Food Safety and Quality

Health Sciences

This programme is taught by teaching staff whose teaching and research activities are in the different fields of food safety and quality. We also have the co-operation of professionals from the health administration of the Autonomous Region of the Canary Islands, along with representatives of industry with responsibilities in the area of inspection and quality control of foods. The co-operation agreements with different public institutions and companies working in the food industry will allow students to discover the procedures, standards and techniques studied in the training programme in situ and will help to supplement their training

General information

  • Credits: 60 ECTS
  • Duration: 1 year
  • Methodology: Classroom-based
  • Type: Inter-departmental
  • Place:
    • Faculty of Health Sciences. Pharmacy Section
  • Academic direction:
  • Train health sciences and science graduates in the control and quality and safety of food in consonance with domestic and international legislation in effect, allowing them to design, implement, apply and certify techniques and procedures for bromatological, nutritional, toxicological and biological control of food as final products and ensure its quality and hygiene.
  • Students will study the food quality and safety management systems, systems to monitor infections and intoxications transmitted by food and their health and economic importance, main food elements involved in food intoxications and infections, main regional, national and international alert and surveillance systems, procedures for approval and up-dating of food legislation, structure and management of a food analysis laboratory, functional food elements and nutritional-pharmaceutical products and methods for monitoring the traceability of different food products
  • Expert in food safety and quality
    General skills
    • To carry out food analysis techniques and study the environment in which food is prepared to ensure its quality and safety
    • Use basic knowledge of the epidemiological method in food-related health problems and the ability to face an outbreak originating from food
    • Write food safety and quality reports
    • Assess and manage eco-toxic accidents
    • Verify that APPCC self-control system entries have been completed
    • Assess the most important aspects to be taken into consideration in designing and drawing up diets and menus
    • Assess how new conservation processes affect food quality
    • Draw up nutritional cost analysis and appraisals
    • Design and implement sampling plans for laboratory analysis
    • Participate in implementing the Food Quality and Safety Assurance System

    Specific skills
    • Make a toxicological risk assessment of somebody affected by dietetic exposure
    • Know the structure and management of a food analysis laboratory and its use for food quality and safety
    • Know the methods for monitoring traceability of different food products
    • Know how to monitor and control quality in areas of production
    • Assess the most important aspects to be taken into consideration in designing and drawing up diets and menus
    • Know how the new conservation processes affect food quality
    • Be able to participate in implementing the Quality System (ISO 9001) and Environmental System (ISO 14001)

  • Graduates in Science and Health Sciences will be given preference to enter the Master
  • Graduates in health sciences and sciences, such as pharmaceutics, veterinarians, graduates in food science and technology (FST), medicine, chemistry, biology, etc

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