritional health and in communities
  • Capacity for teamwork
  • Capacity for action and initiative
  • Ease of communication
  • Ease for languages, it being advisable that they access the degree with an acceptable level of at least one language

Objectives 

The general objective of the Degree in Food Science and Technology is to train professionals with the necessary knowledge in basic subjects (such as biology, physics, chemistry, mathematics, etc.) that allow them to study the nature of food, the causes of their deterioration, the fundamental principles of their processing and their improvement for public consumption, all aimed at the design and selection of the best methods of conservation, transformation, packaging, distribution and use, so as to guarantee food of high sensory quality, safe, nutritious, healthy, adapted to new consumption habits and in accordance with current legislation. All this must also be done, taking into account the maximum use of the resources currently existing on earth and seeking new ones from waste or underused sources or until now not used and with the minimum generation of pollutants, that is, respecting the environment.

Competences 

In the Curriculum of the Degree in Food Science and Technology, the definition of training objectives has been taken into account in the form of generic and specific skills, in which the student must be trained and how to achieve them. The defined competences will be worked on by the whole degree, for this, a detailed analysis of the competences in all the subjects of the Degree has been carried out.
The generic skills that the student will acquire after completing the training period are as follows:

GENERAL COMPETENCIES

  • CG1-CI1-Capacity of analysis and synthesis
  • CG2-CI2-Organization and planning capacity
  • CG3-CI3-Oral and written communication in the native language
  • CG4-CI4-Knowledge of a foreign language
  • CG5-CI5-Computer knowledge related to the field of study
  • CG6-CI6-Information management capacity
  • CG7-CI7-Problem resolution
  • CG8-CI8-Decision making
  • CG9-CP1-Teamwork
  • CG10-CP2-Work in an interdisciplinary team
  • CG11-CP3-Work in an international context
  • CG12-CP4-Ability in interpersonal relationships
  • CG13-CP5-Recognition of diversity and multiculturalism
  • CG14-CP6-Critical reasoning
  • CG15-CP7-Ethical commitment
  • CG16-CP8-Ability to communicate with experts from other areas
  • CG17-CS1-Autonomous learning
  • CG18-CS2-Adaptation to new situations
  • CG19-CS3-Creativity
  • CG20-CS4-Leadership
  • CG21-CS5-Knowledge of other cultures and customs
  • CG22-CS6-Initiative and entrepreneurial spirit
  • CG23-CS7-Motivation for quality
  • CG24-CS8-Sensitivity towards environmental issues
  • CG25-CS9-Capacity to apply knowledge in practice
  • CG26-CS10-Investigation Skill
  • CG27-CS11-Design and project management
  • CG28-CS12-Achievement motivation

SPECIFIC COMPETENCES

  • CE1-Make and preserve food
  • CE2-Analyze food
  • CE3-Control and optimize processes and products
  • CE4-Develop new processes and products
  • CE5-Manage by-products and waste
  • CE6-Analyze and evaluate food risks
  • CE7-Manage food safety
  • CE8-Evaluate, control and manage food quality
  • CE9-Implement quality systems
  • CE10-Marketing of food products
  • CE11-Prepare and interpret a dietary history. Interpret a medical history
  • CE12-Identify the factors that influence nutrition
  • CE13-Calculate and establish healthy eating patterns in individuals and communities
  • CE14-Assess the nutritional status of individuals and communities
  • CE15-Design and interpret dietary surveys
  • CE16-Plan, implement and evaluate therapeutic diets
  • CE17-Develop menu planning for communities
  • CE18-Carry out food education
  • CE19-Plan develop health promotion and prevention programs
  • CE20-Perform staff training tasks
  • CE21-Legal, scientific and technical advice to the food industry and consumers

 

Minimum stay requirements 

  • The permanence of the students in the Degree studies will be a maximum of eight years for full-time students. Part-time students may request an extension of up to two more years from the Rector.
  • In Bachelor's degrees lasting more than 240 credits (4 years), the maximum of the previous section will be increased by one more year for every 60 ECTS credits that are added to the 240 ECTS.
  • Students must pass a minimum of two subjects in the first year. Students studying part-time must pass at least one subject in their first academic year.
  • Students who are studying any official Bachelor's degree at the Rey Juan Carlos University may make a maximum of four registrations to pass each of the subjects of the study plan, without counting previous cancellations of the same.

