Master of Food Processing Engineering

• Maîtrise

  Diplôme

• Espagnol

  Langue des instructions

• 1.5 années

  Années d’études

• À temps plein

  Mode d’étude

• Espagne, Saint-Jacques-de-Compostelle

  Location

The new Master of Food Processing Engineering (MEPA) offered by the USC, and framed within the lines of the Teaching Specialization Guidance Plan of the Campus-TERRA. This master has a dual professional and academic-research orientation in order to achieve the following objectives: To provide specialized training for graduates of various degrees (engineering studies related to the primary sector, and other degrees whose academic background corresponds to this field: chemistry, veterinary, biology, etc.) in all professional aspects related to Food Processing Engineering, from initial raw materials to its final destination as a consumer product. Special attention will be given to the development of new processing technologies and new products, also taking into account other relevant aspects such as sustainability in production, efficient management of natural resources, quality control and marketing strategies for the processed product. To enable retention of talent so that the human capital captured in the master can also join the research groups of the Campus-TERRA (with research fields directly related to the production and food processing). These investigation tasks will allow them to complete their academic and research training with the corresponding degree of doctor.