Bachelor’s Degree in Food Science and Technology

Presentation

This degree provides a scientific and technological approach to the food industry and the whole food production chain, including:

• Obtaining raw materials used in food production
• Food production and processing
• Conservation and storage of food products
• Quality control and assurance, encompassing both food and the facilities where food is handled
• Distribution and sale of food items 

Students gain knowledge spanning biology, chemistry, microbiology, food technology, safety, and quality management — equipping them to understand and improve how food is made, preserved, tested, and regulated.

Graduates are prepared for professional roles in sectors such as:

• Innovation and development of food products and processes
• Quality control and food safety management
• Food analysis laboratories
• Regulatory and technical advisory services
• Marketing and commercialization of food products
• Nutritional and sensory evaluation Campus Auga

Typical job titles include food technologist, quality control technician, food analyst, or production supervisor in the food industry.

Main Objective

The main objective of this degree is to train professionals capable of ensuring that food is safe, high-quality, nutritious, and produced in an efficient and sustainable way throughout the entire food chain.

Competencies

General Competencies

• Apply scientific reasoning and critical thinking to solve problems related to food and nutrition
• Communicate effectively, both orally and in writing, with specialist and non-specialist audiences
• Work independently and in multidisciplinary teams
• Adapt to new situations and engage in lifelong learning
• Act with ethical responsibility, considering public health, sustainability, and consumer protection

Specific Competencies

• Understand the chemical, biological, and microbiological nature of foods
• Analyze the nutritional value and functionality of food products
• Identify and control biological, chemical, and physical hazards in foods
• Apply food processing and preservation technologies
• Design, evaluate, and improve food production processes
• Implement and manage quality assurance and food safety systems (e.g. HACCP)
• Interpret and apply food legislation and regulations
• Carry out food analysis and laboratory techniques
• Evaluate food quality through sensory analysis and consumer studies

Professional and Applied Competencies

• Supervise and control food industry operations and facilities
• Participate in research, development, and innovation (R&D&I) projects
• Advise companies and institutions on food quality, safety, and technology
• Contribute to the development of new food products
• Make decisions considering economic, technological, and environmental factors

Social and Sustainability Competencies

• Protection of public health
• Commitment to food sustainability and environmental impact reduction
• Respect for consumer rights and food transparency

Structure and Distribution of Credits

• Basic training (Formación básica): 60 ECTS
  Found mainly in the first two years. These subjects provide fundamental knowledge in areas such as chemistry, biology, mathematics, physics, and statistics, shared with related science degrees.
• Compulsory subjects (Obligatorias): 138 ECTS
  Core subjects of the degree, covering food science, food technology, microbiology, food safety, nutrition, quality control, processing, and legislation.
• Optional subjects (Optativas): 30 ECTS
  Allow students to specialize in specific areas of interest within food science and technology, often linked to industry, quality, innovation, or applied technologies.
• External internships (Prácticas externas): 6 ECTS
  Supervised professional training, usually carried out in food companies, laboratories, or institutions, giving students real-world experience.
• Final Degree Project (Trabajo Fin de Grado – TFG): 6 ECTS
  An individual project where students integrate and apply the competencies acquired throughout the degree.

Courses

• By term
• By year