Programa
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- Quality, Evaluation, Monitoring and Management ( Credits : 20 ECTS )
- Chemical Safety Evaluation, Monitoring and Management ( Credits : 20 ECTS )
- Microbiological Safety Evaluation, Monitoring and Management ( Credits : 20 ECTS )
- Quality and Innovation ( Credits : 20 ECTS )
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Optional subjects
| Subject | Languages | ECTS Credits | Specialities / Syllabus | Teaching Base | Mode |
|---|---|---|---|---|---|
| Emerging Technologies in Food Preservation and Packaging and their Infuence on Food Safety and Quality | Spanish | 3 | Quality and Innovation | University of the Basque Country
(
Faculty of Pharmacy
)
| Face-to-face degree course |
| Functional Ingredients and Foods | Spanish | 4 | Quality and Innovation | University of the Basque Country
(
Faculty of Pharmacy
)
| Face-to-face degree course |
| Ingredient Interactions. Effects on Food Quality | Spanish | 3 | Quality and Innovation | University of the Basque Country
(
Faculty of Pharmacy
)
| Face-to-face degree course |
| Sensory Evaluation and Texture Analysis: Application in Food Quality | Spanish | 6 | Quality and Innovation | University of the Basque Country
(
Faculty of Pharmacy
)
| Face-to-face degree course |
| Protected Designations of Origin | Spanish | 3 | Quality, Evaluation, Monitoring and Management | University of the Basque Country
(
Faculty of Pharmacy
)
| Face-to-face degree course |
| Advanced Methods and Techniques for Microorganism Detection and Identification | Spanish | 3 | Microbiological Safety Evaluation, Monitoring and Management | University of the Basque Country
(
Faculty of Pharmacy
)
| Face-to-face degree course |
| Bromatological Study of Beehive Foods | Spanish | 3 | Chemical Safety Evaluation, Monitoring and Management | University of the Basque Country
(
Faculty of Pharmacy
)
| Face-to-face degree course |
| Non-Alcoholic Beverages: Juices, Nectars and Soft Drinks | Spanish | 3 | Chemical Safety Evaluation, Monitoring and Management | University of the Basque Country
(
Faculty of Pharmacy
)
| Face-to-face degree course |
| Quality Virgin Olive Oil | Spanish | 3 | Chemical Safety Evaluation, Monitoring and Management | University of the Basque Country
(
Faculty of Pharmacy
)
| Mixta |
| Safety and Traceability in the Meat Sector | Spanish | 3.5 | Chemical Safety Evaluation, Monitoring and Management | University of the Basque Country
(
Faculty of Pharmacy
)
| Face-to-face degree course |
| Wine Quality Parameters and European Regulations | Spanish | 3 | Chemical Safety Evaluation, Monitoring and Management | University of the Basque Country
(
Faculty of Pharmacy
)
| Face-to-face degree course |
| Advanced Statistical Techniques in Food Safety and Quality Control | Spanish | 4.5 | Chemical Safety Evaluation, Monitoring and Management | University of the Basque Country
(
Faculty of Pharmacy
)
| Face-to-face degree course |
| Advances in Hazard Analysis and Critical Control Points | Spanish | 4.5 | Chemical Safety Evaluation, Monitoring and Management | University of the Basque Country
(
Faculty of Pharmacy
)
| Face-to-face degree course |
| Transgenic Foods | Spanish | 4.5 | Chemical Safety Evaluation, Monitoring and Management | University of the Basque Country
(
Faculty of Pharmacy
)
| Mixta |
| Treatment of Food Industry Effluents | Spanish | 3 | Chemical Safety Evaluation, Monitoring and Management | University of the Basque Country
(
Faculty of Pharmacy
)
| Face-to-face degree course |
| Advanced Separation Techniques in Food Control and Analysis | Spanish | 4.5 | Chemical Safety Evaluation, Monitoring and Management | University of the Basque Country
(
Faculty of Pharmacy
)
| Face-to-face degree course |
| Carcinogens that can be generated in Food Processing or Storage | Spanish | 4.5 | Chemical Safety Evaluation, Monitoring and Management | University of the Basque Country
(
Faculty of Pharmacy
)
| Face-to-face degree course |
| Instrumental Techniques in Food Safety and Quality Control | Spanish | 3 | Chemical Safety Evaluation, Monitoring and Management | University of the Basque Country
(
Faculty of Pharmacy
)
| Face-to-face degree course |
| Quality Control and Evaluation of Laboratories performing Physical and Chemical Analysis of Food | Spanish | 3 | Chemical Safety Evaluation, Monitoring and Management | University of the Basque Country
(
Faculty of Pharmacy
)
| Face-to-face degree course |
| Spectroscopic Techniques as a Tool for Evaluation and Control of Quality and Safety | Spanish | 4.5 | Chemical Safety Evaluation, Monitoring and Management | University of the Basque Country
(
Faculty of Pharmacy
)
| Face-to-face degree course |
| Pesticide Residues in Food | Spanish | 4.5 | Chemical Safety Evaluation, Monitoring and Management | University of the Basque Country
(
Faculty of Pharmacy
)
| Face-to-face degree course |
Methodology
The methodology used in the various courses of the master is varied and participatory and includes:* Lectures * Seminars * Laboratory Practices * Computer Practices * Plant or Workshop Practices * Field Practices * Tutorials The methodology to be followed in each of the courses is specified in detail in the teaching guide.Assessment
The assessment of student progress is made continuously, and may include: * Examinations * Practical exercises * Presentation of Works in writing * Discussion and Presentation of Works * Active participation in Classes and Seminars The form in which each course will be assessed in specified in detail in the teaching guide.- Number of credits ECTS : 15
- Master's Final Project teachers