Degree in Food Science and Technology

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Degree in Food Science and Technology

Presentation

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The Faculty of Health Sciences boasts modern, state-of-the-art facilities thatwill enable the student to fully develop the practical competences expected of a food technologist.

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The Degree in Food Science and Technology at UNEATLANTICO provides a high quality, up-to-date study programme that covers the full spectrum of professional areas in which a food technologist may operate. Special emphasis is laid on the areas of food safety management, food processing, and innovation in the field of food design.

Recent advances in technology together with the making of constant scientific breakthroughs in the field of food nutrition and technology have generated a great demand for well-qualified professionals in this sector. Food science and technology students graduating from UNEATLANTICO will be able to pursue a career within Spain’s leading industrial sector: the Food and Beverage Industry. This sector closed 2012 with net sales of 86,298 million euros, a figure which represents 7.6% of the country’s GDP.

The Faculty of Health Sciences boasts modern, state-of-the-art facilities that will enable the student to fully develop the practical competences expected of a food technologist. These facilities include three fully-equipped laboratories: one dedicated to Biochemistry and Physiology, another to Food Science and Food Technology, and yet another specialising in Culinary Technology and Gastronomy.

Competences

All the competences developed by the students of the Undergraduate Degree in Food Science and Technology once completed their studies can be consulted in the link below:

Competences of the degree.

Career Opportunities

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Graduates in Food Science and Technology may opt to pursue a career in any of the following fields:

  • Food analysis
  • Management and quality control of agro-food industry processes, including waste and by-product handling
  • Development and innovation in food processing and products
  • Commercialisation, communication and marketing within the food industry
  • Food processing
  • Scientific and technical legal counsel to both the public and private sectors
  • Teaching and research
  • Freelance consultancy services

Bilingual Education

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English, the key to your present and your future

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English, the key to your present and your future

In today's world, one of the essential tools for international communication and the key that opens opportunities to finding a job, both in Spain and abroad, is knowing English.

In our country, 80% of the job offers already require a high proficiency of this language, and in many cases, this requirement is more important than personal and professional qualifications.

If is for this reason that the European University of the Atlantic places special emphasis on undergraduate students attaining proficiency in the language. From the first year on, students are encouraged to register for extra-curricular classes in preparation for successfully completing study of their regular subjects taught in English throughout their degree.

This way, regardless of their initial proficiency level, the language program based on tutorial support, specialized materials, and small classes, allows students to later follow their dual language (English-Spanish) courses in sequence so that they finish their degree having acquired a bilingual skill set that is applicable in their profession.

Engage in your profession

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UNEATLANTICO creates an authentic business environment

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UNEATLANTICO creates an authentic business environment

The campus of the Universidad Europea del Atlántico is designed so that students can practise their profession from the first year onwards. The University offers modern and fully-equipped facilities that simulate the authentic business environments that students will experience upon completing their degree. There are laboratories for the study of Physiology, Food Technology, Languages, Food Science and Biomechanics, while dedicated facilities are provided for projects involving computing, business, nutritional assistance, psychological guidance and counselling, and translation and interpretation. In addition, the University also offers computer labs, a library, as well as radio and television production and post-production studios.

Faculty motivate students to become involved in campus life and guide them towards creating projects and developing ideas that enhance their professional development from the the very first year of their studies. The learning model is not limited to covering a syllabus, but intends to guarantee a solid theoretical-practical education in which students feel fully engaged in their professional area.

Furthermore, the University has signed numerous internship agreements with a wide range of business entities that complement formal university education and facilitate the development of the cross-curricular skills needed to break into the job market.

A true indication of the importance that the University places on innovation and knowledge transfer is the establishment of the Centre for Research and Industrial Technology of Cantabria (CITICAN). CITICAN is a scientific foundation through which RDI (Research, Development and Innovation) from the academic institution is channelled.

Degree

Al finalizar el programa, el alumno obtendrá el título de GRADUADO O GRADUADA EN CIENCIA Y TECNOLOGÍA DE LOS ALIMENTOS, expedido por la Universidad Europea del Atlántico.

Study Programme

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Addressing diversity: For those students with SEN, the following Action protocol for students with special and educational needs will be put into effect, assessing the possibility of adapting the curriculum, schedules and alternative modes of study to their needs.

First year

SEMESTER 1
SUBJECTS CREDITS
TOTAL 30
Chemistry 6
Cell Biology 6
Mathematics 6
Physics 6
Human Physiology 6
SEMESTER 2
SUBJECTS CREDITS
TOTAL 30
Information and Communication Technologies applied to Food Science and Technology 6
Biochemistry 6
Anthropology and Psychology of Eating Behavior 6
Statistics 6
Microbiology and Parasitology of Food 6

Second Year

SEMESTER 1
SUBJECTS CREDITS
TOTAL 30
Fundamentals of Chemical Engineering 6
Food Chemistry and Biochemistry 6
Food Science I 6
Culinary Techniques and Gastronomy 6
Nutrition 6
SEMESTER 2
SUBJECTS CREDITS
TOTAL 30
Basic Operations in Food Industry 6
Food Science II 6
Public Health and Community Nutrition 6
English Applied to Food Science and Technology 6
Deontology and Food Legislation 6

