Management and Innovation in the Food Industry, M.Sc.

  • N/A
    Application Deadline
  • 12 months
    Duration
  • 4611
    Tuition (Year)
  • English, Spanish, Catalan
    Language
,
The food industry is closely linked to a society’s lifestyle. Although the food industry is in good health, it must nevertheless undergo a continuous process of adaptation. Adaptation through innovation is therefore necessary to adjust to the rapid changes in eating habits, which are determined by our way of life.
  • Overview
  • Programme outline
  • Key facts
  • Admission requirements
  • Fees and funding

About

Food accounts for around 20% of the Spanish population’s total expenditure. Changes in the structure of the family are a major factor that the food sector must take into account. All experts would seem to agree that the sector must rely on research and development in order to guarantee that businesses can adapt their products to consumers’ basic demands.

The obsession with health and safety is a defining feature of the food industry; creativity is subject to quality, safety and comfort. Higher standards of living are associated with greater potential spending on commodities with greater added value, together with better packaging, useful shelf life, flavour, etc. These standards are achieved through proper management, innovation and technological development.

The food industry aims to increase the quality of its products, improve consumer confidence and promote modernisation, technological development and environmental suitability.

This Master’s Degree is the result of a process of reflection launched in 2006, in which lecturers, professionals and representatives from the agri-food sector, and the UdL Board of Trustees gave their views on the type of trained professionals that were required by the food industry and the skills they should have. Issues such as food safety and quality, innovations in products and processes, differentiation, marketing and internationalisation emerged from this process of reflection and were included as part of in this Master’s Degree.
The private food sector is constantly changing, both from a technological point of view, which requires staff in the industry to constantly update its knowledge, and as regards the development of new products and processes.

Programme Structure

Specific competences

  1. Knowledge of quality systems.
  2. Control and optimisation of processes and products.
  3. Evaluation, monitoring and management of food quality.
  4. Implementation of quality systems.
  5. Standardisation and regulations that apply to food.
  6. Aspects of personal hygiene, products and processes.
  7. Analysis and assessment of food risks.
  8. Management of food safety.
  9. Problem solving.
  10. Management and control of merchandising and marketing operations.
  11. Supervision, management and control in business organisations.

Within the specific field of fruit and vegetables, vegetable oils and meat products:

  1. Production and preservation of food.
  2. Planning and development of technical surveys.
  3. Planning and development of R&D activities.
  4. Development of new processes and products.
  5. Implementation of knowledge gained during the practicum.

General competences

  1. Concern about quality.
  2. Ability for organising and scheduling all documents generated by activities and quality systems.
  3. Teamwork among the staff involved in production in the food industry (production, quality, sales, etc.).
  4. Time management.
  5. Command of spoken and written language.
  6. Commitment to ethical issues.
  7. Capacity for information management.
  8. Creativity applied to the innovation of products and processes.
  9. Initiative and entrepreneurial spirit.
  10. The acquisition of skills such as adapting to changing situations in the industry, thinking in a critical manner and making decisions should figure high in the practicum.

Mobility

Students will carry out a research project at other institutions and companies to supplement their knowledge with practical skills. The inclusion of professionals and lecturers from outside the University (from the food industry, research centres and other Spanish or European institutions) and their participation in European projects and thematic networks of excellence will facilitate student mobility.

Language/s used for tuition,

The Master’s Degree will be mainly taught in Spanish, although English and Catalan may also be used depending on the students and lecturers on the course.

Detailed Programme Facts

  • Start date
  • Credits (ECTS)
    60 ECTS
  • Duration full-time 12 months
  • Languages
    • Partially taught in English
    • Partially taught in Spanish
    • Partially taught in Catalan
  • Delivery mode
    On Campus
  • Educational variant Full-time

Academic Requirements

Admissions to the Master’s Degree are subject to candidates holding a bachelor’s degree, a first- or second-cycle Spanish diploma or a foreign qualification accredited by the Ministry of Science and Innovation. Students in possession of non-accredited foreign degrees who have a level of training that is equivalent to a Spanish bachelor’s degree shall be admitted at the discretion of the University of Lleida. According to the Royal Decree 1393/2007 of 30 October 2007, admission to master’s degree courses will require prospective students to hold an official university degree.

Tuition Fee Per Year

  • EUR 4611 International
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