For more information see: Permanence regulations

Minimum number of ECTS credits by type of enrollment and course

Full-time students:

COURSE MINIMUM  MAXIMUM 
1º Course 48 ECTS 78 ECTS
Other courses 48 ECTS 78 ECTS

 

Part-time students:

COURSE MINIMUM  MAXIMUM 
1º Course 24 ECTS 47 ECTS
Other courses 24 ECTS  47 ECTS

 

Access and registration

Log in

Access to the official teachings of Degree will require to be in possession of the bachelor's degree or equivalent and the passing of the test referred to in article 42 of the Organic Law 6/2001, of Universities, modified by Law 4/2007, of April 12, without prejudice to the other access mechanisms provided for by current regulations.

The number of places offered for new admissions are:

Móstoles Campus: 60 places (including transfer admission places)

Matriculation year

The enrollment process at the Rey Juan Carlos University is done through the Internet. You can carry out the procedures on the computers installed on campus or through any computer with network access. You can check the deadlines at registration , as well as the different requirements and necessary documents.

Validation with FP qualifications

PROFESSIONAL TRAINING DEGREES

SUPERIOR TECHNICIAN IN DIETETICS

HIGHER TECHNICIAN IN FOOD INDUSTRY

SENIOR TECHNICIAN IN ANALYSIS AND QUALITY CONTROL LABORATORY

HIGHER TECHNICIAN IN PROCESSES AND QUALITY IN THE FOOD INDUSTRY

HIGHER TECHNICIAN IN ENVIRONMENTAL CHEMISTRY

HIGHER TECHNICIAN IN INDUSTRIAL CHEMISTRY

SENIOR TECHNICIAN IN ENVIRONMENTAL HEALTH

SENIOR TECHNICIAN IN VITIVINICULTURE

Training itinerary

ACCESS TO ALL UNIVERSITY TEACHING GUIDES

Subject Unit

      SUBJECTS THAT IT IS RECOMMENDED TO HAVE PASSED PREVIOUSLY
COURSE SEMESTER COURSE COURSE SEMESTER COURSE
2 1 Statistics 1 A Maths 
2 1 food chemistry 1 2 Biochemistry
1 A Chemistry 
1 A Biology
2 1 Physico-chemical Prop. 1 1 Applied computing
1 A Maths 
1 A Chemistry 
1 A Physics 
2 1 Production mat. Cousins 1 1 Applied computing
1 A Chemistry 
1 A Biology
2 1 Analysis techniques 1 A Physics 
1 A Maths 
1 A Chemistry 
2 1 Foundations op. Basic 1 A Physics 
1 A Maths 
1 A Chemistry 
2 2 Microbiology 1 1 Applied computing
1 A Biology
2 1 food chemistry
2 2 Bromatology 1 2 Biochemistry
1 A Biology
1 A Chemistry 
2 1 food chemistry
2 1 Analysis techniques
2 2 Physiology 1 2 Biochemistry
1 A Biology
2 1 food chemistry
2 2 processing operations 1 A Chemistry 
1 A Maths 
1 A Physics 
2 1 Foundations op. Basic
2 1 Physico-chemical Prop.
3 1 Conservation operations 1 A Chemistry 
1 A Maths 
1 A Physics 
2 1 Foundations op. Basic
2 1 Physico-chemical Prop.
2 2 processing operations
3 1 chemical modification 1 2 Biochemistry
1 A Chemistry 
2 1 food chemistry
2 1 Physico-chemical Prop.
2 2 Bromatology
3 1 Food technology I 1 A Physics 
2 1 food chemistry
2 1 Foundations op. Basic
2 2 Bromatology
2 2 processing operations
3 1 Toxicology 1 2 Biochemistry
1 A Biology
2 1 food chemistry
2 2 Physiology
2 2 Bromatology
3 1 Analysis and quality control 1 A Chemistry 
1 A Maths 
2 1 food chemistry
2 1 Analysis techniques
2 2 Bromatology
3 1 Nutrition and diet 1 2 Biochemistry
1 A Biology
2 1 food chemistry
2 2 Bromatology
2 2 Physiology
3 2 Food Technology II 1 A Maths 
1 A Chemistry 
1 A Physics 
3 1 Toxicology
3 1 Food technology I
3 2 food biotechnology 1 2 Biochemistry