Third Year

SEMESTER 1
SUBJECTS CREDITS
TOTAL 30
Production of Vegetable-Derived Raw Materials 6
Production of Animal-Derived Raw Materials 6
Hygiene, Food Safety and Quality 6
Economics and Business Management in the Food Industry 6
Elective I 6
AVAILABLE ELECTIVES
Advanced English Applied to Food Science and Technology I 6
Occupational Risk Management 6
Group Catering 6
Food Allergy and Intolerance 6
SEMESTER 2
SUBJECTS CREDITS
TOTAL 30
Food Technology 6
Processing of Food Products of Animal Origin 6
Hygiene for the Food Industry 6
Processed Food of Plant Origin 6
Elective II 6
AVAILABLE ELECTIVES
Advanced English Applied to Food Science and Technology II 6
Management of Group Catering Services 6
Human Physiology II 6
Installations, Equipment and Machinery for the Agro-Food Industry 6

Fourth Year

SEMESTER 1
SUBJECTS CREDITS
TOTAL 30
Food Innovation and Design 6
Optimizing Food Production and Valuation 6
Food Biotechnology 6
Process and Product Quality Assurance 6
Elective III 6
AVAILABLE ELECTIVES
Concentration in the Meat, Fish and Egg Product Sector 6
Nutrition and Dietetics 6
Concentration in Sensory Analysis of Food 6
Strategic Management and Leadership Competencies 6
Concentration in the Diary Sector 6
SEMESTER 2
SUBJECTS CREDITS
TOTAL 30
Commercial Food Packaging and Shelf Life 6
External Internship 12
Final Project 6
Elective IV 6
OPTATIVAS DISPONIBLES
Applied Dietetics 6
Production Engineering in the Agro-Food Industry 6
Waste and By-Product Management 6
Coaching 6
Concentration in the Olive Oil Sector and Cereal-Derived Products 6

Admission profile

La titulación está dirigida a personas que tengan claras sus metas profesionales y personales, que aporten madurez y contribuyan al enriquecimiento mutuo con el resto de sus compañeros. Con ello, se pretende proporcionar a los candidatos un contexto en el que desarrollen una provechosa relación a largo plazo con compañeros de clase, profesores, antiguos alumnos y la institución.

Con carácter general, los candidatos a cursar sus estudios en la Universidad deberán reunir las siguientes cualidades:

  • Liderazgo: la Universidad manifiesta su interés por candidatos capacitados para trabajar en equipo, con confianza en sí mismos, con iniciativa, capaces de trabajar bajo presión, con habilidades de comunicación y alto sentido ético.
  • Trayectoria académica y motivación profesional: los candidatos deben haber finalizado sus estudios de acceso al sistema universitario español en un plazo razonable y con unos resultados académicos satisfactorios. Asimismo, se considera positiva cierta experiencia profesional previa así como cualquier otra formación complementaria que los candidatos hayan realizado y aporten en la candidatura.
  • Idiomas: dado el carácter internacional y globalizador con el que se pretende dotar la Universidad, el dominio y uso del idioma inglés, tal como se especifica más adelante, es un requisito de admisión valorado durante el proceso de admisión. Igualmente, los alumnos no hispanohablantes que accedan a la universidad deberán acreditar el nivel requerido para cursar sus enseñanzas en español. En todo caso, cualquier otro idioma se valorará como elemento diferenciador durante el proceso de admisión.

Características personales:

  • Espíritu emprendedor.
  • Ciudadanos globales.
  • Capacidad de liderazgo.

Objetivos en su formación:

  • Una institución internacional de prestigio.
  • Flexibilidad en el plan de estudios.
  • Metodologías de aprendizaje innovadoras.
  • Enseñanza personalizada: grupos reducidos, sistemas de tutorías.
  • Enfoque práctico orientado al mercado laboral: talleres, conferencias, prácticas.
  • Programas de intercambio con universidades del mundo.
  • Formación integral.

Además de los datos generales de los estudiantes de esta Universidad, los estudiantes del Grado en Ciencia y Tecnología de los Alimentos responderán a las siguientes características específicas del título: Características personales:

Los siguientes criterios son orientativos y cumplirán, en todo caso, los criterios de no discriminación por raza, nacionalidad, ideología, sexo o religión. Se valorará positivamente:

  • El interés e inquietud por la cultura en general, tanto la propia como la de otras regiones.
  • Curiosidad intelectual e interés en reflexionar sobre el valor de la comunicación política intercultural, descubrir el porqué de las reglas acerca de cómo se organizan las sociedades contemporáneas y cómo interaccionan los actores sociales internacionales e innovan en sus modos organizativos y de decisión.
  • La facilidad en la expresión oral y escrita. La experiencia internacional a través de viajes o estancias escolares.
  • El entendimiento de la ética como motor último de las decisiones humanas.

Características académicas:

El perfil académico recomendado es aquel que cumple con los requisitos de acceso expuestos. Además, se persigue un perfil interdisciplinar, inclusivo y abierto a una diversidad de perfiles posibles puesto que somos conscientes de la riqueza que aporta. El perfil de ingreso recomendado es el de egresado del Bachillerato en cualquiera de sus modalidades o que hayan finalizado un Ciclo Formativo de Grado Superior.