Master's Degree in Food Safety and Quality

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.

Structure

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):

Code Subject Typology Credits Course Four-month period
Food Safety Module
245251103 Microbiological quality and safety of food Mandatory 6 1st 1st
245251104 Water for human consumption. Quality monitoring and control Elective 6 1st 1st
245251203 Techniques for parasitological control of food Elective 6 1st 1st
245251201 Epidemiology and prevention of foodborne illnesses Mandatory 6 1st 2nd
245251202 Toxicological risk assessment of food Mandatory 6 1st 2nd
Food Quality Module
245251102 Food quality and safety management and certification Mandatory 9 1st 1st
245251101 Food standardization and nutritional quality Mandatory 9 1st 1st
245251205 Internships Mandatory 12 1st 2nd
245251204 Master's Thesis Mandatory 6 1st 2nd