1 A Maths 
1 A Chemistry 
1 A Physics 
2 2 Microbiology
2 2 Bromatology
3 2 Economics and market techniques 1 1 Deontology
1 A Maths 
3 2 Public health and epidemiology 1 A Maths 
2 1 Statistics
2 2 Microbiology
2 2 Bromatology
3 1 Nutrition and diet
3 1 Toxicology
3 2 food hygiene 1 A Biology
2 2 Microbiology
2 2 Bromatology
2 2 Physiology
3 1 Toxicology
3 1 Analysis and quality control
4 1 Quality, standardization  1 1 Deontology
1 A Chemistry 
3 2 Food Technology II
3 1 Analysis and quality control
4 1 Culture and food education 1 2 History
2 2 Bromatology
3 1 Nutrition and diet
3 2 Public health and epidemiology
3 2 food hygiene
4 1 Analytical control of food contamination 1 A Chemistry 
1 A Maths 
2 2 Bromatology
2 1 Analysis techniques
3 1 Analysis and quality control
3 1 Toxicology
4 1 Technology and characterization of p.lacteos 1 2 Biochemistry
1 A Chemistry 
2 2 Bromatology
2 1 Analysis techniques
3 1 Analysis and quality control
3 1 Food technology I

Material resources

Material resources

Specific material means

External Internships

The External Practices subject is a curricular subject whose main objective is to promote a comprehensive training of the student through the practical application of the knowledge acquired during the Degree, which facilitates direct contact with the professional activity and the opportunity to join the professional world with a minimum of experience. All practices are designed so that the students who participate in them acquire professional experience in real situations and conditions, applying the knowledge, skills and attitudes that are acquired in the training processes throughout the degree. The internships represent a decisive opportunity for the personal development and professional future of the students.

Internships are activities carried out by the student in companies, institutions and organizations; that is, in centers outside the university premises, which aim to enrich and complement your university education, while providing you with a deeper knowledge about the skills you will need once you have graduated.

The External Practices subject will consist of two phases:

  • Completion of the internship period that offers professional experience related to any of the graduate profiles that are expressed in the Verification Report of the degree.
  • Elaboration of the memory

Documentation:

Degree Training Project

For more information:  External Internship Unit

Social Security contributions for interns starting January 1, 2024

Academic Recognition of Credits

Regulations for academic recognition of credits in undergraduate studies

Mobility programs

ERASMUS

The Erasmus program makes it easy for URJC students -both undergraduate and postgraduate- to study one or several semesters at one of the European universities with which the URJC has agreements.

These exchanges traditionally have an economic endowment thanks to the Erasmus Scholarships provided by the EU and the Spanish Ministry of Education.

ERASMUS (intranet)

WORLD

The Munde program manages mobility with universities from countries not included in the Erasmus Program.

The possibility of obtaining a scholarship or economic endowment and its amount depends, in each case, on the agreements with the universities, countries or entities that sign it.

