Master's Degree in Food Safety, Quality and Sustainability

Curriculum structure

Planning the teaching involves the structuring of content, systems and methodologies that make it possible to acquire the knowledge, capacities, abilities and basic skills necessary for students to be able to develop their activity in any of the lines specified in the professional profile defined for the degree.

The curriculum, structured into modules/subjects and courses, is based on the regulatory framework for the organisation and verification of official university education – RD 1393/2007 – and the guidelines developed by the University of La Laguna.

Curriculum

If you want to consult the history of the teaching guides, select it by accessing the ULL e-guide portal (once you have selected the subject, click on the academic year to view previous courses):

Curriculum of the Master's Degree in Food Safety, Quality and Sustainability
1st semester2nd semester
FIRST YEAR
Subjects Guy ECTS Subjects Guy ECTS
Food Quality.OB6Epidemiology and Prevention of Foodborne Diseases.OB6
Food Quality and Safety Management and Certification.OB9Drinking Water. Monitoring and Quality Control.OP*6
Food Quality and Microbiological SafetyOB6Food Parasitological Control Techniques.OP*6
Food Toxicological Risk Analysis.OB9External Internships.PE12
Master's ThesisTFM6

*The student must choose one of the 2 optional subjects.