WORLD (intranet)

For more information:

URJC Mobility

SICK

SICUE is a national mobility program for GRADOS university students that allows them to carry out part of their studies at another Spanish university with guarantees of academic recognition, use and adaptation to their curricular profile.

SICUE Mobility

Student support programs

Orientation to future students. The University offers various orientation programs for future students: we carry out visits to high schools and secondary schools, we organize guided visits to the Campuses, we are present in the Classroom and, at the beginning of each course, we carry out welcome days to guide students new students.

academic tutorials. Each teacher carries out, within their teaching planning, academic tutorials on their subject.

Coordinator of the degree. It works to promote coherence and balance between the subjects and the workloads of the students.

mentoring program. The URJC has this program, peer tutoring, in which the students of the last years act as mentors with the first year students.

Students with disabilities. The Support Office for Persons with Disabilities offers guidance and assistance to students with special needs.

Scholarships . The Rey Juan Carlos University manages the main scholarships and annual grants, both its own and from other official bodies: Ministries, Community of Madrid, International Organizations and other entities. It also publishes and disseminates those scholarships and grants of interest to its students and graduates. Throughout the course, students receive information about them through the different communication channels established.

Job placement program. The Rey Juan Carlos University, through the External Internship Unit and the Graduates Office, organizes conferences, workshops and various actions aimed at supporting and guiding students in their job search, to improve their employability and promote job placement . The University has a Job Exchange -a platform available to companies and graduates- where institutions can carry out their selection processes.

Regulation

ACADEMIC CALENDAR

REGISTRATION

*The rates corresponding to double degrees with different degrees of experimentality will be applied as established in the new Decree 43/2022, of June 29, of the Government Council, which establishes the public prices for university studies leading to official degrees and services of an academic nature in the public universities of the Community of Madrid*

TRAINING PROCESS 

EVALUATION

Validation, adaptation of studies, recognition of credits and homologation of foreign qualifications

UNIVERSITY DEGREES

VISITING STUDENTS AND FUNCTIONAL DIVERSITY

TEACHING COORDINATION

COEXISTENCE REGIME

SCHOOL INSURANCE

ASSOCIATIONS

Quality guarantee

External monitoring report

RUCT link

BOCM Link

Internal quality assurance system

Manual of the Internal Quality Assurance System

Composition of the commission

Composition of the Commission

Results report

Once the follow-up has been carried out, the quantitative information on the results obtained in the follow-up of said Degree is shown, differentiated by academic year.

Report by course:

General information collection plan

Within the quality assurance system of the Rey Juan Carlos University, the following surveys are planned:

- New students

- Teacher evaluation

- Student satisfaction

- Satisfaction of the graduates

- Labor insertion

- Causes of abandonment

- Career path:

  • Second year after graduation
  • Third year after graduation
  • Fourth year after graduation

- Degree of satisfaction:

  • Faculty with the campus and university
  • Teacher with degree
  • of the evaluators
  • Incoming student mobility program
  • Outgoing Student Mobility Program
  • Administration and services staff with the university

- External internships:

  • Student satisfaction
  • External tutor satisfaction
  • Evaluator satisfaction

Survey results:

Improvement actions

The Quality Assurance System of the Rey Juan Carlos University establishes that the degree's Quality Assurance Commission will annually analyze the information derived from the degree's indicators and prepare a report that will include improvement plans if the results so indicate.

Renewal of accreditation

The renewal of the accreditation represents the culmination of the implementation process of the official Bachelor's and Master's degrees registered in the Register of Universities, Centers and Degrees (RUCT). The renewal of the accreditation of official bachelor's and master's degrees is organized in three phases: self-assessment report, external visit and final assessment.

In the first phase, the university describes and assesses the status of the degree with respect to the established criteria and guidelines. The result is the Self-Assessment Report (IA) that is presented. The second and third phases are carried out by a group of evaluators external to the evaluated title.”

Final report on the renewal of accreditation 2023

 

Tracking

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